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Lemon Cream Shrimp Pasta

Lemon Cream Shrimp Pasta

Sweet Argentinian red shrimp cook in just 90 seconds and taste remarkably like lobster in this bright, creamy lemon pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Calories: 587
Ingredients Method

Ingredients
  

  • 1 lb Argentinian red shrimp peeled and deveined
  • 12 oz linguine mafaldine, or spaghetti
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 lemon zested and juiced
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan
  • 2 tbsp fresh parsley chopped
  • salt and pepper

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1/2 cup of pasta water, then drain.
  2. Pat the shrimp dry and season lightly with salt and pepper.
  3. Heat the olive oil and 1 tablespoon butter over medium-high heat. Sear the shrimp for about 45 seconds per side, just until pink. Transfer to a plate.
  4. Reduce the heat to medium. Add the remaining butter, garlic, and red pepper flakes. Cook for about 30 seconds until fragrant.
  5. Pour in the white wine and simmer for 5-6 minutes until reduced by about half.
  6. Stir in the lemon zest, then the lemon juice, followed by the heavy cream. Bring to a gentle simmer.
  7. Add a few splashes of reserved pasta water at a time, then stir in the Parmesan until smooth and creamy.
  8. Fold in the parsley, then add the cooked pasta and toss until it’s all coated in the sauce.
  9. Return the shrimp to the pan and toss just until warmed through.
  10. Finish with extra Parmesan, parsley, and a little more lemon zest if desired.