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 - FRANCE AVE EDINA
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

Bulk Wild Jumbo Raw Shrimp Shell On 16-20 CT, 1 Pound
Deal
$9.99/lb was $14.99/lb$9.99/lb

Crystal Farms Salted Sweet Cream Butter, 1 Pound
$5.39$5.39/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
Deal
$4.49 was $5.49$0.28/oz

Sartori Classic Parmesan Cheese, 5 Ounce
$5.49$1.10/oz

Fancy Large Lemons, 0.5 Pound
Huge Deal
$1.00 avg/ea was $1.50 avg/ea$1.99/lb
Not Available

Morton Salt, 26 Ounce
Deal
$2.29 was $2.83$0.09/oz

L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz

Curly Parsley Bunch, 1 Each
$1.99
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!