Cook pasta: Boil pasta in salted water until al dente, then drain and set aside. Reserve 1 cup of pasta water.
8 ounce linguine
Cook shrimp: In a skillet over medium-high heat, melt 1 tablespoon butter and cook shrimp for 1 minute per side until pink and opaque.
3 tablespoons butter, ½ pounds jumbo shrimp
Add garlic & lemon juice: Reduce heat, add garlic, salt, and pepper to taste, and squeeze in half of the lemon juice.
2 teaspoons garlic, salt and pepper to taste, 1 lemon
Add wine: Pour in white wine and let it cook off.
½ cup dry white wine
Stir in cream & parmesan: Add the remaining butter, slowly stir in cream and Parmesan cheese, and squeeze the rest of the lemon juice. Stir and add a splash of reserve pasta water to loosen the sauce.
3 tablespoons butter, 1 cup heavy cream, 1 lemon, ½ cup parmesan cheese
Thicken sauce: Let the sauce come to a gentle boil, then simmer until it thickens.
Add thyme & taste: Stir in fresh thyme and taste for seasoning. Adjust if necessary.
1 teaspoon dried thyme
Combine pasta & sauce: Toss the cooked pasta with the creamy garlic butter shrimp sauce. Enjoy!
