Ingredients
- 12 oz pasta penne, fettuccine, or linguine
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil divided
- 3 tbsp unsalted butter divided
- 1 bell pepper red or green, diced
- 4 –5 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 lemon zested and juiced
- ½ tsp smoked paprika or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta:
- Boil the pasta in a large pot of salted water until al dente (firm to the bite). Reserve ½ cup of pasta water before draining.
- Sear the Shrimp:
- Season the shrimp with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Bell Peppers:
- In the same skillet, melt 2 tablespoons of butter. Add the diced bell pepper and cook for 2–3 minutes until slightly softened, then add the minced garlic and cook for 30–60 seconds until fragrant.
- Build the Cream Sauce:
- Pour in the heavy cream and lemon juice (plus lemon zest). Let it simmer gently for 2–3 minutes until it thickens slightly.
- Add Cheese and Toss:
- Stir in the grated Parmesan cheese until melted and smooth. Add the cooked pasta and a splash of the reserved pasta water, tossing to coat every strand.
- Combine and Serve:
- Nestle the cooked shrimp back into the pasta to warm through for 1 minute. Garnish with fresh parsley and extra Parmesan before serving.
- If you'd like, I can give you low-calorie swaps for the heavy cream or suggest a quick side salad to pair with this dish.
Ingredients
- 12 oz pasta penne, fettuccine, or linguine
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil divided
- 3 tbsp unsalted butter divided
- 1 bell pepper red or green, diced
- 4 –5 cloves garlic minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 lemon zested and juiced
- ½ tsp smoked paprika or Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the Pasta:
- Boil the pasta in a large pot of salted water until al dente (firm to the bite). Reserve ½ cup of pasta water before draining.
- Sear the Shrimp:
- Season the shrimp with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the shrimp for 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Bell Peppers:
- In the same skillet, melt 2 tablespoons of butter. Add the diced bell pepper and cook for 2–3 minutes until slightly softened, then add the minced garlic and cook for 30–60 seconds until fragrant.
- Build the Cream Sauce:
- Pour in the heavy cream and lemon juice (plus lemon zest). Let it simmer gently for 2–3 minutes until it thickens slightly.
- Add Cheese and Toss:
- Stir in the grated Parmesan cheese until melted and smooth. Add the cooked pasta and a splash of the reserved pasta water, tossing to coat every strand.
- Combine and Serve:
- Nestle the cooked shrimp back into the pasta to warm through for 1 minute. Garnish with fresh parsley and extra Parmesan before serving.
- If you’d like, I can give you low-calorie swaps for the heavy cream or suggest a quick side salad to pair with this dish.
