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Creamy Lemon Shrimp Pasta with Summer Vegetables

  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 6 1x


  • 2 T. butter
  • 1 T. olive oil
  • 1/2 t. salt
  • 4 garlic cloves, finely chopped
  • 1 zucchini, cubed
  • 2 mini eggplant
  • 1 large tomato or 2 small tomatoes, large dice
  • 1 lb. frozen shrimp, peeled, deveined
  • 1/4 c. fresh parmesan
  • 1/3 c. Greek cream cheese (regular cream cheese would work JUST fine)
  • 1 lemon, sliced
  • 1/3 c. fresh herbs, minimally chopped  (I used basil)
  • 1 lb. linguine pasta
  • Cracked pepper


  1. Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
  2. In the meantime,  add olive oil and butter to a large skillet/frying pan and add all vegetables. Sauté until veggies start to soften and add shrimp.
  3. Stir in parmesan cheese and cream cheese & as much of the pasta water as you like for your desired sauce consistency.
  4. Squeeze all the juice from the lemon to the sauce and add fresh herbs.
  5. To serve, place pasta in a bowl and add shrimp mixture. Top with freshly cracked pepper.
  • Category: dinner
  • Method: saute
  • Cuisine: italian

Keywords: Creamy Lemon Shrimp Pasta