Shrimp Linguine With Lemon Butter Cream Sauce | One Sweet Mess


Shrimp Linguine With Lemon Butter Cream Sauce

8 ounces linguine pasta

1 stick unsalted butter

4 cloves garlic, minced

1 pound shrimp, peeled and tail removed

1/2 teaspoon chili pepper flakes

1/4 cup lemon juice

zest of 1 lemon

1/4 cup heavy cream

1/3 cup reserved pasta water

1/2 cup parmesan cheese

2 tablespoons fresh basil

salt and pepper to taste

Cook pasta according to package instructions, reserving a 1/3 cup of the pasta liquid.While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the garlic, chili pepper flakes, and shrimp to the pan. Season with a pinch of salt and pepper. Cook, stirring occasionally for five minutes, or until the shrimp is pink.Stir in the lemon juice, lemon zest, heavy cream, and reserved pasta liquid. Allow the mixture to simmer for 2 minutes.Drain the cooked pasta and add it to the sauté pan; stir to combine. Cook for an additional minute to allow the pasta to soak up the sauce. Stir in Parmesan cheese and basil. Season with salt and pepper to taste.Remove the pan from the heat and allow the pasta to sit for 5 minutes to thicken. Serve with extra Parmesan cheese, if desired.

Source: One Sweet Mess

Mary Beth