Ingredients:

  • 12 oz (340 g) fettuccine or linguine
  • Salt (for pasta water)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 mL) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5 g) red pepper flakes (optional)
  • 1 cup (240 mL) heavy cream
  • ½ cup (120 mL) chicken or vegetable broth
  • 1 cup (100 g) grated Parmesan cheese
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tablespoons (30 g) unsalted butter
  • ¼ cup (10 g) fresh parsley, chopped
  • Salt and pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente; reserve 1 cup pasta water, then drain.
  2. In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes; sauté until pink and opaque, about 2-3 minutes per side. Remove and set aside.
  3. In the same skillet, add butter and minced garlic; sauté until fragrant, about 1 minute. Pour in heavy cream and broth; bring to a simmer.
  4. Stir in lemon zest, lemon juice, and Parmesan cheese; season with salt and pepper. Cook until the sauce thickens slightly, about 3-5 minutes.
  5. Add cooked pasta and shrimp to the sauce; toss to coat. If needed, add reserved pasta water to reach desired sauce consistency. Stir in chopped parsley; adjust seasoning.
  6. Divide among plates; garnish with extra parsley and Parmesan, if desired.