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Creamy Shrimp Pasta


  • 1/2 pound dried pasta of your preferred shape
  • 1 tablespoon oil
  • 1/2 pound shrimp
  • 2 tablespoons unsalted butter
  • 1 shallot small diced
  • 2 garlic gloves minced
  • juice of one lemon
  • 1 cup heavy cream OR mascarpone OR ricotta All are great, you choose! Just make sure they are full-fat.
  • 1/3 cup grated parmesan cheese
  • salt to taste
  • pepper to taste
  • zest of 1 lemon
  • chopped herb of your choice for a garnish


  • Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, or until al-dente. Drain and set aside.
  • Heat a large skillet over medium/high heat and with a tablespoon of oil. Once oil is hot, add shrimp and cook for just one or two minutes per side, until they are no longer raw.
  • Remove cooked shrimp from pan and add the butter. Once the butter is melted, sauté the shallot and garlic until soft and starting to get some color.
  • Stir in the lemon juice and cream/cheese.
  • Stir in parmesan cheese and stir until incorporated.
  • Add salt and pepper to taste.
  • Stir in the drained pasta and cooked shrimp, be sure to completely coat noodles.
  • Serve with a sprinkle of lemon zest and fresh herbs.