Ingredients for Lemon Shrimp Pasta
- Extra Virgin Olive Oil
- Garlic Cloves
- 1 pound shrimp (peeled and deveined)
- Frozen Green Pea
- 1/2 cup shredded carrots
- Reduced Sodium Chicken Broth
- Light Cream Cheese
- Cooked Farfalle Pasta
- Parmesan Cheese
- Fresh Lemon Rind
- Salt
- Fresh Ground Black Pepper
- Fresh Chives
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lemon Shrimp Pasta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Lemon Shrimp Pasta
- Coat a large nonstick skillet (12-inch) with cooking spray.
- Add 1 tablespoon olive oil and place over medium-high heat until hot.
- Add 2 cloves minced garlic and sauté for 15 seconds until fragrant.
- Add 1 pound shrimp (peeled and deveined) and sauté for 2-3 minutes per side, until pink and cooked through.
- Add 1 cup frozen peas and 1/2 cup shredded carrots.
- Sauté for 1 minute, then remove shrimp and vegetable mixture from the skillet and set aside.
- Add 1 cup chicken broth and 4 ounces cream cheese to the skillet.
- Cook over medium-high heat for 3 minutes, or until the cream cheese is melted and smooth, stirring constantly with a wire whisk.
- Stir in the shrimp mixture, 1 pound farfalle pasta (cooked al dente according to package directions), 1/4 cup grated Parmesan cheese, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and 1/4 teaspoon black pepper.
- Cook for 1 minute, allowing the pasta to absorb the sauce.
- Garnish with 2 tablespoons chopped fresh chives (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
21g
Fat
15g
Carbs
16g
