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.
No comments:
Post a Comment