Lemon Pepper Pasta with Shrimp
25 min
25 min


3 cups uncooked dried cavatappi or fusilli pasta

1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt

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

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain.

  2. STEP 2

    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.


18Fat (mg)
270Cholesterol (mg)
1840Sodium (mg)
48Carbohydrates (g)
4Dietary Fiber
35Protein (g)


Explore reviews from
our online community

  December 10, 2013

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.

— says Michele T.
  April 17, 2013

I am allergic to shrimp and substituted chicken...it was so easy and so good!

— says Shannon
  April 04, 2013

It's quick, easy, delicious, and few dishes to clean up!

— says Sylvia G.
  March 26, 2013

This was just ok. Easy and quick it is but it's lacking in depth of flavor. Maybe some sun-dried tomatoes would help.

— says Denise
  March 21, 2013

What a wonderfully simple yet flavorful recipe! I love when dishes are simple yet good. This will be a new favorite for me!

— says Phelicia
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