Try this Creamy Lemon and Shrimp Pasta recipe, or contribute your own.
Suggest a better descriptionSource: Giant Eagle
Preheat oven to 425°F. Bring a large pot of water to a boil with 1 teaspoon of salt. Zest the lemons and then juice. Pick the parsley leaves. Peel and finely mince the garlic.
In a mixing bowl, toss together the cherry tomatoes, shrimp, garlic, crushed red pepper, 1 tablespoon of olive oil and a pinch of salt and pepper. Place on a sheet tray in a single layer and cook in oven 12-14 minutes.
Add the pasta to the boiling water and cook for 2 minutes. Strain the pasta, reserving ½ cup of the pasta water. Set the pasta aside, and in the same pot, add the heavy cream, lemon juice and lemon zest with a pinch of salt and pepper. Bring to a boil then add the pasta and the reserved cooking water. Stir to combine and cook for another minute or until sauce thickens. Toss in the cooked shrimp and cherry tomatoes.
Divide the pasta between the plates and garnish with parsley leaves.
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Serving Size: 1 Serving (1623g) | ||
Recipe Makes: Servings | ||
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Calories: 1062 | ||
Calories from Fat: 512 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.9g | 76 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 852.5mg | 262 % | |
Sodium 2252.1mg | 78 % | |
Potassium 2026.1mg | 53 % | |
Total Carbohydrate 44.9g | 13 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 34.1g | ||
Protein 100.6g | 144 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1062
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