Lemon Pepper Pasta with Shrimp

Ingredients

• 3 cups (about 300 g)uncooked dried cavatappi or fusilli pasta
• 1/4 cup (60 ml)Land O Lakes® Butter with Olive Oil & Sea Salt
• 4 teaspoonsfreshly grated lemon zest
• 1/2 teaspooncracked black pepper
• 1 pound (450 g)uncooked medium shrimp, peeled and deveined
• 1 (6-ounce) package (6 cups; about 170 g)fresh baby spinach leaves
• 1 cup (about 100 g)shredded Parmesan cheese

Instructions

1. 1

   Cook the pasta

   Cook the pasta following the directions on its package, then drain it.

2. 2

   Cook the shrimp

   Melt the Butter with Olive Oil & Sea Salt in a 25 cm non-stick frying pan over medium-low heat until sizzling. Stir in the lemon zest and pepper, then add the shrimp. Cook for 5–7 minutes, or until the shrimp turn pink.

3. 3

   Wilt the spinach

   Add the spinach and cook until wilted.

4. 4

   Toss and coat

   Add the drained pasta and Parmesan, then toss until everything is coated.

What is lemon pepper pasta with shrimp?

This is a quick pasta dish combining shrimp, leafy greens and cheese with the fresh, fragrant flavour of lemon zest and black pepper. It is an easy contemporary weeknight-style meal rather than a traditional regional speciality.

Cavatappi or fusilli catch the buttery coating in their twists. Adding spinach and Parmesan to the shrimp and pasta makes the skillet a complete, generously flavoured dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 35g protein, 48g carbs, 18g fat.

The pasta supplies most of the carbohydrates, while the butter and Parmesan contribute much of the fat. Shrimp and Parmesan provide protein, with spinach adding greens to the plate. For a more balanced meal, serve a portion with extra non-starchy vegetables or a side salad.

Choosing the pasta and shrimp

Pasta shape: Cavatappi and fusilli both have grooves and curves that help hold the lemony butter and cheese. Use either, and follow its packet directions for cooking.

Shrimp: The recipe calls for medium shrimp that are peeled and deveined. Patting them dry before they go into the pan can help limit excess liquid.

Building the lemon flavour

Lemon zest: Freshly grated zest brings concentrated citrus aroma without adding lemon juice. Keep the grater to the yellow outer peel and avoid the bitter white pith.

Pepper: Cracked black pepper gives the buttery sauce a warm bite. Stir it into the sizzling butter with the zest so the flavours are distributed through the pan.

Cooking shrimp and spinach

Shrimp: Cook them over medium-low heat for the stated 5–7 minutes, watching for them to turn pink. Avoid leaving them in the pan longer than needed, as shrimp can become firm and chewy.

Spinach: Add the leaves once the shrimp are pink and cook just until wilted. They shrink quickly, so stir them through the pan as they soften.

Getting the coating right

Pasta: Drain it before adding it to the skillet so the butter, shrimp and spinach are not diluted by excess cooking water.

Finish: Add the Parmesan with the pasta and toss while everything is hot. The cheese should cling to the pasta and shrimp rather than remain in a mound at the bottom of the pan.

Timing and serving

Cook the pasta while preparing to finish the shrimp and spinach, then drain it when ready. The recipe gives a total time of 25 minutes, so have the ingredients measured and the spinach ready before starting the skillet.

Serve straight away while the pasta is warm and the cheese coats it well. A simple green salad or steamed vegetables make an easy accompaniment.

Recipe notes & tips

• Grate the lemon zest before cutting or juicing the lemon, if using one for another purpose.
• Prepare the spinach and measure the Parmesan before the shrimp go into the pan.
• Use a wide 25 cm non-stick frying pan so the shrimp can cook in a reasonably even layer.
• Drain the pasta well before tossing it with the other ingredients.
• Toss the Parmesan through while the pasta is hot so it coats the ingredients more readily.

Variations

• Add lemon juice: Stir in a small squeeze at the end for a sharper citrus finish.
• Use another pasta shape: Choose a similar short pasta if cavatappi or fusilli is unavailable.
• Bring the heat: Add a pinch of chilli flakes with the lemon zest and pepper.
• Add more greens: Stir in extra spinach in batches until just wilted.
• Finish with herbs: Scatter chopped parsley over the dish just before serving.

Common mistakes to avoid

• Overcooking the shrimp: Take the pan off the heat once they have turned pink and are cooked through.
• Using lemon pith: Grate only the yellow peel to avoid a bitter flavour.
• Adding wet pasta: Drain it thoroughly before it goes into the skillet.
• Crowding the shrimp: Use a wide pan and arrange them so they cook evenly.
• Cooking spinach too long: Stop once the leaves have wilted to keep them from becoming overly soft.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a pan or microwave until hot throughout; avoid prolonged heating, which can toughen the shrimp.

Frequently asked questions