Lemon Cream Pasta with Shrimp
A delicious lemon cream pasta sauce with sautéed shrimp.
Servings: 3 servings
Ingredients
- 1/2 pound dry pasta of choice
For the Shrimp:
- 1/2 pound shrimp - unshelled and no tails attached any size will work
- Sprinkle of salt
- 1 tablespoon olive oil
- squeeze of lemon juice or about 1 teaspoon
For the Lemon Cream Sauce:
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 3 cloves garlic - chopped you will remove them from the sauce so don't get to small
- 1 1/2 cups chicken stock or you can use white wine
- 1/2 teaspoon salt - more to taste especially if you use wine instead of chicken stock
- Juice of 1 large lemon or about 3 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1/3 cup cream
- 1/3 cup parmesan cheese
Instructions
- Boil pasta in salted water until al dente.
- While pasta is cooking, start making the sauce.
- In a large bowl, whisk together the chicken stock, salt, lemon juice, cornstarch and cream then set aside.
- In a large skillet pan, add olive oil, salted butter and garlic and sauté until garlic starts to get golden, then remove the garlic from the pan and add the chicken stock and cream mixture into the butter mixture, Stir until the sauce begins to thicken slightly.
- Add parmesan cheese and pasta to the lemon cream sauce and mix around until pasta is well coated in sauce, if sauce needs to be thinned then add some pasta water to thin the sauce.
- Set pasta aside while you cook the shrimp, in another skillet, add olive oil, shrimp and salt then sauté shrimp until pink and mostly cooked then finish off with a squeezer of lemon juice.
- Top pasta with shrimp and enjoy.