Creamy shrimp pasta

Weeknight luxury in twenty minutes: garlicky shrimp, a silky cream and lemon sauce, and pasta that soaks up all of it.

Ingredients

• 400 g pasta, linguine works best
• 400 g shrimp, peeled
• 3 garlic cloves, finely chopped
• 200 ml heavy cream
• 50 g parmesan, grated
• 1 lemon, zest and juice
• 1 tbsp butter
• 1 bunch fresh parsley
• Salt and black pepper to taste

Directions

1. Cook the pasta al dente in well-salted water. Save 100 ml of the pasta water before draining.
2. Melt the butter in a large pan over medium heat. Soften the garlic without letting it colour, about 1 minute.
3. Turn the heat up and sear the shrimp quickly, about 1 minute per side. Lift them out and set aside.
4. Pour in the cream and let it reduce for a minute. Stir in the parmesan, lemon zest and lemon juice.
5. Fold in the pasta and the shrimp. Loosen with the pasta water until the sauce turns silky. Season with salt and pepper.
6. Top with chopped parsley and a little extra parmesan. Serve straight away.

Krydda