Creamy Lemon Shrimp Pasta
Ingreadient
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¾ (16 ounce) package spaghetti
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1 pound uncooked medium shrimp, peeled and deveined
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salt and ground black pepper to taste
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2 tablespoons finely chopped shallots
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1 tablespoon crushed garlic
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¼ cup chicken broth
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1 medium lemon, zested and juiced
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½ cup heavy cream
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5 large basil leaves, chopped
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1 pinch red pepper flakes
Direction
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
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While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
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Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
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Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
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Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
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Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
