Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • ½ cup (120ml) heavy cream
  • 1 lemon, juiced and zested
  • Salt and pepper to taste
  • 2 tablespoons (30g) fresh parsley, chopped
  • 8 oz (225g) spaghetti or linguine
  • Grated Parmesan cheese, for garnish

Instructions:

  1. Bring salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
  2. In the skillet, melt 2 tablespoons butter over medium heat. Add shrimp, season with salt and pepper, and cook for about 2-3 minutes until pink and opaque. Remove and set aside.
  3. In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant (about 1 minute). Pour in the heavy cream, lemon juice, and zest. Stir to combine.
  4. Return shrimp to the skillet. Stir gently to coat everything in the sauce, cooking for an additional 1-2 minutes. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  5. Toss cooked pasta with sauce. Garnish with fresh parsley and grated Parmesan before serving.