Creamy Lemon Shrimp with Parmesan Cheese

With a wee bit of luck, this meal will be one of your March favorites. A classic comfort skillet dish made with tender linguine and savory shrimp, tossed in a lemony cream-based Parmesan cheese sauce. Serve the dish with a side of spring asparagus, it's definitely a meal to savor. 

Creamy Lemon Shrimp with Parmesan Cheese

Cook's Notes: Roasted red peppers (1 cup diced) would add color and flavor 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 and 1/2 tablespoon of butter
• 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 (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 the water with salt and cook the pasta to al dente according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. 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 the skillet in a single layer.
• Let shrimp cook until pink on the bottom, about 1 - 2 minutes. Add garlic, turn the shrimp, and continue cooking 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 the heat to low and let simmer until slightly reduced, about 2 minutes.
• Add in 2 tablespoons of 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