Roasted Shrimp Pasta with Lemon Cream Sauce


  • 1 1/3 cup low fat milk
  • 2 tablespoons fresh lemon juice
  • 3/4 cup parmesan cheese
  • 3 tablespoons fresh chopped herbs (I used equal parts thyme, parsley and dill.)
  • 1 – 1 1/4 pounds jumbo shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 pound DeLallo Fusilli Col Buco #101
  • 1 teaspoon butter
  • 3 garlic cloves, minced
  • 2 tablespoons low fat Neufchatel cheese
    Roasted Shrimp Pasta with Lemon Cream Sauce


  1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the shrimp out on in. Drizzle the shrimp with olive oil, then salt and pepper liberally. Once the oven is hot, roast the shrimp for 8-10 minutes, until they are pink. Take them out of the oven while the are still in the C shape, not O shape. (O is for overcooked.)
  2. Source Blog>>

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