Ingredients
Scale
- 1/2 pound dried pasta (of your preferred shape)
- 1 tablespoon oil
- 1/2 pound shrimp
- 2 tablespoons unsalted butter
- 1 shallot (small diced)
- 2 garlic gloves (minced)
- juice of one lemon
- 1 cup heavy cream OR mascarpone OR ricotta (All are great, you choose! Just make sure they are full-fat.)
- 1/3 cup grated parmesan cheese
- salt (to taste)
- pepper (to taste)
- zest of 1 lemon
- chopped herb of your choice (for a garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, or until al-dente. Drain and set aside.
- Heat a large skillet over medium/high heat and with a tablespoon of oil. Once oil is hot, add shrimp and cook for just one or two minutes per side, until they are no longer raw.
- Remove cooked shrimp from pan and add the butter. Once the butter is melted, sauté the shallot and garlic until soft and starting to get some color.
- Stir in the lemon juice and cream/cheese.
- Stir in parmesan cheese and stir until incorporated.
- Add salt and pepper to taste.
- Stir in the drained pasta and cooked shrimp, be sure to completely coat noodles.
- Serve with a sprinkle of lemon zest and fresh herbs.