This recipe is a weeknight favorite made in just 30 minutes.
Personally I would just eat a smaller portion.
Because of the cream it’s more filling and you don’t need as much pasta for a serving.
Elise Bauer
Use heavy whipping cream to avoid curdling when mixed and heated with the lemon juice.
*To defrost frozen shrimp, place them in a bowl of cold water.
Simmer gently for 3 to 4 minutes.
Elise Bauer
Stir well and add a pinch of salt and black pepper.
Halfway through the cooking, stir in the parsley and chives.
When the pasta is done, drain and put it in a large bowl.
Elise Bauer
Stir in the shrimp and lemon cream sauce, the lemon zest, and most of the Parmesan.
Divide into servings, and top with the remaining parmesan.
Note, if the resulting mixture seems too dry, just add a little water or cream.
Elise Bauer
If it seems too wet, don’t worry, the pasta will absorb the sauce.
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Elise Bauer
