Sam's Creamy Lemon Shrimp Skillet Pasta
Campbell's creamy lemon shrimp pasta gets a crisp Parmesan topping and spinach for a fast family dinner.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (214 reviews)
INSPIRED BY
Campbell's Kitchen — Campbell's Recipes (website)
Adapted from Campbell's 30-Minute Lemon Garlic Parmesan and Herbs Shrimp Pasta with a skillet sauce and crisp Parmesan panko finish.
Story
When my part-time shift runs late, I need dinner to come together without a lot of separate pans. I adapted the [Campbell's Kitchen](https://www.campbells.com/recipes/30-min-lemon-garlic-parmesan-herbs-shrimp-pasta/) lemon garlic shrimp pasta by making the sauce right in the skillet and adding a toasted Parmesan panko topping, a real texture change from the original. Campbell's soup keeps the sauce easy, and the lemon makes it taste fresh enough for a weeknight. Y'all can leave the red pepper at the table so the kids get a gentler bowl.
By sam
Ingredients
- 8 oz penne or short pasta
- 1 tbsp olive oil
- 1 lb peeled and deveined large shrimp
- 1 can Campbell's Cream of Mushroom Soup
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 cloves garlic, minced
- 3 cups baby spinach
- 1/3 cup panko breadcrumbs
- 1 tbsp melted butter
- 1/4 tsp crushed red pepper and chopped parsley
Instructions
- Cook the pasta in salted water until 1 minute shy of tender, reserve 1/2 cup pasta water, and drain.
- Stir the panko with the melted butter in a large skillet over medium heat and toast for 2 minutes until golden, then scrape it into a bowl.
- Heat the olive oil in the skillet, add the shrimp, and cook for 2 minutes per side until pink. Transfer them to a plate.
- Add the garlic, Campbell's Cream of Mushroom Soup, broth, Parmesan, lemon juice, lemon zest, and red pepper to the skillet, stirring until smooth.
- Add the pasta and spinach, toss until the spinach wilts, and loosen with pasta water as needed. Fold the shrimp back in.
- Top with the toasted panko and parsley, then serve with extra lemon at the table.
Chef Tips
- My change from the original Campbell's recipe is the skillet-toasted Parmesan panko topping, which adds a crisp texture to the creamy pasta.
- Keep the shrimp in a single layer so it cooks quickly without turning rubbery.
- The picky one can have the spinach stirred into just one side of the skillet, and y'all can add extra red pepper at the table.
- Save a little pasta water because it brings the sauce back to silky when reheating.
Cook's Notes
- **Shrimp:** Pat dry before cooking so it browns instead of steaming.
- **Crunch:** Toast the panko separately and sprinkle it on at the end.
- **Kid plate:** Set aside a little pasta before adding extra red pepper.
- **Reheat:** Warm gently with a splash of pasta water so the sauce stays creamy.