Lemon Shrimp Pasta

One pot meal that cooks in about 30 minutes. Perfect for a lazy weeknight. It has lots of colorful veggies and lean protein from the shrimp

This Lemon Shrimp Pasta dish is great when you want a satisfying meal without too much work.

It's made in one pot and has lots of lemony flavor plus 4 different kinds of veggies.

I prefer to use fresh, local shrimp, but you could use frozen uncooked shrimp. Just thaw & dry before using.

Lemon Shrimp Pasta

One pot meal that cooks in about 30 minutes. Perfect for a lazy weeknight. It has lots of colorful veggies and lean protein from the shrimp

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Author: Meme

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1.25 lbs shrimp peeled
• ▢ 2 teaspoon butter divided
• ▢ 1 large onion diced
• ▢ 1 medium bell pepper diced, any color
• ▢ 2 stalks celery diced
• ▢ 1 pint cherry tomatoes or grape tomatoes
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cayenne pepper {use less if you don't want it really spicy}
• ▢ ½ teaspoon white pepper {or substitute with black pepper}
• ▢ ½ teaspoon paprika
• ▢ 1 teaspoon dried parsley
• ▢ 1 bay leaf
• ▢ 1 ⅔ cup dry whole wheat pasta about 5 oz.
• ▢ 3 cups water
• ▢ 1-2 tablespoon fresh lemon juice
• ▢ lemon wedges for serving
• ▢ 2 green onions chopped {optional}

Instructions

• Heat the oil in a large saucepan or skillet.
• Add the shrimp and cook for 1 minute on each side. Transfer to a plate & set aside.
• Add 1 teaspoon butter, onions, bell peppers, and celery to the saucepan. Sauté for about 5 minutes. Add tomatoes, garlic, salt, cayenne, pepper, paprika, and parsley. Cook for another 2 minutes.
• Add the bay leaf, pasta, water, and lemon juice. Stir well. Bring to a boil, cover, and simmer for 10 minutes. Be sure to stir occasionally.
• Remove cover and cook for another 5-10 minutes until pasta is almost tender. Stir in shrimp and cook for about 2-4 minutes until shrimp are pink & cooked through and the water has almost evaporated. Take out bay leaf. Stir in remaining teaspoon butter and remove from heat.
• Serve with lemon wedges and sprinkled with green onions.

Notes

Allergy notes:
*You can make this gluten-free by using gluten-free pasta.

*Make it dairy-free by using olive oil in place of the butter.

*It's naturally soy, egg, and nut free.

*Obviously, if you need it to be shellfish free, then leave out the shrimp and use an equal amount of chicken in its place {just increase the cooking time}.
You can use 1 (15 oz.) can of drained & rinsed chickpeas, stirred in at the end of cooking {don't cook them in the beginning like you do with the shrimp}, to make it vegetarian/vegan.

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