Easy Lemon-Shrimp Pasta recipe

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Ingredients

6 ounces penne pasta
2 tablespoons butter
1 cup red bell pepper strips
1 teaspoon minced fresh garlic
½ pound uncooked medium shrimp, peeled and deveined
3 tablespoons lemon juice
½ teaspoon lemon zest, or more to taste
2 tablespoons Parmesan cheese, or to taste
1 tablespoon chopped fresh parsley, or to taste

Nutrition Info

270 calories
carbohydrate: 33.6 g
cholesterol: 103.8 mg
fat: 8 g
fiber: 2.3 g
protein: 16.3 g
saturatedFat: 4.4 g
servingSize: -
sodium: 182.6 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.

  2. Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic, cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice, stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

Recipe Yield

4 servings

Recipe Note

This lemon-shrimp pasta is quick, lemony, and a very merry light dish!

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