Lemon Cream Shrimp And Pasta – a delicious recipe with olive oil, garlic, heavy cream, lemons, lemons, salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring water to boil with salt.
2
Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
3
Add pasta to water and cook to desired taste.
4
Meanwhile, saute 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
5
Add 2 cups heavy cream and reduce over medium heat.
6
Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
7
Allow to reduce by half 10-12 minutes.
8
When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
9
Drain pasta.
10
Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
11
Garnish with fresh Parmiganio Reggiano.
12
Serve immediately.
510
kcal
Calories
47
g
Fat
21
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 tablespoon garlic, 2 cups heavy cream, 2 lemons, zest of, and more.
Yes, Lemon Cream Shrimp And Pasta falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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