Lenten Special Creamy Lemon Shrimp

 

Creamy Lemon Shrimp 

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. Pair with a side of asparagus.  

Ingredients: 

• 12 oz. dry linguine or angel hair pasta
• 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 teaspoon red pepper flakes (to taste)
• 2 tablespoons butter
• 1 tablespoon dried parsley 
• 1-1/2 cups finely shredded parmesan cheese 
• 2 1/2 tablespoons fresh lemon juice, divided
• 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 of 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 the 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 the shrimp to a sheet of foil and wrap it loosely to keep it warm.
• Wipe the skillet clean and heat the cream, 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 1 cup Parmesan cheese, salt, and pepper to taste.
• Return the skillet to the burner on medium-low, toss it with linguine, and heat it through.  The sauce can be thinned with some of the reserved pasta water if needed. Toss in shrimp.
• Garnish with fresh parsley, 1/2 cup Parmesan cheese, and lemon slices.