Creamy Garlic Shrimp Pasta with Lemon

MMM. This turned out soooo tasty! 10/10, we did not want to stop eating it lol. I started out kind of following a recipe, then decided I didn't like the way it was going, so I did my own thing and...success, super tasty dish!

Ingredients:

~8 oz. uncooked thin spaghetti, cooked according to package directions, reserve pasta cooking water

1 lb. large raw, deveined shrimp, thawed, shells removed (16-20 ct per pound; I used wild caught Argentine)

5 T. unsalted butter, divided

6 cloves garlic, minced

2 T. fresh lemon juice

1/2 c. Sauvignon Blanc wine

1 c. heavy cream

~1/4 tsp. Italian seasoning

1 c. finely shredded Parmigiano Reggiano

coarse ground pepper, to taste

kosher salt, to taste

chopped Italian parsley, to taste

Directions:

1. In a large skillet over just higher than medium heat, melt 3 T. of the butter. Add minced garlic to the pan, stir and cook for around 1 min.

2. Stir in lemon juice, wine, heavy cream, and Italian seasoning. Bring to a simmer, then keep at simmer for 5 min, stirring occasionally.

3. Stir in the shredded cheese, followed by around 2 T. of the reserved pasta cooking water (you can go more, depending on desired consistency of the sauce). Remove from heat and season with pepper.

4. In a separate medium-large skillet, melt remaining 2 T. of butter over just higher than medium heat. Add shrimp, season lightly with salt, and cook, stirring occasionally, until starting to brown slightly at edges on both sides.

5. Turn off heat, then pour cheesy sauce into pan, stir to combine. If needed, stir in additional reserved pasta cooking water to reach desired consistency (I did not, but some may wish to do so). 

6. Add pasta to sauce and stir to combine. Garnish with parsley, serve, and enjoy!