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Lemon Cream Shrimp Pasta

I found this recipe in a Costco cookbook that they handed out last year. There are many great recipes in this book which is published once a year and available at Costco the weekend after Thanksgiving. The recipes are also available online at It works also with chicken breast, just sauté the chicken breast separately and add to the sauce when you add the pasta. You don't have to use Penne pasta, just use whatever you have on hand. A heavier pasta is best, I would save the noodles for another dish. I use convenience ingredients like instant chicken bullion when I'm on the road and this should work instead of chicken broth, especially since you need such a small amount.


 1 cup Penne pasta, uncooked
 1 pound raw, peeled deveined medium shrimp
 1/2 cup chicken stock
 4 ounces cream cheese
 2 teaspoons grated lemon zest
 1 Tablespoon fresh lemon juice
 1/5 cup grated Parmesan cheese
 1 Tablespoon fresh parsley


Cook pasta according to package directions, adding shrimp the last three minutes. In the meantime heat the broth in a large skillet over medium heat. Add the cream cheese, lemon juice and zest. Cook until the cheese has melted, stir constantly. When the pasta and shrimp are done drain and add to the cheese sauce. Mix well. Sprinkle fresh chopped parsley over the top when served.

Serves: 2 to 4
Pasta Shrimp Cream_Cheese Stovetop

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.