Description
Our favorite shrimp pasta in a creamy lemon sauce. It comes together incredibly quickly with basic ingredients.
Ingredients
Units
Scale
- 12 oz. dry penne pasta or any other small-cut pasta
- 1 lb. jumbo shrimp (21-25), peeled and deveined
- 1/2 tsp. kosher salt, plus more to taste
- 1/4 tsp. black pepper, plus more to taste
- 1 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1/3 cup freshly grated Parmesan cheese
- 1 tsp. lemon zest, from about 1 lemon
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. fresh chopped parsley
Instructions
- Cook pasta in salted water until al dente according to package directions. Drain and set aside.
- While the pasta is cooking, pat dry the shrimp and season with salt and pepper. Heat oil in a large deep non-stick pan over medium-high heat. You’ll need a pan large enough to fit the pasta and shrimp. When oil is hot, add shrimp to the pan in a single layer and cook for 2 minutes on each side. Immediately remove to a plate and lightly cover with foil to keep warm.
- Reduce the heat to a medium and add butter. When butter is melted, add garlic and saute just until fragrant while stirring constantly. Be careful not to burn the garlic.
- Stir in heavy cream. Let it come to a simmer and slightly thicken for about 2-3 minutes. Do not let it come to a rapid boil. Reduce heat if needed. Whisk in Parmesan cheese and then lemon zest, juice, and parsley. Remove the pan from the heat. Taste the sauce and season with salt and pepper, as needed.
- Stir in cooked pasta and shrimp. Serve with more Parmesan cheese and fresh cracked pepper.
Notes
- Have everything ready: This recipe comes together pretty quickly so it’s helpful to have everything measured and prepared before you begin cooking.
- Pan type: If using a stainless steel pan to cook the shrimp, use 2 tablespoons of oil.
- Leftovers: It’s best to reheat leftovers on the stovetop over medium-low heat so the sauce does not turn oily. Add a splash of cream to help loosen everything up.
Nutrition
- Serving Size: 1/6
- Calories: 488
- Sugar: 2.9 g
- Sodium: 284.1 mg
- Fat: 23.1 g
- Carbohydrates: 44.8 g
- Protein: 25.6 g
- Cholesterol: 180.2 mg