Cajun Shrimp with Creamy Lemon-Butter Sauce

Angel Hair Pasta and Steamed Broccoli


  • ¾ lb frozen peeled and deveined, medium-size shrimp, thawed
  • ½ Tbsp Creole seasoning
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • ½ tsp lemon zest
  • 1½ Tbsp fresh lemon juice
  • 2 Tbsp chopped fresh parsley
  • 1 (8-oz) carton heavy cream
  • ½ cup shredded Parmesan cheese


  1. Pat shrimp dry with paper towels; sprinkle with Creole seasoning. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or just until shrimp turn pink. Remove from skillet, and keep warm.
  2. Melt butter in skillet over medium heat; add lemon zest, juice, and parsley. Cook 1 minute.
  3. Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one-fourth. Add cheese, stirring until melted. Return shrimp to skillet, and cook 2 minutes.
  4. Serve shrimp and sauce over pasta.

Side Dish Ingredients

  • ½ (16-oz) pkg angel hair pasta
  • ½ (12-oz) pkg frozen chopped broccoli

Side Dish Instructions

  1. Cook pasta according to package directions.
  2. Steam broccoli according to package directions.

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