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When making garlic butter shrimp pasta, using the right ingredients is key. Here's what you need: - Fettuccine pasta: 12 oz - Large shrimp: 1 lb, peeled and deveined - Unsalted butter: 6 tablespoons - Minced garlic: 6 cloves - Red pepper flakes: ½ teaspoon - Lemon: zest and juice from 1 - Grated Parmesan cheese: ½ cup - Fresh parsley: ¼ cup, chopped - Salt and pepper: to taste Each ingredient plays a special role in creating a tasty meal. The fettuccine serves as a soft, chewy base. Large shrimp add protein and flavor. Unsalted butter provides a rich, creamy sauce. Minced garlic brings a bold taste that shines through. Red pepper flakes add a touch of heat. Lemon zest and juice brighten the dish with freshness. Grated Parmesan cheese gives a savory kick, while fresh parsley adds color and a hint of earthiness. You can adjust salt and pepper to your taste for a perfect finish. Enjoy gathering these ingredients for a delightful cooking experience! To start, bring a large pot of salted water to a boil. Add 12 oz of fettuccine pasta. Cook the pasta according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. Once done, reserve 1 cup of pasta water for later use. Drain the pasta and set it aside. This step is key to ensure your dish has a lovely texture. Now, grab a large skillet and place it over medium heat. Melt 3 tablespoons of unsalted butter in the skillet. Once melted, add 1 lb of large shrimp that are peeled and deveined. Season the shrimp with salt, pepper, and half of the red pepper flakes. Cook for about 2 to 3 minutes on each side. Watch for the shrimp to turn pink and opaque. Then, set the shrimp aside. This step adds great flavor and a nice texture to your meal. In the same skillet, add the remaining 3 tablespoons of butter along with 6 cloves of minced garlic. Sauté the garlic for about 1 to 2 minutes. You want the garlic fragrant but not brown. This garlic butter will be the heart of your sauce, giving it a rich flavor. Next, add the cooked pasta into the skillet with the garlic butter sauce. Toss the pasta well to coat it with the butter. Then, add the juice and zest of 1 lemon. Gradually pour in the reserved pasta water a little at a time. This will help you achieve the desired sauce consistency. You want it creamy but not too thick. Now, return the cooked shrimp to the skillet. Gently toss everything together. Add in ½ cup of grated Parmesan cheese and the rest of the red pepper flakes. Adjust the seasoning with salt and pepper to your taste. Finally, serve the pasta in bowls. Garnish with fresh parsley and extra Parmesan if you like. This adds a lovely touch and enhances the dish's look. To get the right spice level, adjust red pepper flakes. Start with half a teaspoon. If you want heat, add more. Always taste as you go. For a creamy sauce, reserve some pasta water. After cooking, add it slowly to the sauce. This helps make the pasta silky and rich. Look for key signs to know when shrimp are done. They should turn pink and opaque. This usually takes about 2-3 minutes per side. Be careful not to overcook them. Overcooked shrimp turn rubbery. To prevent this, watch them closely and remove them from heat right away. For a beautiful presentation, serve pasta in wide bowls. Top each bowl with extra parsley and a lemon wedge. This not only looks nice but adds flavor too. Pair your dish with a fresh salad or garlic bread. These sides complement the pasta well and make the meal complete. {{image_2}} You can change the pasta type for your dish. While I love fettuccine, you can try spaghetti or penne. Each type brings its own texture and taste. If you want to swap the shrimp, chicken or vegetables work well. Chicken breast can add heartiness. For a veggie option, think about zucchini or bell peppers. To boost the flavor, add spices. Paprika gives a nice kick. Italian herbs like oregano or basil can add depth. You might also think about adding fresh spinach or sun-dried tomatoes. Spinach wilts nicely and adds color. Sun-dried tomatoes bring a sweet tang. If you need a gluten-free meal, use gluten-free pasta. There are many types made from rice or chickpeas. For a dairy-free sauce, swap the butter with olive oil. You can also use nutritional yeast instead of cheese for flavor. These adjustments help everyone enjoy this dish. I always recommend storing any leftovers right away. Place the pasta in an airtight container. You want to keep it fresh and tasty. This dish lasts about 3 days in the fridge. Make sure to consume it by then for the best flavor. To reheat, I suggest using a skillet on low heat. Add a splash of water or broth to keep it moist. Stir often to avoid sticking. You can also use the microwave. Heat in short bursts, stirring in between. This helps keep the shrimp tender and the pasta creamy. If you want to freeze it, let the pasta cool first. Then, place it in a freezer-safe container. It’s best to eat frozen pasta within 2 months. When ready to eat, thaw it in the fridge overnight. For reheating, follow the same steps mentioned earlier. This way, you keep the flavors intact and enjoy a delicious meal later! To make Garlic Butter Shrimp Pasta, follow these steps: 1. Cook the Pasta: Boil salted water and cook 12 oz of fettuccine. Drain it, but keep 1 cup of pasta water. 2. Sauté the Shrimp: Melt 3 tablespoons of butter in a skillet. Add 1 lb of shrimp, seasoned with salt, pepper, and half a teaspoon of red pepper flakes. Cook for 2-3 minutes until pink. Set aside. 3. Prepare the Garlic Butter Sauce: In the same skillet, add the rest of the butter and 6 cloves of minced garlic. Cook for 1-2 minutes until fragrant. 4. Combine Ingredients: Toss the pasta in the garlic butter. Add lemon juice, zest, and reserved pasta water to reach your preferred sauce thickness. 5. Finish the Dish: Add the shrimp back in, sprinkle ½ cup of grated Parmesan cheese, and mix gently. Season to taste. 6. Serve: Serve hot, topped with chopped parsley and more cheese if you like. Yes, you can use frozen shrimp. Here are some tips: - Thaw the Shrimp: Place the shrimp in cold water for about 20-30 minutes. This helps them thaw evenly. - Pat Dry: After thawing, pat the shrimp dry with paper towels. This helps them sear better in the pan. - Season Well: Just like fresh shrimp, season the thawed shrimp with salt, pepper, and red pepper flakes before cooking. Here are some great side dishes to pair with your pasta: - Garlic Bread: A classic choice that complements the garlic butter flavor. - Caesar Salad: The crisp greens and dressing balance the richness of the pasta. - Steamed Vegetables: Broccoli or asparagus add color and nutrients. - Caprese Salad: Fresh tomatoes, mozzarella, and basil provide a refreshing contrast. Yes, you can prepare it ahead. Here are some tips: - Cook the Pasta and Shrimp: Prepare them as usual but do not mix everything together yet. - Store Separately: Keep the shrimp, pasta, and sauce in separate containers. This prevents the pasta from getting soggy. - Reheat with Care: When ready to eat, reheat the pasta and sauce slowly on low heat. Add a splash of water to help loosen it. To enhance the flavor, consider these options: - Add Spices: Incorporate more red pepper flakes, or add paprika for smokiness. - Use Fresh Herbs: Mix in basil or thyme for an aromatic touch. - Incorporate Veggies: Spinach, sun-dried tomatoes, or bell peppers can add depth and nutrition. - Finishing Touch: A drizzle of high-quality olive oil or a splash of white wine can brighten the dish. In this post, we covered how to make Garlic Butter Shrimp Pasta step by step. We started with the ingredients and went through each cooking stage, from boiling the fettuccine to garnishing the dish. We shared helpful tips for perfecting your sauce and cooking shrimp just right. Don’t forget the variations and storage tips to customize your meal for any occasion. Whether you’re a beginner or a pro, this dish is easy and delicious. Enjoy crafting this delightful meal and share it with family and friends.

Garlic Butter Shrimp Pasta

Indulge in a delicious Garlic Butter Shrimp Pasta that's quick and easy to prepare! This flavorful dish combines tender shrimp, fettuccine, and a rich garlic butter sauce that will impress everyone at the dinner table. Perfect for busy weeknights or special occasions, discover the step-by-step recipe that will make your taste buds dance. Click to explore this mouthwatering recipe and elevate your pasta game! #GarlicButterShrimp #ShrimpPasta #EasyRecipes #PastaLovers
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Ingredients
  

12 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

6 tablespoons unsalted butter

6 cloves garlic, minced

½ teaspoon red pepper flakes (adjust for spice preference)

1 lemon, zested and juiced

½ cup grated Parmesan cheese

¼ cup fresh parsley, chopped

Salt and pepper to taste

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

    Sauté the Shrimp: In a large skillet over medium heat, melt 3 tablespoons of butter. Add the shrimp and season with salt, pepper, and half of the red pepper flakes. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

      Prepare the Garlic Butter Sauce: In the same skillet, add the remaining butter and garlic. Sauté for about 1-2 minutes or until the garlic is fragrant but not browned.

        Combine Ingredients: Add the cooked pasta to the skillet with the garlic butter sauce. Toss to coat the pasta evenly, then add the lemon juice, lemon zest, and reserved pasta water a little at a time until reaching your desired sauce consistency.

          Finish the Dish: Return the cooked shrimp to the skillet and gently toss everything together. Add in the Parmesan cheese and the remaining red pepper flakes. Adjust the seasoning with salt and pepper to taste.

            Serve: Serve the pasta immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

              Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings

                - Presentation Tips: Serve the pasta in wide bowls and top each serving with an extra sprinkle of parsley and a lemon wedge on the side.