12ouncesspaghetti or 12 ouncespasta, of your choice
1lbjumbo shrimp, uncooked, peeled and deveined
parsley (to garnish)
Serving Size: 1 (262) g
Servings Per Recipe:3
Calories from Fat 334 g40 %
Total Fat 37.1 g57 %
Saturated Fat 19.4 g96 %
Cholesterol 299.4 mg 99 %
Sodium 893.5 mg 37 %
Total Carbohydrate88.7 g 29 %
Dietary Fiber 3.6 g14 %
Sugars 3.1 g12 %
Protein 37.1 g 74 %
Boil 4 cups of salted water.
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.
Add pasta to boiling water and cook for 8-12 minutes or until done.
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).
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.
Add salt/pepper to taste. Top with parsley & serve.