Creamy Lemon and Shrimp Pasta

Italian Entrée
30 min.
4 Servings
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Rich, citrusy, and jam-packed with warm garlic and red pepper seasoned shrimp, this creamy lemon shrimp pasta is the perfect 30-minute recipe to add to your weekly dinner rotation.


  • 1¼ tsp. kosher salt, divided
  • 2 Meyer lemons
  • ½ bunch fresh parsley
  • 2 cloves garlic
  • 10 oz. Market District cherry No. 9 Fall in Love Again tomatoes
  • 16 oz. Nature's Basket extra-large peeled & deveined raw shrimp
  • 1 tsp. McCormick crushed red pepper
  • 1 Tbsp. Market District extra virgin olive oil
  • ¼ tsp. ground black pepper, divided
  • 18 oz. Rana fresh pappardelle
  • 1 cup Horizon organic heavy cream


  Prep Time: 10 min. • Cook Time: 20 min.

Preheat oven to 425°F. Bring a large pot of water to a boil with 1 teaspoon of salt. Zest the lemons and then juice. Pick the parsley leaves. Peel and finely mince the garlic.

In a mixing bowl, toss together the cherry tomatoes, shrimp, garlic, crushed red pepper, 1 tablespoon of olive oil and a pinch of salt and pepper. Place on a sheet tray in a single layer and cook in oven 12-14 minutes.

Add the pasta to the boiling water and cook for 2 minutes. Strain the pasta, reserving ½ cup of the pasta water. Set the pasta aside, and in the same pot, add the heavy cream, lemon juice and lemon zest with a pinch of salt and pepper. Bring to a boil then add the pasta and the reserved cooking water. Stir to combine and cook for another minute or until sauce thickens. Toss in the cooked shrimp and cherry tomatoes.

Divide the pasta between the plates and garnish with parsley leaves.