Ingredients
Scale
- 12 oz Linguine or Spaghetti
- 1 lb Large Shrimp (peeled and deveined)
- 3 cloves Garlic (minced)
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 cup Heavy Cream
- 2 Large Lemons (zested and juiced)
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/4 cup Fresh Parsley (chopped)
- 1/2 tsp Red Pepper Flakes (optional)
- Salt and Black Pepper to taste
Instructions
- Step 1: Boil the Pasta: Bring a large pot of heavily salted water to a boil. Add your pasta and cook according to the package instructions until it is “al dente.” Before draining, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside.
- Step 2: Sauté the Shrimp: While the pasta boils, heat the olive oil and one tablespoon of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add them to the skillet in a single layer. Sear for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them on a plate to prevent overcooking.
- Step 3: Create the Creamy Lemon Sauce: In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Pour in the heavy cream and lemon juice. Bring the mixture to a gentle simmer for 2-3 minutes until it thickens slightly. Stir in the lemon zest and grated Parmesan cheese until the sauce is smooth.
- Step 4: Combine and Toss: Add the cooked pasta and the seared shrimp back into the skillet with the sauce. Toss everything together using tongs. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Garnish generously with fresh parsley and extra lemon zest before serving.
- Cook Time: 25 minutes