Shrimpin’ Ain’t Easy Pasta 🦐🌿🍝

Total Time: 30 minutes Servings: 4

🛒Ingredients

• 12 oz fettuccine or linguine pasta

• 1 lb raw shrimp, peeled and deveined

• 2 tbsp butter

• 2 tbsp olive oil

• 4 cloves garlic, minced

• 1 cup heavy cream

• ¾ cup grated parmesan cheese

• ½ cup pasta water (reserved)

• 1 tsp lemon zest

• 1 tbsp lemon juice

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• 2 tbsp chopped fresh parsley

Infusion

• 0.1–0.2 g RSO or distillate (adjust based on potency and tolerance)

• 1 tbsp warm olive oil or melted butter (to dilute the infusion)

👩‍🍳Instructions👨‍🍳

1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.

2. Prepare the Infusion
In a small bowl, mix the RSO or distillate with 1 tablespoon warm olive oil or melted butter until fully blended. This helps distribute the cannabinoids evenly in the sauce.

3. Cook the Shrimp
Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink. Remove from skillet and set aside.

4. Build the Sauce
In the same skillet, add remaining olive oil and garlic. Sauté 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer.

5. Make it Creamy
Add parmesan cheese and stir until melted and smooth. Add lemon zest, lemon juice, and red pepper flakes.

6. Add the Infusion
Reduce heat to low and stir in the prepared RSO/distillate infusion. Mix thoroughly so it disperses evenly through the sauce.

7. Combine Everything
Add the cooked pasta and shrimp to the skillet. Toss together, adding reserved pasta water a little at a time until the sauce coats the pasta perfectly.

8. Finish & Serve
Top with parsley and extra parmesan. Serve immediately.

Optional Flavor Boosts

• Add sautéed mushrooms or spinach

• Stir in roasted cherry tomatoes

• Finish with crispy bacon or pancetta bits