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Shrimp Pasta with Lemon Cream Sauce
Ingredients
  • 10 ounces linguine
  • 1 lb. medium/large shrimp, peeled/deveined (tail can be left on or off)
  • 1 tablespoon olive oil
  • 3 teaspoons minced garlic, divided
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon butter
  • zest of 2 lemons (about 1 tablespoon)
  • ⅓ cup lemon juice
  • 1 cup chicken or vegetable broth
  • ½ cup half and half (or heavy cream)
  • subheading: OPTIONAL:
  • Parmesan cheese, for sprinkling
  • ¼ cup chopped basil or parsley, for garnish
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