Ingredients:

• 8 oz pasta (such as spaghetti)
• 1 lb shrimp (peeled and thawed, 31-40 count)
• Zest and juice of 1 lemon (about 2 tbsp of juice)
• 3 tbsp butter
• 6 cloves garlic (minced)
• 1/2 cup chicken broth
• 1 cup heavy/whipping cream
• 1/4 tsp Italian seasoning
• 2 tsp flour
• Salt and pepper, to taste
• 1 cup freshly grated parmesan cheese
• Chopped parsley (optional)

Instructions:

1. Cook the Pasta:
   • Boil a large pot of salted water and cook the pasta according to package instructions until al dente.
   • Drain, reserving 1 tablespoon of pasta water for later.
2. Make the Sauce:
   • In a large skillet over medium-high heat, melt the butter.
   • Add lemon zest, lemon juice, minced garlic, chicken broth, heavy cream, and Italian seasoning.
   • Let the sauce simmer for about 5 minutes.
3. Thicken the Sauce:
   • Gradually whisk in the flour, stirring constantly to avoid lumps.
   • Stir in the parmesan cheese and let the sauce simmer for another 5 minutes until it thickens.
   • If the sauce isn’t thickening enough, simmer a little longer or add up to 1 tsp of flour at a time.
4. Cook the Shrimp:
   • Add the shrimp to the sauce and cook for about 5 minutes, or until they are fully cooked and the sauce has thickened to your liking.
5. Combine and Serve:
   • Add the reserved pasta water to the sauce, then toss the cooked pasta in the sauce.
   • Sprinkle with fresh parsley, and season with salt and pepper to taste.
   • Serve immediately.

Notes:

• For a milder lemon flavor, reduce the lemon juice to 1 tablespoon.
• If the sauce is not thickening as expected, simmer it longer or add a little more flour, no more than 1 tsp at a time.

Nutrition