Wednesday, 22 April 2015

How to make a Creamy Lemon-Shrimp Pasta

Creamy Lemon-Shrimp Pasta


8-ounces dry penne pasta
1 bag (12-ounces) peeled and deveined medium shrimp


3 tablespoons olive oil
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup vegetable or chicken broth
½-cup shredded Parmesan Cheese
½-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


Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.


1. Heat olive oil in a skillet over medium-high heat.
2. Add garlic and cook for 1 minute, or until fragrant, stirring frequently.
3. Whisk in flour; whisk until flour isn't dry.
4. Slowly whisk in the broth.
5. Cook and whisk until mixture is smooth; continue to cook until mixture boils and thickens. Remove from heat.
6. Whisk in parmesan cheese; whisk until melted.
7. Whisk in the milk; whisk until combined.
8. Season with salt and pepper.
9. Stir in lemon zest and lemon juice.
10. Sauce will continue to thicken as it stands. If sauce is too thick, add a little more milk.
11. Drain pasta and return to pot.
12. Pour sauce over the cooked pasta and shrimp; mix until combined.
13. Stir in 1 tablespoon parsley.
14. Transfer to plates; garnish with remaining parsley and a sprinkle of shredded parmesan cheese.
15. Serve.

Source: Diethood


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