Shrimp with Lemon Pasta

This recipe is a little bit of work than some of the recipes I posted lately but it is so worth the effort.  And it's still really easy and doable for a weeknight meal.

Pasta

2 Tablespoons butter

zest and juice of one large lemon

16 oz linguini or spaghetti

salt

4 Tablespoons heavy cream

3 Tablespoons freshly grated parmesan

a little of the pasta water to thin (if desired)

Shrimp

1/4 cup olive oil

3 cloves minced garlic

1 1/2 pounds raw, deveined shrimp

1 teaspoon smoked paprika

1 teaspoon cumin

For the pasta

Heat butter and zest over med-low heat. Boil salted water for pasta. Add cream to butter/lemon zest mixture. When pasta is al dente, drain (reserving a bit of the pasta water) and add to the sauce. Add the lemon juice and parmesan and toss well.  If you prefer a thinner sauce, add some of the pasta water that you reserved.

The shrimp can be served on the side but I prefer to add them (along with the pan drippings) to the pasta.

Heat oil over medium heat (preferably in a cast iron skillet). Add garlic and stir for about a minute.  Add shrimp and seasoning and cook shrimp (about 5 minutes). Toss with the pasta or serve on the side.