Creamy Lemon Shrimp Pasta
This cheesy, garlicky shrimp dish with bright notes of lemon is comforting and cooks up fast. A perfect dinner for busy weeknights.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Creamy Lemon Shrimp Pasta
Prep Time10 Minutes
Servings4
Cook Time15 Minutes
Ingredients
12 ounces fettuccine pasta
1 pound raw shrimp
1 tablespoon butter
3 cloves garlic, minced
1 ½ cups whole milk
½ cup heavy cream
1 cup fresh grated Parmesan cheese, plus extra for serving
Juice of 1 lemon
Zest from ½ lemon
½ teaspoon salt
½ teaspoon pepper
Fresh parsley, for topping
Directions
- Bring a large pot of water to boil. Add pasta and cook until al dente.
- Meanwhile, add butter to a large skillet over medium-high heat. Add shrimp and cook until pink, about 5 minutes. Remove shrimp from pan.
- Add garlic to the remaining butter in the pan. Cook for one minute, being careful not to burn the garlic.
- Slowly whisk in milk, followed by cream.
- Let the milk mixture heat up to a light simmer; stir in Parmesan cheese, lemon juice, lemon zest, salt and pepper, stirring to let the cheese melt.
- Add in the cooked pasta and shrimp, stirring to coat the noodles. Serve topped with parsley. Enjoy!
10 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Buitoni Fettuccine Pasta, 9 Ounce
$3.19$0.35/oz
L&B Colossal Peeled & Deveined Raw Shrimp Tail On 16-20 CT, 16 Ounce
$18.99$1.19/oz
Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.49$5.49/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Prairie Farms Premium Heavy Whipping Cream, 16 Ounce
$5.49$0.34/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$19.99/lb L&B Parmigiano
$19.99/lb was $24.99/lb$19.99/lb
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
Not Available
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
Organic Curly Parsley Bunch, 1 Each
$2.49
Directions
- Bring a large pot of water to boil. Add pasta and cook until al dente.
- Meanwhile, add butter to a large skillet over medium-high heat. Add shrimp and cook until pink, about 5 minutes. Remove shrimp from pan.
- Add garlic to the remaining butter in the pan. Cook for one minute, being careful not to burn the garlic.
- Slowly whisk in milk, followed by cream.
- Let the milk mixture heat up to a light simmer; stir in Parmesan cheese, lemon juice, lemon zest, salt and pepper, stirring to let the cheese melt.
- Add in the cooked pasta and shrimp, stirring to coat the noodles. Serve topped with parsley. Enjoy!