Date Night Lemon Pappardelle with Shrimp

• uncooked shrimp↗1
• butter, divided↗4 tablespoon
• fresh garlic, grated↗0.5 teaspoon

  less than one clove

• white wine0.25 cup

  I usually eyeball it

• heavy cream↗0.5 cup
• salt↗0.5 teaspoon
• grated Parmesan cheese0.25 cup
• fresh lemon juice↗1
• pappardelle or fettuccini pasta↗8 ounce

  egg pasta or fresh pasta – yum

• freshly grated black pepper

Step-by-step instructions

1. 1

   Pasta: Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.

2. 2

   Sauce: Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.

3. 3

   Shrimp: Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.

4. 4

   Assemble: Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.