Total Time
Prep 10 mins
Cook 30 mins

Lemony cream sauce with pasta, vegetables and shrimp. If you love lemons, this sauce is to die for. I cut this recipe in half for 2 and it worked out just fine with a little leftover.

Ingredients Nutrition


  1. Bring water to boil with salt.
  2. Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
  3. Add pasta to water and cook to desired taste.
  4. Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
  5. Add 2 cups heavy cream and reduce over medium heat.
  6. Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
  7. Allow to reduce by half 10-12 minutes.
  8. When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
  9. Drain pasta.
  10. Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
  11. Garnish with fresh Parmiganio Reggiano.
  12. Serve immediately.
Most Helpful

I really enjoyed this. It was easy to make and very tasty. I used fat-free half & half since I am watching the waistline so it wasn't quite as rich as I know it should be. Still loved it! I also used spinach instead of arugula since that is what they had at the store.....very nice! Made for ZWT3

Shawna Landers July 05, 2007

This is lovely light pasta sauce, with lots of flavor. I used 1 cup each of cream and 1/2 & 1/2, skipped the arugula and used chopped tomatoes. My son and I had portions for lunch with shrimp and broccoli, I'm using the rest for a potluck, with finely chopped red pepper, tomatoes and fresh grated parmesian added, I'll be serving it cool. The zing of the lemon is really good, I served this with Yummy Cheese Garlic Bread and a nice glass of Reisling.

momaphet July 01, 2007