Creamy Lemon Garlic Shrimp Pasta
A delightful combination of succulent shrimp, creamy sauce, and refreshing lemon, perfect for cozy dinner nights.
Equipment
- 1 large skillet for sautéing shrimp and sauce
- 1 large pot for boiling pasta
- 1 colander to drain pasta
Ingredients
Main Ingredients
- 8 oz fettuccine pasta
- 1 lb large shrimp peeled and deveined
- 2 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- 1 lemon zested and juiced
- Salt and pepper to taste
- 2 tbsp chopped parsley
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Peel and devein the shrimp. Rinse under cold water and pat dry with paper towels. Season with salt and pepper.
- In a large pot, bring water to a boil. Add a pinch of salt and the fettuccine pasta. Cook according to package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the shrimp and cook until pink and opaque, about 3 minutes per side. Remove shrimp from the skillet and set aside.
- In the same skillet, melt the remaining butter. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and lemon zest. Stir and let it simmer for 5 minutes until slightly thickened.
Combining
- Add the cooked pasta and shrimp back into the skillet. Toss to combine with the sauce. Add lemon juice and season with salt and pepper to taste.
- Sprinkle with Parmesan cheese and chopped parsley. Toss to coat evenly and serve hot.
Serving
- Divide the pasta among serving plates. Garnish with additional parsley and Parmesan if desired. Serve immediately.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop before serving.
Notes
Pro Tips: Use fresh shrimp for the best taste and texture. Simmer the sauce to your desired consistency and adjust with pasta water if needed. Garnish with fresh parsley and Parmesan for added flavor.
Ingredient Substitutions: Use half-and-half for a lighter sauce. Coconut cream for a non-dairy option.
How to Serve: Serve with garlic bread or a fresh salad.
Storage & Freshness: Store leftovers in the refrigerator and consume within 3 days.
Make-Ahead Tips: Prepare the sauce and cook the pasta ahead of time for a quick assembly before serving.
Ingredient Substitutions: Use half-and-half for a lighter sauce. Coconut cream for a non-dairy option.
How to Serve: Serve with garlic bread or a fresh salad.
Storage & Freshness: Store leftovers in the refrigerator and consume within 3 days.
Make-Ahead Tips: Prepare the sauce and cook the pasta ahead of time for a quick assembly before serving.