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- 8 oz spaghetti or linguine - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 lemon, zested and juiced - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 1/4 teaspoon red pepper flakes - Fresh parsley, chopped for garnish For this dish, I focus on fresh and simple ingredients. The pasta serves as a great base, while the shrimp adds a lovely protein. I love using unsalted butter and olive oil together. They create a rich flavor when sautéing the garlic. The garlic brings a warm aroma that makes your kitchen smell great. The sauce is where the magic happens. Heavy cream makes it creamy, while lemon adds a bright, zesty touch. I use both lemon juice and zest to get the full flavor. The Parmesan cheese adds a savory kick, enhancing every bite. If you like a bit of heat, red pepper flakes are a perfect addition. They provide a nice contrast to the creaminess of the dish. Finally, fresh parsley not only looks good but adds a fresh taste. Each ingredient plays a key role in making this meal a standout dinner choice. - Bringing Water to a Boil Start by filling a large pot with water. Add a pinch of salt to enhance the flavor. Heat the pot over high heat until it reaches a rolling boil. - Cooking Time for Al Dente Once boiling, add 8 oz of spaghetti or linguine. Cook according to package instructions, usually around 8-10 minutes. You want it al dente, which means it should still have a little bite. - Heating the Skillet While the pasta cooks, grab a large skillet. Place it over medium heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Let them melt and blend together. - Sautéing Garlic Add 4 cloves of minced garlic to the skillet. Cook for about 1 minute. You want it fragrant but not brown. This step adds a nice depth of flavor. - Combining Ingredients in the Skillet After the garlic is ready, toss in 1 lb of large shrimp. Season with salt, pepper, and optional red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp turns pink. - Thickening the Sauce Remove the shrimp and set aside. In the same skillet, lower the heat. Add 2 more tablespoons of butter, 1 cup of heavy cream, the juice of 1 lemon, and the zest. Stir and let it simmer for about 2-3 minutes. - Tossing Pasta with Sauce Drain the pasta but save 1/2 cup of pasta water. Add the cooked pasta to the skillet. Toss it well to coat in the creamy sauce. - Adjusting Sauce Consistency If the sauce seems too thick, pour in a little reserved pasta water. This helps achieve the perfect creamy texture. - Incorporating Parmesan Cheese Stir in 1/2 cup of grated Parmesan cheese. Mix until it melts and combines smoothly into the dish. - Garnishing the Dish Return the shrimp to the skillet and toss everything together. Plate your pasta, and sprinkle fresh parsley on top for color and freshness. To get the best shrimp, cook them just right. Aim for 2-3 minutes on each side. They should turn pink and opaque. If you overcook them, they can become rubbery. For seasoning, keep it simple. Use salt and pepper to start. Add red pepper flakes for a little heat. You can adjust the spice to your taste. To make the sauce extra creamy, balance the heavy cream and butter. Use 1 cup of cream and 4 tablespoons of butter for a rich flavor. If you want a lighter dish, cut back on the butter. Pasta water is your secret weapon. Reserve half a cup when draining the pasta. Add it to the sauce if it gets too thick. This will keep everything smooth and flavorful. When serving, use wide bowls for an elegant look. This helps the pasta stand out. Add an extra sprinkle of Parmesan on top for a cheesy finish. Garnish with fresh parsley for color and a fresh taste. A lemon wedge on the side adds a nice touch. It also allows guests to add more lemon if they like. {{image_2}} You can spice up the creamy lemon butter shrimp pasta with veggies. Adding vegetables gives more flavor and texture. Some great choices include: - Spinach - Cherry tomatoes - Zucchini - Bell peppers These veggies cook quickly. Add them to the skillet after sautéing the garlic. They will add color and nutrition to your meal. You can switch the shrimp for other proteins. If you want different seafood, try: - Scallops - Crab meat - Salmon These options work well with the creamy sauce. If you prefer chicken or tofu, here are some tips: - For chicken, use bite-sized pieces and cook until golden. - For tofu, press it first, then sauté until crispy. If you want a vegan version, swap out the dairy. Here are some ideas: - Use coconut cream instead of heavy cream. - Try nutritional yeast in place of Parmesan cheese. These changes keep the dish creamy and tasty. To reduce calories, use less butter or cream. You can also serve this dish with a side salad to balance out the meal. After making Creamy Lemon Butter Shrimp Pasta, let it cool first. Then, place it in an airtight container. Store it in the fridge. It stays fresh for 2-3 days. To keep the flavors strong, add a little extra lemon juice. When you heat leftovers, do it gently. Use a skillet over low heat. Add a splash of heavy cream or pasta water. This keeps the sauce creamy. Stir often to avoid burning. You can also use the microwave. Heat in short bursts, stirring in between. Can you freeze creamy pasta? Yes, but be careful. Freezing can change the texture. If you must freeze it, store it in a freezer-safe container. It lasts about 2 months. For thawing, move it to the fridge overnight. Reheat it slowly on the stove. Add cream or pasta water to help with creaminess. Enjoy your pasta even after freezing! You can use several alternatives for heavy cream. Here are some options: - Half-and-half: This mixture of milk and cream gives good richness. - Greek yogurt: Use plain Greek yogurt for a tangy flavor. - Coconut milk: This adds a unique taste and is dairy-free. - Silken tofu: Blend it for a creamy texture without dairy. Each option changes the taste slightly but keeps the dish creamy. To make this dish gluten-free, choose the right pasta. Here are some great options: - Gluten-free spaghetti: Made from rice, corn, or quinoa. - Zucchini noodles: Also known as "zoodles," they are fresh and light. - Chickpea pasta: A protein-rich choice with a unique flavor. These substitutes let you enjoy the dish while avoiding gluten. Yes, you can prep this dish in advance. Here are some tips for success: - Cook the pasta al dente: It holds up better when reheated. - Prepare the sauce separately: Store it in the fridge until ready. - Store shrimp and pasta separately: This keeps them fresh. When you’re ready, combine everything in a skillet until heated through. This creamy lemon butter shrimp pasta shines with great flavor and texture. You learned about the main ingredients, cooking methods, and helpful tips. Don't forget the variations and storage info to customize your dish. With these easy steps, you can impress anyone at the dinner table. Enjoy your cooking journey and savor each bite of your delicious creation!

Creamy Lemon Butter Shrimp Pasta

Indulge in a deliciously creamy lemon butter shrimp pasta that brings restaurant-quality flavor to your kitchen in just 25 minutes! This easy recipe combines succulent shrimp with a rich garlic and lemon cream sauce, perfectly coating spaghetti or linguine. Whether for a weeknight dinner or a special occasion, it's sure to impress. Click to explore this mouthwatering recipe now! #ShrimpPasta #PastaRecipes #CreamyPasta #SeafoodLovers
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Ingredients
  

8 oz spaghetti or linguine

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 lemon, zested and juiced

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

Fresh parsley, chopped for garnish

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Prepare the Shrimp: In a large skillet over medium heat, add 2 tablespoons of butter and the olive oil. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.

      Cook the Shrimp: Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.

        Make the Sauce: In the same skillet, reduce the heat to low. Add the remaining 2 tablespoons of butter, the heavy cream, lemon juice, and lemon zest. Stir well to combine and let it simmer for about 2-3 minutes until slightly thickened.

          Combine: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until the desired consistency is achieved.

            Finish the Dish: Stir in the Parmesan cheese until melted and combined. Return the shrimp to the skillet and toss everything together. Adjust seasonings with salt and pepper if necessary.

              Serve: Plate the pasta and shrimp, garnishing with fresh chopped parsley for a pop of color.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Serve in wide bowls with an extra sprinkle of Parmesan and a lemon wedge on the side for an elegant touch.