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.
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 pasta 1 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 broth ½ cup/125ml of wine 2 tablespoon of lemon juice 1 tablespoon of lemon zest 1 teaspoon salt 1 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.
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.
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.