Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 12 oz Linguine or fettuccine pasta
- 4 cloves Garlic, minced
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 1 cup Heavy cream
- 1/2 cup Freshly grated Parmesan cheese
- 1 Large lemon (juiced and zested)
- 1/2 tsp Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- Salt and black pepper to taste
- 1/2 cup Reserved pasta water
Instructions
- Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. While the pasta cooks, pat the shrimp completely dry with paper towels. Season the shrimp with a pinch of salt and pepper. Mince the garlic finely and chop the fresh parsley so everything is ready for the fast-paced cooking process.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside. In the same skillet, add the remaining butter and the minced garlic. Sauté for 30 seconds until fragrant. Pour in the heavy cream and lemon juice, bringing the mixture to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and thick. If the sauce is too thick, add a splash of the reserved pasta water.
- Toss the cooked pasta directly into the skillet with the creamy sauce. Add the cooked shrimp back into the pan. Toss everything together over low heat until the pasta is perfectly coated. Sprinkle the lemon zest, red pepper flakes, and fresh parsley over the top. Serve immediately in warm bowls with an extra sprinkle of Parmesan if desired.
- Cook Time: 20 minutes