Lemon Pepper Shrimp Pasta

A restaurant worthy meal, this Lemon Pepper Shrimp Pasta is easy to prepare yet impressive and delicious!

Shrimp and pasta are made for each other! You also need to try this Shrimp Pasta in White Sauce, this Shrimp Fra Diavolo, and this Creamy Shrimp and Tomato Pasta.

I have been looking around in my archives a lot lately, and I realized that I used to make shrimp and fish a lot, and that has kind of disappeared in the last couple years. I don’t know if it’s because I have kids now and have been afraid that my kids won’t eat it, or if I just got caught up in chicken, but I truly love any and all seafood, and I think it really needs to make a comeback here. Starting with this dish.

One of my favorite things about shrimp is how easy and fast it is to cook. This meal is super easy. But the great thing about it is that it looks fancy. This is totally date-night-in food. Or impress the company food. Or invite my girlfriends over for dinner food.

No matter what you serve it for, it’s sure to be a crowd pleaser. And don’t discount the kids – Abbi seriously would have probably eaten every single shrimp out of the pot if I would have let her. If I knew how much she loved shrimp, I would have probably started adding it to the menu more often sooner!!

Ingredients

• Pasta: I like to use linguine, but any long cut pasta, like fettuccine or spaghetti, should work. In fact, this would probably be delicious with a short cut pasta, too.
• Oil: I like the flavor of olive oil, but feel free to use whatever is your favorite.
• Garlic: The garlic is a prominent flavor, so you use quite a bit. If you don’t love garlic, feel free to cut back on the amount, but I wouldn’t cut it out completely.
• Chicken Broth: You could also use vegetable broth, but I think the chicken broth gives it more flavor.
• Lemon: You’ll use both the juice and the zest, so you’ll want fresh lemon for this.
• Salt and Pepper: Add salt and pepper to your liking. I like a lot of freshly ground pepper!
• Shrimp: I left the tails on in the photos because it looks prettier that way, but this is much easier to eat if you remove the tails first.
• Butter: I use unsalted butter, but just adjust to taste if you use salted butter.
• Parsley and Basil: These both bring great flavor and freshness to the dish. You can use only one or the other, if desired.

How to Make Lemon Pepper Shrimp Linguine

PASTA: Cook the pasta in salted water until al dente, then drain.

SAUCE: Make the sauce by cooking the garlic in the olive oil, then stir in the broth, lemon juice, lemon zest, salt and pepper. Let this cook until it reduces down by half.

SHRIMP: Add in the shrimp along with the butter, parsley, and basil. You’ll only need to cook this until the shrimp is opaque, which should only take a couple of minutes.

COMBINE: Add the pasta to the shrimp and toss it all to combine, heating gently until the pasta is warm.

More Shrimp Recipes

Spicy Shrimp Bowls
Shrimp Fajitas
Bang Bang Shrimp
Shrimp Rolls
Shrimp Pasta with Poblano Cream Sauce
Coconut Shrimp Tacos with Mango Salsa

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Lemon Pepper Shrimp Pasta

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Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Italian

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A restaurant worthy meal, this Lemon Pepper Shrimp Pasta is easy to prepare yet impressive and delicious!

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Ingredients

• ▢ 8 oz linguine pasta
• ▢ 1 tablespoon olive oil
• ▢ 6 cloves garlic minced
• ▢ 1 1/2 cups chicken broth
• ▢ Juice from 1 medium lemon
• ▢ Zest from 1 medium lemon
• ▢ Salt and pepper to taste
• ▢ 1 pound fresh shrimp peeled and deveined
• ▢ 1/4 cup butter
• ▢ 3 tablespoons chopped fresh parsley
• ▢ 1 tablespoon chopped fresh basil

Instructions

• Bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain.
• Meanwhile, heat the oil in a large sauté pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add in the chicken broth, lemon juice, lemon zest, salt and a generous amount of pepper. Reduce the heat and simmer until the liquid has reduced by about half.
• Add the shrimp, butter, parsley and basil into the sauté pan. Cook for a few minutes, until the shrimp is opaque. Add in the linguine and cook an additional 2 minutes, stirring constantly, until the pasta is well coated.

Recipe Notes:

Adapted from allrecipes.com

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

 

Nutrition Information

Serving: 1/4 of recipe, Calories: 428kcal (21%), Carbohydrates: 36g (12%), Protein: 18g (36%), Fat: 17g (26%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 7g, Cholesterol: 178mg (59%), Sodium: 829mg (36%), Fiber: 6g (25%), Sugar: 1g (1%)

Keywords: lemon pasta, lemon pepper shrimp pasta, shrimp pasta