Creamy Lemon Shrimp Pasta

Looking for some pops of color to brighten your day? Check out some new backyard blooms. This one I call "Minnesota Miracle." It came from Minnesota in November and I have been nurturing it all through the winter months. It will soon make a return trip back to Minnesota.  Though I am a bit concerned about its longevity. According to my neighbors and photos I've seen looks like spring has been canceled.  In fact, there are reports of some 20 inches of frozen ice on our lake. 

The bottle brush is a fun-looking bush.
   
This Prickly Pear is bursting with blooms. 

Despite very warm temperatures, it seemed like a good day for some classic comfort food. A  skillet dish made with tender linguine, savory shrimp, tossed in a lemony cream-based parmesan cheese sauce. Served with a side of spring asparagus it's defiantly a meal to savor. 

Creamy Lemon Shrimp Pasta

  

Cook's Notes: Roasted red peppers would make a colorful and flavorful addition to this dish. The recipe is adapted from  cookingclassy.com and serves 3-4.

Ingredients: 

• 12 oz. dry linguine
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 lb. large shrimp (or extra large) uncooked
• 1 tablespoon minced garlic (3 cloves)
• 1 cup heavy cream
• 2 teaspoons lemon zest
• 1/4 tsp red pepper flakes (or to taste)
• 2 tablespoons butter
• 1 tablespoon dried parsley 
• 1-1/2 cups finely shredded parmesan cheese (2.5 oz)
• 2- 1/2 tablespoons fresh lemon juice
• 1/4 cup dry white wine
• 1 tablespoon parsley and lemon slices, for garnish (optional)

Directions: 

• Bring a large pot of water to a boil (with about 4 quarts water). Season water with salt and cook pasta to al dente according to the directions listed on the package. Before draining reserve 1 cup pasta water. Add drained pasta back to pan. Cover and set aside.  
• Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat.
• Dab shrimp dry with paper towels, season with salt and pepper. Add to skillet in a single layer.
• Let shrimp cook until pink on bottom, about 1 - 2 minutes. Add garlic, turn shrimp and continue to cook until cooked through (shrimp should be opaque).
• Transfer shrimp to a sheet of foil and wrap loosely to keep warm.
• Wipe skillet clean and heat cream along with lemon zest and red pepper flakes over medium heat. Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes.
• Add in butter and whisk until melted. Add in wine and lemon juice. 
• Remove skillet with cream mixture from heat. Stir in parmesan cheese, salt and pepper to taste.
• Return skillet back to the burner on medium-low toss with linguine and heat through. Thin sauce with some of the reserved pasta water if needed. Toss in shrimp.
• Garnish with fresh parsley and lemon slices