Creamy Lemon Garlic Shrimp Pasta
Seared shrimp and pasta in a silky garlic Parmesan cream sauce, finished with fresh lemon zest and juice.
Ingredients
Main Ingredients
- 8 oz fettuccine, linguine or penne
- 1 lb large shrimp, peeled and deveined patted dry
- 2 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan
- 1 large lemon zested and juiced
- ½ cup reserved pasta water
- salt and black pepper
- chopped fresh parsley for serving
Instructions
Cooking
- Boil the pasta in well-salted water until just al dente. Scoop out about 1 cup of the cooking water, then drain.
- Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper and cook in a single layer for 1 to 3 minutes per side, until pink and opaque. Move them to a plate.
- Lower the heat to medium, add the remaining butter and the garlic, and stir for about 30 seconds until fragrant.
- Pour in the cream and simmer gently for 3 to 4 minutes, until it coats the back of a spoon. Stir in the Parmesan until smooth.
- Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss until the sauce clings, adding more water a spoonful at a time if needed.
- Take the pan off the heat, stir in the lemon zest and juice, then fold the shrimp back in. Taste, adjust the salt and pepper, and top with parsley.
Notes
Add the lemon off the heat so the cream does not curdle. Refrigerate leftovers within two hours and eat within 2 days. Nutrition values are an estimate calculated from the ingredients and will vary.