SHRIMP PASTA WITH LEMON CREAM SAUCE
A simple shrimp pasta with tons of flavor! The lemon cream sauce adds such a nice, bold zing to this pasta. I finished it off with some parmesan and chopped basil to make it even more delicious!
Ingredients
10 ounces linguine
1 lb. medium/large shrimp, peeled/deveined (tail can be left on or off)
1 tablespoon olive oil
3 teaspoons minced garlic, divided
¼ teaspoon red pepper flakes
1 tablespoon butter
zest of 2 lemons (about 1 tablespoon)
⅓ cup lemon juice
1 cup chicken or vegetable broth
½ cup half and half (or heavy cream)
OPTIONAL:
Parmesan cheese, for sprinkling
¼ cup chopped basil or parsley, for garnish
Instructions
In a large pot of boiling salted water, cook the pasta according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of the garlic along with the red pepper flakes and the shrimp and cook till the shrimp turn opaque, about 3 -5 minutes. Cooking time will vary based on the size of shrimp and the pan. Remove shrimp to a plate.
full recipe
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