Creamy Lemon Shrimp Spaghetti

• Seafood

  • 3/4 lb Shrimp, medium or large raw

• Produce

  • 6 cloves Garlic
  • 1 Lemon, Zest and juice of
  • 1 Parsley

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 2 tsp Flour
  • 2 dashes Italian seasoning
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter
  • 1 Parmesan cheese
  • 1 cup Whipping cream

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on saltandlavender.com

Description

Ingredients

• 3/4 pound medium or large raw shrimp
• Zest and juice of one lemon
• 3 tablespoons butter
• 6 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup whipping cream
• 2 dashes of Italian seasoning
• 2 teaspoons flour
• Salt and pepper to taste
• 8 ounces spaghetti
• Chopped parsley (optional)
• Freshly grated parmesan cheese (optional)

Directions

• If shrimp are frozen, run them under cool water for a few minutes to thaw. Peel (if desired) and devein them once thawed. Set aside.
• Boil a large, well-salted pot of water for the spaghetti. Cook as directed and timed to be ready when the sauce is done.
• Add the butter, lemon zest and lemon juice, minced garlic, white wine, whipping cream, and Italian seasoning to the skillet.
• Increase heat to medium high until sauce is bubbling, and then reduce heat to medium and simmer for 5 minutes.
• Gradually add flour to sauce, stirring constantly to ensure sauce is smooth.
• Continue to simmer sauce on medium/medium-low for an additional 10 minutes or until sauce is noticeably thickened. Stir frequently.
• Add shrimp and cook on medium-low heat for an additional 5-10 minutes until sauce is thickened as desired and shrimp are cooked.
• Add salt and pepper to taste.
• Add cooked and drained spaghetti to the skillet, mix well.
• Garnish with parsley and/or parmesan (optional).