Lemon Pasta with Shrimp

01Method

1. 1

   Fill a large pot with water, season with salt, and bring to a boil. Cook the linguine until al dente, about 11 minutes, then drain and set aside.

2. 2

   While the pasta cooks, warm the oil in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Pour in the chicken broth and lemon juice and bring the mixture to a boil.

3. 3

   Add the shrimp and cook just until they begin to turn pink — do not cook through at this stage. Transfer the shrimp to a plate, cover loosely, and keep warm.

4. 4

   Lower the heat to medium. Stir the Parmesan, cream, and lemon zest into the pan juices and bring to a gentle simmer. Let the sauce reduce and thicken for about 2 minutes, then season with salt.

5. 5

   Return the shrimp to the pan just before the sauce reaches full thickness and continue cooking until they are bright pink and the flesh is opaque, 1 to 2 minutes — take care not to overcook.

6. 6

   Add the drained pasta and cilantro to the skillet, toss everything together to coat evenly, and serve immediately.