Ingredients

The following ingredients have 4 Servings
  • 3/4 lb jumbo shrimp (raw, deveined)
  • salt and pepper to taste
  • 1/2 cup unsalted butter (divided)
  • 4 cloves garlic (minced)
  • 4 Tbsp lemon juice (fresh, about 2 - 2 1/2 lemons)
  • 1/3 cup heavy cream
  • 1/3 cup parmesan (freshly grated)
  • 8 oz linguini pasta
  • fresh parsley (chopped, for garnish)

Instruction

  • Prepare shrimp by thawing completely (if frozen) and making sure they are peeled and deveined. Place shrimp on a few layers of paper towels and blot with additional paper towels so that they are as dry as possible.
  • Sprinkle salt and pepper over both sides of the shrimp.
  • Bring a large pot of salted water to a boil and cook linguini to desired tenderness. Reserve one cup of the pasta water and drain pasta the rest of the way.
  • Meanwhile, melt 4 tablespoons of butter in a large saucepan or skillet over medium heat. Add the garlic to the pan and saute for about 30 seconds.
  • Add shrimp to the pan in a single layer. Allow them to cook without stirring until they are fully pink and slightly golden brown on one side (about 2 minutes). Quickly flip to the other side and continue cooking another 1-2 minutes until they are pink/opaque all the way through. Immediately remove from skillet.
  • Melt the remaining 4 tablespoons of butter in the same pan. Add lemon juice and whisk in heavy cream. Bring the sauce to a low simmer.
  • Add parmesan cheese and whisk until sauce is smooth and cheese is fully melted.
  • Add cooked pasta and up to 1 cup of reserved pasta water into the sauce. Stir to coat pasta. Add the shrimp back into the pan just long enough to reheat gently.
  • Serve immediately with lemon wedges, chopped parsley, and a sprinkle of parmesan cheese, if desired.