Lemon Pepper Pasta {with Shrimp}
Perfect weeknight dinner alert! This Lemon Pepper Pasta is packed with flavor and is SO easy to make. I like to toss the creamy fettuccine with shrimp, but you can substitute for chicken or salmon or make it without any protein at all. You can also add a vegetable in and customize it for your family's tastes.
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Makes: 6 servings
Ingredients
- 1 lb. linguine
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 1 lb. shrimp, peeled and deveined (I use medium, but you can use the size of your choice)
- ½ tsp salt
- 3 ½ tsp coarse black pepper, divided
- 1 Tbsp minced garlic (about 3 cloves)
- 1 ¼ cups heavy cream
- 1 Tbsp lemon zest, plus more for garnish (from about 1 large lemon)
- 3 Tbsp freshly squeezed lemon juice
- 1 Tbsp finely chopped parsley, plus more for granish
Instructions
- Add linguine to a large pot of salted boiling water and let cook until al dente, about 7 minutes. Drain well, reserving about 1 cup of the pasta water.
- While pasta is cooking, add 2 Tbsp butter and olive oil to a large skillet over medium heat. Add shrimp to pan in a single layer (you can cook it in two batches if necessary) and sprinkle with ½ tsp salt, and ½ tsp pepper. When shrimp start turning pink (about 2 minutes), flip and cook for another minute or so on the other side, until opaque. Remove shrimp to a plate or bowl and set aside.
- Add remaining 2 Tbsp butter to skillet and once melted, add garlic. Cook for 1-2 minutes, until it's just turning golden
- Add heavy cream, lemon zest, lemon juice, and black pepper to skillet and gently simmer, stirring occasionally, for about 5 minutes, until sauce is thickened.
- Remove from heat and add pasta to skillet. Toss to coat in sauce. Add ½ cup of reserved pasta water and continue to toss (add up to an additional ½ cup of pasta water if needed for consistency). Add shrimp and parsley to skillet and toss to combine.
- Serve pasta in bowls or on plates with additional lemon zest, black pepper, and parsley.
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