Name: One-Pot Garlic Butter Shrimp Pasta
Ingredients: Pasta: 1 pound of linguine or fettuccine pasta, dried. The starch released from long pasta varieties helps create a creamy sauce in a one-pot dish.; Shrimp: 1 pound of large shrimp, peeled and deveined. Choose fresh or frozen shrimp (thawed) for the best flavor and texture.; Butter: ½ cup (1 stick) of unsalted butter. Butter is essential for richness and flavor in the garlic butter sauce.; Garlic: 6-8 cloves of garlic, minced. Freshly minced garlic provides a pungent and aromatic base for the sauce.; Chicken Broth: 4 cups of low-sodium chicken broth. Broth cooks the pasta and creates the flavorful liquid base for the sauce.; Heavy Cream: ½ cup of heavy cream. Heavy cream adds richness and creaminess to the sauce, making it luxurious.; White Wine (Optional): ½ cup of dry white wine (like Sauvignon Blanc or Pinot Grigio). Wine adds depth of flavor and acidity to balance the richness of the butter and cream.; Lemon Juice: 2 tablespoons of fresh lemon juice. Lemon juice brightens the flavors and cuts through the richness of the sauce.; Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes. Adds a subtle kick of heat to complement the garlic butter flavors.; Fresh Parsley: ¼ cup of fresh parsley, chopped. Fresh parsley adds a pop of color and fresh, herbaceous flavor.; Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds saltiness, umami, and helps thicken the sauce.; Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors in the dish.; Olive Oil: 2 tablespoons of olive oil. Used for sautéing the garlic and shrimp initially, adding flavor and preventing sticking.

Ingredients

Pasta: 1 pound of linguine or fettuccine pasta, dried. The starch released from long pasta varieties helps create a creamy sauce in a one-pot dish.
Shrimp: 1 pound of large shrimp, peeled and deveined. Choose fresh or frozen shrimp (thawed) for the best flavor and texture.
Butter: ½ cup (1 stick) of unsalted butter. Butter is essential for richness and flavor in the garlic butter sauce.
Garlic: 6-8 cloves of garlic, minced. Freshly minced garlic provides a pungent and aromatic base for the sauce.
Chicken Broth: 4 cups of low-sodium chicken broth. Broth cooks the pasta and creates the flavorful liquid base for the sauce.
Heavy Cream: ½ cup of heavy cream. Heavy cream adds richness and creaminess to the sauce, making it luxurious.
White Wine (Optional): ½ cup of dry white wine (like Sauvignon Blanc or Pinot Grigio). Wine adds depth of flavor and acidity to balance the richness of the butter and cream.
Lemon Juice: 2 tablespoons of fresh lemon juice. Lemon juice brightens the flavors and cuts through the richness of the sauce.
Red Pepper Flakes (Optional): ¼ teaspoon of red pepper flakes. Adds a subtle kick of heat to complement the garlic butter flavors.
Fresh Parsley: ¼ cup of fresh parsley, chopped. Fresh parsley adds a pop of color and fresh, herbaceous flavor.
Parmesan Cheese: ½ cup of grated Parmesan cheese, plus extra for serving. Parmesan cheese adds saltiness, umami, and helps thicken the sauce.
Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors in the dish.
Olive Oil: 2 tablespoons of olive oil. Used for sautéing the garlic and shrimp initially, adding flavor and preventing sticking.

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Instructions

Sauté Garlic and Shrimp: In a large, deep skillet or pot (at least 12-inch diameter) over medium heat, melt 2 tablespoons of olive oil and ¼ cup of butter. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant, being careful not to burn the garlic. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and slightly opaque. Do not fully cook the shrimp at this stage, as they will continue to cook with the pasta. Remove the shrimp from the skillet and set aside.
Deglaze with White Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan using a spatula or wooden spoon. This adds extra flavor to the sauce. Let the wine simmer for 1-2 minutes, allowing the alcohol to evaporate slightly.
Add Broth, Pasta, and Remaining Butter: Pour the chicken broth into the skillet. Add the dried pasta, breaking long strands in half if needed to fit comfortably in the pot. Add the remaining ¼ cup of butter to the pot. Bring the mixture to a boil over high heat.
Simmer and Cook Pasta: Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally during cooking to prevent the pasta from sticking to the bottom and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta and your stove.
Stir in Cream, Parmesan, and Lemon Juice: Remove the lid and check the pasta. If it’s al dente and most of the liquid is absorbed but a creamy sauce has formed, stir in the heavy cream, grated Parmesan cheese, and lemon juice. Stir until the cheese is melted and the sauce is smooth and creamy. If there is still too much liquid, continue to simmer uncovered for a few more minutes, stirring frequently, until the sauce thickens to your desired consistency.
Return Shrimp and Finish: Gently fold the cooked shrimp back into the pasta and sauce. Heat through for another 1-2 minutes, until the shrimp are heated through and fully cooked. Be careful not to overcook the shrimp, as they can become rubbery.
Garnish and Serve: Remove from heat and stir in the fresh parsley. Taste and adjust seasoning with salt and black pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh parsley, if desired. Enjoy your delicious one-pot garlic butter shrimp pasta!

Nutrition

Serving Size: one normal portion
Calories: 650
Protein: 35g