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https://equinlab.com/2024/01/18/kcq4hiiI love pasta, I love lemon and I love anything with shrimp in it. So, this recipe was a match made in heaven.
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About 5-6 minutes sauteeing and the shrimp are ready.
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- 8 oz. pkg. pasta
- 1/4 c. minced onion or shallot
- 3 cloves garlic, crushed
- 1 Tbsp. butter, melted
- 8 oz. carton sour cream
- 2-3 Tbsp. blue cheese
- 1/2 lb. shrimp, peeled and devined
- 1 Tbsp. milk
- 1 3/4 tsp. lemon pepper seasoning + extra for shrimp
- 1/4 tsp. salt
- 1 Tbsp. lemon juice
- 1 whole lemon, zested
- 2 Tbsp. freshly chopped parsley leaves
- 2 Tbsp. freshly chopped chives
- Cook the pasta according to package directions. Drain and keep warm.
- 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.
- 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.
2 Comments
Susan
May 21, 2011 at 12:01 pmFor mad scientists who keep brains in jars, here’s a tip: why not add a slice of lemon to each jar, for freshness?
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. […]