INSTRUCTIONS
Prepare the Pasta:
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water for later use, then drain the pasta and set aside.
Cook the Shrimp:
Season the shrimp with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side, or until they turn pink and opaque. Remove shrimp from the skillet and set aside.
Sauté Garlic and Red Pepper Flakes:
In the same skillet, add a bit more olive oil if needed, then add the minced garlic and red pepper flakes. Sauté for about 30 seconds, until fragrant.
Add Broth and Cream:
Pour in the chicken or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Add the heavy cream and bring to a simmer. Let it simmer for about 5 minutes, or until slightly thickened.
Combine Pasta and Sauce:
Reduce heat to low. Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency.
Add Shrimp and Parmesan:
Return the cooked shrimp to the skillet. Add the grated Parmesan cheese and toss everything together until the shrimp are warmed through and the cheese has melted into the sauce.
Finish with Lemon and Parsley:
Stir in the fresh parsley and squeeze in the juice of 1 lemon. Toss everything together once more to combine.
Serve:
Serve the garlic shrimp pasta immediately, garnished with extra parsley, lemon wedges for squeezing, and a drizzle of extra virgin olive oil. Offer additional grated Parmesan cheese at the table.
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