1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (342g) Recipe makes 2 servings |
||
| Calories 577 | ||
| Calories from Fat 83 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.2g | 14% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 232mg | 77% | |
| Sodium 618mg | 25% | |
| Potassium 550mg | 15% | |
| Total Carbohydrate 78.4g | 26% | |
| Dietary Fiber 5.1g | 20% | |
| Sugars 4.6g | ||
| Protein 42.8g | 85% | |
Lemon-shrimp Pasta
By: PaulaG
Apr 19, 2004
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.
SERVES 2
Ingredients
- 1 teaspoon extra-virgin olive oil
- 2-3 cloves garlic, 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 or 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
1
Coat a large nonstick skillet with cooking spray.2
Add oil and place over medium-high heat until hot.3
Add minced garlic and saute 15 seconds.4
Add shrimp and saute until pink.5
Add peas and carrot.6
Saute 1 minute, remove from skillet and set aside.7
Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.8
Stir in shrimp mixture, farfalle, and next 4 ingredients.9
Cook 1 minute.10
If desired, garnish with chives.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Lemon-shrimp Pasta recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Romantic
Featured Reviews for This Recipe
From: Chef Crystal Cooks
On Aug 18, 2008
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!
From: Starrynews
On Dec 7, 2007
Easy and delicious! I used onions and green peppers for the veggies (personal preference). I also used whole wheat pasta, and it worked really well with this sauce. Thanks for sharing!
From: Bev
On Jan 21, 2005
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!
From: NcMysteryShopper
On Nov 14, 2005
So fast and easy and totally delicious! I used flash frozen shrimp and just thawed them and threw them in the pan. Excellent recipe for a night when you are running behind and want something healthy and quick! Thanks!
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved