Shrimp Pasta Tomato Cream Sauce for 4

Instructions:

1. Pat the shrimp completely dry with paper towels and season with salt and pepper.
2. Heat 1 tbsp olive oil in a 12-inch deep skillet over medium-high heat until shimmering.
3. Add shrimp in a single layer and sear for 1–2 minutes per side until just opaque. Immediately remove shrimp to a plate.
4. Lower heat to medium and melt 3 tbsp butter in the same skillet.
5. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
6. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens to a deep brick red.
7. Pour in the heavy cream and stir vigorously to incorporate the tomato paste; simmer for 3–5 minutes until slightly thickened.
8. Stir in the grated parmesan cheese until melted and smooth, then stir in the lemon juice.
9. Add the cooked pasta directly from the pot into the sauce.
10. Pour in the reserved pasta water and toss to emulsify the sauce until it clings to the pasta.
11. Return the seared shrimp to the pan and garnish with chopped fresh parsley.