Creamy Lemon Garlic Shrimp Pasta

Instructions

Step 1: Cook the spaghetti or linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.

Step 2: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Step 3: Season the shrimp with salt and black pepper.

Step 4: Add the shrimp to the skillet and cook for 2 to 3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.

Step 5: Melt the remaining butter in the same skillet and add the minced garlic. Cook for 30 seconds until fragrant.

Step 6: Stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, and crushed red pepper flakes.

Step 7: Simmer the sauce for 2 to 3 minutes until slightly thickened.

Step 8: Add the cooked pasta to the skillet and toss until coated in the creamy sauce. Add a splash of reserved pasta water if needed.

Step 9: Return the shrimp to the skillet and gently toss everything together.

Step 10: Garnish with chopped fresh parsley and serve with lemon wedges.

Storage and Reheating Tips

Store leftover shrimp pasta in an airtight container in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over low heat with a splash of cream or milk to loosen the sauce.

Avoid overheating the shrimp to prevent them from becoming rubbery.

Freezing is not recommended, as the creamy sauce may separate when thawed.