A pan of shrimp pasta with herbs sits on a table next to a bottle of Kikkoman Ponzu sauce; plates and a vase with flowers are in the background.

Recipes /

Creamy Lemon Ponzu Pasta with Shrimp

Name: Creamy Lemon Ponzu Pasta with Shrimp
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients: Fish & Seafood

Serves 4

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

12 ounces pasta (fettuccine or linguine)
1 pound shrimp, cleaned and deveined
Salt, to taste
Pepper, to taste
2 teaspoons + 1 tablespoon Kikkoman® Ponzu, divided
1 tablespoon olive oil
2 tablespoons butter
1 small shallot, finely chopped
3 cloves garlic, minced
½ cup seafood stock
½ lemon, juiced
½ cup heavy cream
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ cup reserved pasta water (as needed)
2 tablespoon fresh parsley, chopped
1 teaspoon lemon zest

For Serving
Parsley
Lemon Zest

Directions

Boil the pasta in salted water according to package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
Pat shrimp dry, then season with salt, pepper and 2 teaspoons of ponzu. Heat olive oil and butter in a pan over medium heat, then cook shrimp for 1-2 minutes per side until pink. Remove from pan and set aside.
In the same pan, add shallots and garlic, sautéing until fragrant. Pour in seafood stock, lemon juice, and heavy cream. Stir to combine.
Add garlic powder, onion powder, paprika, and 1 tablespoon of ponzu. Let simmer for 2-3 minutes until slightly thickened.
Add the pasta and cooked shrimp back into the pan. Toss with sauce, adding reserved pasta water as needed for a silky texture. Stir in parsley and lemon zest.
Plate the pasta and garnish with extra parsley and lemon zest.