Creamy Lemon and Shrimp Pappardelle

Ingredients

• 12 ounces pappardelle pasta
• 1 pound shrimp peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic minced
• 1 cup heavy cream
• 1 lemon zested and juiced
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley chopped
• to taste salt
• to taste black pepper freshly ground

Instructions

1. 1 Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
2. 2 In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. 3 Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
4. 4 In the same skillet, pour in the heavy cream, lemon zest, and juice. Stir to combine and let simmer for 2 minutes.
5. 5 Add Parmesan cheese to the cream sauce, stirring until the cheese is fully melted and the sauce is smooth.
6. 6 Return the shrimp to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
7. 7 Add the cooked pappardelle and reserved pasta water to the skillet. Toss everything together until the pasta is well coated with the sauce.
8. 8 Sprinkle chopped parsley over the pasta and serve immediately.