Ingredients

• 15 small shrimp or 10 jumbo shrimp, peeled and deveined
1 tbsp butter
•2 cloves garlic, sliced
•Sea Salt and Black pepper
•0.5 tsp paprika
•Zest of half a lemon
• Tagliatele pasta, you can also use fetticine
.1 cup/250ml heavy cream
3 tbsp freshly grated mozzarella 
.1 ounce sliced Parmigiano Reggiano 
1 ounce grated parmesan 
•1 squeeze if half a lemon for juice


Instructions:
1. Boil Pasta: Bring a pot of salted water to a boil.Cook pasta until al dente. Before draining reserve half a cup of pasta water. Drain and set aside.

2. Cook the Shrimp first: 
Pat shrimp dry.
Season with salt, pepper, sliced garlic and paprika. Add just a tiny amount of butter (just a sliver) and evoo for cooking.

In a large pan over medium heat:

• Add shrimp in a single layer
Cook 2 to 3 minutes per side, until pink and slightly browned. Remove with tongs and sit to the side.

Next in the same pan Add your cheese, butter, heavy cream, lemon zest, salt to taste and reduce heat to low. Stir as cheese melts and cover so it thickens. 

Add the pasta and the shrimp with tongs and fold the pasta into the sauce coating it. Remove it from the heat while you do this so the pasta does not over cook. Squeeze the lemon over the pasta.

 Once the pasta is coated use the tongs to portion to bowls and sprinkle with parsley for serving. Makes 2 servings.