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Creamy Garlic Butter Shrimp w/ Pasta

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Ingredients

  • 12 oz pasta penne, fettuccine, or linguine
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp olive oil divided
  • 3 tbsp unsalted butter divided
  • 1 bell pepper red or green, diced
  • 4 –5 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 lemon zested and juiced
  • ½ tsp smoked paprika or Italian seasoning
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  • Cook the Pasta:
  • Boil the pasta in a large pot of salted water until al dente (firm to the bite). Reserve ½ cup of pasta water before draining.
  • Sear the Shrimp:
  • Season the shrimp with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
  • Sauté Garlic and Bell Peppers:
  • In the same skillet, melt 2 tablespoons of butter. Add the diced bell pepper and cook for 2–3 minutes until slightly softened, then add the minced garlic and cook for 30–60 seconds until fragrant.
  • Build the Cream Sauce:
  • Pour in the heavy cream and lemon juice (plus lemon zest). Let it simmer gently for 2–3 minutes until it thickens slightly.
  • Add Cheese and Toss:
  • Stir in the grated Parmesan cheese until melted and smooth. Add the cooked pasta and a splash of the reserved pasta water, tossing to coat every strand.
  • Combine and Serve:
  • Nestle the cooked shrimp back into the pasta to warm through for 1 minute. Garnish with fresh parsley and extra Parmesan before serving.
  • If you'd like, I can give you low-calorie swaps for the heavy cream or suggest a quick side salad to pair with this dish.