Recipe by Land O'Lakes Test Kitchens
"Lemon flavor enhances shrimp and pasta in this easy anytime meal."
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uncooked dried cavatappi or fusilli pasta
Lemon Pepper Saute Express® Saute Starter
uncooked medium shrimp, peeled, deveined
1 (6 ounce) package
fresh baby spinach leaves
shredded Parmesan cheese
Tasted ok, a hint if spiciness. My 4 year old liked the shrimp only, but my 2 year old only liked the pasta. May try again with the garlic sauté express or mix both.
Quick and easy but still very good.
For a quick and easy meal this is it. Family loved it. Will make again.
Very delicious! I adapted it a little bit because I didn't have everything. I used lemon pepper seasoning and melted butter. I also used a different pasta.
Way too much lemon taste in this
My family liked the flavor, however we all agreed that it was way too much lemon and pepper. In an attempt to tone it down a bit, I mixed some cornstarch with milk and made a white sauce. This seemed to help a bit but it was still too strong for my family. I will definitely try the recipe again and start off with using 1 squares of the Saute Express instead of the 4 that the recipe calls for.
Love this dish! I make a variation of it during preparation for my teenagers who don't like shrimp (replace with grilled chicken strips). It's a dish they continue to request as part of our menu.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pepper Pasta with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 145
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