Ingredients:

  • 12 oz (340g) linguine
  • 1 tbsp (15g) salt
  • 1 lb (450g) shrimp, peeled and deveined
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1 medium lemon, zested and juiced
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of water and 1 tbsp (15g) salt to a boil; cook linguine according to package directions until al dente, reserving some pasta water before draining.
  2. While water boils, zest and juice the lemon and mince the garlic.
  3. Pat shrimp dry with paper towels. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side until they form a pale pink 'C' shape and reach an internal temperature of 145°F (63°C). Remove shrimp from the pan and set aside on a plate.
  4. In the same skillet, melt the remaining 2 tablespoons of butter. Add minced garlic and cook for 1 minute until fragrant.
  5. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits.
  6. Stir in the heavy cream and simmer for 3-5 minutes until the sauce thickens slightly.
  7. Stir in the lemon juice, lemon zest, and Parmesan cheese until the sauce is smooth.
  8. Toss the al dente pasta directly into the sauce. If the sauce is too thick, stir in 2-4 tablespoons of the reserved pasta water to loosen it.
  9. Fold the seared shrimp, 1/4 tsp (1.5g) salt, 1/4 tsp (1.5g) black pepper, and fresh parsley back into the pan until the shrimp are warmed through.