@gracefullywell8: Creamy pasta + garlic shrimp + fresh lemon = the dinner combo that never misses.🔥 Rich, silky, garlicky, and loaded with juicy shrimp—but that fresh lemon keeps every bite from feeling too heavy. Prep time: 10 minutes Cook time: 20 minutes Serves: 4 Ingredients For the shrimp * 1 lb large shrimp, peeled and deveined * 1 tbsp olive oil * 1 tbsp butter * 1 tsp garlic powder * ½ tsp paprika * ½ tsp Italian seasoning * Salt and black pepper, to taste For the pasta * 12 oz linguine or fettuccine * Salted water, for boiling For the creamy garlic sauce * 2 tbsp butter * 4 garlic cloves, minced * 1 cup heavy cream * ¾ cup freshly grated Parmesan cheese * ½ cup reserved pasta water, as needed * 1 tbsp fresh lemon juice * 1 tsp lemon zest * ½ tsp Italian seasoning * ¼ tsp red pepper flakes, optional * Salt and black pepper, to taste For finishing * Fresh parsley, chopped * Extra Parmesan * Lemon wedges * Freshly cracked black pepper Instructions 1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve about ½ cup of pasta water. 2. Season the shrimp. Pat the shrimp dry and season with garlic powder, paprika, Italian seasoning, salt, and black pepper. 3. Sear the shrimp. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, just until pink and lightly golden. Remove the shrimp from the skillet and set aside. 4. Start the sauce. Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Add the garlic and cook for about 30 seconds, stirring constantly. Pour in the heavy cream and bring to a gentle simmer. 5. Make it creamy. Reduce the heat to low and gradually stir in the Parmesan until melted and smooth. Add the lemon juice, lemon zest, Italian seasoning, and red pepper flakes. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches a silky consistency. 6. Toss the pasta. Add the drained pasta directly to the sauce and toss until every strand is coated. Return the shrimp to the skillet and gently toss everything together for another minute. 7. Finish and serve. Top with fresh parsley, extra Parmesan, cracked black pepper, and a squeeze of fresh lemon. Serve immediately. Chef’s Tips Don’t overcook the shrimp—they only need a few minutes. Use freshly grated Parmesan instead of pre-shredded cheese for a smoother sauce. Add the lemon juice toward the end so the flavor stays fresh and bright. Easy Swaps * Heavy cream → half-and-half for a lighter sauce * Linguine → spaghetti, fettuccine, penne, or angel hair * Parmesan → Pecorino Romano * Shrimp → salmon, scallops, or crab * Want vegetables? Add spinach, broccoli, asparagus, or roasted tomatoes #creatorsearchinsights #Food #foodcontent #Foodie #fyp

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Friday 21 August 2026 12:08:25 GMT