How to make lemon shrimp pasta with a cream sauce. Add butter, lemon zest + juice, garlic, wine, cream, and Italian seasoning to a skillet over medium-high heat. Simmer for 5 minutes. Gradually add flour to the sauce to thicken, then stir in the parmesan cheese. Continue simmering; add shrimp and cook for another 5 minutes.
In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper.
Cook the shrimp until pink and opaque and then remove them to a bowl. Pour some cream into the hot skillet. Add in your sun-dried tomatoes and garlic and give it a good stir. Let this mixture cook for a couple of minutes to reduce the sauce just a bit. Add some spinach and stir it around, letting it cook until it’s wilted.
Cheesy and savory, lemon shrimp pasta with zoodles is a healthy recipe that is perfect for the entire family. Freshly ground parmesan cheese, spiralized zucchini, whole-wheat pasta, and fresh lemon juice are lightly combined and encompass this shrimp and pasta recipe.