Creamy Lemon Pepper Pasta With Shrimp & Parmesan
Creamy Lemon Pepper Pasta is a tasty one-pot dinner recipe everyone in your family will love. Loaded with rich lemon pepper seasoning, fresh shrimp, creamy sauce topped with Parmesan cheese – I can almost guarantee they’ll come running for seconds or thirds!
Servings 6 people
Cost $20
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon minced garlic or 2 galric cloves
- 1/2 yellow onion, chopped
- 3 cups chicken broth (Instant Pot)
- 1 pound Mezzi Rigatoni
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic pepper (you can also use fresh cracked pepper, if needed)
- 3 tablespoons lemon pepper seasoning
- 3 tablespoons lemon juice
- 1 1/2 cups parmesan cheese
- 1 1/2 cups heavy cream
- 4 ounces cream cheese
- Pinch of salt to taste
- Pinch of red pepper flakes (optional)
- Garnish with fresh lemon slices (optional)
Instructions
INSTANT POT
- Turn on your Instant Pot and select the Saute mode on high.
- Add olive oil and onions. Saute until onions are soft, about 3 minutes.
- Add garlic. Continue to saute for an additional 2 minutes.
- Toss shrimp in lemon pepper seasoning until coated evenly. Place shrimp into Instant Pot and saute for 2-3 minutes on each side until shrimp are slightly pink in color.
- Once shrimp are slightly pink in color, remove from Instant Pot with tongs and place aside in a large bowl.
- Add heavy cream, cream cheese, Parmesan cheese, lemon juice, Italian seasoning and garlic pepper and stir so all ingredients in the Pot are mixed together well. Saute until thickened, about 10 minutes. NOTE: do not clean out the pot. You will want all the lemon pepper goodness to cook into the sauce.
- Once the sauce has reached your desired thickness, add to large bowl with shrimp and set aside.
- Select the ‘cancel’ function to reset the Instant Pot cooking function. Select ‘Pressure Cook’ on high.
- Add pasta shells and chicken broth. Stir until mixed well. Pressure cook on high for 3 minutes. NOTE: we like our pasta very slighly al dente. If you like yours more soft, you may want to cook for 4 minutes.
- Once the timer beeps, quick release all pressure. Carefully remove the lid.
- Add shrimp and sauce to the pasta and mix until all ingredients are well combined.
- Add any additional lemon pepper seasoning or salt or pepper to taste.
- Top with additional Parmesan cheese. Serve hot and enjoy!
STOVE TOP
- In a large pan over medium heat, add olive oil onions. Saute until onions are soft, about 3 minutes.
- Add garlic. Continue to saute for an additional 2 minutes.
- Toss shrimp in lemon pepper seasoning until coated evenly. Place shrimp into your pan and saute for 2-3 minutes on each side until shrimp are slightly pink in color.
- Once shrimp are slightly pink in color, remove from the pan with tongs and place aside in a large bowl.
- Add heavy cream, cream cheese, Parmesan cheese, lemon juice, Italian seasoning, garlic pepper and stir so all ingredients are mixed together well. Saute until thickened, about 10 minutes. NOTE: do not clean out the pan. You will want all the lemon pepper goodness to cook into the sauce.
- Once the sauce has reached your desired thickness, add to large bowl with shrimp and set aside.
- In a medium pot over medium heat, bring water with a pinch of salt to boil.
- Add pasta shells and cook for 4-5 minutes or until pasta has reached your desired pasta softness.
- Mix pasta shells, shrimp and sauce together until well combined. Add any additional lemon pepper seasoning or salt or pepper to taste.
- Top with additional Parmesan cheese. Serve hot and enjoy!