Shrimp with Lemon Cream Sauce

So I used to make a dish that was pretty heavily in the garlic department, and one time I actually forgot the garlic and wound up making a light lemon cream sauce which got me thinking.  After some trial and error, I came up with this recipe.  I hope you all enjoy it!  It is a great departure from the normal shrimp treatments!

DSC_5684 TUShrimp de Limone
Makes 2 servings

1/2 pound
1/3 pound
2 tablespoon
1/2 cup
1/2 cup
1 teaspoon
2 tablespoons
1 cup
2 tablespoons
to taste
Shrimp, 21-30 count, peeled, deveined
Pasta, I prefer big and flat, like Fettuccini
Butter
Mushrooms, quartered
Asparagus spears, sliced 1”
Lemon Zest
Lemon Juice, fresh squeezed
Half & Half
Parmesan Cheese
Salt and pepper
  1. Begin by putting on a pot of salted water and cooking the pasta to desired doneness.
  2. While the pasta is cooking, get a medium sized sauté pan and melt the butter over medium-high heat.
  3. Microwave the Asparagus for one minute, then add the mushrooms and asparagus to the pan and sauté for about 1-2 minutes, until the mushrooms start to give up some moisture.
  4. Lightly season the Shrimp with salt and pepper and add to the sauté pan, pushing the veggies to the sides of the pan.  Cook for one minute.
  5. Turn the Shrimp onto the other side and add in the lemon juice, reduce heat to medium.  Cook for another minute.
  6. Add in the half and half and lemon zest and cook until the sauce begins to lightly boil, then simmer for another minute.
  7. Remove from heat, add in the parmesan and salt and pepper to taste.  Toss with the pasta and serve!
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4 Responses to Shrimp with Lemon Cream Sauce

  1. I love how some great recipes come from accidents. This looks wonderful.

  2. Heather Whitpan says:

    I just bought some fresh shrimp and am looking forward to making this one. 🙂 yummy

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