Description
A quick and indulgent dish featuring crispy shrimp and a creamy lemon-garlic sauce that clings to pasta, perfect for a fancy weeknight dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and tails on
- 8 oz linguine or penne pasta
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 1 lemon, zested and juiced
- 1 tablespoon cornstarch (or flour)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Pat shrimp dry and season with salt, pepper, and a light dusting of cornstarch.
- Boil pasta to 1 minute shy of package instructions. Drain and reserve 1 cup pasta water.
- In a large skillet, heat olive oil and half of the butter until shimmering. Add shrimp in a single layer and cook until golden on both sides, about 1-2 minutes per side. Remove shrimp and set aside.
- Lower heat and add remaining butter, garlic, and red pepper flakes. Sauté until fragrant.
- Pour in cream, lemon zest, and reserved pasta water. Simmer until sauce thickens slightly.
- Stir in Parmesan until melted, then add pasta and cooked shrimp back to the pan. Toss until coated. Finish with lemon juice and black pepper.
Notes
For extra crispiness, finish shrimp under a broiler for 30-60 seconds. Store shrimp and sauce separately for better texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 200mg