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To make One-Pan Creamy Lemon Butter Shrimp Pasta, gather these ingredients: - 8 oz. fettuccine pasta - 1 lb. large shrimp, peeled and deveined - 3 tablespoons butter - 3 cloves garlic, minced - 1 cup heavy cream - 1 lemon (zested and juiced) - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for serving) You can swap some ingredients to suit your taste or needs. Here are some ideas: - Use spaghetti or penne instead of fettuccine for a different pasta shape. - If shrimp isn't your favorite, try chicken or scallops. - Coconut milk can replace heavy cream for a lighter option. - Use fresh herbs like basil or thyme instead of dried oregano. - Greek yogurt can stand in for heavy cream if you want a tangy twist. Having the right tools makes this dish easier to prepare. Here’s what you’ll need: - A large skillet or frying pan to cook everything in one place. - A pot for boiling the pasta. - A sharp knife and cutting board for chopping garlic and herbs. - A zester for the lemon to get the zest easily. - A measuring cup and spoons for accurate ingredient amounts. - A spatula or tongs to toss the pasta and shrimp together. These tools help you create a delightful meal with ease. Start by melting three tablespoons of butter in a large skillet over medium heat. This butter adds great flavor. Once melted, add three minced garlic cloves. Sauté the garlic for about one minute. You want it to smell nice, but be careful not to burn it. Next, add one pound of large shrimp, which you should peel and devein first. Sprinkle salt, pepper, and one teaspoon of dried oregano over the shrimp. Cook the shrimp for about two to three minutes. They will turn pink and opaque. Once they are cooked, remove them from the skillet and set them aside. In the same skillet, you cooked the shrimp, add one cup of heavy cream. Then, add the zest and juice from one lemon. Stir everything well to combine. Let this mixture simmer for two to three minutes. This helps the sauce thicken a bit. The lemon gives it a fresh taste. If you want more flavor, you can add a pinch of salt and pepper at this stage. While the sauce simmers, cook eight ounces of fettuccine pasta in boiling salted water. Follow the package instructions for best results. When the pasta is al dente, drain it, but save about half a cup of the pasta water. After the sauce has thickened, add the cooked fettuccine directly into the creamy lemon sauce. Toss everything together to coat the pasta. If the sauce feels too thick, add a bit of the reserved pasta water to loosen it. Now, return the cooked shrimp to the skillet. Toss everything gently to mix well and heat through for an extra one to two minutes. Taste your dish and add more salt or pepper if needed. To cook shrimp just right, start with fresh or thawed shrimp. Heat your pan on medium. Add butter and wait until it melts. Then, toss in the minced garlic. Sauté it for one minute until you smell its lovely aroma. Next, add the shrimp. Season them with salt, pepper, and oregano. Cook for two to three minutes. You will know they are done when they turn pink and opaque. Avoid overcooking them. Overcooked shrimp can become rubbery. If you take them out early, they will stay tender. To adjust the creaminess, you can play with the heavy cream. If you like a richer sauce, use more cream. If you want a lighter dish, use less cream. You can also add some reserved pasta water. This water has starch from the pasta. It helps to thin the sauce without losing flavor. Start by adding a little at a time. Stir and check the thickness. Keep adding until you reach the creaminess you want. For serving, plate the pasta in a large bowl. Top it with the shrimp and creamy sauce. Fresh parsley adds a nice touch. Sprinkle it on just before serving. Grated Parmesan cheese also makes a great topping. It brings extra flavor and richness. Pair the dish with a light salad or garlic bread. This adds freshness and texture to your meal. Enjoy your One-Pan Creamy Lemon Butter Shrimp Pasta with family and friends! {{image_2}} You can add veggies to your One-Pan Creamy Lemon Butter Shrimp Pasta. Try spinach, cherry tomatoes, or bell peppers. They add color and nutrients. To add them, cook the veggies with the shrimp. This way, they soak up all the great flavors. You can also add peas or broccoli for a nice crunch. If shrimp is not your thing, use chicken or scallops instead. For chicken, cut it into small pieces. Cook it the same way you cook the shrimp. Scallops are quick to cook and taste amazing with the creamy sauce. Both options work great with the lemon flavor. You can make this dish gluten-free. Use gluten-free fettuccine instead of regular pasta. For a dairy-free version, swap heavy cream for coconut milk. The coconut milk will still give you a nice creamy texture. You can also use dairy-free butter for a full dairy-free dish. These swaps keep the dish tasty and enjoyable for everyone. To keep your One-Pan Creamy Lemon Butter Shrimp Pasta fresh, store it in an airtight container. Make sure it cools down to room temperature before sealing it. This helps prevent moisture buildup, which can make the pasta soggy. Store the leftovers in the fridge. They should last for up to three days. When you're ready to enjoy your leftovers, reheat them gently. You can use a skillet over low heat. Add a splash of water or cream to keep the pasta moist. Stir it often to heat evenly. You can also microwave it in a bowl. Cover it with a damp paper towel to keep it from drying out. Heat it in short bursts, stirring in between. If you want to save some for later, you can freeze the pasta. First, let it cool completely. Then, place it in a freezer-safe container or a zip-top bag. Remove as much air as possible to prevent freezer burn. It will keep well for up to two months. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently as mentioned before for the best taste. This dish takes about 30 minutes to make. You can prep the shrimp and cook the pasta in just 10 minutes. The rest is all about making the creamy sauce and combining everything. It's a quick meal for busy days. Yes, you can use frozen shrimp! Just thaw them before cooking. You can place them in cold water for about 15 minutes or leave them in the fridge overnight. This way, they will cook evenly and taste great in the pasta. You can serve this dish with a fresh salad or garlic bread. A light Caesar salad pairs well, adding crispness. Garlic bread gives a nice crunch and flavor, perfect for scooping up the creamy sauce. Another option is steamed vegetables for a healthy side. You learned about making One-Pan Creamy Lemon Butter Shrimp Pasta today. We covered ingredients, cooking steps, and helpful tips. I shared variations for different diets and how to store leftovers. This dish is quick, tasty, and fun to make. Whether you stick to the recipe or try new things, enjoy the process. You can impress your friends and family with this meal. Happy cooking!

One-Pan Creamy Lemon Butter Shrimp Pasta

Indulge in a delicious One-Pan Creamy Lemon Butter Shrimp Pasta that will elevate your dinner plans! This easy recipe features succulent shrimp tossed with fettuccine in a rich, tangy lemon sauce, perfect for a comforting meal any night. In just 30 minutes, you can whip up a gourmet dish that will impress your family and friends. Click to explore the full recipe and bring this delightful meal to your table today!
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Ingredients
  

8 oz. fettuccine pasta

1 lb. large shrimp, peeled and deveined

3 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1 lemon (zested and juiced)

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

In a large skillet or pan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

    Add the shrimp to the skillet and season with salt, pepper, and oregano. Cook for about 2-3 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the pan and set them aside.

      In the same skillet, add the heavy cream, lemon zest, and lemon juice. Stir well and let it simmer for 2-3 minutes to thicken slightly.

        In the meantime, cook the fettuccine according to the package instructions in boiling salted water until al dente. Drain the pasta and reserve about 1/2 cup of pasta water.

          Add the cooked fettuccine directly into the creamy sauce in the pan, tossing to combine. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.

            Return the cooked shrimp to the skillet and gently toss everything together until combined. Heat through for an additional 1-2 minutes.

              Taste and adjust seasoning with more salt or pepper if needed.

                Remove from heat, garnish with chopped parsley, and serve with grated Parmesan cheese on top.

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