Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Step 2: Pat the shrimp dry with paper towels and season generously with salt and pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove and set aside on a plate.
Step 4: In the same skillet, melt butter over medium heat and add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
Step 5: Pour in the heavy cream and broth, stirring well to combine. Let it simmer for 2-3 minutes.
Step 6: Remove from heat and stir in the grated Parmesan cheese until smooth and creamy. Add lemon juice and zest.
Step 7: Add the cooked pasta and shrimp back to the skillet, tossing gently to coat everything in the sauce. If needed, add reserved pasta water a little at a time until you reach your desired sauce consistency.
Step 8: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve immediately with crusty bread.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it cools, which is completely normal.
To reheat, gently warm the pasta in a skillet over low heat with a splash of broth or cream to loosen the sauce. Avoid using high heat, as this can make the shrimp rubbery.
This dish is best enjoyed fresh, but proper storage and gentle reheating will keep it delicious and creamy for your next meal.
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