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Lemon Pepper Shrimp Pasta with Vegetables

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 35 min
  • $$$
Gatheredtable
adapted fromJessica Gavin Blog

Ingredients

  • 1 pound shrimp
  • 1/2 teaspoon sea salt, plus more as needed
  • 1/4 teaspoon freshly grated black pepper, plus more if needed
  • 3 tablespoons extra virgin olive oil, extra to serve
  • 2 yellow summer squash, sliced thin
  • 1 cup cherry tomatoes, cut in half
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 16 ounces pappardelle (or any long pasta)

Directions

Prep: 1. Boil water for pasta. 2. Season shrimp with salt and pepper. 2. Slice squash, halve tomatoes, zest and juice lemon. Make: 1. Cook pasta according to package instructions (when done, drain). 2. Meanwhile, heat 1 tablespoon olive oil over medium heat. Add squash and saute until tender, about 6 minutes. Add the tomatoes and continue to cook for 4 minutes. Add salt and pepper to taste. Remove from pan. 3. Add additional oil to the pan if needed and return to medium low heat. Add garlic and cook for 2 minutes stirring gently. Add shrimp and cook for about 2-3 minutes per side, until opaque and cooked through. 4. Add the lemon zest and juice to the pan along with the cooked veggies. Toss to combine. 5. Toss veggies and shrimp with pasta, drizzle with olive oil and salt and pepper to taste.

Notes

This is great with fresh parsley or basil to garnish. A sprinkling of freshly grated parmesan cheese is also delicious. If you can't find pappardelle pasta, long skinny pasta (spaghetti, fettuccine, linguine) works just as well.

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