Creamy Lemon Shrimp Pasta
Ingredients
The pasta
-
12
oz
dry linguine
-
1
Tbsp
olive oil
-
1
cup
heavy cream
-
2
tsp
lemon zest
-
2 ½
Tbsp
fresh lemon juice
-
1
Tbsp
parsley
The shrimp
-
1
lb
large shrimp
-
1
Tbsp
minced garlic
The sauce
-
¼
tsp
red pepper flakes
-
4
Tbsp
butter
-
1
cup
finely shredded parmesan cheese
Seasoning
-
Salt
to taste
-
Freshly ground black pepper
to taste
Instructions
- 1. Boil a large pot of salted water and cook the linguine to al dente, reserving 1 cup of pasta water before draining.
- 2. In a skillet, heat olive oil over medium-high heat and cook the shrimp seasoned with salt and pepper until pink, then add garlic and cook until opaque.
- 3. Transfer the cooked shrimp to foil to keep warm.
- 4. In a saucepan, heat the cream with lemon zest and red pepper flakes until simmering, then reduce heat and add butter, whisking until melted.
- 5. Stir in parmesan cheese until melted, then season the sauce with salt and pepper.
- 6. In the skillet, combine the drained linguine with the sauce and lemon juice, using reserved pasta water to thin as needed, then add the shrimp.
- 7. Serve warm, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
5
Calories
675
Total fat
35g
Total carbohydrates
54g
Total protein
34g
Sodium
572mg
Cholesterol
328mg
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