This shrimp and pasta in a white wine cream sauce recipe is an easy pantry recipe. Use any shape of pasta and customize with your favorite vegetable. Comes together quickly and in one pot. Perfect easy weeknight dinner.
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Gather up your ingredients:
Boil the pasta according to package directions. Drain, set aside.
In the same pot, melt butter until it's bubbly. Add flour, stirring until it becomes a paste.
Add milk, stirring it all around until it starts to thicken.
Add garlic, lemon zest, lemon juice, white wine, dried dill, salt, and pepper.
Heat it all together until bubbly and the sauce has thickened. It only takes a couple of minutes.
If your shrimp are uncooked, add them now and cook for 3 minutes.
If they are cooked already, just toss them in and heat through.
Add pasta, stirring all together.
Serve topped with fresh chives.
PrintShrimp and Pasta in a White Wine Cream Sauce
Ingredients
½ box of your favorite pasta shape (about 4 cups)
1 lb. frozen shrimp
1 tbs. butter
2 tbs. all-purpose flour
1 ½ c. milk (you can use whole or lower fat)
1 tbs. minced garlic
1 ½ tbs. lemon zest
2 tbs. lemon juice
½ c. white wine (sub chicken stock if you don't use wine)
1 tsp. dried dill
1 tsp. salt
½ tsp. black pepper
Fresh chives for garnish and flavor
Instructions
Boil the pasta according to package directions.
Drain, set aside.
In the same pot, melt butter until it's bubbly.
Add flour, stirring until it becomes a paste.
Add milk, stirring it all around until it starts to thicken.
Add garlic, lemon zest, lemon juice, white wine, dried dill, salt, and pepper.
Heat it all together until bubbly and the sauce has thickened. It only takes a couple of minutes.
If your shrimp are uncooked, add them now and cook for 3 minutes.
If they are cooked already, just toss them in and heat through.
Add pasta, stirring all together.
Serve topped with fresh chives.
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