Yield: 4 servings
Creamy Lemon Garlic Shrimp Pasta
This creamy and zesty lemon garlic shrimp pasta recipe with parmesan sauce and an herby parsley garnish is an easy 30-minute dinner you'll love. Serve it with a slice of crusty garlic bread and watch how quickly it disappears!
Ingredients
- 8 ounces fettuccine pasta
- 3 tablespoons butter
- 2 shallots, finely diced
- 1 tablespoon minced garlic
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons fresh lemon juice
- 1 ½ cups heavy cream, or half and half
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated parmesan cheese, plus more for garnish
- lemon zest, optional garnish
- fresh parsley, optional garnish
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Instructions
- For the pasta, bring a large pot of water to a boil. Add salt and pasta. Cook according to package directions, until al dente. Drain and set aside.
- While the pasta is boiling, in a medium size skillet over medium-high heat melt the butter. Add the shallots and sauté for 3 minutes. Add minced garlic and cook for 1 minute more.
- Add the shrimp and lemon juice, sautéing until they begin to curl and turn pink, about 4 to 5 minutes. Once the shrimp are cooked, transfer them to a plate and cover to keep warm.
- Pour the heavy cream into the skillet, constantly whisking, bring to a simmer. Then turn the heat to medium-low and add the salt and pepper. Continue simmering and whisking for about 10 minutes, until sauce starts to thicken. Add the parmesan cheese and whisk until the cheese is melted and sauce is smooth.
- Add the shrimp and pasta to the skillet, tossing to coat in the sauce and serve immediately. Garnish with lemon zest, Parmesan cheese and fresh parsley if desired.
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Notes
Store: Place cooled pasta in an airtight container for up to 3 days.
Reheat: Add 1 tablespoon milk or heavy cream, and microwave it for up to a minute or until warm. You can also heat it in a pan (covered) over medium-high heat for 7-8 minutes, stirring occasionally. Add a little extra cream, if needed.
Fresh Cheese: Do not use the green shaker can style parmesan cheese that does not need refrigeration. This type of cheese is coated in anti-caking agents that work as a thickener in sauces. It can also turn our sauce grainy!
Add Veggies: Stir in chopped artichoke hearts or chopped roasted asparagus during the last 5 minutes of cooking, or until heated through.
Add Heat: Sprinkle about 1/4 to 1/2 teaspoon cayenne pepper over the shrimp as you sauté them. You can also sprinkle crushed red pepper flakes over the finished pasta for garnish.
Nutrition
Serving: 1 serving, Calories: 526kcal, Carbohydrates: 9g, Protein: 22g, Fat: 45g, Saturated Fat: 28g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 277mg, Sodium: 1245mg, Potassium: 299mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1889IU, Vitamin C: 5mg, Calcium: 243mg, Iron: 1mg