Lemon Cream Pasta With Shrimp

Tonight’s Easy Dinner Recipe was amazing. Dreamy, creamy lemon sauce over tender tagliatelle with succulent shrimp. Delicious and on the table in about 15 minutes. The tagliatelle was made with semolina flour and tasted really tender and homemade. I paired it with some broccoli dressed in lemon and butter and sprinkled with lemon zest. That and a green salad with pinenuts, craisons and my favorite vinaigrette (Le Martinique True French Vinaigrette) and we had a lovely dinner in minutes.

Lemon Cream Pasta with Shrimp

1 lb Shrimp, peeled and deveined

8 Oz Fettucine or tagliatelle

2 TB Butter

1 C Cream

2 tsp Lemon zest

3 TB Lemon juice

1 tsp salt

1 tsp black pepper

1/2 C Parmesan cheese, finely grated

Start a large pot of water to boil and salt it generously. Meanwhile in a medium saucepan, melt butter over very low heat, and add cream, lemon zest, lemon juice, salt and pepper. Gently warm the cream sauce and don’t boil it. When the water comes to a boil, add the pasta, and 4 minutes before it is done, add the shrimp to the pot. When done, drain the pasta reserving 1/2 C of pasta water. Return the pasta and shrimp to the pan, add the cream sauce, and stir in the parmesan cheese. Thin with reserved pasta water if needed.

After I got the pasta going, I put the broccoli on to steam. I grated extra zest and juiced extra lemon juice for the broccoli. While both dishes were simmering away, I tossed my salad together.

This was so good and so filling. I think I may have just enough left to have for lunch tomorrow. Yum!

Julie Languille - Busy working wife and mom and website owner

Dinners In A Flash - Online Dinner Planner

Filed under easy recipes |