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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
The sweet Argentinian red shrimp cook in just 90 seconds and taste remarkably like lobster. Tossed with pasta in a silky lemon parmesan cream sauce, this dish is bright, rich, and perfect for summer. Easy enough for a weeknight yet impressive enough for guests, it comes together in just 25 minutes.
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Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1/2 cup of pasta water, then drain.
Pat the shrimp dry and season lightly with salt and pepper.
Heat the olive oil and 1 tablespoon butter over medium-high heat. Sear the shrimp for about 45 seconds per side, just until pink. Transfer to a plate.
Reduce the heat to medium. Add the remaining butter, garlic, and red pepper flakes. Cook for about 30 seconds until fragrant.
Pour in the white wine and simmer for 5-6 minutes until reduced by about half.
Stir in the lemon zest, then the lemon juice, followed by the heavy cream. Bring to a gentle simmer.
Add a few splashes of reserved pasta water at a time, then stir in the parmesan until smooth and creamy.
Fold in the parsley.
Add the cooked pasta and toss until it’s all coated in the sauce.
Return the shrimp to the pan and toss just until warmed through.
Finish with extra parmesan, parsley, and a little more lemon zest if desired.
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If you can’t find Argentinian red shrimp, substitute with regular shrimp or even lobster for a similar flavor.
Reserve pasta water to adjust the sauce consistency as needed.
Use freshly grated parmesan for the best texture and flavor.
Can I use a different type of pasta?
Yes, you can use any long pasta like fettuccine or spaghetti.
What can I substitute for white wine?
You can use chicken broth or vegetable stock as a substitute for white wine.
How do I know when the shrimp is cooked?
Shrimp is cooked when it turns pink and opaque, which usually takes about 45 seconds per side.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce ahead and reheat gently before tossing with pasta and shrimp.
Can I make this dish dairy-free?
You can substitute heavy cream with a dairy-free alternative like coconut cream, but the flavor will change slightly.
