Floppy Lemon Cream Pasta by Sahpaige

Ingredients

• 450g (1 lb) jumbo shells pasta
• 2 shallots, diced
• 3 garlic cloves, minced
• 3 lemons, juiced
• 3 anchovy fillets
• 4 tbsp butter, divided (3 tbsp for cooking, 1 tbsp cold for finishing)
• 1/2 cup dry white wine
• 475ml (1 pint) heavy cream
• 1 bunch fresh parsley, chopped
• 1 cup parmesan cheese, grated
• 2 tbsp olive oil
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp freshly cracked black pepper

Instructions

1. Bring a large pot of salted water to a boil.
2. Heat olive oil in a large saucepan over medium heat; add shallots and garlic, cooking for 3-5 minutes until translucent without browning.
3. Add anchovies to the pan, stirring for 2 minutes until they break down and dissolve into the aromatics.
4. Stir in 3 tablespoons of butter until melted, then pour in the white wine and simmer for 2 minutes to deglaze.
5. Lower the heat to the lowest setting, stir in the lemon juice and heavy cream, and keep warm.
6. Cook pasta in boiling water for 2 minutes less than the package instructions for al dente.
7. Transfer the pasta directly into the sauce, increase heat to medium-low, and toss to coat thoroughly.
8. Mix in the chopped parsley and Parmesan cheese, adding up to 1/2 cup of reserved pasta water if the sauce is too thick.
9. Remove from heat, stir in the remaining 1 tablespoon of cold butter for a glossy finish, and serve immediately.