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READY IN 30 mins

Lemon Pepper Pasta Seafood

Read Reviews (69)

"Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood." — Catherine Neal

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Freshly Ground vs. Pre-Ground Pepper

Original recipe makes 4 servings Change Servings

1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic

1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
1/2 cup grated Parmesan cheese

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Directions

Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
Toss pasta with shrimp and Parmesan cheese.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 08, 2005

I LOVEd this recipe. I did modify it a bit by adding yellow squash, asparagus, broccoli, and tomatoes. It was a total hit! And so easy to make!!!!!! Highly recommended!!!!!!

—NOWORDS

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Most Helpful Critical Review

Jan 18, 2003

I wish I had just used regular linguine. The only lemon-pepper linguine available at my supermarket is Prince, and I didn't like it at all. The seasonings for this recipe are lemon-peppery enough as it is, so I would recommend skipping the lemon-pepper pasta.

—YASAMIN

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94 Ratings

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Jul 23, 2003

This recipe was great, fast and easy. I used regular linguini. In the saute, I added fresh, sliced mushrooms, a little less garlic and a splash of white wine. While cooking the pasta, I added fresh, chopped broccoli. This resulted in a more colorful presentation and well rounded meal. Thank you for sharing Catherine!

—DREGINEK

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Oct 13, 2003

I made this yesterday, and my husband is still raving about it. Doubled the garlic (and used fresh of course), and we both squeezed fresh lemon juice over our servings. It was fantastic!

—KAREN R

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Jul 23, 2003

I doubled this (so we could have leftovers) and used regular linguine-we loved it.

—GINAH1

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Jan 18, 2003

This receipe was great. I used regular linguine instead of the lemon pepper. I served it with 5 cheese garlic bread and a fruity wine. I added some wine to the receipe and a little more oil and lemon pepper then suggested. The meal was complete from start to finish in under 30 minutes. My friend loved it and took the receipe from me. Will definitely make it again! Thanks for a great, easy meal! (And it's cheap too!)

—JENNA0723

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Dec 23, 2003

This is a great, fast dish. If you like lemon pepper, don't skimp on the seasoning. Toss cut up asparagus into the boiling pasta pot a few minutes before draining. Toss it all together and you'll have a complete meal.

—KERRYPAT

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Jan 18, 2003

This recipe was good, but not great. I didn't have lemon pepper pasta, maybe that would have made a difference. I wanted a more lemony taste.

—TORBETTE

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Nutrition

Calories
491 kcal
25%

Carbohydrates
43.9 g
14%

Cholesterol
181 mg
60%

Fat
19.7 g
30%

Fiber
2.1 g
8%

Protein
34.7 g
69%

Sodium
671 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Lemon Pepper Pasta Seafood

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 491
Calories from Fat: 177

% Daily Value *
Total Fat 19.7g 30 %
Saturated Fat 4.2g 21 %
Cholesterol 181mg 60 %
Sodium 671mg 27 %
Potassium 349mg 10 %
Total Carbohydrates 43.9g 14 %
Dietary Fiber 2.1g 8 %
Protein 34.7g 69 %
Sugars 2.1g
Vitamin A 5 %
Vitamin C 6 %
Calcium 24 %
Iron 47 %
** Thiamin 4 %
Niacin 96 %
Vitamin B6 15 %
Magnesium 26 %
Folate 64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.