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- 8 oz linguine pasta - 1 lb shrimp, peeled and deveined - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 lemon, zested and juiced - 1 teaspoon salt - ½ teaspoon black pepper - ½ teaspoon red pepper flakes (optional) - Fresh parsley, chopped (for garnish) This dish is simple yet bursting with flavor. The main ingredient is linguine pasta. It holds the creamy sauce well. I love using shrimp for this recipe because it cooks quickly and tastes amazing. I recommend using fresh shrimp for the best taste. You can find peeled and deveined shrimp at most stores. Olive oil adds a nice richness. Garlic brings a fragrant aroma that fills the kitchen. Heavy cream is key. It makes the sauce creamy and smooth. Parmesan cheese adds depth and a salty kick. Lemon zest and juice brighten the dish. They balance the richness with a fresh taste. Lastly, seasonings like salt, pepper, and red pepper flakes add a bit of heat. Fresh parsley is perfect for garnish. It adds color and freshness to the plate. Enjoy cooking! First, grab a large pot and fill it with water. Add a good amount of salt to the water. Bring the water to a rapid boil. Next, add 8 oz of linguine pasta. Cook it for about 8-10 minutes or until it's al dente. Stir the pasta occasionally to prevent sticking. Once cooked, drain the pasta in a colander. Don’t forget to save ½ cup of the pasta water for later! Now, let’s prepare the shrimp. Heat a large skillet over medium heat. Pour in 2 tablespoons of olive oil and let it get hot. Add 3 cloves of minced garlic and cook for about 30 seconds. The smell will be amazing! Then, add 1 lb of peeled and deveined shrimp. Season with 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of red pepper flakes if you like some heat. Cook the shrimp for about 3-4 minutes, until they turn pink. Once done, remove the shrimp from the skillet and set them aside. In the same skillet, it’s time to make the cream sauce. Pour in 1 cup of heavy cream. Add the zest and juice from 1 lemon. Stir everything together and let it come to a gentle simmer. This makes the sauce creamy and bright! Now, gradually whisk in 1 cup of grated Parmesan cheese until it melts and the sauce is smooth. If it’s too thick, add a bit of the reserved pasta water to thin it out. Now, it’s time to bring everything together. Return the cooked shrimp to the skillet. Add the drained linguine pasta. Toss it all together until the pasta and shrimp are coated in the creamy sauce. Take a moment to taste your dish and adjust the flavors. Add more salt, pepper, or lemon juice if needed. To serve, scoop the pasta into bowls. For a lovely finish, garnish with freshly chopped parsley. You can also sprinkle some extra Parmesan cheese on top. This adds a nice touch and looks great on the plate! Enjoy your delicious Creamy Lemon Parmesan Shrimp Pasta! To get the best cream sauce, you might need to adjust the thickness. If the sauce feels too thick, add a little of the reserved pasta water. Start with a tablespoon and mix well. Keep adding until you reach your desired consistency. This water helps bind the sauce to the pasta. For the right creaminess, use heavy cream. It makes the sauce rich and smooth. Stir gently as you heat it with lemon zest and juice. This blend brings a bright flavor. Perfectly cooked shrimp should be pink and firm. Cook them for 3 to 4 minutes. If you overcook them, they become rubbery. Always remove shrimp from the heat once they turn pink. If you want alternatives, try scallops or chicken instead of shrimp. Both will add a nice flavor. Make sure to adjust the cooking time for these options. To boost flavor, consider adding fresh herbs like basil or thyme. You can also try a pinch of nutmeg for warmth. These additions can really elevate your dish. Balance the flavors by tasting as you go. If it feels too rich, a little more lemon juice can brighten it up. If it lacks depth, add more salt or a sprinkle of red pepper flakes for heat. {{image_2}} You can change the pasta type if you want. Try whole wheat or gluten-free pasta. Both options work well with this creamy lemon sauce. For protein, shrimp shines, but you can switch it up. Use scallops, chicken, or even firm tofu for a tasty twist. Each adds a unique flavor to the dish. Want to add more color and taste? Toss in fresh spinach or cherry tomatoes. They cook quickly and brighten the dish. If you like spice, increase the red pepper flakes. You can also add a pinch of cayenne for more heat. Adjust the spice to suit your taste. To make this dish lower in calories, use low-fat cream or substitute with Greek yogurt. This keeps the creaminess while cutting back on fat. For a vegan option, use coconut cream instead of heavy cream. Nutritional yeast can replace Parmesan cheese for a cheesy flavor. Both swaps keep the dish rich and satisfying. To store your creamy lemon Parmesan shrimp pasta, follow these tips: - Cool Down: Let the pasta cool to room temperature before storing. - Use Airtight Containers: Place the pasta in airtight containers to keep it fresh. - Add a Little Oil: Drizzle some olive oil on top to help prevent sticking. Leftovers will stay good for up to 3 days in the fridge. When you want to enjoy your leftovers, use these safe reheating methods: - Microwave: Place the pasta in a microwave-safe bowl. Add a splash of water or cream. Cover and heat in short bursts, stirring often. - Stovetop: Heat a skillet over low heat. Add the pasta and a little cream or water. Stir gently until warm. To keep the sauce creamy, avoid high heat. Adding liquid helps maintain the sauce's rich texture. Yes, you can use frozen shrimp. Just be sure to thaw it first. Place the shrimp in a bowl of cold water for about 15-20 minutes. Drain and pat them dry before cooking. This helps the shrimp cook evenly and prevents excess water in the dish. To make this dish dairy-free, swap heavy cream for coconut cream or cashew cream. For cheese, try nutritional yeast or a dairy-free cheese alternative. Both will still give you a creamy texture and rich flavor. This pasta goes great with a fresh salad. A simple green salad or Caesar salad works well. You can also serve garlic bread or steamed veggies as sides. They complement the creamy flavors nicely. Yes, you can prep this pasta ahead of time. Cook the pasta and shrimp, then store them separately. When ready to eat, warm them up in a skillet and add the sauce. This keeps everything fresh and delicious. This blog post covered how to make creamy lemon Parmesan shrimp pasta. You learned the key ingredients, cooking steps, and perfecting the cream sauce. We shared tips for shrimp and flavor enhancements. Remember, you can swap ingredients or adjust flavors to make it your own. Whether you are cooking for yourself or others, this dish is sure to impress. Enjoy your meal and the satisfied smiles it brings!

Creamy Lemon Parmesan Shrimp Pasta

Indulge in a delicious bowl of Creamy Lemon Parmesan Shrimp Pasta that'll make your taste buds dance! This quick and easy recipe features succulent shrimp, zesty lemon, and rich Parmesan, all tossed with linguine for a mouthwatering meal in just 25 minutes. Perfect for weeknight dinners or special occasions, this dish is sure to impress. Click through to explore the full recipe and elevate your pasta game today!
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Ingredients
  

8 oz linguine pasta

1 lb shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 lemon, zested and juiced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.

    Sauté the Shrimp: In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, season with salt, black pepper, and red pepper flakes (if using), and cook until the shrimp turns pink, about 3-4 minutes. Remove the shrimp from the skillet and set aside.

      Make the Cream Sauce: In the same skillet, add the heavy cream, lemon zest, and lemon juice. Stir to combine, bringing it to a gentle simmer.

        Add Cheese: Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.

          Combine Everything: Return the shrimp to the skillet and add the cooked linguine. Toss everything together until well coated in the creamy sauce.

            Taste and Adjust: Taste the pasta and adjust the seasoning with more salt, pepper, or lemon juice to your liking.

              Serve: Remove from heat and serve in bowls, garnished with freshly chopped parsley and additional Parmesan cheese if desired.

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