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To make Creamy Garlic Butter Shrimp Pasta, gather these simple ingredients: - 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 teaspoon lemon zest - 1 tablespoon lemon juice - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can easily swap some ingredients for different flavors or needs. Here are some ideas: - Pasta: Use any pasta you like, such as spaghetti or penne. - Shrimp: Try chicken or scallops if you prefer. - Butter: Olive oil can replace butter for a lighter taste. - Heavy cream: Use half-and-half or coconut milk for a lighter sauce. - Parmesan cheese: Grated Pecorino Romano or nutritional yeast are great options for a vegan twist. When buying shrimp, look for these signs of freshness: - Color: Fresh shrimp should be a nice pink or gray with no dark spots. - Smell: They should smell like the ocean, not fishy. - Texture: Shrimp should feel firm and spring back when touched. - Shell: Look for shells that are shiny and moist, not dry or dull. These tips will help you find the best shrimp for your dish. Enjoy making your creamy garlic butter shrimp pasta! Start by boiling a big pot of salted water. Once it boils, add 8 oz of fettuccine pasta. Cook it according to the package directions until it is al dente. This usually takes about 8-10 minutes. After cooking, drain the pasta in a colander. Remember to save 1/2 cup of the pasta water for later. This water helps adjust the sauce. Next, grab a large skillet and place it over medium heat. Add 2 tablespoons of unsalted butter and let it melt. Once melted, add 1 lb of large shrimp that are peeled and deveined. Season the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque when done. Remove the shrimp from the skillet and set them aside. In the same skillet, add the remaining 2 tablespoons of butter. Then, toss in 4 cloves of minced garlic. Sauté the garlic for about 1 minute until it smells great. Now, pour in 1 cup of heavy cream. Add 1 teaspoon of lemon zest and 1 tablespoon of lemon juice. Stir well to mix everything. Let the sauce simmer for about 3-4 minutes. This makes it slightly thick. Lower the heat and add the cooked fettuccine and shrimp back into the skillet. Stir well to coat everything in the creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta water to get your desired thickness. Finally, mix in 1/2 cup of grated Parmesan cheese. Taste and adjust the seasoning with salt and pepper if needed. Serve hot and garnish with freshly chopped parsley. Enjoy your meal! To make your creamy garlic butter shrimp pasta shine, keep these tips in mind: - Cook pasta al dente: This means the pasta should be firm but not hard. It will finish cooking with the sauce. - Use large shrimp: They add more flavor and stay juicy. - Don’t overcook shrimp: Cook them just until they turn pink. This keeps them tender. - Reserve pasta water: It helps adjust the sauce’s thickness. Use it sparingly. How you serve your pasta matters. Here are some fun ideas: - Chopped parsley: This adds a pop of color and freshness. - Extra Parmesan: A sprinkle on top makes it look gourmet. - Lemon wedges: Serve on the side for a zesty touch. - Serve in bowls: It gives a cozy feel to your meal. Many home cooks face a few common issues. Here’s how to sidestep them: - Overcooked pasta: Keep an eye on the timer. Test it a minute before the package time. - Shrimp not seasoned well: Season them right before cooking. This boosts the flavor. - Sauce too thick: If it becomes too thick, add more reserved pasta water. Stir until it reaches your desired creaminess. - Forget to taste: Always taste your dish before serving. Adjust seasoning if needed. {{image_2}} You can easily add vegetables to your creamy garlic butter shrimp pasta. Vegetables boost nutrition and add color. Try spinach for a pop of green. It wilts down quickly and blends well. You can also use cherry tomatoes. They add sweetness and a burst of flavor. Broccoli or asparagus are great choices too. Simply steam them slightly before mixing in. This way, you get a delicious meal packed with vitamins. If you want to switch things up, consider alternative pasta options. Use whole wheat pasta for a healthier twist. It has more fiber and nutrients. You can also try gluten-free pasta for those with dietary needs. Zucchini noodles are a fun, low-carb choice. They soak up the sauce nicely. Just remember to sauté them briefly before adding. Each option gives your dish a different taste and texture. If you love spice, make a spicy version of this dish. Add red pepper flakes to the sauce for heat. Start with a pinch and adjust to your taste. You can also mix in diced jalapeños for a fresh kick. Another option is to use spicy shrimp. Look for shrimp marinated in chili sauce. This adds depth and makes every bite exciting. Just be careful not to overpower the creamy sauce. Balance is key for a delightful experience. After enjoying your creamy garlic butter shrimp pasta, store any leftovers in an airtight container. Make sure the pasta cools down first to keep it fresh. Place the container in the fridge. It will stay good for about three days. To reheat, I recommend using a skillet. Add a splash of water or cream to the pan. Heat it on low to medium heat. Stir often until it warms through. This keeps the pasta creamy and tasty. If you want to save it longer, freezing is a great option. First, let the pasta cool completely. Then, divide it into small portions. Use freezer-safe bags or containers. Remove as much air as possible before sealing. It can stay frozen for up to three months. When you are ready to eat, thaw it overnight in the fridge before reheating. To make this recipe gluten-free, swap fettuccine for gluten-free pasta. Look for brands made from rice, corn, or quinoa. These options cook well and taste great. Always check the label to ensure they are certified gluten-free. Follow the same cooking time as regular pasta. This way, you can enjoy creamy garlic butter shrimp pasta without the gluten. You can serve this dish with a fresh green salad. A simple side salad with mixed greens, tomatoes, and a light vinaigrette works well. Garlic bread is another great option. It adds a nice crunch and helps soak up the creamy sauce. You might also consider serving it with steamed veggies for added color and nutrition. To lighten this dish, use half-and-half instead of heavy cream. This change cuts calories but still keeps it creamy. You can also reduce the amount of butter used in the recipe. Another option is to add more veggies, like spinach or zucchini. These add volume without many extra calories. Yes, you can use frozen shrimp. Just thaw them first by placing them in cold water for about 15-20 minutes. Once thawed, pat them dry before cooking. Make sure they are peeled and deveined for the best texture. Frozen shrimp can still be tasty and will work well in this dish. This article covered how to make Creamy Garlic Butter Shrimp Pasta. We explored the ingredients and their substitutes, shared step-by-step cooking instructions, and offered helpful tips. We also looked at fun variations and smart storage ideas. In conclusion, making this dish is easy and fun. With the right steps, you can impress anyone. Enjoy your pasta and get creative with your choices!

Creamy Garlic Butter Shrimp Pasta

Indulge in creamy garlic butter shrimp pasta that’s sure to impress! This simple recipe combines succulent shrimp with fettuccine, rich butter, and a zesty lemon cream sauce, all ready in just 30 minutes. Perfect for a weeknight dinner or a special occasion, this dish is both delicious and easy to make. Click through to explore the full recipe and bring a taste of restaurant-quality dining to your home!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Sauté the Shrimp: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from the skillet and set aside.

      Prepare the Sauce: In the same skillet, add the remaining 2 tablespoons of butter and minced garlic. Sauté for about 1 minute until fragrant.

        Make it Creamy: Pour in the heavy cream, lemon zest, and lemon juice, stirring to combine. Allow the sauce to simmer for 3-4 minutes until slightly thickened.

          Combine Ingredients: Reduce heat to low, and add the cooked fettuccine and shrimp back into the skillet. Stir in the Parmesan cheese, mixing until the pasta is well-coated. If the sauce is too thick, gradually add reserved pasta water to reach your desired consistency.

            Season and Serve: Taste and adjust seasoning with more salt and pepper if necessary. Garnish with freshly chopped parsley before serving.

              - Prep Time: 15 mins | Total Time: 30 mins | Servings: 4