Lemon-Garlic Shrimp Cream Pasta

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Cook spaghetti in the boiling water, stirring occasionally, until slightly firm to the bite, about 10 to 12 minutes.

3. 3

   While the pasta cooks, heat oil in a large skillet over medium heat.

4. 4

   Season shrimp with salt and pepper; add to the pan and cook for 30 seconds on each side.

5. 5

   Remove the shrimp to a plate.

6. 6

   Add shallots to the skillet and cook for 2 minutes.

7. 7

   Add garlic and cook until fragrant, about 1 minute.

8. 8

   Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes.

9. 9

   Reserve the remaining lemon juice for another use.

10. 10

    Add cream and bring to a simmer.

11. 11

    Return the shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes.

12. 12

    Add basil.

13. 13

    Drain the spaghetti, reserving 1/4 to 1/2 cup of the pasta water.

14. 14

    Add the spaghetti to the skillet.

15. 15

    Add pasta water as needed and pepper flakes; toss to coat.

16. 16

    Season with pepper if desired.

• Calories 361.74 kcal Moderate
• Protein 25.01 g Good Source
• Carbs 45.91 g Moderate
• Total Fat 8.57 g Moderate
• Saturated Fat 3.99 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 202.11 mg High
• Sodium 150.3 mg Moderate
• Fiber 3.76 g Moderate
• Sugar 1.69 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 105.44 mg Low Source
• Iron 2.43 mg Moderate
• Potassium 168.73 mg Low Source
• Vitamin A 19.91 mcg_rae Low Source
• Vitamin C 12.54 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅