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.
- Add broth, remaining 2 teaspoons of garlic, along with the lemon juice into the skillet. Using a whisk, deglaze the pan until any brown bits are removed from the bottom. Let the sauce cook on a gentle simmer for 5 minutes on medium heat.
- Add in the butter, stirring until it melts. Then, add the lemon zest and the half and half. Let the sauce come to a gentle simmer, then add the pasta and shrimp into the skillet. Toss to combine and coat.
- Taste for seasonings, adjust salt and pepper as desired. Add pasta water if needed to help thin sauce to coat pasta. Sprinkle with parmesan cheese and chopped basil. Serve immediately.
Source:http://littlespicejar.com/shrimp-pasta-with-lemon-cream-sauce/