Lemon Pepper Shrimp Pasta Recipe

Last Updated on September 5, 2020 by Ellen Christian

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Lemon Pepper Shrimp Pasta Recipe
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  • 12 oz tricolor rotini
  • 1 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 6 slender green onions, sliced
  • 1 clove garlic, minced
  • 2 tsp finely grated lemon zest
  • 2 to 3 tbsp freshly squeezed lemon juice, divided
  • 1/3 cup heavy or whipping cream
  • 1 can (4 oz) small shrimp, rinsed & drained
  • 1/4 cup freshly grated Parmesan cheese
  • 4 small sprigs thyme


  1. In a large pot of boiling salted water, cook rotini over high heat for about 12 minutes, until tender to the bite. Scoop out about 1/2 cup cooking water and set aside. Drain pasta.
  2. Meanwhile, in a 12-inch skillet over medium high heat, melt butter with oil. Add green onions and cook, stirring for 1 minute until softened. Remove from heat. Stir in garlic for 20 seconds. Stir in lemon zest, 2 tbsp lemon juice, salt and pepper. Stir in cream, then shrimp. Return skillet to medium-low heat and bring just to a simmer.
  3. Add rotini and toss to coat. If pasta seems dry, add enough cooking water to loosen it. Taste and if desired add remaining 1 tbsp lemon juice and more salt to taste.
  4. Transfer pasta to warmed serving bowls. Sprinkle parmesan overtop and garnish with thyme sprigs.

Lemon Pepper Shrimp Pasta Recipe

I found this recipe in 200 Best Canned Fish & Seafood Recipes.

5 thoughts on “Lemon Pepper Shrimp Pasta Recipe”

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