Lemon-Garlic Shrimp Pappardelle

Bring a large pot of salted water to a boil. Cook DeLallo Egg Pappardelle according to package directions until al dente. Reserve 1 cup of pasta water before draining the pappardelle and setting it aside.

In a skillet over medium-high heat, heat the olive oil. Add minced garlic and cook for 30 seconds, stirring regularly. Be careful not to burn the garlic.

Add the Italian seasoning, lemon juice, lemon zest, and 1/4 cup of reserved pasta water to the skillet. Stir to mix it well.

Add the drained pappardelle to the skillet, tossing to coat the pasta in the sauce. Add more reserved pasta water if needed to achieve the desired sauce consistency.

Rinse the uncooked shrimp under cool water to thaw, if needed. Pat the shrimp dry with paper towels.

In the skillet with the pasta, add the deveined shrimp with tails intact. Cook for 2 minutes per side or until shrimp is pink and cooked through.

Stir in the chopped parsley and sprinkle the freshly grated parmesan cheese over the shrimp and pasta. Season with salt and pepper to taste, and serve immediately.