Best Cooking Recipes: creamy garlic pasta with shrimp & vegetables Creamy garlic shrimp pasta

If you're looking for a comforting and satisfying dinner with a hint of elegance, look no further than this delectable dish: creamy garlic pasta with roasted vegetables and shrimp. The creamy pasta sauce, flavored with aromatic garlic, pairs perfectly with the roasted, caramelized veggies and succulent shrimp. Serve with a glass of white wine, and you're well on your way to a perfect evening.

Creamy Garlic Pasta with Roasted Vegetables and Shrimp

Creamy Garlic Pasta with Roasted Vegetables

Ingredients:

1 pound of your favorite pasta
1 pound of shrimp, peeled and deveined
1 zucchini, sliced into bite-sized pieces
1 yellow squash, sliced into bite-sized pieces
1 red bell pepper, sliced into bite-sized pieces
1/2 onion, sliced
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 400 degrees F.
Spread the sliced veggies in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for 20-25 minutes or until tender and caramelized.
Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Reduce the heat to low and add the heavy cream to the skillet. Bring to a simmer and whisk in the Parmesan cheese until melted and smooth. If the sauce is too thick, thin it out with a little pasta water.
Add the cooked pasta, roasted veggies, and shrimp to the skillet and toss to coat everything in the creamy sauce.
Divide the pasta among plates and serve hot.

Creamy Garlic Shrimp Pasta

Ingredients:

1 pound of linguine
1 pound of shrimp, peeled and deveined
4 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
1 lemon, juiced and zested
Salt and pepper to taste

Instructions:

Cook the linguine in a large pot of salted boiling water according to package instructions. Drain and set aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the butter and olive oil. When melted, add the garlic and sauté until fragrant, about 1 minute.
Add the shrimp and cook until pink, about 2-3 minutes per side.
Remove the shrimp from the skillet and set aside.
Reduce the heat to low and add the chicken broth to the skillet. Simmer until reduced by half, about 3-4 minutes.
Add the heavy cream, Parmesan cheese, and lemon juice and zest to the skillet. Simmer until thickened, about 3-4 minutes.
Return the shrimp to the skillet and toss everything together.
Add the cooked linguine to the skillet and toss to coat everything in the creamy sauce.
Divide the pasta among plates and serve hot.

Whichever version of this dish you choose, you're sure to impress your dinner guests with the rich and flavorful combination of creamy pasta, roasted vegetables, and succulent shrimp. Bon appétit!

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