Lemon Pepper Shrimp Pappardelle
Juicy lemon pepper shrimp tangled with ribbons of pappardelle and dressed in a light citrus sauce.
Ingredients
- 12 ounces pappardelle or another dried pasta
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 pound large shrimp peeled and deveined
- 1 teaspoon kosher salt
- 1 teaspoon lemon pepper can substitute fresh-cracked black pepper
- 3/4 cup white wine
- 1/4 cup lemon juice from 1 or 2 lemons
- zest of 1 lemon
- chopped fresh parsley, lemon slices, red pepper flakes optional garnishes
Instructions
- Boil a large pot of well-salted water, and cook pasta according to package directions, just to al dente. Drain and set aside.
- While pasta cooks, melt 2 tablespoons of the butter together with the olive oil in a large skillet over medium-high heat. Add garlic and cook for 30-60 seconds.
- Add shrimp in an even layer and season with salt and lemon pepper. Cook for 1-2 minutes, then use tongs to flip the shrimp. Cook on the other side just until pink and opaque. Transfer shrimp to a plate, squeeze with a bit of lemon juice, and set aside.
- Quickly add the white wine, lemon juice, and lemon zest to the skillet, scraping the bottom to remove any browned bits. Bring sauce to a simmer. Cook 1 minute, then add the remaining 2 tablespoons butter.
- Once butter melts, return shrimp to the pan along with the drained pasta. Toss to coat everything with the sauce. Garnish with parsley, lemon slices, and more pepper as desired. Dig in!
Nutrition Estimate
Calories: 617 kcal, Carbohydrates: 64 g, Protein: 36 g, Fat: 20 g, Saturated Fat: 9 g, Cholesterol: 387 mg, Sodium: 1583 mg, Potassium: 358 mg, Fiber: 3 g, Sugar: 2 g, Vitamin A: 403 IU, Vitamin C: 11 mg, Calcium: 207 mg, Iron: 4 mg
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