Community Pick
Lemon-Shrimp Pasta
"Cooking for 2? This is the recipe for you. I have also doubled it for 4. It is elegant and light. Have no clue where I got the original recipe. I have had it for a very long time."
photo by Jonathan Melendez
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1 teaspoon extra virgin olive oil
- 2 -3 garlic cloves, minced
- 8 ounces shrimp, deveined and sliced in half lengthwise
- 1⁄2 cup frozen green pea, thawed
- 1⁄3 cup coarsely shredded carrot
- 1⁄2 cup reduced-sodium chicken broth
- 1 tablespoon processed light cream cheese
- 2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta)
- 3 tablespoons grated parmesan cheese
- 1⁄2 teaspoon grated fresh lemon rind
- 1⁄8 teaspoon salt
- fresh ground black pepper
- fresh chives (optional)
directions
- Coat a large nonstick skillet with cooking spray.
- Add oil and place over medium-high heat until hot.
- Add minced garlic and saute 15 seconds.
- Add shrimp and saute until pink.
- Add peas and carrot.
- Saute 1 minute, remove from skillet and set aside.
- Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
- Stir in shrimp mixture, farfalle, and next 4 ingredients.
- Cook 1 minute.
- If desired, garnish with chives.
Questions & Replies
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Reviews
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Seriously delish! Double the stock & cream cheese. I am a big fan of lemony pasta things. Was tempted to use asparagus, which would have been fantastic! I followed the recipe and now I'm ready to play!
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MMMMMMMmmm was this ever good! We enjoyed it very much. We had with some baked pita wedges and my DH just about inhaled his plate! He gives it 5 stars and I do too. It's a winner all the way to the table! Thanks Paula! -
This was a great summer meal for a busy weeknight. It came together quickly and was so good! Everyone raved about it. I loved that it didn't feel so heavy! Would be delicious with chicken as well. -
This is a beautiful recipe. (Apart from halving the amount of Parmesan, I followed the recipe to a T.) My whole family asked for more and that's always a wonderful thing to hear, right! However, when I make it again I would add twice as much broth & cream cheese as the sauce didn't go very far and we like a lot of sauce.
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My 11-yr old and 15-yr old sons both loved this, as did my DH and I. I also loved that it is fairly simple and fast to make if you prep the shrimp in advance. I confess I used less garlic as I was spooked by the amount (even though I love garlic I was worried about the boys) but learned that you must use the minimum amount of garlic listed for the flavor to be at its best, otherwise it will be bland. And I just love the lemon in this. Next time I will try it with either asparagus or spinach, just for a change. This is a keeper! Thanks for posting!
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Tweaks
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This was awesome! I added a little extra park and squeezed in one fresh lemon! I also used I can't believe its not butter instead of the oil and it was awesome! Enjoy! -
Working with only the ingredients I have available in my house, I started searching on Food.com for a recipe that would accommodate the after-work-Monday-night dinner. I knew I was going to prep with Shrimp so with my options narrowed to an extent I found your recipe. I followed the ingredients as close as possible. I did not have farfalle pasta, so I substituted in Yakisoba noodles that I had laying around. Instead of only adding in the lemon zest, I used the juice of the lemon too, allowing it too cook with the shrimp, carrots and peas. I did not have Parmesan cheese so sadly, it was omitted, however, I doubled the amount of cream cheese and used a Chive flavor to kick it up a notch. In the end I broke it into about 4 servings, laying each serving over a bed of fresh spinach (This so my family gets the other vitamins and nutrients squeezed in to the dish). Lastly, I did not have fresh chives so therefore I substituted for dried herb chives. It was perfect and delicious. I will make it again. Thanks so much for sharing PaulaG. <br/>Best Regards -
Both my husband and I thought this was DELICIOUS!! Perfect for two. I did not use the peas and served it on spaghetti squash instead of pasta. So easy but so good!! -
Absolutely a hit with the kids! I doubled the cream cheese and used asparagus instead of peas. It was quick and easy enough for my daughter to make mostly on her own.
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What a treat! This colorful tasty dish was a delight to serve for supper last night! The combination of the carrots & peas along with the pasta and pink cooked shrimp was very eye catching! I had to substitute rotini pasta for the farfalle, but it worked perfectly. I added just one more clove of garlic (personal choice)and I'm afraid a few more than 1/2 cup of peas fell into the mix, but the rest, I followed your directions to the letter. Very quick to prepare. I will make this again, Paula! Thanks for submitting it to Zaar to share with us!
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
