Ingredients
6
6 servings
- •0.75 (16 ounce) package spaghetti
- •1 pound uncooked medium shrimp, peeled and deveined
- •salt and ground black pepper to taste
- •2 tablespoons finely chopped shallots
- •1 tablespoon crushed garlic
- •0.25 cup chicken broth
- •1 medium lemon, zested and juiced
- •0.5 cup heavy cream
- •5 large basil leaves, chopped
- •1 pinch red pepper flakes
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
- Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
- Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
- Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
- Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
Nutritional Facts
Per 6 servings
- Calories: 343
- Carbohydrate: 45g
- Fat: 9g
- Fiber: 3g
- Protein: 21g
- Sugar: 2g
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