Creamy Lemon Shrimp Tagliatelle

• 8 ounces tagliatelle
• 12 ounces large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Zest and juice of 1 large lemon
• 1/4 teaspoon red pepper flakes
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Cook tagliatelle according to package instructions. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add shrimp and cook for 1-2 minutes per side until pink and opaque.
4. 4 Remove shrimp and set aside. In the same skillet, add garlic and red pepper flakes; sauté until fragrant.
5. 5 Pour in chicken broth and bring to a simmer. Stir in heavy cream and lemon juice.
6. 6 Reduce heat to low and add cooked pasta to the sauce, tossing to coat. Add reserved pasta water as needed to loosen.
7. 7 Return shrimp to the skillet, stirring gently to heat through.
8. 8 Season with salt, pepper, and lemon zest. Stir in parsley.
9. 9 Serve immediately.

Equipment

• Large skillet
• Pot for pasta

Variations

• Substitute shrimp with scallops for a richer dish.
• Add sautéed spinach for extra greens.

Substitutions

• Use penne or fettuccine if tagliatelle is unavailable.
• Substitute vegetable broth for a vegetarian option.

Pairings

• Serve with a chilled Sauvignon Blanc.
• A side of garlic bread complements the dish.

Nutrition

Tips

• Use fresh lemon juice for the best flavor.
• Reserve pasta water helps adjust the sauce consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with extra sauce.

Serving Suggestions

• Pair with a crisp green salad.
• Add crusty bread to soak up the sauce.

FAQ