Print
Ingredients
Scale
- 8 ounces spaghetti
- 1 pound shrimp (31–40 count size), peeled & thawed
- Zest and juice of 1 lemon (about 2 tablespoons lemon juice)
- 3 tablespoons butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 teaspoon Italian seasoning
- 2 teaspoons flour
- Salt and pepper, to taste
- 1 cup freshly grated Parmesan cheese
- Chopped parsley, optional, for garnish
Instructions
- Boil a large pot of well-salted water and cook spaghetti until al dente.
- In a skillet, combine butter, lemon zest, lemon juice, garlic, and white wine, bubbling for about 5 minutes.
- Whisk in flour, then stir in heavy cream and Italian seasoning, simmering until thickened.
- Add Parmesan cheese, mixing until melted into the sauce.
- Cook shrimp in the skillet until pink and thoroughly cooked, about 5 minutes.
- Drain spaghetti, combine with the sauce, adding reserved pasta water for consistency.
- Serve immediately, garnished with chopped parsley if desired.
Notes
Avoid overcooking the shrimp for best texture.
Adjust flour for desired sauce thickness.
Freshly grated Parmesan enhances flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 620
- Sugar: 1
- Sodium: 600
- Fat: 35
- Saturated Fat: 20
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 23
- Cholesterol: 150