Serves 2–3

Ingredients

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 & pepper to taste

Chopped parsley (optional)

Pasta of choice (linguine, fettuccine, or spaghetti)

Instructions 1. Cook the pasta

Boil a large pot of well-salted water. Cook pasta to al dente. Reserve ¼ cup pasta water, then drain.

2. Make a light roux

In a large skillet over medium heat:

Melt 3 tbsp butter.

Add 2 tsp flour and whisk for 30–45 seconds (Do not let it brown—just cook off the raw flour taste).

This is your sauce thickener.

3. Build the sauce

To the roux, add:

Garlic — stir 20–30 seconds until fragrant.

White wine — add slowly, whisking to loosen the roux and create a smooth base.

Cream

Lemon zest + lemon juice

Italian seasoning

Stir well and bring to a gentle simmer.

4. Reduce the sauce

Let it bubble gently for 5 minutes, stirring occasionally. It will begin to thicken noticeably.

5. Add Parmesan

Stir in 1 cup grated Parmesan until melted and smooth. Simmer another 2–3 minutes. Taste and adjust with salt & pepper.

6. Add the shrimp

Add the shrimp directly to the sauce and cook:

4–5 minutes, stirring occasionally

until shrimp turn pink and opaque

If sauce gets too thick, thin gently with a splash of pasta water or wine.

7. Serve

Toss sauce with pasta or spoon over the top. Finish with chopped parsley if desired.

⭐ Notes & Options

• Even better texture: Sear the shrimp first (60–90 seconds per side), remove, build the sauce, then add them back at the end.

• Cleaner lemon flavor: Add half the lemon juice early, taste, and finish with the rest to brighten the sauce.

• Extra richness: Add 1 more tablespoon of butter at the end and swirl it in.