Creamy lemon shrimp pasta

Lynnda Cloutier


You may substitute boneless, skinless chicken breasts for the shrimp. Add chicken and cook, stirring, for 7 to 8 minutes or until done. Add to this sauce with pasta and ParmesanSource: Unknown


★★★★★ 2 votes



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  • ·
    2 cups penne pasta, uncooked
  • ·
    1 1/2 pounds raw, deveined peeled medium shrimp
  • ·
    1/2 cup chicken broth
  • ·
    6 ounces philadelphia cream cheese, cubed, three quarters of an 8 ounce package
  • ·
    2 teaspoons grated lemon zest
  • ·
    1 tablespoon fresh lemon juice
  • ·
    1/4 cup grated parmesan cheese
  • ·
    1/2 cup shredded mozzarella cheese
  • ·
    1 tablespoon chopped fresh parsley

How to Make Creamy lemon shrimp pasta


  1. cook pasta in a large pan as directed on package, adding shrimp to the boiling water for the last three minutes.
  2. Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon zest and juice. Cook, stirring for 3 to 4 minutes or until the cream cheese is melted. Drain the pasta mixture. Add to creamed sauce with Parmesan. Mix well.
  3. Top with mozzarella, cover and cook for 3 to 4 minutes or until the mozzarella is melted. Sprinkle with parsley. Makes six servings

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About Creamy lemon shrimp pasta

Course/Dish: Fish, Pasta, Seafood

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