Creamy Lemon Pasta with Shrimp and Peas

5 from 1 vote

Creamy yet light, this is a delicious spring meal that is full of flavor. Feel free to use full-fat dairy here for a higher fat dish.

Course Main Course

Cuisine American

Keyword american, dairy-free, edamame, egg-free, fish, nightshade-free, nut-free, pasta, peas, seafood, shrimp

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 408kcal

Author Jenny Ross

8 ounces edamame pasta
1 pound shrimp peeled and deveined
1 teaspoon avocado oil
2 garlic cloves minced
4 ounces low-fat cream cheese at room temperature, or Kite Hill cream cheese for dairy-free
1/4 cup grated Parmesan cheese plus more for garnish, or nutritional yeast or your other favorite dairy-free
1/4 cup water or more as needed
1/8 teaspoon crushed red pepper omit for nightshade-free
1 teaspoon lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
8 ounces sugar snap peas sliced thin on the bias

Get Recipe Ingredients

Bring 8 cups of generously salted water to a boil in a large pot.
While the water boils, prepare the shrimp. Heat the oil in a large nonstick pan over medium-high heat. Add the shrimp and garlic and cook, turning when the first side is pink. Cook until the second side is pink as well, about 3 minutes total. Transfer the shrimp to a bowl and set aside. Do not clean the pan.
Add the cream cheese, parmesan, water, and red pepper flakes to the now empty pan along with any juices remaining from the shrimp. Bring to a simmer, whisking to obtain a smooth sauce. Remove from heat and stir in lemon zest and juice.
Add pasta to the boiling water and stir to separate the noodles. Cook until al dente, about 3 to 5 minutes.
Add back the shrimp and the raw peas to the sauce and toss to coat. When the noodles are cooked, drain and add to the pan with the sauce and shrimp. Toss to coat evenly, adding more water if needed. Serve with more parmesan, if desired.

Protein:Energy Quotient [calories]: 2.04