Ingredients

The following ingredients have 2 Servings
  • 8 ounces pasta (I used spaghetti)
  • 1 pound shrimp (I used 31-40 count size) (peeled & thawed)
  • Zest and juice of one lemon (about 2 tbsp lemon juice)
  • 3 tablespoons butter
  • 6 cloves garlic (minced)
  • 1/2 cup dry white wine
  • 1 cup heavy/whipping cream
  • 2 dashes of Italian seasoning
  • 2 teaspoons flour
  • Salt and pepper to taste
  • 1 cup freshly grated parmesan cheese
  • Chopped parsley (optional)

Instruction

  • Boil a large, well-salted pot of water for the pasta. Cook al dente as directed.
  • Meanwhile, add the butter, lemon zest and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium-high heat. Let the sauce bubble for 5 minutes. 
  • Gradually add the flour to sauce, stirring/whisking constantly to ensure sauce is smooth.
  • Stir in the parmesan cheese. 
  • Continue to simmer the sauce on medium heat for an additional 5 minutes, stirring frequently. The sauce should be noticeably thickened by now. If not, continue simmering it for a few more minutes. 
  • Add shrimp and continue to cook for an additional 5 minutes until sauce is thickened as desired and shrimp are cooked.
  • Drain the spaghetti (reserve a tablespoon of the pasta water and add it to the sauce), then toss the pasta with the sauce. Sprinkle with fresh parsley. Serve immediately.