Creamy Lemon-Garlic Pasta with Shrimp

Ingredients

• 12 oz. linguine
• 1 lb. shrimp, peeled and deveined
• 3 Tbsp. butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• zest and juice of 1 lemon
• ¾ cup freshly grated Parmesan cheese
• salt and freshly cracked black pepper, to taste
• 2 Tbsp. fresh parsley, chopped

Preparation

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Add the shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
3. Lower the heat slightly and stir the cream into the skillet, scraping up any flavorful bits. Add the lemon zest, lemon juice, and Parmesan, stirring until the sauce is smooth and slightly thickened.
4. Add the cooked pasta and shrimp back into the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Finish with fresh parsley, adjust seasoning to taste, and serve immediately.