top of page

Lemon Pepper Pappardelle with Shrimp

shrimp pasta

f you've read any of my blog posts, you've probably noticed I'm very partial to Harris Teeter. However, I will walk into Trader Joe's or Whole Foods on occasion :)

One thing I love about Trader Joe's is that they have very unique products -- such as this lemon pepper pappardelle! I love lemon pepper and I love pasta, so this was a match made in heaven for me. There was a recipe on the back of the pasta bag which I used and just made adjustments.

This is my version. It was a very light pasta dish full of flavor. I'm glad I didn't make the entire bag because we totally would've eaten the whole thing! So go buy yourself some lemon pepper pasta and give this a go! (I apologize for the photo -- I was in a rush to eat, so took a quick snap with my phone.) Ingredients: 1 - 8 oz. bag lemon pepper pappardelle (I used a little over half) 3/4 - 1 lb. uncooked shrimp, peeled and deveined (depends on how much shrimp you like) 1 tb capers, loosely chopped 1 lemon, juiced 2 tb olive oil 1-2 garlic cloves, diced (depends on how much garlic you like) 1-2 tb fresh parsley, chopped Directions: Bring a pot of salted water to a boil. Throw in the pasta and cook for approximately 8-10 minutes, until al dente. Drain the pasta. In the meantime, add the olive oil to a skillet and heat over medium-high heat. Cook the shrimp until pink on each side, only about 2-3 min. per side. Throw in the garlic and stir around for a few minutes. Add the drained pasta, capers, and lemon juice. Stir around and warm everything together for about 2 minutes. Remove from heat and toss in the parsley.

bottom of page