Creamy Lemon Pasta With Shrimp

Adapted from a NYT recipe. This recipe is bright and fresh with strong lemon flavor.

• Ready In: 25 mins
• Serves: 3-4

Ingredients

• 2  lemons, zest and juice  
• 1  cup heavy cream
• 12  ounces spaghetti or 12  ounces pasta, of your choice
•  salt
•  pepper
• 1  lb jumbo shrimp, uncooked, peeled and deveined
• 1  tablespoon  oil
•  parsley (to garnish)

Directions

1. Boil 4 cups of salted water.
2. While water is boiling, in a large skillet, heat oil. Add shrimp (as many as will fit in pan in a single layer) and cook on both sides until shrimp are pink and cooked through. Remove to a small plate and continue to cook additional shrimp until all are cooked.
3. Add pasta to boiling water and cook for 8-12 minutes or until done.
4. During last few minutes of pasta cooking, add heavy cream, lemon zest, salt & pepper to small saucepan and heat over medium heat until it just begins to boil. (around 2 minutes).
5. Drain pasta and return to pan. Add sauce and reserved lemon juice and toss/stir continually over medium heat for around 2 minutes until pasta has absorbed sauce. Add cooked shrimp and stir to combine.
6. Add salt/pepper to taste. Top with parsley & serve.