Entree/ Fish/Seafood/ Pasta

Lemon Cream Pasta with Shrimp

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I 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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https://gungrove.com/7u3uyhu8t9 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.

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

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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.
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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 slice of lemon to each jar, for freshness?

  • 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. […]