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


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


1cook pasta in a large pan as directed on package, adding shrimp to the boiling water for the last three minutes.
2Meanwhile, 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.
3Top with mozzarella, cover and cook for 3 to 4 minutes or until the mozzarella is melted. Sprinkle with parsley. Makes six servings

About this Recipe

Course/Dish: Fish, Pasta, Seafood