“My mom sent a version of this recipe to me a little while back. I had to wait a bit until I could get some Meyer lemons from home to make this with. The original recipe seemed somehow incomplete though, so I added some asparagus to round it out.” – April Ferre
Shrimp in Lemon Cream Sauce
Ingredients
- 12 Ounces Pasta
- Olive Oil For Sautéing
- 1 Pound Asparagus Cut into 1-Inch Pieces
- 1 Pound Shrimp Shelled & Deveined
- 1/4 Cup Butter
- 4 Cloves Garlic Minced
- 1 Cup Heavy Cream
- Juice & Zest of 1 Lemon
- 1/2 Cup Parmesan Cheese Finely Grated
- 1/4 Teaspoon Salt Or to Taste
- 1/8 Teaspoon Pepper Or to Taste
- Chopped Fresh Parsley For Garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta and drain.
- In a large skillet, heat olive oil over medium heat. Add asparagus and season with salt and pepper. Sauté until just barely tender. Remove to a bowl.
- Add more olive oil to the skillet if necessary and add shrimp. Season with salt and pepper and sauté until pink and opaque. Do not overcook. Remove shrimp to bowl with asparagus.
- In the same skillet, add butter and heat until bubbly. Add garlic and cook for approximately 1 minute until fragrant.
- Whisk in heavy cream and lemon zest. Bring cream to a simmer and then remove from heat.
- Stir in lemon juice, Parmesan cheese, salt and pepper. Mix until cheese is well melted. Taste and add additional seasoning if necessary.
- In a large bowl, toss together pasta, asparagus, shrimp and sauce.
- Serve garnished with chopped fresh parsley and a loaf of French bread.
2025 Adapted Recipe – Calla & April Ferre – Adapted from Foodess