- Boil the pasta in salted water according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
- Pat shrimp dry, then season with salt, pepper and 2 teaspoons of ponzu. Heat olive oil and butter in a pan over medium heat, then cook shrimp for 1-2 minutes per side until pink. Remove from pan and set aside.
- In the same pan, add shallots and garlic, sautéing until fragrant. Pour in seafood stock, lemon juice, and heavy cream. Stir to combine.
- Add garlic powder, onion powder, paprika, and 1 tablespoon of ponzu. Let simmer for 2-3 minutes until slightly thickened.
- Add the pasta and cooked shrimp back into the pan. Toss with sauce, adding reserved pasta water as needed for a silky texture. Stir in parsley and lemon zest.
- Plate the pasta and garnish with extra parsley and lemon zest.
Recipe created in partnership with Lilie @lifewithlilie.
