Luscious Lemon-Garlic Shrimp Pasta

Cook the tagliatelle pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta cooking water, and then drain the pasta

While pasta is cooking, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Cook the shrimp in a single layer until golden brown and opaque, about 3 minutes per side. Remove the shrimp from the pan and set aside.

In the same skillet, add the remaining 1 tablespoon of butter, minced garlic, and cook for 1 minute, until fragrant.

Stir in the heavy cream, 3 tablespoons of lemon juice, 1/4 cup chopped parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Allow the sauce to simmer over low heat for 5-7 minutes, until it thickens and coats the back of a spoon.

Return the cooked shrimp to the skillet, and cook for an additional 2 minutes, until heated through. Adjust seasoning if necessary.

Add the cooked tagliatelle pasta to the skillet, and toss gently to thoroughly coat the pasta with the sauce, adding reserved pasta cooking water as needed to achieve desired consistency.

Serve the Lemon-Garlic Shrimp Pasta immediately, garnished with extra chopped parsley and lemon wedges on the side.