Creamy Lemon Shrimp Pasta
This is a perfect dish to make a new staple to start your work week! Simple enough to cook in 20 minutes and light enough to not feel over indulged. You may never look at Monday the same way. This is a cream based lemon pasta with sautéed shrimp with just the right amount of lemon.
1 box bowtie noodles
20 shrimp peeled and deveined (Same to with frozen raw and thaw)
1/3 cup of heavy cream
2 table spoons of butter
Italian Parsley to garnish
Salt, pepper and Old Bay seasoning for Shrimp
Grate the zest of one lemon and finely chop Italian parsley, set aside. Peel shrimp and prepare for seasoning, we bough frozen and only had to peel. If fresh, peel, devein and butterfly. Pat shrimp dry before adding seasoning, wet shrimp can lead to a non charred no browning shrimp that just isn’t appealing! Add about 1 teaspoon of salt, pepper and old bay to the shrimp.
In a medium to large pot bring bowtie pasta to a boil, remember to salt your water heavily for best results. While bowtie’s are on, cut and squeeze half of a lemon and chop parsley to be prepared for later steps to the meal. In a separate medium or large pan, add one tablespoon of extra virgin olive oil. Set temperature to medium high and just before the pan is smoking add shrimp, allow to sit long enough to brown well on one side and this toss for about a minute until desired color is achieved on the shrimp. Throw in half of the lemon juice and toss as you remove it from the heat.
Remove pasta and drain, in the same pan as shrimp add two tablespoons of butter and be sure to scrape the seasoning from the shrimp into your sauce. Add the 1/3 cup of heavy cream and the lemon zest, as the sauce will quickly become too a boil. Add pasta back in and toss the pasta in the sauce. Then add back the cooked shrimp and Italian parsley, time to serve! Enjoy!