As you’ll soon learn, I LOVE me a good cream sauce. When I was younger, I would straight up eat sour cream right out of the container. Yes, I know sour cream is NOT a cream sauce but I want you guys to really understand my obsession with pretty much all foods that are white: cheese, sour cream, heavy cream, milk, cheese again, cream cheese. The list goes ON and ON folks. Anyway, back to this delicious pasta.
I don’t cook shrimp often because I pretty much suck at it but this pasta is the one time I try reallly reallyyyyyyy hard to not overcook my shrimp! No one is perfect guys but don’t you worry, if you follow my recipe you will NOT overcook it. For some reason I’m a jerk and if someone tells me to cook my shrimp for three minutes, I cook it for like 6 minutes.
Moral of the story: Don’t be a jerk like me. Follow the directions, man.
Anyhow, I used to describe this dish as an upgraded shrimp alfredo, but it is SO much more than that. Calling it anything close to a plain ass alfredo would be an insult to this creamy, cheesy, lemon-y, spicy GOODNESS of a sauce.
Serve it with a salad and garlic bread for a complete and comforting weeknight meal! Or do it my way and just cuddle up with the entire pot right on your lap and a giant fork to the face (#pastamakesmeasavage). Either way, I promise you will not be disappointed.
Happy Eating <3