Shrimp with Lemon Pepper Pasta

May 2nd, 2010

There is a wonderful tailgate market in the historic town of Flat Rock not far from our home. Local farmers, herbalists, flower vendors, wild mushroom collectors and meat and seafood purveyors convene in a picturesque shady dell behind the local bakery and antique shop to sell their specialities. The market is held every Thursday from 3:00 to 6:00. This early in the season it is prudent to get there by 3:00.

All of the Spring vegetables go quickly. Unfortunately we did not arrive until after 4:00 and there was very little left. But what we did find were beautiful shrimp caught off the coast of Jacksonville, Florida. The seafood vendor said that he normally gets his fresh seafood from the Carolina coast, but that it was too early for that. The shrimp were beautiful and very large. We decided to do a simple pasta dish with them. I love lemon with my seafood pasta dishes. It lightens and brightens the heaviness of the pasta. And since I used whole wheat spaghetti in this recipe it was necessary. The recipe does not call for mushrooms, but I already had some sauteed mushrooms from another meal, so feel free to add them if you like. We loved this so much that it will be repeated often.
1 lb of large shrimp
1/4 cup butter
4 to 6 cloves of garlic
4 green onions, minced
8 ounces of spaghetti or linguine
1/2 cup chicken broth
1/4 cup white wine
zest of one lemon
juice of one lemon
salt to taste
2 teaspoons freshly ground black pepper
1 tablespoon roughly chopped fresh basil
3 tablespoons chopped fresh parsley
In a large skillet melt butter and saute shrimp, garlic and green onions just until shrimp turn pink. In a large saucepan combine chicken broth, wine, lemon juice and lemon zezt and cook to reduce slightly. Add liquid to shrimp skillet. Keep warm while you cook the pasta according to package directions. Save a little pasta water just in case you need it. Sprinkle basil and parsley on shrimp. Drain the pasta and add it to the skillet. Toss to combine and add a little pasta water if it is too dry. Plate and serve.

6 responses to “Shrimp with Lemon Pepper Pasta”

  1. I am nervous now… I am making a shrimp and spaghetti recipe tonight… hope mine is half as good as this sounds

  2. i would put mushrooms too as it adds earthy flavor to the pasta… and like you i love lemons too in my pasta… I guess we’re very compatible in tastes hahaha!
    have a good sunday!

  3. Penny, what a great market in Flat Rock. Very sophisticated for the mountains. Shrimp is always calling my name. I could not have left without them in my bag.

    I love your shrimp and pasta combination. I’m using lemon zest more and more in dishes and wow, what a great flavor it imparts.

  4. Karen says:

    I just love whole wheat pasta – such a different, nutty taste compared to regular white pasta. This looks good – especially with fresh shrimp!

  5. lindaraxa says:

    Penny, get some lemon balm or if you find it, lemon basil. It’s great on pasta!

  6. Cathy says:

    Our farmers market opens Saturday and I’m so excited to be able to get local fruits and veggies. Is that French breakfast radishes I see in your photo. If it is, lucky you. I know we won’t have anything even close to your large shrimp. This pasta dish looks fantastic.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.