spring dinner idea: creamy lemon shrimp pasta 🌼 Ingredients 10 ounces pasta (l used gf fettuccine) 4 tablespoons salted butter 1 shallot, finely chopped 2 cloves garlic, minced 1 cup heavy cream or thick almond milk Zest of 1/2 lemon, plus more for serving 1/3 cup grated parmesan cheese, plus more for serving 1 cup spinach 16 ounces frozen shrimp, defrosted, cleaned and deveined Salt and pepper to taste 1/4-1/3 cup reserved pasta water 2 tosp lemon juice 2 tablespoons fresh basil, minced Instructions 1. Make sure your shrimp are defrosted, cleaned, and deveined if necessary. 2. Begin by boiling water in a large pot for the pasta. Cook the pasta until al dente, following package instructions. Remember to reserve some pasta water before draining to potentially adjust the sauce consistency. 3. Start the cream sauce by heating 2 tbsp of butter in a nonstick skillet over medium heat. Sauté shallot and garlic with a pinch of salt and a few twists of freshly cracked black pepper for 1-2 min...