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Creamy Lemon Shrimp Pasta

Creamy Lemon Shrimp Pasta


Creamy Lemon Shrimp Pasta


12 ounces fettuccine pasta

1 pound raw shrimp

1 tablespoon butter

3 cloves garlic minced

1 1/2 cups whole milk

½ cup heavy cream

1 cup fresh grated Parmesan cheese plus extra for serving

Juice of 1 lemon

Zest from ½ lemon

½ teaspoon salt

½ teaspoon pepper

Fresh parsley for topping


  1. Bring a large pot of water to boil.
  2. Add pasta and cook until al dente.
  3. Meanwhile, add butter to a large skillet over medium-high heat.
  4. Add shrimp and cook until pink, about 5 minutes.
  5. Remove shrimp from pan.
  6. Add garlic to the remaining butter and cook for one minute, being careful not to burn it.
  7. Slowly whisk in milk, followed by cream.
  8. Let the milk mixture heat up, coming to a light simmer and then stir in the Parmesan cheese, lemon juice, lemon zest, salt, and pepper, stirring to let the cheese melt.
  9. Add in the cooked pasta and shrimp, stirring to coat the noodles.
  10. Serve topped with parsley.
  11. Enjoy!

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