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- 8 oz fettuccine pasta - 1 lb large shrimp, peeled and deveined - 4 tablespoons unsalted butter, divided - 4 cloves garlic, minced The main ingredients set the stage for this dish. Fettuccine pasta gives a nice base. Large shrimp adds protein and a sweet, briny flavor. Butter creates a rich sauce, and garlic gives it that aromatic kick. - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup cherry tomatoes, halved - 1 teaspoon red pepper flakes (optional) Heavy cream makes the sauce creamy and luscious. Grated Parmesan adds depth and saltiness. Cherry tomatoes bring a burst of freshness, while red pepper flakes can add a touch of heat if you like spice. - Salt and pepper - Fresh parsley, chopped (for garnish) - Zest of 1 lemon Seasoning is key to bringing out flavors. Salt and pepper enhance every bite. Fresh parsley adds color and freshness. Lemon zest brightens the dish with a tangy finish. Start by boiling salted water in a large pot. It should reach a rolling boil. Add 8 ounces of fettuccine pasta and cook it for about 8-10 minutes. Aim for al dente texture, which means it should be firm but cooked through. Before you drain the pasta, remember to reserve 1 cup of the pasta water. This water is starchy and helps the sauce stick later. After reserving the water, drain the pasta and set it aside. In a large skillet, heat 2 tablespoons of unsalted butter over medium heat. Once the butter melts, add 1 pound of large shrimp. Season the shrimp with salt and black pepper. If you like some heat, add red pepper flakes too. Cook the shrimp for about 3-4 minutes. They should turn pink and opaque when done. Once cooked, remove them from the skillet and set them aside on a plate. In the same skillet, add the remaining 2 tablespoons of butter. Allow it to melt, then add 4 minced garlic cloves. Sauté the garlic for about 1 minute. This step is vital because it releases the garlic's flavor. Be careful not to burn it; otherwise, it can taste bitter. After the garlic is fragrant, gradually pour in 1 cup of heavy cream. Bring the mixture to a gentle simmer. Stir in 1 cup of grated Parmesan cheese slowly. This will create a rich, creamy sauce. If it seems too thick, add the reserved pasta water a little at a time until you reach your desired consistency. Now it's time to bring it all together. Add the drained fettuccine, sautéed shrimp, and 1 cup of halved cherry tomatoes to the creamy sauce. Toss everything gently, ensuring that the pasta and shrimp are well-coated in the sauce. Taste it and adjust the flavors with more salt, pepper, or lemon zest if needed. For serving, transfer the pasta to plates or bowls. You can use tongs for a nice, twirled presentation. Sprinkle freshly chopped parsley on top for color. This not only adds a touch of green but also boosts the flavor. Enjoy your Creamy Garlic Butter Shrimp Pasta! To get the right creaminess in your sauce, add the heavy cream slowly. This helps you control the thickness. If it’s too thick, just add a little pasta water until it’s perfect. Be careful when cooking garlic. It can burn quickly. Sauté it for only one minute until it smells good. If it burns, the sauce will taste bitter. You want your shrimp to turn pink and opaque. This shows they are done. If they curl tightly, they may be overcooked. I recommend using large shrimp. They hold up well in the sauce and pasta. You can also use shrimp that are fresh or frozen. Just make sure to thaw frozen shrimp before cooking. To stop your pasta from sticking, stir it well while it cooks. Add a bit of olive oil to the water if you like. For al dente pasta, cook it just until it’s firm. Follow the package instructions closely. Taste a piece to check if it’s just right. This gives your dish the best texture. {{image_4}} You can make this dish even better by changing a few ingredients. If you're gluten-free, try using rice noodles or gluten-free pasta. They work great and taste fantastic! For a dairy-free option, use coconut cream or nut-based cream. Both will keep your pasta creamy and flavorful. Want to add more color and taste? Toss in some fresh veggies. Spinach, bell peppers, or zucchini work well. They boost nutrition and flavor. If you like it spicy, add more red pepper flakes. You can also try a dash of cayenne for an extra kick. If shrimp isn't your thing, you can swap it for chicken or crab. Chicken cooks quickly and adds great taste. Crab gives a sweet flavor that pairs well with the sauce. For a vegetarian option, use chickpeas or tofu. Both will soak up the creamy sauce and make your meal filling. To store leftovers, let the pasta cool first. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. Always check for any signs of spoilage before eating. You can freeze Creamy Garlic Butter Shrimp Pasta. To do this, place it in a freezer-safe container. Make sure to leave some space at the top for expansion. It can last for about two months in the freezer. For reheating, thaw it overnight in the fridge. Then, heat it gently on the stove. Add a splash of cream or reserved pasta water to restore its creamy texture. Stir often to prevent burning. Enjoy your delicious meal again! Creamy Garlic Butter Shrimp Pasta lasts about 3 days in the fridge. Store it in an airtight container. This keeps the pasta fresh and safe to eat later. When you’re ready to enjoy it, just reheat on the stove or in the microwave. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place shrimp in the fridge overnight or run them under cold water for a quick thaw. This way, the shrimp cooks evenly and tastes great in the dish. You can serve this pasta with garlic bread or a fresh salad. Both pair nicely with the creamy sauce. A side of steamed broccoli or asparagus adds a healthy touch. These options balance the meal and add more flavor. Yes, this recipe is great for meal prep. It stores well in the fridge and is easy to reheat. Just prepare a batch at the start of the week. You’ll have tasty meals ready to go for busy days. To add spice, increase the red pepper flakes. You can also add sliced jalapeños or a dash of hot sauce. These changes boost the heat without changing the dish's flavor. Adjust to your taste for the perfect kick! Creamy Garlic Butter Shrimp Pasta is a simple, tasty dish. You learned about the key ingredients, how to cook each element, and tips for great results. Remember to focus on the sauce and shrimp doneness for the best flavor. Try different proteins or veggies to keep it fresh. With proper storage, leftovers stay tasty too. Enjoy making this dish anytime! It’s a fun and rewarding meal you can quickly master.

Creamy Garlic Butter Shrimp Pasta

Creamy Garlic Butter Shrimp Pasta is the ultimate comfort food that combines rich flavors with ease! This quick recipe features succulent shrimp tossed with fettuccine in a luscious garlic butter cream sauce, topped with fresh cherry tomatoes and parsley. Perfect for weeknight dinners or impressing guests, this dish takes just 25 minutes to make. Click through for the full recipe and treat yourself tonight to this delicious meal!
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Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

4 tablespoons unsalted butter, divided

4 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup cherry tomatoes, halved

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Zest of 1 lemon

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set it aside.

    Sauté the Shrimp: In a large skillet, heat 2 tablespoons of butter over medium heat. Once melted, add the shrimp. Season with salt, black pepper, and red pepper flakes (if using). Cook the shrimp for about 3-4 minutes, or until they turn pink and opaque. Once done, remove the shrimp from the skillet and set them aside on a plate.

      Prepare the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for approximately 1 minute, until fragrant. Be sure to watch closely to avoid burning the garlic.

        Incorporate Cream and Cheese: Gradually pour in the heavy cream, bringing it to a gentle simmer. Stir in the grated Parmesan cheese gradually, allowing it to melt and create a creamy sauce. If the sauce seems too thick, slowly add the reserved pasta water until you achieve your desired consistency.

          Combine the Ingredients: Add the drained fettuccine, sautéed shrimp, and halved cherry tomatoes to the creamy sauce. Toss everything gently to ensure the pasta and shrimp are well-coated. Adjust seasoning with additional salt, pepper, and lemon zest to taste.

            Serve: Transfer the pasta to plates or bowls, and garnish each serving with a sprinkle of freshly chopped parsley for added color and freshness.

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