Creamy Lemon Garlic Shrimp Pasta

Ingredients

• 8 oz fettuccine (or spaghetti)

• 1 lb large shrimp, peeled and deveined

• 2 tbsp olive oil

• 3 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Juice and zest of 1 lemon

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

• 2 tbsp chopped parsley, for garnish

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside, reserving ½ cup pasta water.

2. Cook the Shrimp:
   In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Season shrimp with salt and pepper.
   Cook 1–2 minutes per side until pink and just cooked through. Remove and set aside.

3. Make the Sauce:
   In the same skillet, melt remaining butter. Add minced garlic and sauté for 30 seconds until fragrant.
   Stir in heavy cream, Parmesan, lemon juice, lemon zest, and crushed red pepper flakes. Simmer 2–3 minutes until slightly thickened.

4. Combine:
   Add cooked pasta and shrimp to the sauce. Toss gently to coat. Add a splash of reserved pasta water if the sauce is too thick.

5. Finish & Serve:
   Season with extra salt and pepper to taste. Garnish with parsley and an extra sprinkle of Parmesan.