One thing I love about shrimp is how quick and easy it is to make. I usually ask the butcher if I can buy one of their 2-pound bags that’s frozen in the back so I can have it on hand whenever I need a weeknight meal in a hurry. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer. Enjoy!
Creamy Shrimp Pasta with Lemon
- 1 pound shrimp, peeled and deveined
- 1/4 cup whole-wheat flour
- 2 tablespoons butter
- 1 red bell pepper, cored, seeded, and diced
- 2 cloves garlic, minced
- salt, to taste
- pepper, to taste
- 1 cup chicken broth
- 1 tablespoon lemon juice, fresh
- 1/4 cup heavy cream
- 1/3 cup Parmesan cheese, freshly grated, plus more for garnish
- green onions, sliced, optional garnish
- 8 ounces whole-wheat pasta, cooked, for serving
Pat the shrimp dry and coat them evenly with the flour. Set aside.
In a large skillet over medium heat, melt the butter. Cook the bell pepper for 2 - 3 minutes, until it begins to soften.
Add the coated shrimp, garlic, and some salt and pepper to the pan and cook while stirring occasionally until the shrimp is cooked (and pink) all the way through and browned on the outside, 4 - 5 minutes.
Add the broth, lemon juice, heavy cream, and Parmesan to the pan and cook while scraping the brown bits off the bottom of the pan until the sauce thickens, another 3 - 5 minutes.
Pour over pasta and garnish with more Parmesan cheese and sliced green onions (if desired) and serve warm.
We recommend organic ingredients when feasible.