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Ingredients
- 6 oz linguine or fettuccine
- 8 oz large shrimp, peeled and deveined
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 3 cloves garlic cloves, finely minced
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan
- 1 tsp finely grated lemon zest
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- a pinch red pepper flakes, optional (optional)
Instructions
Bring a pot of generously salted water to a boil.
Cook pasta until al dente.
Reserve approximately 3/4 cup pasta water before draining.
Pat shrimp dry and season with approximately half the salt and the black pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add shrimp in a single layer.
Cook approximately 1-2 minutes per side until just opaque.
1 minTransfer shrimp to a plate immediately.
Reduce heat to medium-low.
Add remaining butter and garlic. Cook approximately 30 seconds.
Add heavy cream and bring to a gentle simmer.
Stir in Parmesan a little at a time until smooth.
Add lemon zest.
Add drained pasta and approximately 1/4 cup reserved pasta water.
Toss until the sauce becomes glossy and coats the pasta. Add additional pasta water as necessary.
Return shrimp to the skillet.
Add lemon juice and parsley.
Toss briefly and remove from heat.
Taste and adjust salt.
Serve immediately with additional Parmesan and optional red pepper flakes.
Nutrition per serving
680
Calories
38g
Protein
62g
Carbs
32g
Fat
