Linguine Alfredo with lemon shrimp

Name: Linguine Alfredo with lemon shrimp
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1/3 cup butter; 2 garlic cloves, finely chopped; 450 ml 15% country-style cream; 2 tablespoons white wine; 1 teaspoon Provence herbs; Zest of 1/2 lemon; 2 1/2 cups grated fresh Parmesan; Salt and pepper from the mill; 340 g raw shrimp size 31-40, scaled and deveined, patted dry; Olive oil; The juice of 1/2 lemon; 454 g linguine; Salt and pepper from the mill

Preparation 20 min
Cooking 15 min
Servings 4

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Alfredo sauce

1/3 cup butter
2 garlic cloves, finely chopped
450 ml 15% country-style cream
2 tablespoons white wine
1 teaspoon Provence herbs
Zest of 1/2 lemon
2 1/2 cups grated fresh Parmesan
Salt and pepper from the mill

Ingredients

340 g raw shrimp size 31-40, scaled and deveined, patted dry
Olive oil
The juice of 1/2 lemon
454 g linguine
Salt and pepper from the mill

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Preparation

In a saucepan heated over medium heat, melt the butter and add the garlic. Cook for 1 minute, stirring constantly.
With the exception of the Parmesan, add the rest of the ingredients, season with salt and pepper and cook, stirring constantly, 2 to 3 minutes.
Add the Parmesan, mix and cook for 2 minutes, stirring. Keep warm.
In a skillet heated over medium-high heat, add a thin drizzle of olive followed by the shrimp. Add the lemon juice then generously season with salt and pepper. Cook, 3 to 4 minutes, until pink and cooked through. Pour into the sauce and mix.
In a large pot filled with boiling salted water, cook pasta according to package directions. Pour into a colander, drain and add to the sauce. Cook for a few minutes over medium heat to heat everything up and serve!