One Pot Lemon Garlic Shrimp Pasta
Servings: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 pound raw shrimp peeled and deveined
- 4 cloves garlic minced
- 1-½ cups milk
- 1-½ cups chicken broth
- 8 oz fettuccine
- ¼ cup shredded parmesan cheese
- 1 lemon juiced and zested
- Salt and pepper to taste
Instructions
- In a large pot or a large skillet on medium heat, melt the butter. Add the shrimp and season with salt and pepper to taste.
- When the shrimp is nearly cooked, add the minced garlic and cook for 1 minute. The shrimp will curl and turn an opaque pink color. Shrimp should be cooked to 145°F (63°C). Pour the shrimp out onto a plate and set aside.
- In the same pot, add the milk and chicken broth, bringing to a low boil over medium to medium-high heat. Add the pasta and reduce the heat to low, cooking until the fettuccine is al dente, about 15 to 20 minutes. Stir occasionally so the pasta does not stick to itself or to the sides of the pot.
- When the pasta is cooked, remove it from the heat and add the parmesan cheese, lemon juice, lemon zest, and cooked shrimp, stirring until the cheese is melted. Salt and pepper to taste. Garnish with fresh parsley if desired.
Notes
Pre-cooked shrimp: If frozen, thaw according to package instructions and pat dry. Peel if needed. Quickly toss the cooked shrimp in the melted butter and season with salt and pepper. Set aside and continue with the recipe as written.
Storage: Store leftover shrimp pasta in an airtight container in the refrigerator promptly after cooling. Consume within 3-4 days, reheating with care to retain its flavor and quality. Freezing is possible but may affect shrimp texture upon thawing.
