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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Reach for fresh lemons to flavor this creamy, yet light, one-pot shrimp and linguini pasta.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Gustare Vita olive oil | ||
| 3 clove(s) garlic, minced | ||
| 1 yellow onion, finely chopped | ||
| 2 large 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
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