Creamy Lemon Shrimp Pasta
- 12 ounces fettuccine pasta
- 1 pound raw shrimp
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 cup fresh grated Parmesan cheese, plus extra for serving
- Juice of 1 lemon
- Zest from ½ lemon
- ½ teaspoons salt
- ½ teaspoons pepper
- Fresh parsley, for topping
Bring a large pot of water to boil. Add pasta and cook until al dente.
Meanwhile, add butter to a large skillet over medium-high heat. Add shrimp and cook until pink, about 5 minutes. Remove shrimp from pan.
Add garlic to the remaining butter in the pan. Cook for one minute, being careful not to burn the garlic.
Slowly whisk in milk, followed by cream.
Let the milk mixture heat up to a light simmer; stir in Parmesan cheese, lemon juice, lemon zest, salt and pepper, stirring to let the cheese melt.
Add in the cooked pasta and shrimp, stirring to coat the noodles. Serve topped with parsley. Enjoy!