Creamy Shrimp Pappardelle

Ingredients

• 8 ounces pappardelle pasta
• 3 Tablespoons butter
• 1 lb. raw shrimp, peeled and deveined (30-35 )
• Kosher salt and pepper
• 3 cloves garlic (minced)
• Fat pinch red pepper flakes (or more, to taste)
• Juice of 1 large lemon (or more, to taste)
• 1 1/2 cups heavy cream
• 10 basil leaves (chiffonade)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Once you get to step four, add the noodles to the water and cook according to package directions. Drain.

2. 2

   While the pasta water is coming to a boil, melt the butter in a deep saute pan over medium heat. Add the shrimp and season with salt and pepper on both sides. Saute about 2 minutes on 1 side, then flip and cook another 1-2 minutes.

3. 3

   Add the garlic and red pepper flakes to the pan and cook for one more minute, stirring with the shrimp.

4. 4

   Pour the lemon juice into the pan, scraping up any browned bits.

5. 5

   Slowly add the cream, stirring everything together. Bring to a simmer and maintain a gentle simmer over medium low heat for about 6-7 minutes, stirring occasionally, until the cream is reduced by about 1/4. Taste, and season as desired with extra salt, ground black pepper, or an additional squeeze of lemon.

6. 6

   Toss the pasta with the cream, stirring to coat. Add the basil and stir, then serve immediately.