Lemon Pepper Pasta with Shrimp

Lemon Pepper Pasta with Shrimp

Lemon-flavor enhances shrimp and pasta in this easy anytime meal.

25 min. prep time
4 servings
757 Ratings


3 cups uncooked dried cavatappi or fusilli pasta
4 teaspoons freshly grated lemon zest
1/2 teaspoon cracked black pepper
1 pound uncooked medium shrimp, peeled, deveined
1 (6-ounce) package (6 cups) fresh baby spinach leaves
1 cup shredded Parmesan cheese


Cook pasta according to package directions. Drain.

Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Stir in lemon zest and pepper. Add shrimp; cook 5-7 minutes or until shrimp turn pink. Add spinach; continue cooking until wilted. Add pasta and cheese; toss until coated.

Nutrition Facts (1 serving)

Calories: 510

Fat: 18g

Cholesterol: 270mg

Sodium: 1840mg

Carbohydrates: 48g

Dietary Fiber: 4g

Protein: 35g

Recipe #15543B©2015Land O'Lakes, Inc.

Recipe Comments & Reviews

I was running low on Lemon Pepper; I had to use one Italian Herb. (Does this count as fusion cuisine?) Anyway, this was, nonetheless and to say the least, delicious! That said, planning on a trip to the store to restock. I'm going to try this with chicken next time.
I am allergic to shrimp and substituted chicken...it was so easy and so good!
It's quick, easy, delicious, and few dishes to clean up!
This was just ok. Easy and quick it is but it's lacking in depth of flavor. Maybe some sun-dried tomatoes would help.
What a wonderfully simple yet flavorful recipe! I love when dishes are simple yet good. This will be a new favorite for me!
This recipe was extremely easy and family friendly. My kinds loved it and have recommended I cook it again tomorrow. Will cook it with chicken the next time.
This is a wonderful dish. My family loved it. I could not find the lemon butter flavor at the store. So I used Italian Herb flavor.

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