Do me a favor, and keep in mind when you’re cooking: Nobody ever manages to keep it ‘all together’ in the kitchen, okay? I promise you, that’s only on TV.
In truth, everything manages to get done at once - the pasta pot starts boiling - the shrimp need taken up - and you realize you managed to forget to set a timer for those baked potatoes you stuck in the overn for next week’s lunches - all at the same time!
And THAT was a good night, tonight!
On a really chaotic night, I let my cast iron skillet get too hot, it starts smoking when I put something in it, the smoke alarm goes off - this is hooked into my professional alarm monitoring, you understand - so then I’ve got THEM calling, to see if I need the fire department! - and I’m trying to climb on a chair, to get the batteries out of the smoke alarm to shut IT up - and my beloved little dog Hamilton is wandering around in circles adding to the noise, because his ears can’t stand the smoke alarm.
In short? YOU ARE NOT ALONE. YOU ARE STILL A GOOD COOK. And dinner gets done beautifully anyhow!
CREAMY LEMON-PEPPER SHRIMP PASTA
Ingredients
- 1 lb. pasta (I used Tinkyada spirals)
- Olive oil pan spray
- 1 lb. large
shrimp, peeled and deveined (I took the tails off too, I don’t like shrimp tails in pasta)
- 3/4 tsp.
salt (I used my sea salt grinder)
- 1/2 tsp.
black pepper (I used my pepper mill)
- 6 Tbsp.
lemon juice, divided, plus wedges for serving
- 2 Tbsp.
butter
- 3
cloves garlic, minced
- 1
(8-oz.) block cream cheese, cubed
- 1/4 cup
freshly chopped parsley leaves (I used dried, my fresh parsley isn’t large enough to cut this season yet - it’s only March!)
Directions
- Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. (If you’ve got a pasta pot, mine sat in the sink in the colander-pot until I was ready for it.)
- Meanwhile, coat a large heavy bottomed skillet (cast iron is my preference) with pan spray. Over medium-high heat, 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. (I put them in my large pasta serving bowl where I was going to be tossing all this together and covered them with foil to keep them warm.)
- 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. (I had to get a spatula and kind of smash the cream cheese to get it smooth.)
- Even though I’ve got an huge cast iron skillet, the pasta plus the shrimp were not going to fit in there to toss it all together. I added them pasta to my shrimp in my big pasta serving bowl to toss is all together, and added the sauce on top of that. If you can fit it all in your skillet, that’s actually where my directions told you to toss it! You can add more reserved pasta water if necessary to loosen sauce. I didn’t need to.
- Season to taste with more salt and pepper. Garnish with parsley and serve with lemon wedges.
- Servings: 6
- Calories: 460