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- 12 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - Zest and juice of 1 lemon - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup freshly grated Parmesan cheese - Fresh parsley, chopped (for garnish) For this creamy lemon garlic shrimp pasta, the ingredients matter. The fettuccine gives a nice base. You want large shrimp for great texture and flavor. Butter and garlic create a rich taste. These are your main stars. Then you have the heavy cream. It makes the dish creamy and smooth. Chicken broth adds depth. The lemon zest and juice bring brightness. Dried thyme adds a subtle herbal note. For garnishes, salt and pepper help enhance flavors. Freshly grated Parmesan cheese adds a salty kick. Finally, chopped parsley brightens up the dish visually and adds freshness. These ingredients come together to create a dish that feels fancy yet is easy to make. You’ll impress anyone with this meal! - Bring a large pot of salted water to a boil. - Cook the fettuccine pasta according to the package instructions. - Make sure it’s al dente. Drain the pasta but save 1 cup of the water. - In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. - Add 4 cloves of minced garlic and sauté for about 1 minute. - When the garlic is fragrant, add the shrimp. - Season the shrimp with salt and pepper. - Cook for 3-4 minutes until the shrimp turn pink and opaque. - Once done, take the shrimp out and set them aside. - In the same skillet, melt the other 2 tablespoons of butter. - Pour in 1 cup of chicken broth and let it simmer for 2-3 minutes. - Next, add 1 cup of heavy cream, 1 teaspoon of dried thyme, and the zest and juice of 1 lemon. - Stir well and let the sauce simmer for an extra 3-4 minutes. - Gradually mix in 1 cup of freshly grated Parmesan cheese until melted. - If the sauce is too thick, add some reserved pasta water slowly. - Return the cooked shrimp to the skillet. - Add the fettuccine pasta and gently fold everything together. - Toss until the pasta is well-coated in the creamy sauce. - Taste the dish and adjust the seasoning with salt and pepper if needed. To make the best creamy sauce, pay attention to the garlic. Burned garlic makes your dish taste bitter. Sauté it in butter until it is fragrant and golden. This should take about one minute. To adjust the sauce’s thickness, use pasta water. Keep a cup of this water after cooking the fettuccine. If the sauce gets too thick, add a bit of pasta water. Mix it in slowly until you reach the right consistency. Cooking shrimp right takes practice. You want them to turn pink and opaque. This usually takes about three to four minutes in the pan. Overcooked shrimp can be rubbery, so watch them closely. Seasoning is key. Use salt and pepper to bring out the shrimp's flavor. You can also add a pinch of chili flakes for a bit of heat. How you present the dish matters. Serve the pasta in individual bowls or plates. Top with fresh parsley and a sprinkle of lemon zest. This adds color and freshness. You can also offer extra Parmesan on the side. It lets guests add as much cheese as they like. For sides, consider a simple green salad or garlic bread. These pair well with the rich flavors of the pasta. {{image_4}} You can swap fettuccine for many other pastas. Try linguine or penne for a change. Both will hold the creamy sauce well. This switch can give your dish a new look and texture. Your choice of pasta can change the whole meal. If you prefer not to use shrimp, chicken works great too. Simply cook the chicken in the same way you cook shrimp. You can also use vegetables like zucchini or bell peppers for a vegetarian option. These swaps keep the dish tasty and fun. For extra flavor, add herbs or spices. Fresh basil or parsley can brighten the dish. You might also try a pinch of red pepper flakes for some heat. For lemon lovers, use lemon pepper instead of plain pepper. It adds a lovely twist! To keep your creamy lemon garlic shrimp pasta fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This dish stays good for about three days when stored properly. Make sure to let it cool before sealing. This helps keep the texture nice. When you’re ready to enjoy leftovers, use a skillet for reheating. Add a splash of chicken broth or cream to keep it creamy. Heat it over low to medium heat. Stir it often to ensure even warming. This way, your pasta retains its texture and flavor. Avoid using the microwave since it can dry out your dish. If you want to freeze the creamy pasta, do it right away. Store it in a freezer-safe container. Leave some space at the top for expansion. This dish can last up to two months in the freezer. When you’re ready to eat, defrost it in the fridge overnight. Reheat it on the stove, adding a bit of liquid to help it regain its creaminess. Creamy lemon garlic shrimp pasta lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This helps keep the flavors fresh. Always check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Yes, you can use frozen shrimp. Just thaw them before cooking. To thaw, place shrimp in the fridge overnight or run cold water over them for a quick thaw. This keeps the shrimp juicy and tender. Cook them the same way as fresh shrimp for great results. Absolutely! To make this dish dairy-free, swap the heavy cream for coconut cream or a dairy-free cream alternative. Use nutritional yeast instead of Parmesan for a cheesy flavor. This way, you can enjoy the creamy texture without dairy. You can serve this pasta with a fresh green salad or garlic bread. Roasted veggies also make a nice side. For drinks, try a light white wine or sparkling water with lemon. These pair well with the dish's flavors and make a full meal. You now have a solid guide to making creamy lemon garlic shrimp pasta. We covered the key ingredients, step-by-step cooking, and tips to perfect your dish. Don't forget the variations for fun twists and smart storage methods for leftovers. Enjoy your delicious meal and impress others with your cooking skills. Keep experimenting and you’ll master this dish in no time!

Creamy Lemon Garlic Shrimp Pasta

Indulge in this creamy lemon garlic shrimp pasta that is sure to impress! With tender shrimp, rich cream, and a zesty lemon kick, this dish is a perfect weeknight treat. Perfect for pasta lovers, you can whip it up in just 30 minutes. Follow our easy step-by-step recipe to create a delicious meal that will have everyone asking for seconds. Click through to discover the full recipe and elevate your dinner game!
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Ingredients
  

12 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

Zest and juice of 1 lemon

1 teaspoon dried thyme

Salt and pepper to taste

1 cup freshly grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside, making sure to reserve 1 cup of the pasta water.

    In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for approximately 1 minute or until it becomes fragrant and golden, being careful not to burn it.

      Gently add the shrimp to the skillet. Season with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside on a plate.

        In the same skillet, add the remaining 2 tablespoons of butter and allow it to melt. Pour in the chicken broth, and let it simmer for 2-3 minutes to reduce slightly.

          Next, stir in the heavy cream, followed by the lemon zest and lemon juice. Mix well to combine.

            Sprinkle in the dried thyme, and let the sauce simmer for another 3-4 minutes, allowing it to thicken to your liking.

              Gradually stir in the grated Parmesan cheese until melted and fully incorporated into the sauce. If the sauce becomes too thick, you can thin it out with a bit of the reserved pasta water, adding it slowly until you achieve the desired consistency.

                Return the cooked shrimp to the skillet, and gently fold in the cooked fettuccine pasta. Toss everything together until the pasta is evenly coated in the creamy sauce.

                  Taste the dish and adjust the seasoning with additional salt and pepper as needed to enhance the flavors.

                    - Presentation Tips: Serve the pasta in individual bowls or plates, garnished with a sprinkle of chopped fresh parsley and a bit of extra lemon zest for a fresh pop of color. Consider serving with extra Parmesan on the side for those who might like to add more!

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4