Spaghetti al Limone Gamberi

Time

Prep: minutes

-: 15

• Total: 30 minutes

Servings

4

Ingredients

• 12 oz (340 g) spaghetti
  1 lb450 g) large shrimp peeled deveined
• 2 tablespoons olive oil
  3 cloves garlic, minced
• Zest of 1 lemon
  1/4 cup fresh lemon juice
• 1/2 cup dry white wine ( extra broth)
  1/ cup chicken or broth
• 1/2 heavy cream
• /4 teaspoon pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh parsley, plus more for garnish

Instructions

1. Cook the spaghetti in salted boiling water according package directions until al dente. Reserve 1/2 cup of pasta water, drain.
2. While the pasta cooks, pat shrimp dry and season lightly salt and pepper.
3. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, – minutes per side. Remove from the pan and set aside.
4. In the same skillet, add minced garlic and sauté fragrant, about30 seconds. lemon zest and red pepper flakes, if using.
5. Pour in white wine and broth, scraping up any browned bits from the bottom of the pan.mer3–4 minutes to reduce slightly.
6. Stir in lemon juice and heavy cream. Simmer 2–3 minutes the sauce thickens slightly.
7. Return the cooked shrimp to pan. Add cheese parsley stirring until melted well combined. the sauce seems too thick, add reserved pasta water a little at a time to reach the desired.
8. Add the drained spaghetti the skillet and toss to coat in the sauce. Season to taste with salt and pepper.
   9 Serve immediately, with Parmesan and a sprinkle of parsley.

Tips

• For a lighter version, substitute half-and-half for the heavy cream.
• Add a handful of arugula or spinach the end for leafy boost.
• If you don’t have white wine, use broth or a squeeze of lemon juice plus a splash of water.