Shrimp in Lemon-Garlic Cream Sauce (Roux Method)

Serves 2–3

• 1 lb shrimp, 31–40 count, peeled & thawed
• 3 tbsp butter
• 2 tsp flour
• 6 cloves garlic, minced
• Zest and juice of 1 lemon (≈ 2 tbsp juice)
• ½ cup dry white wine
• 1 cup heavy cream
• ¼ tsp Italian seasoning
• 1 cup freshly grated Parmesan cheese
• Salt and pepper to taste
• Chopped parsley (optional)
• Pasta of choice (linguine, fettuccine, or spaghetti)

1. Bring a large pot of well-salted water to a boil.
2. Cook pasta to *al dente*.
3. Reserve ¼ cup pasta water, then drain.

In a large skillet over medium heat:

1. Melt 3 tbsp butter.
2. Add 2 tsp flour and whisk 30–45 seconds.
   • Do not brown it — just cook off the raw flour taste.*

Add the following to the roux:

1. Garlic (20–30 seconds until fragrant)
2. White wine (slowly; whisk to loosen the roux)
3. Heavy cream
4. Lemon zest and lemon juice
5. Italian seasoning

Bring to a gentle simmer.

1. Let it bubble gently for 5 minutes, stirring occasionally.
2. The sauce will begin to thicken.

1. Stir in 1 cup Parmesan until melted and smooth.
2. Simmer an additional 2–3 minutes.
3. Season with salt and pepper to taste.

1. Add shrimp directly to the sauce.
2. Cook 4–5 minutes, stirring occasionally, until shrimp are pink and opaque.
3. Thin with reserved pasta water if sauce becomes too thick.

1. Toss with pasta or spoon over the top.
2. Garnish with chopped parsley if desired.

• Optional sear: Sear shrimp 60–90 seconds per side first, remove, build sauce, then return shrimp at the end.
• Brighter lemon flavor: Add half the lemon juice early, and finish with the rest at the end.
• Extra richness: Swirl in 1 tbsp butter right before serving.