Stir in the heavy cream, a pinch of salt, black pepper, lemon zest, and fresh lemon juice to taste. Simmer the sauce for another 2 minutes, stirring occasionally.
Combine the Pasta and Shrimp:
Add the cooked pasta to the skillet, along with a splash of reserved starchy pasta water. Toss the pasta gently in the sauce to coat it evenly.
Return the shrimp to the skillet and stir to combine, ensuring the shrimp are heated through.
Garnish and Serve:
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately with extra lemon wedges on the side for squeezing.
Variants :
Spicy Version: Add extra chili flakes or a drizzle of sriracha to bring some heat to the dish.
Cream-Free Option: Skip the heavy cream for a lighter version and increase the white wine or broth for a more broth-like sauce.
Seafood Medley: Add scallops or clams alongside the shrimp for a luxurious seafood pasta.
Vegetable Boost: Toss in some baby spinach, cherry tomatoes, or asparagus for added color and nutrients.
Tips :
Perfect Shrimp: Shrimp cook quickly, so keep an eye on them. Overcooking will make them rubbery and tough.
Cream Substitution: If you want a dairy-free version, use canned coconut cream for a similar creamy texture.
Wine Alternative: If you prefer not to use wine, substitute with vegetable stock and a little extra lemon juice for acidity.
Starchy Water Trick: Reserve pasta water to help emulsify the sauce, making it cling to the pasta perfectly.
Make it Fresh: Garnish with extra parsley and a sprinkle of Parmesan cheese for added flavor and presentation.
