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 cup grated Parmesan cheese
• 1 cup fresh parsley, chopped
• to taste salt
• to taste black pepper, freshly ground

Method

1. 01
   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. 02
   In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. 03
   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. 04
   In the same skillet, pour in the heavy cream, lemon zest, and juice. Stir to combine and let simmer for 2 minutes.
5. 05
   Add Parmesan cheese to the cream sauce, stirring until the cheese is fully melted and the sauce is smooth.
6. 06
   Return the shrimp to the skillet and toss to coat in the sauce. Season with salt and black pepper to taste.
7. 07
   Add the cooked pappardelle and reserved pasta water to the skillet. Toss everything together until the pasta is well coated with the sauce.
8. 08
   Sprinkle chopped parsley over the pasta and serve immediately.