Entree/ Fish/Seafood/ Pasta

Lemon Cream Pasta with Shrimp

Pasta with a creamy lemon sauce — Rich, creamy and lemony.

I love pasta, I love lemon and I love anything with shrimp in it. So, this recipe was a match made in heaven.

We watch a lot of food shows in this house. My husband is even into all the competitive ones. And, even he is getting ideas of different things to try out on his grill.  I leave the grilling to him because I can’t improve on perfection. ­čÖé

I was watching Paula Deen one day and and she was making this recipe with lemon pasta and sour cream. I know all of her recipes are loaded with butter, cream and everything good (or not good for you) but for some reason I perked up and started paying attention to her show.  I made a few changes; blue cheese for the Parmesan cheese, and I added some sauteed shrimp to the finished dish. Thank you Paula for inspiring my version of your recipe. I loved the blue cheese in the sauce.

I found those cute little noodles at our local market. They look like miniature lasagne noodles.

If you don’t have a microplane zester, you need one. I like to use mine upside down so I can keep an eye on how much zest I am getting.

About 5-6 minutes sauteeing and the shrimp are ready.

Stir everything into the sauce, add the shrimp, toss with pasta and you are ready to serve.

 

 

Lemon Cream Pasta with Shrimp
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Ingredients
  1. 8 oz. pkg. pasta
  2. 1/4 c. minced onion or shallot
  3. 3 cloves garlic, crushed
  4. 1 Tbsp. butter, melted
  5. 8 oz. carton sour cream
  6. 2-3 Tbsp. blue cheese
  7. 1/2 lb. shrimp, peeled and devined
  8. 1 Tbsp. milk
  9. 1 3/4 tsp. lemon pepper seasoning + extra for shrimp
  10. 1/4 tsp. salt
  11. 1 Tbsp. lemon juice
  12. 1 whole lemon, zested
  13. 2 Tbsp. freshly chopped parsley leaves
  14. 2 Tbsp. freshly chopped chives
Instructions
  1. Cook the pasta according to package directions. Drain and keep warm.
  2. Sprinkle shrimp with lemon pepper (not the 1 3/4 tsp. that goes in the sauce). Saute quickly in a little olive oil until they have turned pink. Set aside.
  3. In skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in the sour cream, 2-3 tablespoons blue cheese, milk, lemon pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over pasta. Toss gently, add chopped parsley, chives and top with the cooked shrimp. Serve warm.
Rosemary and the Goat https://rosemaryandthegoat.com/

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2 Comments

  • Reply
    Susan
    May 21, 2011 at 12:01 pm

    For mad scientists who keep brains in jars, here’s a tip: why not add a s´╗┐lic´╗┐e of lemon´╗┐ to each j´╗┐ar, for freshn´╗┐ess?

  • Reply
    Thai Shrimp and Eggplant Stir-Fry – Rosemary and the Goat
    October 18, 2019 at 10:04 am

    […] FROM THE PAST: Here’s a Lemon Cream Pasta with Shrimp I posted back in 2010. […]

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