Best Lemon Cream Shrimp And Pasta Recipes

SHRIMP AND PASTA IN LEMON CREAM SAUCE

Shrimp and Pasta in Lemon Cream Sauce image

Simple yet elegant, this shrimp dish may be prepared for any sophisticated occasion! It will be sure to impress your family and friends.

Provided by Buitoni

Categories Trusted Brands: Recipes and Tips BUITONI®

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 (9 ounce) package BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions
12 ounces cooked medium shrimp
1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon Chopped fresh parsley

Steps:

Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
Serve over pasta. Sprinkle with parsley.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 41.6 g, Cholesterol 196.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 3.9 g, Sodium 536.1 mg, Sugar 2.4 g

LEMON CREAM SHRIMP AND PASTA

Lemon Cream Shrimp and Pasta image

Lemony cream sauce with pasta, vegetables and shrimp. If you love lemons, this sauce is to die for. I cut this recipe in half for 2 and it worked out just fine with a little leftover.

Provided by Jamilahs_Kitchen

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 tablespoon garlic
2 cups heavy cream
2 lemons, zest of
2 lemons, juice of
2 teaspoons salt
1 teaspoon pepper
1 cup broccoli
1 cup halved cherry tomatoes
1/2 cup chopped fresh arugula
cooked shrimp (quantity desired by cook)
parmigiano-reggiano cheese (to garnish)
1 lb of your favorite macaroni (I used Cellentani)

Steps:

Bring water to boil with salt.
Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
Add pasta to water and cook to desired taste.
Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
Add 2 cups heavy cream and reduce over medium heat.
Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
Allow to reduce by half 10-12 minutes.
When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
Drain pasta.
Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
Garnish with fresh Parmiganio Reggiano.
Serve immediately.

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