4.5 from 30 votes
Lemon Pepper Shrimp Pasta
The Lemon Pepper Shrimp Pasta is full of flavor! Lemon zest and juice add a zing, mixed with enough pepper to make it exciting but mild enough for kids. This pasta recipe is quick to make, delicious to eat, and is sure to be a hit! Serve with a side salad or some roasted veg for a quick and easy meal perfect for weeknights or a special date night supper.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 633 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
For the pasta
- 12 oz pasta - see note 1
- 1 tablespoon salt
For the sauce
- 2 tablespoon olive oil
- 1 lb raw shrimp - shelled and deveined
- 3 garlic cloves - minced
- 1 cup broth - see note 2
- ½ cup white wine - see note 3
- 1 lemon - juice and zest
- 1 teaspoon salt
- 1 teaspoon ground black pepper -see note 4
- ¼ cup butter - chopped into cubes
To garnish
- fresh parsley
Instructions
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.12oz/340g dried pasta1 tablespoon salt
- Once cooked, reserve 2 cups of the cooking liquid and drain the pasta.
- While pasta is cooking, heat the oil in a large skillet/frying pan over medium heat.1 tablespoon olive oil
- Add in the raw shrimp and cook for 3 minutes, turning often. Remove the shrimp from the pan and set aside.1lb/450g raw shrimp
- Add the remaining olive oil to the skillet and cook the minced garlic(3 cloves) over low heat for 1 minute.1 tablespoon olive oil
- Pour in the broth, wine and lemon juice then season with the lemon zest salt and black pepper.1 cup/240ml of broth½ cup/125ml of wine2 tablespoon of lemon juice1 tablespoon of lemon zest1 teaspoon salt1 teaspoon black pepper
- Bring to a simmer, reduce the heat and simmer until the liquid has reduced by about ½.
- Add the chopped butter to the sauce and turn up the heat.¼ cup/55g chopped butter
- Add the drained pasta and the shrimp back into the pan and stir well.
- Add ½ cup/125ml of the reserved pasta water and keep stirring until the pasta has absorbed the sauce. (about 1-2 minutes) I find tongs work well for this as they can lift and turn the pasta quickly.
- Add more pasta water if needed.
- Serve immediately garnished with parsley.
Cup of Yum
Notes
- Pasta – we love this lemon pepper sauce with spaghetti, but the sauce will work with any long pasta, so use angel hair, linguine or tagliatelle. If you prefer a smaller pasta, this is equally good with a spiral pasta.
- You can use vegetable, chicken or seafood broth for the sauce. I like to use my homemade shrimp stock (recipe here).
- Use any dry white wine that you would happily drink. If you want to make this without wine, then add another tablespoon of lemon juice and ½ cup water. (If you replace the wine with broth then you will need to reduce the salt in the sauce)
- Try to use freshly ground black pepper from a pepper mill or the course cracked pepper you can buy in the grocery store. If you can only find the finely powdered pepper, then reduce the pepper by at least half.
Nutrition Information
Calories
633kcal
(32%)
Carbohydrates
69g
(23%)
Protein
35g
(70%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Cholesterol
316mg
(105%)
Sodium
851mg
(35%)
Potassium
348mg
(10%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
480IU
(10%)
Vitamin C
20mg
(22%)
Calcium
199mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 633
% Daily Value*
| Calories | 633kcal | 32% |
| Carbohydrates | 69g | 23% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 316mg | 105% |
| Sodium | 851mg | 35% |
| Potassium | 348mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 20mg | 22% |
| Calcium | 199mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.