Lemon Parmesan Shrimp Pasta
I’ve said it before and I’ll say it again: shrimp are my favorite seafood to work with. Because they’re so small (shrimpy!), they cook up super quick, and they go with pretty much everything. Plus, of course, they’re delicious.
Shrimp goes perfectly in a pasta dish, because those fast-cooking little morsels make it easy to have your sauce ready to go by the time the pasta is ready. Take this Lemon Parmesan Shrimp Pasta, for example. You can heat up your oil, saute your shrimp with some garlic, then whip up a creamy sauce with milk and Parmesan…all in the time it takes your noodles to cook.
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Once the pasta is done, you just toss that with the shrimp and the sauce, give it a drizzle of lemon and a sprinkle of parsley, and it’s ready to go. From fridge to dinner table in 20 minutes flat. Shrimp may be little…but when it comes to getting dinner on the table in a hurry, they’re superheroes.
Lemon Parmesan Shrimp Pasta
INGREDIENTS:
1 lb large shrimp, peeled and deveined, uncooked
1 Tablespoon olive oil
2 Tablespoons garlic, minced
1 1/2 cups whole milk
1 cup Parmesan cheese
Salt and pepper, to taste
1 Tablespoon cornstarch
Juice of one lemon, approx. 3 Tablespoons
Parsley, for garnish
8oz pasta of choice, cooked
DIRECTIONS:
Heat the oil in a large skillet. Add the garlic and shrimp and saute, until the shrimp has turned pink and is cooked throughout, approximately 3-4 minutes. Remove the shrimp to a small bowl, and set aside.
Add whole milk to the skillet and whisk occasionally, bringing to a simmer. Whisk in cornstarch. Next, Stir in the Parmesan cheese, salt and pepper. Simmer until sauce thickens slightly. Taste and adjust seasoning. Add in the pasta and shrimp, stirring to coat.
Right before serving, drizzle the lemon juice over the whole skillet. Serve with a sprinkle of parsley.
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Corey, Darryl, Big D & Little D
Lemon Parmesan Shrimp Pasta
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Ingredients
- 1 lb large shrimp - peeled and deveined, uncooked
- 1 Tablespoon olive oil
- 2 Tablespoons garlic, minced
- 1 1/2 cups whole milk
- 1 cup Parmesan cheese
- Salt and pepper - to taste
- 1 Tablespoon cornstarch
- Juice of 1/2 lemon - approx. 1 Tablespoon
- Parsley, for garnish
- 8 oz pasta of choice - cooked
Instructions
- Heat the oil in a large skillet. Add the garlic and shrimp and saute, until the shrimp has turned pink and is cooked throughout, approximately 3-4 minutes.
- Remove the shrimp to a small bowl, and set aside.
- Add whole milk to the skillet and whisk occasionally, bringing to a simmer. Whisk in cornstarch. Next, Stir in the Parmesan cheese, salt and pepper. Taste and adjust seasoning. Simmer until sauce thickens slightly, 2- 4mins. Add in the pasta and shrimp, stirring to coat.
- Right before serving, drizzle the lemon juice over the whole skillet. Serve with a sprinkle of parsley.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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WOW, this shrimp dish REALLY sounds (and looks) as something which my family and I will enjoy, especially since we love shrimp and also pasta pasta. One question: Are you using freshly grated Parmesan cheese, or the Parmesan product from the green jar? Would either one work? I have not yet made this dish, so I’m only giving it 4 stars (for now), but I’m sure that it will ultimately deserve 5 stars. Please let me know about the Parmesan cheese.
Hi Angelina. Either would work just fine. I hope you enjoy 🙂
Hi Again, Corey: I doubled the recipe, and served it when my in-laws came to dinner, to celebrate my hubby’s B-Day. Since I wanted to make this dish extra special, I bought & grated a wedge of Parmesan, since you can’t go wrong with the real deal. Everyone raved about this dish, and the recipe is now in my ‘Special Recipes’ file. My (Italian) mother-in-law was very impressed, and that’s saying a LOT! Thanx for this super E-Z, & delicious recipe.
So glad you loved it!!!
Would it be ok to substitute whole milk for a dairy dairy free milk? (ie:Almond.., etc.)
I think that should work just fine Jannet!
It does! I made it tonight with Ripple (milk made from peas!) and it turned out delish. I did omit the corn starch since this milk is already thicker than whole. Go for it.
This was excellent!!! So good and easy to make. Will definitely be making this again!
Cooked this tonight with my college aged son and his girlfriend. Son will be in an apartment next year and needs to cook. They made this successfully with a little direction from me and really enjoyed it. We talked about how this could be made with diced chicken as well.
Thanks Corey, this is such a wonderful easy meal.I made this for dinner last night. A BIG hit at our house. Will go in my recipes to keep file.
Awesome! I am so happy you loved the recipe 🙂
This is one of my favorites . Easy and very tasty.
Ours too! So glad happy you love the recipe!
We were blown away with this recipe. Thank you. I have made several recipes with these ingredients but this is the best.