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- 8 oz linguine or fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 cloves garlic, finely minced - 2 tablespoons extra virgin olive oil - 1 cup heavy cream - 1 cup freshly grated Parmesan cheese - 1 teaspoon lemon zest (from about half a lemon) - Salt and freshly ground black pepper, to taste - 1 tablespoon chopped fresh parsley (for garnish) - ½ teaspoon red pepper flakes (optional, to add a kick) - Large pot for boiling pasta - Large skillet for making the sauce - Measuring cups and spoons - Colander for draining pasta - Wooden spoon or spatula for stirring - Knife and cutting board for garlic and parsley Use fresh shrimp for the best taste. Look for shrimp that smell clean and sweet. Choose high-quality extra virgin olive oil. This adds flavor to the dish. Always use freshly grated Parmesan cheese. Pre-grated cheese may not melt as well. Fresh garlic brings a strong, savory flavor. Avoid pre-minced garlic. For lemon zest, use a microplane for the best results. This brightens the sauce and adds freshness. First, grab a big pot. Fill it with 4-5 quarts of water and add salt. Bring the water to a rolling boil. Once it bubbles, add 8 oz of linguine or fettuccine. Cook it according to the package instructions, usually about 8-10 minutes. You want it to be al dente. Before draining, remember to save ½ cup of the pasta water. Drain the pasta and set it aside. Next, take a large skillet and place it on medium heat. Pour in 2 tablespoons of extra virgin olive oil. Wait until it shimmers. Then, add 4 cloves of minced garlic. Sauté the garlic for about 30 seconds. You want it to smell amazing, but be careful not to let it brown. If it burns, it can taste bitter. Now, it's shrimp time! Add 1 lb of peeled and deveined large shrimp to the skillet. Season them with salt, pepper, and optional red pepper flakes for some heat. Cook the shrimp for 2-3 minutes on each side. They should turn pink and opaque. Once cooked, take them out and place them on a plate. In the same skillet, pour in 1 cup of heavy cream. Slowly bring it to a gentle simmer over medium-low heat. Then, add 1 cup of freshly grated Parmesan cheese and 1 teaspoon of lemon zest. Stir it all together until the cheese melts and the sauce becomes thick and creamy. Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together well. This helps the pasta soak up that creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches the creaminess you like. Finally, garnish with 1 tablespoon of chopped fresh parsley. Serve it right away, ensuring each plate looks delicious and inviting. To cook perfect pasta, use a large pot with plenty of water. Add salt to the water; it helps the pasta taste good. Stir the pasta occasionally while it cooks. This keeps it from sticking together. Cook until it is al dente, which means it should be firm to the bite. Remember to save some pasta water before draining. This starchy water adds flavor and thickness to your sauce. If your sauce is too thick, don’t stress! Just add a bit of the reserved pasta water. Stir it in slowly until you reach the right creaminess. If the sauce seems thin, let it simmer for a few more minutes. This helps it thicken up. You want a sauce that coats the pasta well but isn't too heavy. Seasoning is key to great flavor. Use fresh garlic for the best taste. You can add salt and pepper to suit your taste. Red pepper flakes bring a nice kick if you like spice. For a brighter flavor, lemon zest is a great addition. Fresh herbs, like parsley, also brighten up the dish. Don’t be afraid to try new spices to find your favorite flavor! {{image_4}} You can easily add vegetables to your creamy garlic shrimp pasta. Vegetables boost flavor and nutrition. Here are some great options: - Spinach: Toss in fresh spinach just before serving. It wilts quickly and adds vibrant color. - Cherry Tomatoes: Halve and add them while cooking the shrimp. They bring sweetness and freshness. - Zucchini: Slice zucchini into thin rounds. Sauté it with the shrimp for a light crunch. - Bell Peppers: Dice any color bell pepper and cook with the garlic. They add a nice crunch and sweetness. These veggies not only enhance taste but also make the dish more colorful and fun. If shrimp isn’t your thing, you can swap it out for other proteins. Here are some tasty alternatives: - Chicken: Use bite-sized pieces of chicken breast. Cook them until golden before adding to the sauce. - Salmon: Flake cooked salmon into the pasta for a rich, buttery flavor. - Tofu: For a plant-based option, marinate and sauté firm tofu until golden. Toss it in with the pasta. - Scallops: These tender bites are great with the creamy sauce. Sear them until golden before mixing. These options let you enjoy a new twist on the classic recipe. You don’t have to stick with linguine or fettuccine. There are many pasta types you can use: - Spaghetti: A classic choice that works well with creamy sauces. - Penne: The tube shape holds sauce nicely, making each bite flavorful. - Farfalle: The bowtie shape adds a fun touch and is great for holding sauce. - Whole Wheat: For a healthier option, whole wheat pasta adds fiber and a nutty taste. Mixing up the pasta can change the dish's texture and feel. Enjoy exploring new shapes! To store leftovers, let the pasta cool. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to avoid drying out. Reheat the pasta gently. Use a skillet over low heat. Add a splash of water or cream to help it warm evenly. Stir often to prevent sticking. You can also microwave it in short bursts, stirring in between. Freezing this dish is possible, but keep in mind that the texture may change. Let it cool completely. Place it in a freezer-safe container. Label it with the date. You can freeze it for up to two months. When ready to eat, thaw it overnight in the fridge before reheating. To make this recipe gluten-free, use gluten-free pasta. Many brands offer great alternatives. Look for options made from rice, chickpeas, or quinoa. These will cook well and taste good with the creamy sauce. Always check labels to ensure they are certified gluten-free. Yes, you can substitute heavy cream with half-and-half or whole milk. These options will make the dish lighter. However, the sauce may not be as thick or rich. If you use milk, consider adding a bit of cornstarch to thicken it. You can add fresh basil, thyme, or oregano for extra flavor. These herbs pair well with garlic and shrimp. Chop them finely and stir them into the sauce. You can also try dill or tarragon for a unique twist. In this blog post, we covered how to make creamy garlic shrimp pasta. You learned about the key ingredients, needed equipment, and tips for choosing quality items. We also shared step-by-step instructions for cooking the dish. Cooking tips helped you make perfect pasta, while variations let you explore new flavors. We wrapped up with storage info and answers to common questions. Now, you can create a delicious meal that everyone will love. Enjoy your cooking journey!

Creamy Garlic Shrimp Pasta (20 Minutes)

Dive into a delicious Creamy Garlic Shrimp Pasta Extravaganza that’s sure to impress your taste buds! This easy-to-follow recipe features succulent shrimp, rich cream, and perfectly cooked pasta tossed in a luscious sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that's quick and fancy. Click through to discover the full recipe and make this dreamy dish tonight! #ShrimpPasta #CreamyRecipes #PastaLovers #EasyDinner
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Ingredients
  

8 oz linguine or fettuccine pasta

1 lb large shrimp, peeled and deveined

4 cloves garlic, finely minced

2 tablespoons extra virgin olive oil

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1 teaspoon lemon zest (from about half a lemon)

Salt and freshly ground black pepper, to taste

1 tablespoon chopped fresh parsley (for garnish)

½ teaspoon red pepper flakes (optional, to add a kick)

Instructions
 

Cook the Pasta: In a spacious pot, bring 4-5 quarts of salted water to a rolling boil. Add the linguine or fettuccine and cook according to the package instructions until al dente — typically around 8-10 minutes. Before draining, reserve approximately ½ cup of the starchy pasta water, then drain the pasta and set aside.

    Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Once shimmering, add the minced garlic. Sauté for about 30 seconds or until fragrant, ensuring it does not brown or burn, as this can impart a bitter taste.

      Cook the Shrimp: Enhance the aromatic garlic with the shrimp, seasoning them generously with salt, pepper, and red pepper flakes if you like a bit of heat. Cook for 2-3 minutes on each side, until the shrimp are pink and opaque. Once cooked through, remove them from the skillet and set aside on a plate.

        Prepare the Creamy Sauce: In the same skillet, carefully pour in the heavy cream and slowly bring it to a gentle simmer over medium-low heat. Gradually stir in the grated Parmesan cheese and lemon zest, blending until the cheese melts completely and the sauce is luxuriously creamy.

          Combine the Shrimp and Pasta: Return the sautéed shrimp to the skillet, along with the drained pasta. Toss everything together thoroughly, allowing the pasta to soak up the creamy sauce. If the sauce is too thick, gradually add a splash of the reserved pasta water until reaching your desired creaminess.

            Serve with Flair: Remove the skillet from the heat and garnish generously with chopped parsley. Serve immediately, making sure each plate is beautifully coated in the creamy sauce.

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings

                - Presentation Tips: For an appealing presentation, serve the pasta in wide, shallow bowls. Garnish with extra parsley and a light sprinkle of freshly grated Parmesan on top. For an added burst of freshness, include a lemon wedge on each plate, inviting guests to squeeze a little juice over their pasta as they enjoy it!