Sisterly Shrimp Pasta
Juicy shrimp and tender pasta tossed in a creamy, savory lemon-pepper sauce with Parmesan, fresh lemon and herbs.
Sisterly Kitchen Lemon Pepper Sauce becomes the base of the pasta sauce, adding bright citrus, savory garlic and seasoned flavor to every bite.
Sisterly Lemon Pepper Shrimp Pasta
Juicy shrimp and tender pasta tossed in a creamy, savory sauce made with Sisterly Kitchen Lemon Pepper Sauce, Parmesan, fresh lemon and herbs.
Cook shrimp thoroughly.
Cook shrimp until the flesh is firm, pearly and opaque. Seafood should reach a minimum internal temperature of 145°F (63°C).
Keep raw shrimp separate from ready-to-eat ingredients and refrigerate leftovers within 2 hours, or within 1 hour when temperatures are above 90°F.
Ingredients
- 12 oz linguine or fettuccine
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- ½ cup Sisterly Kitchen Lemon Pepper Sauce
- ½ cup reserved pasta water, plus more as needed
- ⅓ cup freshly grated Parmesan cheese, plus more for serving if desired
- 1 tbsp fresh lemon juice
- 1 tsp fresh lemon zest
- 2 tbsp fresh parsley, chopped
- ¼ tsp crushed red pepper flakes, optional
- Freshly ground black pepper, to taste
- Lemon wedges, for serving
Sisterly Kitchen Lemon Pepper Sauce
Here, our Lemon Pepper Sauce isn't just for dipping. It becomes the flavorful base of the pasta sauce.
Shop Lemon Pepper Sauce →Directions
Cook the Pasta
Bring a large pot of water to a boil. Cook the pasta according to package directions until al dente.
Before draining, reserve at least ½ cup of the pasta water. Drain the pasta and set aside.
Cook the Shrimp
Pat the shrimp dry. Heat the olive oil in a large skillet over medium heat.
Add the shrimp and cook, turning as needed, until firm, pearly and opaque and the shrimp reach 145°F (63°C). Transfer the cooked shrimp to a plate while you prepare the sauce.
Start the Sisterly Sauce
Reduce the skillet to low heat. Add ½ cup Sisterly Kitchen Lemon Pepper Sauce and about ¼ cup reserved pasta water.
Stir gently until the sauce is warm and smooth. Do not let it aggressively boil.
Add the Parmesan
Add the Parmesan a little at a time, stirring until it melts into the sauce.
Add additional pasta water, a tablespoon or two at a time, until the sauce is glossy and loose enough to coat the pasta.
Keep the heat low while adding Parmesan. High heat can cause the cheese to clump instead of melting smoothly into the sauce.
Bring It Together
Add the drained pasta to the skillet and toss until every strand is coated in the Lemon Pepper sauce.
Return the cooked shrimp to the skillet and gently toss with the pasta.
Brighten the Flavor
Remove the skillet from the heat. Add the fresh lemon juice, lemon zest, parsley and crushed red pepper flakes, if using.
Taste before adding additional salt—the Sisterly Kitchen sauce and Parmesan already bring plenty of seasoned, savory flavor.
Serve
Divide among bowls and finish with freshly ground black pepper, a little additional Parmesan if desired, fresh parsley and lemon wedges.
Serve immediately while the pasta is creamy and hot.
Toss. Twirl. Enjoy.
The secret is letting Sisterly Kitchen Lemon Pepper Sauce do the heavy lifting. Pasta water makes it silky, Parmesan adds richness, and fresh lemon wakes everything up.
More Recipes to Try
Bring a little more Sisterly Kitchen flavor to the table.
Sisterly Blue Crab Boil
Whole blue crabs, shrimp, corn, potatoes and sausage served with warm All-in-One Sauce for dipping.
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Garlic Crab Legs
Tender snow crab legs with lemon and herbs, served with warm Sisterly Kitchen Garlic Sauce for dipping.
View Recipe →Join the Sisterly Kitchen Family
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