Side Pannel
Creamy Lemon Shrimp Pasta
Creamy Lemon Shrimp Pasta
- Recipe Submitted by maryjosh on 04/10/2018
Ingredients List
- 8- ounces dry penne pasta
- 1 bag (12-ounces) peeled and deveined medium shrimp
- FOR THE SAUCE
- 3 tablespoons olive oil
- 2 garlic cloves , minced
- 3 tablespoons all-purpose flour
- 1 cup vegetable or chicken broth
- 1/2- cup shredded Parmesan Cheese
- 1/2- cup skim milk
- salt and fresh ground pepper , to taste
- 2 teaspoons lemon zest
- 2 to 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley , divided
- parmesan cheese , for garnish
Directions
Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.
In the meantime, prepare the sauce.
Heat olive oil in a skillet over medium-high heat.
Add garlic and cook for 1 minute, or until fragrant, stirring frequently.
Whisk in flour; whisk until flour isn't dry.
Slowly whisk in the broth.
Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat.
Whisk in parmesan cheese; whisk until melted.
Whisk in the milk; whisk until combined.
Season with salt and pepper.
Stir in lemon zest and lemon juice.
Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
Drain pasta and return to pot.
Pour sauce over the cooked pasta and shrimp; mix until combined.
Stir in 1 tablespoon parsley.
Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.
Serve.
In the meantime, prepare the sauce.
Heat olive oil in a skillet over medium-high heat.
Add garlic and cook for 1 minute, or until fragrant, stirring frequently.
Whisk in flour; whisk until flour isn't dry.
Slowly whisk in the broth.
Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat.
Whisk in parmesan cheese; whisk until melted.
Whisk in the milk; whisk until combined.
Season with salt and pepper.
Stir in lemon zest and lemon juice.
Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
Drain pasta and return to pot.
Pour sauce over the cooked pasta and shrimp; mix until combined.
Stir in 1 tablespoon parsley.
Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.
Serve.
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