Spicy Shrimp Pasta with Lemon Garlic Sauce
Ingredients
- 12 oz linguine pasta
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.
- Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
- Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.
- Add chicken broth, lemon juice, lemon zest, and heavy cream to the skillet. Bring to a simmer and let it cook for 5 minutes until slightly thickened.
- Stir in grated Parmesan cheese until melted and incorporated. Season with salt and pepper to taste.
- Add the cooked linguine pasta and shrimp back to the skillet, toss to coat with the sauce.
- Garnish with chopped parsley before serving.
- Serve hot and enjoy!
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