Creamy Shrimp Pasta with Lemon

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 on 100 Days of Real Food

Creamy Shrimp Pasta with Lemon

Creamy Shrimp Pasta with Lemon

One thing I love about shrimp is how quick and easy it is to make. This light Creamy Shrimp Pasta with Lemon is a perfect way to kick off summer.
5 from 2 votes
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins
Print Recipe
Servings: 4 people

Ingredients
  

Instructions
 

  • 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Creamy Shrimp Pasta with Lemon
Amount Per Serving
Calories 488 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 329mg110%
Sodium 1285mg56%
Potassium 344mg10%
Carbohydrates 51g17%
Fiber 1g4%
Sugar 1g1%
Protein 37g74%
Vitamin A 1395IU28%
Vitamin C 48.7mg59%
Calcium 300mg30%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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6 thoughts on “Creamy Shrimp Pasta with Lemon”

  1. 5 stars
    This was excellent. My kids loved it too. I added diced onions with the bell pepper for a little more flavor (and b/c I had extra on hand.) We served it with roasted squash, zucchini, broccoli, and cauliflower. It was delicious and a nice change-up to traditional pasta dishes. I will say that as my kids get older, we will definitely have to double or triple the recipe. It fed two adults, a 5 year old, and an 18 month old with no leftovers.

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