Name: Creamy Lemon-Pepper Shrimp Spaghetti
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3/4 lb. spaghetti -; 2 tbsp. extra-virgin olive oil -; 1 1/2 lb. medium shrimp, peeled and deveined -; 3/4 tsp. kosher salt, plus more for water and seasoning -; 1/2 tsp. McCormick ground black pepper, plus more for seasoning -; 6 tbsp. fresh lemon juice, divided, plus wedges for serving -; 2 tbsp. butter -; 3 cloves garlic, minced -; 1 (8-oz.) block cream cheese, cubed -; 1/4 c. freshly chopped parsley leaves -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Lemon-Pepper Shrimp Spaghetti

1. 3/4 lb. spaghetti -

2. 2 tbsp. extra-virgin olive oil -

3. 1 1/2 lb. medium shrimp, peeled and deveined -

4. 3/4 tsp. kosher salt, plus more for water and seasoning -

5. 1/2 tsp. McCormick ground black pepper, plus more for seasoning -

6. 6 tbsp. fresh lemon juice, divided, plus wedges for serving -

7. 2 tbsp. butter -

8. 3 cloves garlic, minced -

9. 1 (8-oz.) block cream cheese, cubed -

10. 1/4 c. freshly chopped parsley leaves -

How to cook deliciously - Creamy Lemon-Pepper Shrimp Spaghetti

1. Stage

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.

2. Stage

Meanwhile, in a large heavy bottomed skillet over medium-high heat, heat oil. Add shrimp and season with ¾ teaspoon salt and ½ teaspoon pepper. Cook, tossing occasionally, until shrimp is pink and just cooked through, about 4 minutes. Add 2 tablespoons lemon juice and toss to coat. Remove shrimp from skillet and reserve on a plate.

3. Stage

In the same skillet over medium-high heat, melt butter. Add garlic and cook until fragrant, 30 seconds. Add remaining ¼ cup lemon juice and cook, until reduced by half, 1 minute. Whisk in ¾ cup reserved pasta water and cream cheese. Bring to a simmer, whisking constantly, until cream cheese is completely melted into the sauce.

4. Stage

Add cooked pasta and shrimp to skillet and toss to coat. Add more reserved pasta water if necessary to loosen sauce. Season to taste with more salt and pepper. Garnish with parsley and serve with lemon wedges.