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One-Pan Creamy Lemon Butter Shrimp Pasta Recipe

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- 8 oz. fettuccine pasta - 1 lb. large shrimp, peeled and deveined - 3 tablespoons unsalted butter - 3 cloves garlic, finely minced - 1 cup heavy cream - Zest and juice of 1 large lemon - 1 teaspoon dried oregano - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped (for garnish) - Freshly grated Parmesan cheese, for serving In this recipe, the main ingredients create a rich and creamy dish. The fettuccine pasta acts as a perfect base. It holds the sauce well and gives a nice texture. The large shrimp provide protein and a sweet flavor. The unsalted butter is essential for that rich, buttery taste. Next, the flavor enhancers elevate the dish. Garlic adds depth and aroma. Heavy cream makes the sauce silky and smooth. The zest and juice of lemon bring freshness and brightness. This zest is key; it gives that pop of flavor you will love. For seasoning and garnish, dried oregano adds warmth. Salt and black pepper will sharpen all the flavors. Fresh parsley not only adds color but also a fresh taste. Lastly, freshly grated Parmesan cheese on top makes everything feel special. This combination of ingredients is what makes the One-Pan Creamy Lemon Butter Shrimp Pasta so delightful and satisfying. First, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté it for about one minute. You want the garlic to smell great but not brown. Next, add the shrimp to the skillet. Season them with salt, pepper, and oregano. Cook the shrimp for 2-3 minutes. Watch for them to turn pink and opaque. Once they are done, take them out and set them aside. In the same skillet, pour in the heavy cream. Then, add the lemon zest and juice. Stir the mixture well. Let it simmer for 2-3 minutes. This helps the sauce thicken slightly. Keep stirring so it doesn’t stick to the pan. While the sauce simmers, boil a big pot of salted water. Add the fettuccine and cook it until it is al dente. Follow the package instructions for the right time. Once the pasta is ready, drain it but save about half a cup of the pasta water. Now, add the drained fettuccine directly into the skillet with the sauce. Toss it gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water to thin it out. After that, fold the cooked shrimp back into the skillet with the pasta and sauce. Toss it all together and heat it for 1-2 minutes. Finally, taste the dish and adjust the seasoning if needed. To cook shrimp just right, aim for a bright pink color. This means they are done! Overcooked shrimp turn tough and rubbery. Season the shrimp with salt and pepper before cooking. If you want more flavor, add some garlic powder or paprika. These simple tweaks can enhance the taste. The secret to a great sauce is the reserved pasta water. When you drain the pasta, save about half a cup. If the sauce seems too thick, add a little pasta water. This helps the sauce cling to the pasta perfectly. Some people like a thicker sauce, while others prefer it lighter. Adjust as you see fit! Serve the pasta in nice bowls or on platters. A sprinkle of fresh parsley on top adds color. You can also add lemon wedges on the side for a zesty touch. For drinks, a crisp white wine pairs well. You can even serve a light salad as a side. This makes for a lovely meal! {{image_4}} You can swap fettuccine for other pasta types. Penne or linguine work well in this dish. If you prefer a gluten-free option, try using rice noodles or gluten-free pasta. Each choice gives a different twist to the dish while keeping it creamy and delicious. Incorporating veggies can enhance the dish. Spinach adds a nice pop of color and nutrients. You can also use cherry tomatoes or bell peppers for sweetness. Simply sauté them with the shrimp to keep it simple. For a crunchy texture, consider adding broccoli or asparagus. These options brighten the plate and add flavor. If you want to replace shrimp, chicken is an excellent choice. Cook it until golden brown, just like the shrimp. Tofu is another great option for a plant-based twist. Make sure to use firm tofu and sauté it until crispy. Both options will keep the dish hearty and satisfying while still being creamy and full of flavor. To store leftovers, let the pasta cool first. Place it in an airtight container. It will stay fresh for 3 days in the fridge. If you want to keep it longer, freezing is a good option. The best way to reheat this pasta is on the stove. Add a splash of water or cream to keep it moist. Heat it over low to medium heat, stirring often. You can also use the microwave. Just cover it and heat in short bursts, stirring in between. To freeze the pasta, place it in a freezer-safe container. Make sure it’s sealed well to avoid freezer burn. It can last for up to 2 months in the freezer. To thaw, move it to the fridge overnight. Reheat with a bit of water or cream for the best texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly and safely. After thawing, pat them dry with a paper towel. This step ensures they cook evenly and absorb flavors well. If you want a lighter version, you can use half-and-half or whole milk. These options reduce fat while still giving a creamy texture. For a dairy-free choice, try coconut milk or cashew cream. Both will add a unique flavor to the dish. Just remember, using lighter options may change the sauce's thickness. To keep your pasta firm, cook it until just al dente. This means it should have a slight bite when you taste it. Drain the pasta right away and avoid rinsing it with water; this washes away the starch that helps the sauce stick. If you combine the pasta with the sauce quickly, it will absorb flavors without becoming mushy. This recipe uses fresh shrimp, creamy sauce, and fettuccine pasta. You learned how to prepare shrimp, make the sauce, and cook the pasta perfectly. Tips help you avoid soggy noodles and adjust flavors. Variations let you switch proteins or add veggies. Store leftovers well, and reheating is easy. Enjoy your delicious meal with friends and family. Cooking can be fun and tasty!
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Get ready to impress your dinner guests with my One-Pan Creamy Lemon Butter Shrimp Pasta. This dish bursts with vibrant flavors and creamy goodness, all while cooking in just one pan! Fresh shrimp, zesty lemon, and rich cream come together for a simple, yet gourmet meal. Let’s dive into this easy recipe that’ll have everyone asking for seconds. You’ll love how quick and delicious it is!

Ingredients

Main Ingredients

– 8 oz. fettuccine pasta

– 1 lb. large shrimp, peeled and deveined

– 3 tablespoons unsalted butter

Flavor Enhancers

– 3 cloves garlic, finely minced

– 1 cup heavy cream

– Zest and juice of 1 large lemon

Seasoning and Garnish

– 1 teaspoon dried oregano

– Salt and freshly cracked black pepper, to taste

– Fresh parsley, finely chopped (for garnish)

– Freshly grated Parmesan cheese, for serving

In this recipe, the main ingredients create a rich and creamy dish. The fettuccine pasta acts as a perfect base. It holds the sauce well and gives a nice texture. The large shrimp provide protein and a sweet flavor. The unsalted butter is essential for that rich, buttery taste.

Next, the flavor enhancers elevate the dish. Garlic adds depth and aroma. Heavy cream makes the sauce silky and smooth. The zest and juice of lemon bring freshness and brightness. This zest is key; it gives that pop of flavor you will love.

For seasoning and garnish, dried oregano adds warmth. Salt and black pepper will sharpen all the flavors. Fresh parsley not only adds color but also a fresh taste. Lastly, freshly grated Parmesan cheese on top makes everything feel special. This combination of ingredients is what makes the One-Pan Creamy Lemon Butter Shrimp Pasta so delightful and satisfying.

Step-by-Step Instructions

Preparing the Shrimp

First, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté it for about one minute. You want the garlic to smell great but not brown. Next, add the shrimp to the skillet. Season them with salt, pepper, and oregano. Cook the shrimp for 2-3 minutes. Watch for them to turn pink and opaque. Once they are done, take them out and set them aside.

Making the Creamy Sauce

In the same skillet, pour in the heavy cream. Then, add the lemon zest and juice. Stir the mixture well. Let it simmer for 2-3 minutes. This helps the sauce thicken slightly. Keep stirring so it doesn’t stick to the pan.

Cooking and Combining the Pasta

While the sauce simmers, boil a big pot of salted water. Add the fettuccine and cook it until it is al dente. Follow the package instructions for the right time. Once the pasta is ready, drain it but save about half a cup of the pasta water. Now, add the drained fettuccine directly into the skillet with the sauce. Toss it gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water to thin it out. After that, fold the cooked shrimp back into the skillet with the pasta and sauce. Toss it all together and heat it for 1-2 minutes. Finally, taste the dish and adjust the seasoning if needed.

Tips & Tricks

Perfecting the Shrimp

To cook shrimp just right, aim for a bright pink color. This means they are done! Overcooked shrimp turn tough and rubbery. Season the shrimp with salt and pepper before cooking. If you want more flavor, add some garlic powder or paprika. These simple tweaks can enhance the taste.

Achieving the Right Sauce Consistency

The secret to a great sauce is the reserved pasta water. When you drain the pasta, save about half a cup. If the sauce seems too thick, add a little pasta water. This helps the sauce cling to the pasta perfectly. Some people like a thicker sauce, while others prefer it lighter. Adjust as you see fit!

Presentation Suggestions

Serve the pasta in nice bowls or on platters. A sprinkle of fresh parsley on top adds color. You can also add lemon wedges on the side for a zesty touch. For drinks, a crisp white wine pairs well. You can even serve a light salad as a side. This makes for a lovely meal!

Variations

Different Pasta Types

You can swap fettuccine for other pasta types. Penne or linguine work well in this dish. If you prefer a gluten-free option, try using rice noodles or gluten-free pasta. Each choice gives a different twist to the dish while keeping it creamy and delicious.

Adding Vegetables

Incorporating veggies can enhance the dish. Spinach adds a nice pop of color and nutrients. You can also use cherry tomatoes or bell peppers for sweetness. Simply sauté them with the shrimp to keep it simple. For a crunchy texture, consider adding broccoli or asparagus. These options brighten the plate and add flavor.

Protein Substitutes

If you want to replace shrimp, chicken is an excellent choice. Cook it until golden brown, just like the shrimp. Tofu is another great option for a plant-based twist. Make sure to use firm tofu and sauté it until crispy. Both options will keep the dish hearty and satisfying while still being creamy and full of flavor.

Storage Info

Short-Term Storage

To store leftovers, let the pasta cool first. Place it in an airtight container. It will stay fresh for 3 days in the fridge. If you want to keep it longer, freezing is a good option.

Reheating Instructions

The best way to reheat this pasta is on the stove. Add a splash of water or cream to keep it moist. Heat it over low to medium heat, stirring often. You can also use the microwave. Just cover it and heat in short bursts, stirring in between.

Freezing Options

To freeze the pasta, place it in a freezer-safe container. Make sure it’s sealed well to avoid freezer burn. It can last for up to 2 months in the freezer. To thaw, move it to the fridge overnight. Reheat with a bit of water or cream for the best texture.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly and safely. After thawing, pat them dry with a paper towel. This step ensures they cook evenly and absorb flavors well.

What can I substitute for heavy cream?

If you want a lighter version, you can use half-and-half or whole milk. These options reduce fat while still giving a creamy texture. For a dairy-free choice, try coconut milk or cashew cream. Both will add a unique flavor to the dish. Just remember, using lighter options may change the sauce’s thickness.

How do I prevent the pasta from getting soggy?

To keep your pasta firm, cook it until just al dente. This means it should have a slight bite when you taste it. Drain the pasta right away and avoid rinsing it with water; this washes away the starch that helps the sauce stick. If you combine the pasta with the sauce quickly, it will absorb flavors without becoming mushy.

This recipe uses fresh shrimp, creamy sauce, and fettuccine pasta. You learned how to prepare shrimp, make the sauce, and cook the pasta perfectly. Tips help you avoid soggy noodles and adjust flavors. Variations let you switch proteins or add veggies. Store leftovers well, and reheating is easy. Enjoy your delicious meal with friends and family. Cooking can be fun and tasty!

- 8 oz. fettuccine pasta - 1 lb. large shrimp, peeled and deveined - 3 tablespoons unsalted butter - 3 cloves garlic, finely minced - 1 cup heavy cream - Zest and juice of 1 large lemon - 1 teaspoon dried oregano - Salt and freshly cracked black pepper, to taste - Fresh parsley, finely chopped (for garnish) - Freshly grated Parmesan cheese, for serving In this recipe, the main ingredients create a rich and creamy dish. The fettuccine pasta acts as a perfect base. It holds the sauce well and gives a nice texture. The large shrimp provide protein and a sweet flavor. The unsalted butter is essential for that rich, buttery taste. Next, the flavor enhancers elevate the dish. Garlic adds depth and aroma. Heavy cream makes the sauce silky and smooth. The zest and juice of lemon bring freshness and brightness. This zest is key; it gives that pop of flavor you will love. For seasoning and garnish, dried oregano adds warmth. Salt and black pepper will sharpen all the flavors. Fresh parsley not only adds color but also a fresh taste. Lastly, freshly grated Parmesan cheese on top makes everything feel special. This combination of ingredients is what makes the One-Pan Creamy Lemon Butter Shrimp Pasta so delightful and satisfying. First, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté it for about one minute. You want the garlic to smell great but not brown. Next, add the shrimp to the skillet. Season them with salt, pepper, and oregano. Cook the shrimp for 2-3 minutes. Watch for them to turn pink and opaque. Once they are done, take them out and set them aside. In the same skillet, pour in the heavy cream. Then, add the lemon zest and juice. Stir the mixture well. Let it simmer for 2-3 minutes. This helps the sauce thicken slightly. Keep stirring so it doesn’t stick to the pan. While the sauce simmers, boil a big pot of salted water. Add the fettuccine and cook it until it is al dente. Follow the package instructions for the right time. Once the pasta is ready, drain it but save about half a cup of the pasta water. Now, add the drained fettuccine directly into the skillet with the sauce. Toss it gently to coat the pasta. If the sauce is too thick, add a little reserved pasta water to thin it out. After that, fold the cooked shrimp back into the skillet with the pasta and sauce. Toss it all together and heat it for 1-2 minutes. Finally, taste the dish and adjust the seasoning if needed. To cook shrimp just right, aim for a bright pink color. This means they are done! Overcooked shrimp turn tough and rubbery. Season the shrimp with salt and pepper before cooking. If you want more flavor, add some garlic powder or paprika. These simple tweaks can enhance the taste. The secret to a great sauce is the reserved pasta water. When you drain the pasta, save about half a cup. If the sauce seems too thick, add a little pasta water. This helps the sauce cling to the pasta perfectly. Some people like a thicker sauce, while others prefer it lighter. Adjust as you see fit! Serve the pasta in nice bowls or on platters. A sprinkle of fresh parsley on top adds color. You can also add lemon wedges on the side for a zesty touch. For drinks, a crisp white wine pairs well. You can even serve a light salad as a side. This makes for a lovely meal! {{image_4}} You can swap fettuccine for other pasta types. Penne or linguine work well in this dish. If you prefer a gluten-free option, try using rice noodles or gluten-free pasta. Each choice gives a different twist to the dish while keeping it creamy and delicious. Incorporating veggies can enhance the dish. Spinach adds a nice pop of color and nutrients. You can also use cherry tomatoes or bell peppers for sweetness. Simply sauté them with the shrimp to keep it simple. For a crunchy texture, consider adding broccoli or asparagus. These options brighten the plate and add flavor. If you want to replace shrimp, chicken is an excellent choice. Cook it until golden brown, just like the shrimp. Tofu is another great option for a plant-based twist. Make sure to use firm tofu and sauté it until crispy. Both options will keep the dish hearty and satisfying while still being creamy and full of flavor. To store leftovers, let the pasta cool first. Place it in an airtight container. It will stay fresh for 3 days in the fridge. If you want to keep it longer, freezing is a good option. The best way to reheat this pasta is on the stove. Add a splash of water or cream to keep it moist. Heat it over low to medium heat, stirring often. You can also use the microwave. Just cover it and heat in short bursts, stirring in between. To freeze the pasta, place it in a freezer-safe container. Make sure it’s sealed well to avoid freezer burn. It can last for up to 2 months in the freezer. To thaw, move it to the fridge overnight. Reheat with a bit of water or cream for the best texture. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the frozen shrimp in a bowl of cold water for about 15-20 minutes. This will help them thaw quickly and safely. After thawing, pat them dry with a paper towel. This step ensures they cook evenly and absorb flavors well. If you want a lighter version, you can use half-and-half or whole milk. These options reduce fat while still giving a creamy texture. For a dairy-free choice, try coconut milk or cashew cream. Both will add a unique flavor to the dish. Just remember, using lighter options may change the sauce's thickness. To keep your pasta firm, cook it until just al dente. This means it should have a slight bite when you taste it. Drain the pasta right away and avoid rinsing it with water; this washes away the starch that helps the sauce stick. If you combine the pasta with the sauce quickly, it will absorb flavors without becoming mushy. This recipe uses fresh shrimp, creamy sauce, and fettuccine pasta. You learned how to prepare shrimp, make the sauce, and cook the pasta perfectly. Tips help you avoid soggy noodles and adjust flavors. Variations let you switch proteins or add veggies. Store leftovers well, and reheating is easy. Enjoy your delicious meal with friends and family. Cooking can be fun and tasty!

One-Pan Creamy Lemon Butter Shrimp Pasta

Indulge in this delicious One-Pan Creamy Lemon Butter Shrimp Pasta that's perfect for a quick weeknight dinner! With tender shrimp, rich creamy sauce, and zesty lemon flavors, this dish is a crowd-pleaser. Learn how to create this easy recipe in just 30 minutes using minimal ingredients for maximum flavor. Click through for the full recipe and make your dinner effortless yet impressive!
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Ingredients
  

8 oz. fettuccine pasta

1 lb. large shrimp, peeled and deveined

3 tablespoons unsalted butter

3 cloves garlic, finely minced

1 cup heavy cream

Zest and juice of 1 large lemon

1 teaspoon dried oregano

Salt and freshly cracked black pepper, to taste

Fresh parsley, finely chopped (for garnish)

Freshly grated Parmesan cheese, for serving

Instructions
 

Melt the Butter: In a large skillet over medium heat, melt the unsalted butter. Once melted, add the finely minced garlic and sauté for approximately 1 minute, or until the garlic becomes aromatic but not browned.

    Cook the Shrimp: Add the peeled and deveined shrimp to the skillet, seasoning them generously with salt, pepper, and dried oregano. Sauté for about 2-3 minutes, or until the shrimp turn a beautiful pink and opaque. Once cooked, transfer the shrimp to a plate and set aside.

      Prepare the Creamy Sauce: In the same skillet, pour in the heavy cream along with the lemon zest and lemon juice. Stir the mixture well and allow it to simmer for 2-3 minutes, allowing it to thicken slightly while stirring occasionally.

        Cook the Fettuccine: Meanwhile, bring a large pot of salted water to a rolling boil, and cook the fettuccine according to package instructions until al dente. Once cooked, drain the pasta and reserve about 1/2 cup of the pasta water.

          Combine Pasta and Sauce: Add the drained fettuccine directly into the simmering creamy sauce in the skillet. Toss gently to combine, ensuring the pasta is well coated. If the sauce appears too thick, gradually add the reserved pasta water until it reaches your desired consistency.

            Incorporate Shrimp: Gently fold the cooked shrimp back into the skillet with the pasta and sauce. Toss everything together, allowing it to heat through for an additional 1-2 minutes.

              Season and Taste: Before serving, taste the dish and adjust the seasoning with additional salt and freshly cracked pepper if necessary.

                Serve and Garnish: Remove the skillet from the heat. Garnish with a sprinkle of freshly chopped parsley and serve immediately, topped with a generous amount of grated Parmesan cheese.

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

                    Presentation Tips: Serve the pasta in elegant bowls or on large platters, garnished with extra parsley and lemon wedges on the side for an added touch of freshness.

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