Lemon Shrimp Pasta

4.89 from 9 votes

Lemon Shrimp Pasta

Creamy lemon shrimp pasta is an easy weeknight meal with juicy shrimp and tender penne tossed in a garlicky lemon sauce with plenty of parmesan and fresh herbs. Ready in 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Keyword: lemon garlic shrimp pasta, lemon shrimp pasta

Servings: servings

Author: Katerina | Diethood

Equipment

Ingredients

For The Pasta And Shrimp

8 ounces dry penne pasta
12 ounces peeled and deveined fresh shrimp

For The Sauce

3 tablespoons olive oil
2 cloves garlic minced
3 tablespoons all-purpose flour
1 cup vegetable broth or chicken broth
½ cup shredded Parmesan Cheese
½ cup skim milk
salt and freshly ground black pepper to taste
2 teaspoons lemon zest
2 to 3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley divided
shredded or grated parmesan cheese for garnish

Instructions

Cook the pasta and shrimp. Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.
Sauté. Heat olive oil in a skillet over medium-high heat. Add garlic and cook for 20 seconds, or until fragrant, stirring frequently.
Make the sauce. Whisk in the flour to create a roux with the oil. Continue to whisk until the flour isn't dry. Slowly whisk in the broth until the mixture is smooth. Continue to cook until the mixture boils and thickens. Remove from heat.
Finish the sauce. Whisk in the parmesan cheese until melted, and then whisk in the milk until well combined. Season with salt and pepper. Lastly, stir in the lemon zest and lemon juice.
Combine. Drain the pasta and shrimp and return it to the pot. Pour the prepared sauce over the cooked pasta and shrimp. Mix and stir until combined. Stir in 1 tablespoon of freshly chopped parsley.
Serve. Transfer the pasta to dinner plates. Garnish with remaining parsley and a sprinkle of parmesan cheese.

Notes

The pasta. Penne pasta goes great with the creamy sauce. When cooking pasta, use about 4 quarts of water for every pound, and season the water well with 1-2 tablespoons of salt. Using enough water helps the pasta cook evenly and prevents it from sticking together.
Shrimp. Please use fresh (raw) shrimp for this recipe, not cocktail shrimp.
Make the sauce thick and creamy. It is important to whisk, whisk, whisk so that the sauce is smooth and does not curdle. The sauce will continue to thicken as it stands. If the sauce is too thick, add a little more milk.

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