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 - WOODBURY (+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
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!