Creamy Lemon Garlic Shrimp over Pasta

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Every so often, you just need a simple meal that feels super gourmet. This dinner was actually my husband’s and my last date night dinner. After I made it for him, he made a status on social media saying it was so good I broke his taste buds. I think he’s still looking for a solution to fix them, so if you have any suggestions.. 😛

This is a classic cream pasta sauce with a twist. The sauce isn’t quite an alfredo because it doesn’t have cheese, but the texture is the same. I wanted a sauce that had a hint of lemon, so I chose the flavors I thought would perfectly compliment that ingredient and hoped for the best. It doesn’t disappoint!

Lemon, garlic, butter and rosemary all mesh together for a unique flavor experience. The lemon isn’t overpowering by any means, but a team player to make this recipe awesome. This combination isn’t something you have every day! I think this meal tastes super “Springy” and it makes me think of bright days, a good thing to have in gloomy Iowa. 🙂

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While you don’t get a PERFECTLY white sauce due to the addition of almond milk, you do get a pretty topping for pasta. I think shrimp really made this dish, however, you can substitute chicken if that’s what you have on hand. I was able to get four servings out of this recipe. I garnished my plates with parsley and additional lemon slices.

Creamy Lemon Garlic Shrimp over Pasta

Print Recipe

Servings

4

Servings 4

Creamy Lemon Garlic Shrimp over Pasta Print Recipe Servings 4 Servings 4

Ingredients

• 1/2 Fresh Lemon (You'll use the zest and juice!)
• 1 C. Cream
• 1/2 C. Almond Milk
• 1/4 t. Mineral Salt
• 1 TB Black Pepper
• 1 Stick Butter
• 1/4 C. Minced Onion (I used fresh)
• 1 T. Minced Garlic
• 1/2 T. Rosemary
• 12 oz. Shrimp (Peeled, deveined!)
• Pasta of your choice I used Dreamfields, but you can use zoodles or even Miracle Noodles

Servings:

Instructions

1. Place butter, garlic, and onion into a large skillet and sautee until golden brown. Add all other ingredients, stir, and bring to a boil. Turn to low heat and let simmer until thick, stirring occasionally. This took me about 15 minutes. Serve over pasta of choice.

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