Creamy Shrimp Pasta with Lemon
Ingredients
The pasta
-
8
ounces
whole-wheat pasta
The shrimp and sauce
-
1
pound
shrimp (peeled and deveined)
-
¼
cup
whole-wheat flour
-
2
tablespoons
butter
-
1
medium
red bell pepper (cored, seeded, and diced)
-
2
cloves
garlic (minced)
-
to taste
salt
-
to taste
pepper
-
1
cup
chicken broth
-
1
tablespoon
lemon juice (fresh)
-
¼
cup
heavy cream
-
⅓
cup
Parmesan cheese (freshly grated, plus more for garnish)
-
to taste
green onions (sliced, optional garnish)
Instructions
- Pat the shrimp dry and coat them evenly with the flour.
- In a large skillet over medium heat, melt the butter and cook the bell pepper for 2-3 minutes until it begins to soften.
- Add the coated shrimp, garlic, salt, and pepper to the pan and cook until the shrimp is cooked through and browned, about 4-5 minutes.
- Add the broth, lemon juice, heavy cream, and Parmesan to the pan, scraping the brown bits off the bottom until the sauce thickens, about 3-5 minutes.
- Pour the sauce over the cooked pasta, garnish with more Parmesan and sliced green onions if desired, and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
488
Total fat
16g
Total carbohydrates
51g
Total protein
37g
Sodium
1285mg
Cholesterol
329mg
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