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Creamy Lemon Shrimp Pasta

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Creamy Lemon Shrimp Pasta

Course Dinner, Main Course
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 419kcal


  • 1 (14.5 ounce) pkg. Barilla Protein+ Spaghetti
  • 4 Tablespoons butter divided
  • 2 pounds cooked, tail-off shrimp peeled and deveined
  • 2 Tablespoons garlic minced
  • Zest of 2 lemons
  • Juice of 2 lemons
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 2 cups low-fat 1% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 Tablespoon fresh chopped parsley


  • Cook pasta according to package directions; drain and set aside.
  • While the pasta is cooking, melt 2 Tablespoons butter in a large skillet over medium-high heat. Add shrimp to skillet and cook for 3-5 minutes, flipping halfway through. Remove shrimp from the skillet and set aside.
  • Add remaining 2 Tablespoons butter to the skillet then whisk in garlic, lemon zest and lemon juice; cook for 2 minutes, stirring constantly.
  • Whisk in flour and cook for an additional minute then slowly whisk in chicken broth and milk until well combined. Let cook for 5 minutes, or until sauce has thickened.
  • Season sauce with Italian seasoning, salt and pepper then stir in cooked pasta, parmesan cheese and cooked shrimp. Toss to evenly coat and garnish with fresh parsley before serving.


MFP: MFF Creamy Lemon Shrimp Pasta


Serving: 10.2ounces | Calories: 419kcal | Carbohydrates: 42.7g | Protein: 41.3g | Fat: 9.2g
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