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Creamy Lemon Shrimp Pasta

Creamy Lemon Shrimp Pasta – Lemony, creamy, cheesy Shrimp and Pasta dinner that’s ready in 30 minutes, from start to finish!

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!



Greetings, friends!! How’s it goin’? Happy Sunday! Fingers crossed, you are sitting down with your feet plopped up on the couch, remote control in one hand and a bag of chips in the other. Remember, calories don’t exist on Sundays…  ahem.

For that reason, I just stress-ate an entire bag of pretzel rods.
It was a long week and we’re lucky I didn’t attack a large pizza with a side of ice cream. ‘Cause I should have…

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

And now, I will present to you THIS. THIS lemon shrimp pasta deal being ONE of my most requested/loved/favorite dinners.

Last week I bought shrimp. The cooked, frozen, ready to eat kind. They were so pink and pretty.

This week I found them all wrinkled up and practically dying in the fridge. Nothing new there and no harm done. I ate ’em and am still breathing. Obvi, they weren’t dying, per say.

I wanted to make some sort of battered shrimp again, but I had a taste for something creamy, something where the flavor would POP, something lemony! … you know??
Doesn’t that sound SO GOOD?

I thought so too.

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

Sidenote: When my Mom saw this picture, she said, “And THIS is how you lure people in?!? EWWW!”.
Clearly, I am my father’s daughter. THIS lady, a.k.a. my Mommy, dislikes seafood. Mucho.

Back to my story about my lemon shrimp pasta… As I was sippin’ on my glass of Chardonnay while cookin’ the penne, (don’t judge. AND… you don’t drink when you cook?!),  I started dreaming about March and Spring… and yellow colors and lemons… and at that moment I just threw the shrimp in with the pasta, zested my lemon all over the sauce, lemon juice all over the counter… buuuuut, bada bing bada boom, we were done. Dinner was ready! Well, almost. I had to make the creamy cream sauce, first.

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

BTW, speaking of that Chardonnay… I was also jamming to ONE DIRECTION while watching the Wahlburgers. ๐Ÿ˜€

The win-win of this situation was that a) I was sipping on Chardonnay and b) sipping on Chardonnay, reminiscing about the New Kids and listening to the new mmmbop-guys WHILE tipsy. All is right with the world. ♥

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

ENJOY!

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WATCH HOW TO MAKE CREAMY LEMON SHRIMP PASTA

 

Creamy Lemon-Shrimp Pasta | www.diethood.com | Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

Creamy Lemon-Shrimp Pasta

Katerina | Diethood
Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!
4.84 from 6 votes
Servings : 4 servings
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Ingredients
  

  • 8- ounces dry penne pasta
  • 1 bag (12-ounces) peeled and deveined medium shrimp
FOR THE SAUCE
  • 3 tablespoons olive oil
  • 2 garlic cloves , minced
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable or chicken broth
  • 1/2- cup shredded Parmesan Cheese
  • 1/2- cup skim milk
  • salt and fresh ground pepper , to taste
  • 2 teaspoons lemon zest
  • 2 to 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley , divided
  • parmesan cheese , for garnish

Instructions
 

  • Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.
In the meantime, prepare the sauce.
  • Heat olive oil in a skillet over medium-high heat.
  • Add garlic and cook for 1 minute, or until fragrant, stirring frequently.
  • Whisk in flour; whisk until flour isn't dry.
  • Slowly whisk in the broth.
  • Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat.
  • Whisk in parmesan cheese; whisk until melted.
  • Whisk in the milk; whisk until combined.
  • Season with salt and pepper.
  • Stir in lemon zest and lemon juice.
  • Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
  • Drain pasta and return to pot.
  • Pour sauce over the cooked pasta and shrimp; mix until combined.
  • Stir in 1 tablespoon parsley.
  • Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.
  • Serve.

Nutrition

Calories: 373 kcal | Carbohydrates: 49 g | Protein: 11 g | Fat: 13 g | Saturated Fat: 3 g | Cholesterol: 11 mg | Sodium: 444 mg | Potassium: 200 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 455 IU | Vitamin C: 4.5 mg | Calcium: 193 mg | Iron: 1.3 mg | Net Carbs: 47 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: easy pasta dinner, shrimp pasta recipes, weeknight dinner ideas
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35 comments on “Creamy Lemon Shrimp Pasta”

  1. Ashley Bureau

    This is so yummy! I have made it once before and am making it again for supper tonight! I add a splash of Chardonnay to mine and I also use uncooked shrimp (the bags of them they sell at Sam’s club are giant and succulent and delicious!) I’ll add my go-to shrimp cooking method in case anyone is interested.. It’s simple but it adds awesome flavor to my pasta dishes and it worked along with this one too! I grate a clove of garlic or 2, add it to a large bowl and throw in some red pepper flakes, and 2-3 tbs olive oil. Then I used the leftover lemon juice and zest that I got off my lemon I used for this recipe. (It was a large lemon) and throw the shrimp in (thawed) and mix them around to coat in the mixture. A quick marinade of sorts. while my pasta is boiling, I cook those up- straight into a pan on med-high heat- about 2-3 mins per side.. Then I plate them and set aside while making sauce. I added them into the pasta at the end as per usual. Might want to increase liquids but mind still turned out great! Anyway, this Is my go to method for cooking my shrimp for a lot of pasta recipes that I love… This recipe included!! Sooo good.

    1. Katerina - Diethood
      Katerina Petrovska

      Oh my gosh… you made me drool!! Can’t wait to make this meal again, using your method! Thank YOU!!

    2. Janet Pallavicini

      sounds wonderful – just got abag of fresh large shrimp from Mexico. will wait for Saturdat nite and make it special..

    3. My husband and I loved it. Ashley, i cooked the shrimp the way you suggested. Thanks! Added about a cup of broccoli (cut up small). it was delicious! Thanks for the recipe, Katerina! I will be making this again!

  2. Which do you prefer: chicken or veggie broth? At first I thought, “chicken and shrimp flavors mixed together??” but I’ve never cooked with vegetable broth before. Help?

  3. I subbed in a half cup of Marcella for half of the broth. Came out very good, and we will be eating this again. You might have tried this with your Chardonnay.

  4. Great recipe, thanks!! Just made and had for dinner…it was a hit! Instead of boiling the shrimp I placed them in a baking pan, poured over with olive oil and melted butter, sprinkled with Blackened Seasoning. Placed under broiler until shrimp were cooked. Also added broccoli florets!

  5. I am looking for the nutritional information on your recipes. Am I missing that somehwere? Recipes look amazing, but I am tracking my nutritional information and would really like to know if I can find it so I can eat your recipes without guilt, LOL! Thanks ๐Ÿ™‚

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! For some reason, the nutritional info was hiding behind a code, but it’s there now! ๐Ÿ™‚

      1. Awesome! Really appreciate that. I am making this 2morrow night!!!! I am still however, having a problem viewing nutritional information on all other recipes when I visit your website. I am sure it must be me. I’m not computer illiterate, but I’m not the most savvy either. Please let me know your thoughts, as I would love to make more of your recipes. Mind you, my husband is a Chef and I am a gourmet cook and I only cook what look like the most delicious recipes; which is why I so much want to be able to view the nutritional information on all your recipes! Your taste is amazing and I hope to be cooking more of your recipes soon! Happy Cooking and Thank You! ๐Ÿ™‚

  6. Michelle Smith

    Love this recipe! 5 stars…I now get regular requests that I make this. Sometimes a little tricky ensuring the consistency of your sauce is just right, but no matter what, the flavor is always on point.

  7. I and my husband totally loved it. I used wondra instead of flour and it worked awesome. I used a little more chicken broth, but it was delicious. Thank You

  8. This was amazing! I burst of creamy, lemony delight. My family (husband and 8-year old twins) devoured it! Thanks!

      1. Katerina - Diethood
        Katerina Petrovska

        I haven’t used those for this recipe, but I’m sure you can. Just keep an eye on them and take them out as soon as they are thawed and heated through.

  9. Tried this today and OMG it’s sooo good! It will definitely be making a regular appearance to my group of go to dishes. So easy to make too.

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