This recipe is the perfect pasta for Spring!  Shrimp, tomato, lemon…what’s not to love?! It is especially beautiful with our Spinach Fettuccine or Squid Ink Fettuccine.

Pasta with Shrimp, Tomato and Lemon

1 bag Al Dente Pasta

1/4 cup olive oil

3 cloves minced garlic

1/4 tsp. dried red pepper flakes

1 lb. peeled and deveined shrimp

1-2 cups chopped tomato or red bell pepper

3/4 tsp. salt

Zest and juice of 1 lemon

1/2 cup chopped parsley

toasted pine nuts or almonds

Bring a pot of water to a boil. In a large skillet heat garlic and pepper flakes in oil. Add shrimp and sauté till pink. Add tomato and salt. Cook pasta for 3 minutes. Before draining, ladle 1/2 cup cooking water into skillet. Drain pasta. Then add to skillet with lemon juice, zest and parsley. Salt and pepper to taste.

Peace, Love and Pasta!

For an easy to print version of this recipe, click here.

Photography by Jessica Gray

Art Direction by Sarah Renken

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