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 & 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). 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.