• 8 oz pasta (such as spaghetti)
• 1 lb shrimp (31-40 count, peeled & thawed)
• Zest and juice of 1 lemon (approximately 2 tbsp lemon juice)
• 3 tbsp butter
• 6 cloves garlic, minced
• ½ cup chicken broth
• 1 cup heavy cream
• ¼ tsp Italian seasoning
• 2 tsp all-purpose flour
• Salt and pepper, to taste
• 1 cup freshly grated Parmesan cheese
• Fresh parsley, chopped (optional, for garnish)

• Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to the package instructions. Reserve about 1 cup of pasta water, then drain and set aside.

• In a large pan, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer, season with salt and pepper, and cook 1–2 minutes per side until pink and slightly golden. Remove the shrimp from the pan and set aside.

• In the same pan, lower the heat to medium. Add the remaining butter, then stir in minced garlic until fragrant. Add lemon zest, lemon juice, and broth; simmer 1–2 minutes.
• Pour in the heavy cream and mix well. Allow it to simmer gently until slightly thickened. Add Parmesan cheese and red pepper flakes, and stir until the sauce becomes creamy and smooth.

• Add the cooked pasta directly into the sauce. Toss to coat evenly, adding splashes of reserved pasta water if the sauce seems too thick.
• Add the seared shrimp back into the pan and gently mix until everything is heated through and coated in the creamy lemon sauce.

• Top with fresh parsley, extra lemon zest, and additional Parmesan. Serve immediately while warm and silky.

• Add a splash of pasta water and more Parmesan to create a thicker, richer sauce.

• Add extra lemon zest toward the end of cooking or squeeze fresh lemon juice right before serving.

• Swap heavy cream with half-and-half or light cream.
• Use vegetable broth instead of chicken broth for a milder sauce.

• Spinach
• Asparagus
• Cherry tomatoes
• Broccoli
• Simply sauté or steam and fold them into the pasta.

• Increase red pepper flakes or add a little cayenne for a fiery kick.

• Cook pasta and store separately
• Prep shrimp (marinate or season)
• Pre-grate cheese

• Place leftovers in an airtight container and refrigerate for up to 2 days.

• Warm gently in a pan over low heat with a splash of broth or cream to revive the sauce.

• Add a splash of pasta water and more Parmesan to create a thicker, richer sauce.

• Add extra lemon zest toward the end of cooking or squeeze fresh lemon juice right before serving.

• Swap heavy cream with half-and-half or light cream.
• Use vegetable broth instead of chicken broth for a milder sauce.

• Spinach
• Asparagus
• Cherry tomatoes
• Broccoli
• Simply sauté or steam and fold them into the pasta.

• Increase red pepper flakes or add a little cayenne for a fiery kick.

• Cook pasta and store separately
• Prep shrimp (marinate or season)
• Pre-grate cheese

• Place leftovers in an airtight container and refrigerate for up to 2 days.

• Warm gently in a pan over low heat with a splash of broth or cream to revive the sauce.

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