Creamy Shrimp Pasta with Wide Noodles 🍤🍝
Ingredients:
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup chicken broth
- 12 large shrimp, peeled and deveined
- 8 oz wide, flat noodles (such as pappardelle or fettuccine)
- 1 tbsp fresh parsley, chopped
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions:
1. Cook the pasta: Begin by bringing a large pot of salted water to a boil. Add the wide noodles and cook according to package instructions until al dente. Once cooked, drain the pasta, but be sure to reserve about 1/4 cup of the pasta water for later.
2. Prepare the shrimp: In a large pan, heat the olive oil over medium-high heat. Once hot, add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate.
3. Make the sauce: In the same pan, add the minced garlic and sauté for about 30 seconds, or until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and allow it to cook for 2-3 minutes until it slightly thickens.
4. Combine flavors: Stir in the grated Parmesan cheese and lemon juice, seasoning with a pinch of salt and freshly cracked black pepper.
5. Finish the dish: Add the cooked pasta to the sauce in the pan, tossing it gently to coat every noodle. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency. Fold in the cooked shrimp and chopped parsley.
6. Serve: Transfer the creamy shrimp pasta to a lovely serving bowl, garnishing with additional parsley and a sprinkle of Parmesan cheese to finish. Enjoy your delectable dish!