Do you have a bag of frozen shrimp in your freezer? Then what are you waiting for? Grab it out and make this lemon pepper shrimp for supper tonight! Along with the shrimp, make some garlicky pasta, too. I know you’ll love it! My family practically inhaled this meal, and so will yours.
Surprisingly, this meal came together very quickly, like, less than an hour. It’s a perfect meal for a weeknight, but fancy enough to serve to company! The shrimp is as peppery as you want to make it, with a subtle hint of lemon- perfection on a plate. You can start the water boiling for the fettuccine at the same time you start sauteing the frozen shrimp. They both seemed to be done at the same time. I love recipes like this.
How to make the lemon pepper shrimp.
- Start with 900g or 2 lbs of frozen, uncooked shrimp.
- On medium heat warm up a frying pan with about 2 tbsp of olive oil in it.
- Empty the bag of shrimp into the hot frying pan, and cook on medium heat until they are all pink.
- You’ll want to drain the juice, add some butter, and saute the shrimp until just browned a little.
- Now. The pepper. In a mortar and pestle, grind a few tablespoons of black peppercorns. Of course, you can use a pepper grinder or buy the pepper coarsely ground as well.
- It sounds like a lot, but I used a couple tablespoons of the ground pepper, and sprinkled it over the cooking shrimp. Spicy, but so good!
- Zest one lemon, and juice it.
- When the shrimp is done cooking, add the zest and juice and toss.
- Serve with garlicky pasta!
Making the garlicky pasta.
- Start with a large pot of boiling water…add a dollop of olive oil to the water.
- Place 900g or 2 lbs of fettuccine noodles. Follow the directions on the package to cook them perfectly.
- In a medium heavy pan, melt 1/4 cup of butter over medium/low heat.
- Add 1/4 cup of all purpose flour, and whisk constantly – “cooking” the flour for two minutes. This gives you a nice, silky sauce.
- Add 2 cups of chicken stock and 2 cups of heavy cream.
- Whisk the sauce frequently.
- Add 3 crushed cloves of garlic, and 1 1/2 tsp of salt.
- Keep whisking on low to medium heat until the sauce thickens.
- Cover and set aside.
Serving the deliciousness.
Right before serving, give the sauce a little whisk, and pour it over the hot fettuccine in a large bowl. Combine the fettuccine with the sauce, and serve on nice large plates with a generous helping of shrimp.
We served the meal with roasted asparagus. Comment below if you would like the easy way to roast asparagus.
Pin it for later!
A few tips on making lemon pepper shrimp and garlicky pasta!
- Make sure to cook the pasta to perfection…stirring with a fork to keep them from sticking together.
- Drain the shrimp while they’re cooking, so that can brown a little before serving.
- Cook the flour and butter for the sauce for the full two minutes. Cooking the flour makes for a silky smooth sauce.
- Whisk the sauce frequently. Keep an eye on it so it doesn’t burn.
- Go ahead and add more or less garlic, and even throw in some parmesan if you want!
This meal would go great with a dessert! 😉
Lemon Pepper Shrimp with Garlicky Pasta
Ingredients
Lemon Pepper Shrimp
- 2 lbs raw, frozen shrimp
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp freshly cracked pepper
- 1 lemon, zest and juice
- 2 tbsp butter
Garlicky Pasta
- 2 lbs dried fettuccine noodles
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups chicken stock
- 2 cups heavy cream
- 3 garlic cloves, crushed
- 1 1/2 tsp salt
Instructions
Lemon Pepper Shrimp
- Heat the olive oil in a frying pan.
- Add frozen shrimp all at once. Saute until pink.
- Drain off extra juice from the pan.
- Add butter, salt and cracked pepper. Saute until lightly browned.
- Right before serving, add the lemon zest and juice. Toss to combine.
- Serve with Garlicky Pasta.
Garlicky Pasta
- Cook the pasta according to the package instructions.
- In a medium pot, over medium/low heat, melt the butter. Add the flour, and whisk for 2 minutes.
- Add the chicken stock and heavy cream. Whisk frequently.
- Add the garlic and salt. Keep whisking until the sauce thickens.
- Pour over the pasta, and stir to combine.
- Serve with Lemon Pepper Shrimp.
Notes
- Make sure to cook the pasta to perfection…stirring with a fork to keep them from sticking together.
- Drain the shrimp while they’re cooking, so that can brown a little before serving.
- Cook the flour and butter for the sauce for the full two minutes. Cooking the flour makes for a silky smooth sauce.
- Whisk the sauce frequently. Keep an eye on it so it doesn’t burn.
- Go ahead and add more or less garlic, and even throw in some parmesan if you want!
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