One-Pot Lemon Pepper Shrimp Pasta

Recipe

Main Dish
One-Pot Lemon Pepper Shrimp Pasta

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User Rating

4.32 out of 5 stars
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22 ratings

Recipe Data

6
Servings
5min
Prep
30min
Total

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    Description

    Reach for fresh lemons to flavor this creamy, yet light, one pot shrimp and linguini pasta.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    2 tbsp.Gustare Vita olive oil
    3 clove(s)garlic, minced
    1yellow onion, finely chopped
    2large lemons, zested and juiced
    1 ½ tsp.Hy-Vee ground black pepper
    1(32-oz.) container Hy-Vee vegetable stock
    2 c.water
    1(16-oz.) pkg. Hy-Vee pot-sized linguini noodles, dry
    1(1-lbs.) pkg. Hy-Vee responsibly sourced shrimp, 16 to 21 ct., peeled, deveined, and thawed
    1(10.5-oz.) container red cherry tomatoes
    1(6-oz.) pkg. Hy-Vee finely shredded Parmesan cheese
    ½(8-oz.) pkg. Hy-Vee plain cream cheese, cut into cubes
    Fresh parsley, for garnish

    Things To Grab

    • Large stockpot with lid

    Directions

    1. Add olive oil to a large stockpot over medium heat. Add garlic and onions. Saute until softened, about 5 minutes. Stir in lemon zest and juice, black pepper, vegetable broth, and water. Cover, increase heat to medium-high and bring to boiling.

    2. Add pasta to boiling broth mixture. Cover and cook for 12 minutes. Add thawed shrimp to pasta and cook an additional 3 to 5 minutes or until pasta is cooked through and shrimp is opaque. Remove pasta from heat and stir in cherry tomatoes, Parmesan cheese, and cream cheese until melted. Garnish with fresh parsley, if desired. 

    Nutrition facts

    Servings

    580 Calories per serving

    Amounts Per Serving

    • Total Fat: 20g
    • Cholesterol: 135mg
    • Sodium: 1220mg
    • Total Carbohydrates: 66g
    • Protein: 32g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 30%
    0%
    Vitamin D 0%
    0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Test Kitchen