Lemon Pepper Pasta {with Shrimp}

Ingredients

• 1 lb. linguine
• 4 Tbsp unsalted butter, divided
• 1 Tbsp olive oil
• 1 lb. shrimp, peeled and deveined (I use medium, but you can use the size of your choice)
• ½ tsp salt
• 3 ½ tsp coarse black pepper, divided
• 1 Tbsp minced garlic (about 3 cloves)
• 1 ¼ cups heavy cream
• 1 Tbsp lemon zest, plus more for garnish (from about 1 large lemon)
• 3 Tbsp freshly squeezed lemon juice
• 1 Tbsp finely chopped parsley, plus more for granish

Instructions

• Add linguine to a large pot of salted boiling water and let cook until al dente, about 7 minutes. Drain well, reserving about 1 cup of the pasta water.
• While pasta is cooking, add 2 Tbsp butter and olive oil to a large skillet over medium heat. Add shrimp to pan in a single layer (you can cook it in two batches if necessary) and sprinkle with ½ tsp salt, and ½ tsp pepper. When shrimp start turning pink (about 2 minutes), flip and cook for another minute or so on the other side, until opaque. Remove shrimp to a plate or bowl and set aside.
• Add remaining 2 Tbsp butter to skillet and once melted, add garlic. Cook for 1-2 minutes, until it’s just turning golden
• Add heavy cream, lemon zest, lemon juice, and black pepper to skillet and gently simmer, stirring occasionally, for about 5 minutes, until sauce is thickened.
• Remove from heat and add pasta to skillet. Toss to coat in sauce. Add ½ cup of reserved pasta water and continue to toss (add up to an additional ½ cup of pasta water if needed for consistency). Add shrimp and parsley to skillet and toss to combine.
• Serve pasta in bowls or on plates with additional lemon zest, black pepper, and parsley.