Ingredients

• ¾ , 16 ounce
• 1 pound uncooked medium shrimp , peeled and deveined
• salt and ground black pepper to taste
• 2 tablespoons finely chopped shallots
• 1 tablespoon crushed garlic
• 0.25 cups chicken broth
• 1 medium lemon , zested and juiced
• 0.5 cups heavy cream
• 5 large basil leaves , chopped
• 1 pinch red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
3. 3 Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
4. 4 Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
5. 5 Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
6. 6 Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

Nutrition per serving