Pasta with Shrimp in a Lemon Basil Cream Sauce

Ingredients:

1 lb. dried pasta
1 lb. peeled and de-veined shrimp
2 cloves garlic, minced
1 cup heavy cream
2 Tbsp. chopped fresh basil
1 Tbsp. lemon zest, finely chopped
1 Tbsp. olive oil
1/4 tsp. paprika
Pinch crushed red pepper flakes
Salt to taste

Directions: 
Bring a large stockpot of salted water to a boil. Add the pasta and cook according to the package directions. Meanwhile, heat a large skillet or everyday pan over medium-high heat. Add the olive oil and sauté the shrimp for just a minute or two, tossing every once in a while. The shrimp should not be cooked all the way through at this point. Season the shrimp with salt. Add the garlic, pepper flakes, paprika, and lemon zest and continue to cook for another 30 – 60 seconds, or until the garlic is fragrant. Add the heavy cream and bring to a simmer. Simmer for a minute or two so the cream reduces a little bit. Once the pasta is al dente, drain and return the pasta to the pot. Add the shrimp in cream sauce and toss together. Serve in a large serving dish or on individual plates and garnish with the fresh basil.