Creamy Shrimp Pasta

$- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, finely minced - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon lemon zest (from about 1 lemon) - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon paprika - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) - Large pot for boiling pasta - Non-stick skillet - Measuring cups and spoons - Tongs or large spoon for mixing When I make creamy shrimp pasta, I focus on freshness and flavor. Each ingredient plays a key role. For the fettuccine, use high-quality pasta. It holds the sauce well. The large shrimp should be fresh or frozen but thawed. They make the dish feel luxurious. I love adding garlic. It adds depth of flavor. Olive oil is essential for sautéing the shrimp. Heavy cream gives the sauce its rich texture. I always use freshly grated Parmesan. It melts better and tastes amazing. Fresh lemon zest and juice brighten the dish. Paprika adds warmth and a hint of spice. Lastly, salt and black pepper balance all the flavors. For tools, a large pot is a must for boiling pasta. The non-stick skillet helps prevent sticking. Use measuring cups and spoons for accuracy. Tongs or a large spoon mix everything together well. This recipe is simple yet impressive. You can find the full recipe to get started! Start by bringing a large pot of salted water to a boil. Use about 4 quarts of water for every 8 ounces of fettuccine. This helps cook the pasta evenly. Once the water boils, add the fettuccine. Cook it for 8 to 10 minutes, until it is al dente. Stir the pasta occasionally to prevent it from sticking. After cooking, drain the pasta, making sure to save 1 cup of the starchy water. Set the drained pasta aside. In a large non-stick skillet, add 2 tablespoons of olive oil over medium heat. Wait until the oil shimmers for the best cooking temp. Carefully add 1 pound of peeled and deveined shrimp to the skillet. Cook the shrimp for 2 to 3 minutes on each side. Look for a vibrant pink color and an opaque look, which means they are done. Once cooked, remove the shrimp from the skillet and place them on a plate. Keep the skillet on medium-low heat. Add 3 cloves of finely minced garlic to the skillet. Sauté the garlic for about 1 minute, stirring it to avoid burning. Next, pour in 1 cup of heavy cream while stirring continuously. Allow the cream to simmer gently, which warms it up and helps blend the flavors. Once the cream is simmering, whisk in 1 cup of freshly grated Parmesan cheese. This makes the sauce creamy and rich. Add 1 teaspoon of lemon zest and 1 tablespoon of freshly squeezed lemon juice to brighten the flavor. Stir in 1 teaspoon of paprika and season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. After that, return the cooked shrimp to the skillet. Gently fold in the drained fettuccine, tossing everything until it is well mixed. Let the pasta cook for 1 more minute in the sauce. This helps all the flavors blend nicely. Taste the pasta, and adjust the seasoning with extra salt or pepper if needed. For serving, plate the creamy shrimp pasta attractively. Use tongs to twirl the pasta into nests on each plate. Finish with a sprinkle of freshly chopped parsley for a pop of color. For the full recipe, check out the detailed instructions provided earlier. To get shrimp just right, watch for color change. Cook shrimp for 2-3 minutes per side. They should turn pink and opaque. You can also check their shape. Shrimp will curl into a C shape when done. If they curl into an O, they may be overcooked. To make the sauce more exciting, try adding a pinch of cayenne pepper. This gives a nice kick. You can also mix in some fresh herbs like basil or thyme. These add freshness and depth to the dish. For a twist, consider adding sun-dried tomatoes or spinach. They bring extra flavor and color. To lighten up this dish, swap heavy cream for half-and-half or Greek yogurt. You can also use whole wheat pasta instead of regular pasta. This adds fiber and nutrients. If you want to cut calories, use less cheese or try a low-fat version. These changes keep the dish tasty while making it a bit healthier. For more details, check the Full Recipe. {{image_4}} You can switch up the pasta for this dish. Fettuccine is great, but try penne or linguine too. Penne adds texture and holds the sauce well. Linguine has a nice flat shape that pairs well with shrimp. You can even use whole wheat or gluten-free pasta if you like. Just cook it according to package instructions. Adding spices can bring new life to your creamy shrimp pasta. For a kick, try red pepper flakes or cayenne. These spices add heat without overpowering the dish. If you prefer herbs, consider fresh basil or oregano. A little bit of lemon zest adds brightness too. You can even mix in sun-dried tomatoes for a sweet-tart taste. Don't be afraid to experiment with flavors! If you need gluten-free options, use gluten-free pasta. This swap keeps the dish delicious for everyone. For a vegetarian alternative, replace shrimp with sautéed mushrooms or zucchini. You can also use plant-based cream and cheese to keep it creamy. These changes can cater to different diets while keeping the dish tasty. To keep your creamy shrimp pasta fresh, store it in an airtight container. Let the pasta cool to room temperature before sealing. This helps prevent moisture buildup. Place the container in the fridge. Leftovers stay good for up to three days. When you are ready to enjoy your leftovers, use a skillet for reheating. Add a splash of water or cream to help loosen the sauce. Heat over medium-low until hot, stirring gently. You can also use a microwave. Place pasta in a microwave-safe dish and cover it loosely. Heat in short bursts, stirring in between. Yes, you can freeze creamy shrimp pasta! However, the shrimp may change texture. To freeze, let the pasta cool completely. Transfer it to a freezer-safe container. Store it for up to three months. Thaw overnight in the fridge before reheating. For the best flavor, try to eat it within a month. For the full recipe, check out the Creamy Shrimp Pasta section above! You can use several options for a lighter meal. Here are some alternatives: - Half-and-half: Mix equal parts of milk and cream. - Greek yogurt: It adds creaminess and protein. - Coconut milk: This gives a nice flavor and richness. - Silken tofu: Blend it until smooth for a vegan option. These choices keep the dish creamy without the extra calories. Perfectly cooked shrimp look pink and slightly opaque. Here are signs to check: - Color change: They turn from gray to pink. - Shape: Shrimp curl into a C shape when done. - Texture: They should feel firm, not rubbery. Cook shrimp for about 2-3 minutes per side. Keep an eye on them to avoid overcooking. Yes, you can prep some parts ahead. Here are best practices: - Cook pasta: You can cook it a few hours before. - Prepare sauce: Make the sauce up to a day in advance. - Store shrimp: Cooked shrimp can be stored in the fridge. When ready to serve, combine everything in a skillet and heat it gently for a quick meal. You can check the Full Recipe for more details. This post covered ingredients and tools needed for creamy shrimp pasta. You learned to cook fettuccine, sauté shrimp, and make a rich sauce. You also found tips for perfect shrimp and variations for your taste. Remember, you can easily adjust flavors and make healthier swaps. Storing and reheating leftovers is simple, too. I hope this guide inspires you to create a delightful meal. Enjoy your cooking adventure!$

Indulge in the rich flavors of creamy shrimp pasta with this delightfully simple recipe! Perfect for any home chef, this dish features succulent shrimp, fettuccine, and a creamy sauce that comes together in just a few easy steps. Impress your family and friends with a flavorful meal that’s quick to prepare. Ready to dive into this culinary adventure? Click to explore the full recipe and elevate your dinner tonight!

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Ingredients

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, finely minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon lemon zest (from about 1 lemon)

1 tablespoon freshly squeezed lemon juice

1 teaspoon paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a vigorous boil. Add the fettuccine and cook according to the package instructions, typically around 8-10 minutes, until it reaches an al dente texture. Once cooked, drain the pasta, making sure to reserve about 1 cup of the starchy pasta water. Set the drained pasta aside.

Sauté the Shrimp: In a large non-stick skillet, heat the olive oil over medium heat. Once the oil shimmers, carefully add the peeled and deveined shrimp to the skillet. Cook the shrimp for approximately 2-3 minutes per side, or until they turn a vibrant pink and opaque. Once cooked, remove the shrimp from the skillet and set aside on a plate.

Prepare the Sauce: In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté the garlic for about 1 minute, stirring frequently, until it becomes fragrant and golden but not burnt. Carefully pour in the heavy cream, stirring continuously until it begins to simmer gently.

Add Cheese and Flavor: Gradually whisk in the freshly grated Parmesan cheese until the sauce is creamy and smooth. Then add the lemon zest, lemon juice, and paprika, stirring until all ingredients are well incorporated. Season the sauce with salt and freshly ground black pepper to taste. If the sauce seems too thick, stir in a little of the reserved pasta water until you reach your desired consistency.

Combine Everything: Return the cooked shrimp to the skillet and gently fold in the drained fettuccine. Use tongs or a large spoon to toss everything together until the pasta is evenly coated with the creamy sauce and the shrimp are mixed throughout.

Final Touches: Let the pasta cook for an additional minute in the sauce while carefully tossing to ensure even coverage. Taste and adjust the seasoning with extra salt or pepper if needed.

Serve: Plate the creamy shrimp pasta attractively, using tongs to twirl the pasta into nests. Garnish each plate with a sprinkle of freshly chopped parsley, adding a vibrant touch to your dish.

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