Lemon Cream Pasta with Shrimp

July 19, 2012 · 2 comments

I think the only kind of shrimp I dislike is cold shrimp. Shrimp cocktails, Ceviche—not really my thing. But dress shrimp up any other way, and I’m all over it. Beer battered, grilled, tossed in a taco, sauteed in Italian seasoning. Whatever, I’ll eat it. So naturally, I saw this recipe on Simply Recipes and ran to the store to buy the ingredients. I’ve made a few slight changes to the recipe and it’s one of my new favorite dishes.

Ingredients:

1 cup heavy whipping cream
1/2 cup chicken stock
3 Tbsp lemon juice
3/4 pound pasta (I prefer rigatoni)
1 pound raw medium shrimp, peeled and deveined
1/2 cup chopped parsley
1/4 cup chopped chives
1/2 cup freshly grated parmesan cheese
Lemon zest

Step 1: Heat the chicken stock, cream and lemon juice over medium heat. Simmer for 5 minutes.

Step 2: Bring a large pot of water to a boil for your pasta noodles while the cream sauce is simmering. Cook the pasta according to the box instructions. Drain and set aside when finished. You can add a little olive oil to keep the noodles from sticking.

Step 3: Add the raw shrimp to the lemon cream sauce. Add a pinch of salt and pepper and stir well. Cook the shrimp for 4 minutes, or until fully cooked. Don’t overcook!

They will turn pink as they cook.

Step 4: Add the parsley and chives to the to the cream sauce and let them cook for about 1 minute. Then, pour the shrimp and lemon sauce in with the pasta.