buzzybee
Novice Foodie
Hey fellow foodies!
I recently whipped up a dish that I just have to share with all of you – Creamy Lemon Shrimp Pasta. Trust me, it's a flavor explosion you don't want to miss out on! Here's how I made it:
Ingredients:
So, who's up for trying it out? Share your thoughts, variations, or any questions you might have.
I recently whipped up a dish that I just have to share with all of you – Creamy Lemon Shrimp Pasta. Trust me, it's a flavor explosion you don't want to miss out on! Here's how I made it:
Ingredients:
- 8 ounces of pasta (linguine or fettuccine work great)
- 1 pound of large shrimp, peeled and deveined
- 3 cloves of garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of butter
- Salt and pepper to taste
- Fresh parsley for garnish
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper to taste.
- Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the heavy cream, lemon zest, and lemon juice. Bring to a simmer and let it cook for 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add the cooked pasta and shrimp back into the skillet, tossing everything together until well coated in the creamy lemon sauce.
- Cook for an additional 2-3 minutes until everything is heated through.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley for a pop of color and extra freshness.
So, who's up for trying it out? Share your thoughts, variations, or any questions you might have.