Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) farfalle pasta
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • Zest and juice of 1 lemon
  • 2 tablespoons (30ml) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook the farfalle according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Pat the shrimp dry and season with olive oil, garlic powder, red pepper flakes (if using), salt, and pepper.
  3. Heat a skillet over medium-high heat. Sear the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add garlic and sauté for about 1 minute, or until fragrant (but not browned!).
  5. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
  6. Stir in the heavy cream and Parmesan cheese. Bring to a simmer, then reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
  7. Stir in the lemon zest and juice. Season with salt and pepper to taste.
  8. Add the cooked pasta and shrimp to the sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the parsley. Serve immediately, garnished with extra Parmesan cheese.