Creamy Lemon & Garlic Shrimp Pasta

Ingredients

SERVES: 4

{Creamy Lemon Sauce}

• 1 cup heavy cream

• 1 cup chicken broth

• ½ cup grated parmesan cheese

• 2 minced garlic cloves

• freshly squeezed lemon juice (1 lemon)

• & lemon zest from 1 lemon

• salt & pepper to taste

{Other ingredients}

• Frozen large shrimp

• Any pasta shape you’d like

• Parmesan flakes & fresh parsley to garnish

Instructions

• Start by brining a pot of water to a boil & cook pasta al Dante per box instructions

• In a large pan, grill shrimp.

  • I buy frozen large shrimp — to de-thaw, add shrimp to a bowl and run the shrimp under cold water for about 10 minutes before cooking. I just set the bowl in the sink and allow the water to run while I prepare other parts of the dish.

    • If buying fresh shrimp, skip this step.

  • While shrimp is de-thawing, start heating up your pan. On low-medium heat, add 1 tsp extra virgin olive oil, 1 tsp minced garlic, and salt & pepper to allow it to heat up.

  • Once de-thawed, drain the water & then add shrimp to the pan to grill for ~10 minutes total or until desired crispiness

• Transfer cooked shrimp into a small bowl & set aside. DO NOT WASH PAN — use the same pan to make creamy lemon sauce!

• Next, add all of the above ingredients to the pan to make creamy lemon sauce and mix well

• To the same large pan with the sauce, add pasta, mix in shrimp, and garnish with extra parmesan cheese & freshly chopped parsley

• Enjoy!