Creamy Lemon Garlic Shrimp Pasta

Cook the linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.

While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and fresh lemon juice, stirring to combine. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.

Stir in the grated Parmesan cheese, salt, and black pepper. Continue to cook for another minute, until the cheese is melted and the sauce is smooth.

Add the cooked linguine and the cooked shrimp to the skillet with the sauce. Toss everything together until the pasta and shrimp are evenly coated.

If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Stir in the fresh chopped parsley just before serving. Serve immediately with extra grated Parmesan cheese if desired.