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- 8 oz linguine or fettuccine - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, finely minced - 1 teaspoon red pepper flakes (optional for a kick) - 1 cup chicken or vegetable broth - 1 cup heavy cream - Zest and juice of 1 lemon - 1 cup freshly grated Parmesan cheese - Salt and freshly cracked black pepper, to taste - Fresh parsley, chopped, for garnish This dish is all about fresh and simple ingredients that create a burst of flavor. You start with linguine or fettuccine, which are perfect for soaking up the creamy sauce. Large shrimp adds a sweet and tender bite. Unsalted butter brings richness, while garlic gives that essential aromatic boost. If you like a bit of heat, sprinkle in red pepper flakes. The broth, whether chicken or vegetable, serves as the base for cooking the pasta. Heavy cream makes the sauce rich and smooth. Lemon zest and juice add brightness and a zesty pop. Freshly grated Parmesan cheese adds depth and umami. Finally, salt and black pepper enhance all the flavors. Don't forget the fresh parsley for a lovely finish. With these ingredients, you are set for a delightful meal that is both creamy and full of lemony goodness. Start by melting the unsalted butter in a large pot. Use medium heat until it starts to bubble. This creates a rich base for your dish. Next, add finely minced garlic to the pot. If you like a bit of heat, sprinkle in red pepper flakes. Sauté for 1-2 minutes. Stir often until the garlic is fragrant and turns a light golden color. Once the garlic is ready, stir in the peeled and deveined shrimp. Season with salt and pepper. Cook for about 3-4 minutes. The shrimp should turn pink and opaque. Remove them from the pot and set aside. In the same pot, pour in your choice of chicken or vegetable broth. Bring it to a gentle simmer. This will help to flavor the broth with the leftover garlic and shrimp goodness. Now it’s time to add the linguine or fettuccine. Make sure the pasta is fully submerged in the simmering broth. Cook according to the package instructions, usually about 8-10 minutes. Stir occasionally to stop it from sticking. When the pasta is al dente, lower the heat. Stir in the lemon zest, fresh lemon juice, heavy cream, and grated Parmesan cheese. Mix everything well until the sauce is creamy and luscious. Add the cooked shrimp back into the pot. Gently mix everything together. Allow it to heat for another minute. Taste and adjust the seasoning with more salt and pepper if you like. Serve the pasta right away in bowls. Garnish with freshly chopped parsley and extra grated Parmesan cheese if desired. Enjoy your creamy pasta with bright lemon flavor! To get the best shrimp, start with fresh, large shrimp. They should look shiny and feel firm. If you use frozen shrimp, thaw them in cold water before cooking. Cook the shrimp until they turn pink and opaque. This takes about 3-4 minutes. Overcooking makes shrimp tough. Remove them from the pot as soon as they are done. This keeps them juicy and tender. I love using linguine or fettuccine for this dish. Both types have a nice surface for the sauce to cling to. Make sure to cook the pasta until it is al dente. This means it should be firm to the bite. Stir the pasta often while it cooks. This helps prevent it from sticking together. The creaminess of the sauce can be changed to suit your taste. If you want it richer, add more heavy cream. For a lighter version, use less cream and add extra broth instead. You can also add more lemon juice for a zesty kick. Taste as you go to find the right balance for you. Spices can elevate this dish. I often use red pepper flakes for some heat. If you prefer a milder dish, skip them. You can also try adding fresh herbs like basil or dill. These add fresh flavor to the pasta. A sprinkle of paprika can add color and warmth. Experiment to find what you love best! {{image_4}} You can boost this dish with colorful veggies. Think about adding spinach or cherry tomatoes. They add both flavor and nutrition. Just toss them in when you add the shrimp. Cook them until they soften. Broccoli or asparagus also work well. They give a nice crunch and pair great with the creamy sauce. If you need a gluten-free version, use gluten-free pasta. Many brands make tasty options that hold up well. You can also swap the broth for a gluten-free type. Always check the label to ensure it fits your needs. This way, everyone can enjoy this dish without worry. Shrimp is delicious, but you can try other proteins too. Chicken breast is a great choice. Cook it in the same way as the shrimp. For a plant-based option, use chickpeas or tofu. Just ensure they are cooked through before mixing in with the pasta. Each protein brings its own flavor to this creamy dish. You can keep your One-Pot Creamy Lemon Garlic Shrimp Pasta in the fridge. Store it in an airtight container. It will stay fresh for up to three days. Make sure to let it cool down before sealing. This helps prevent soggy pasta. If you want to freeze your pasta, it’s best to do it without the shrimp. The shrimp can become rubbery when thawed. Cool the pasta and sauce completely. Then, place it in a freezer-safe container or bag. It can last for about one month in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you can use a stovetop or microwave. For stovetop, add a splash of water or broth to a pan. Heat gently over low heat, stirring often. For microwave, place the pasta in a bowl and cover it. Heat in 30-second bursts, stirring in between. Make sure it’s heated all the way through before serving. Enjoy your creamy pasta once again! Yes, you can use frozen shrimp. Just make sure to thaw them first. You can place them in cold water for about 15–20 minutes. This helps them cook evenly. Frozen shrimp may take a minute longer to cook than fresh shrimp. To make this dish lighter, you can use less cream. You can replace half of the heavy cream with low-fat milk. You can also add more broth to keep the sauce flavorful. Using less butter will cut down on fat as well. If you want to avoid heavy cream, you can use half-and-half or coconut milk. Both give a nice creaminess. Another option is to blend silken tofu and some broth for a dairy-free version. Shrimp are cooked when they turn pink and opaque. They should curl into a "C" shape. If they curl into an "O," they are overcooked. This usually takes about 3-4 minutes on medium heat. This blog post covered a simple and tasty recipe for shrimp pasta. You learned about key ingredients and each step to make it perfectly. I shared tips to enhance flavor and variations to suit your needs. Plus, I gave storage info to help keep leftovers fresh. In the kitchen, fun and creativity go hand in hand. Enjoy making this shrimp pasta your own. Experiment, share it with friends, and savor every bite. Happy cooking!

One-Pot Creamy Lemon Garlic Shrimp Pasta

Savor the deliciousness of One-Pot Creamy Lemon Garlic Shrimp Pasta in just 25 minutes! This easy recipe features succulent shrimp, zesty lemon, and creamy Parmesan, making it a perfect weeknight dinner. Enjoy a flavorful meal without the fuss of multiple pots. Ready to impress your family or guests? Click to discover the full recipe and bring this tasty dish to your table tonight! #ShrimpPasta #OnePotMeal #EasyDinner #ComfortFood
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Ingredients
  

8 oz linguine or fettuccine

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, finely minced

1 teaspoon red pepper flakes (optional for a kick)

1 cup chicken or vegetable broth

1 cup heavy cream

Zest and juice of 1 lemon

1 cup freshly grated Parmesan cheese

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Melt the Butter: In a large pot, melt the unsalted butter over medium heat until it bubbles gently.

    Sauté Aromatics: Add the minced garlic and optional red pepper flakes to the pot. Sauté for 1-2 minutes, stirring often, until the garlic becomes fragrant and golden.

      Cook the Shrimp: Stir in the peeled and deveined shrimp, seasoning them with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Once cooked, remove the shrimp from the pot and set them aside.

        Simmer the Broth: In the same pot, pour in the chicken or vegetable broth and bring it to a gentle simmer to infuse the flavors left by the shrimp.

          Add the Pasta: Introduce the linguine or fettuccine to the simmering broth, ensuring the pasta is fully submerged. Cook according to the package instructions, usually 8-10 minutes, until the pasta reaches an al dente texture. Stir occasionally to prevent sticking.

            Incorporate Cream and Cheese: Once the pasta is cooked, lower the heat and stir in the lemon zest, fresh lemon juice, heavy cream, and grated Parmesan cheese. Mix well until everything is combined and the sauce becomes luscious and creamy.

              Combine and Heat: Return the cooked shrimp to the pot, mixing gently to combine with the pasta and sauce. Allow everything to heat through for another minute, and adjust seasoning with additional salt and freshly cracked black pepper as needed.

                Serve Up: Serve the pasta immediately in bowls, garnished with a sprinkle of freshly chopped parsley and extra grated Parmesan cheese, if desired.

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

                    Enjoy your delightful, creamy pasta that bursts with fresh lemon flavor and succulent shrimp!