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Creamy Lemon Shrimp Pasta

Creamy Lemon Shrimp Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 8 oz linguine or fettuccine
  • 2 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1 lemon, zest and juice
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper
  • Fresh parsley for serving

Method
 

  1. Cook linguine in salted boiling water until al dente, about 8 to 10 minutes. Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, pat shrimp dry and season with salt and pepper. Melt 1 tbsp butter in a large skillet over medium-high heat. Sear shrimp 1 to 2 minutes per side until pink and opaque; transfer to a plate.
  3. Reduce heat to medium. Melt remaining 1 tbsp butter in the skillet. Add garlic and cook 30 seconds. Stir in cream, lemon zest, and red pepper flakes. Simmer 3 to 4 minutes until slightly thickened. Remove from heat and stir in Parmesan and lemon juice; season with salt and pepper.
  4. Add pasta and shrimp to the skillet, tossing with splashes of reserved pasta water until the sauce is glossy. Serve hot with parsley and extra Parmesan.

Notes

If using frozen shrimp, thaw completely and pat very dry. The sauce will continue to thicken as it sits; loosen it with a splash of water or milk when reheating.