Hang tight!
"Delicious shrimp in a wonderful lemon sauce." — Dondre'
Watch video tips and tricks
1 red bell pepper, julienned
3/4 pound large cooked shrimp, peeled and deveined
1/2 cup chopped fresh mint leaves
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound dry fettuccini pasta
Was better than I expected (I was desperate to make us of excess mint), but really screamed for some parmesan cheese, which I didn't have at the time.
No shrimp at the local market, so I switched to crab. It came out okay, but there wasn't enough of the sauce/veggie mixture for my taste. It was easy and healthy, but we're unlikely to do it again.
5 Ratings
This dish is amazing. I have mint in my garden so I was looking for a way to use it. I add a bunch of vegetables to this dish. I saute them in the olive oil. Zucchini and yellow squash are good. Broccoli, whatever you might have. I mix it all together in the sautee pan. I pour it over the pasta in a baking dish and put it in the oven so it is hot. So easy and good!
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Mint Sauce with Shrimp
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 396 Calories from Fat: 82
See how to make lemony chicken served with a savory mushroom sauce.
Watch as Chef John reveals the secrets to making perfect garlic shrimp.
Watch how to make this Latin American favorite.
