Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes

Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes

We have a few go-to recipes that appear almost every week in our menu lineup. Shrimp and pasta is one of those. It’s come to be one of my daughter’s top requests. I usually toss a basil pesto or some combination of the same flavors together, but thought I’d take the opportunity to switch things up just a tad.

This was a quick and easy recipe. I used the Lemon Pepper Sauté Express® Sauté Starter, along with a pinch of red pepper flakes to make Creamy Lemon Pepper Shrimp Pasta with Basil and Tomatoes.

creamy-tomato-basil-lemon-shrimp-pasta-2bcreamy-tomato-basil-lemon-shrimp-pasta-3

I made a basic cream sauce using canned diced tomatoes, fresh basil, red pepper flakes, and heavy cream. It reminded me a bit of a vodka sauce, minus the vodka. Totally a winner that I’m sure we’ll be revisiting again. And so very quick and simple too!

Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes

You’ll find the printable recipe below. Enjoy!

Lemon Pepper Shrimp and Pasta with Basil and Tomatoes

 

5.0 from 4 reviews
Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes
 
Author:
Ingredients
  • 7 ounces farfalle pasta (or preferred pasta)
  • 2 squares Lemon Pepper Sauté Express® Sauté Starter
  • 1 pound uncooked shrimp, peeled
  • 14.5 ounce can diced tomatoes
  • pinch red pepper flakes
  • ⅓ cup fresh basil leaves, loosely packed
  • ¼ cup heavy cream
  • salt and pepper to taste
Instructions
  1. Cook pasta according to package instructions.
  2. Melt Lemon Pepper Sauté Express® Sauté Starter in a sauté pan over medium until bubbling.
  3. Add shrimp and cook 1 minute each side. Remove and cover.
  4. Add diced tomatoes to pan and stir to combine. Increase heat to medium-high, cover and cook 3 minutes.
  5. Reduce heat to low. Add pinch of red pepper flakes, basil and heavy cream. Whisk together or stir to combine well.
  6. Add cooked pasta and shrimp, toss altogether.
  7. Salt and pepper to taste.

 

Disclosure: I’ve partnered with Land O’Lakes for an exclusive endorsement of 
Sauté Express® Sauté Starter. This blog post is sponsored by Land O’Lakes. All opinions are my own.

Comments

  1. 1

    keilah says

    I was just telling my husband last night that some type of shrimp and pasta dish would probably be my “last meal” if I got to pick so I would love to try your recipe!

  2. 3

    Camille says

    I am definitely going to try this recipe soon. I think I will add in some asparagus.

  3. 4

    Cathy Schiffman says

    We love to make grilled salmon in a foil pouch. We normally put Catalina dressing on it; an old trick that my hubby learned at a restaurant he worked at years ago. I would love to try this recipe using the lemon pepper Saute Express from Land o’ Lakes.

  4. 5

    says

    Love this Amy, it looks so good. I love simple meals for weeknights! I would make this or I want to try to make an alfredo sauce with the garlic & herb flavor.

  5. 7

    sara says

    I would love to saute some halibut steaks, they are going on sale at Whole Foods this Friday.

  6. 8

    says

    I would use this new(to me) product with our favorite salmon on the grill. Now I must go look for this……thanks!!

  7. 9

    says

    I love how convenience these Sauté Express® Sauté Starters are. I would used them to many many different dishes, pasta, creamy soup, fried rice, or saute vegetable medley! Yum! :) Oh, and I can’t wait to try your recipe too.

  8. 11

    says

    Mmmm–Looks and sounds amazing. Here on the North Shore of Oahu there are all kinds of “shrimp trucks” because there are a lot of shrimp farms nearby. Because of that, I rarely experiment with making my own shrimp anymore. I think I need to try this one. ;)
    Thanks, and Aloha!

  9. 12

    Alyson says

    That looks delicious! I would use the Saute Express for some grilled chicken or salmon!

  10. 15

    Betty says

    “Mealtime made easy” is good for this time of year when folks like me living on the coast would rather be outside enjoying the lowcountry weather and beautiful sunsets than spending too much time in the kitchen. Bundles in foil on the grill sounds wonderful, with chicken, steak or shrimp and an assortment of vegetable and/or fruit with the Saute Express Sauce Starter of your choice.

  11. 19

    Valerie says

    I would make THIS recipe with the Land o Lakes starter! What a great idea to have the butter and seasoning all taken care of.

  12. 21

    says

    What a fantastic recipe. I never would have thought to put shrimp with that. I’d probably have done chicken, but I am definitely trying this recipe!

  13. 24

    Hilary says

    I can’t seem to get shrimp scampi off my mind lately, so I would probably amp up the garlic and make a lemony sauce!

  14. 25

    laura M says

    I would do something with chicken & spinach – I am on a spring vegetable kick right now!

  15. 26

    Malerie C. says

    I would toss in some broccoli with the lemon pepper starter for a tasty side!

  16. 27

    Leslie says

    I’d like to give Saute Express Saute Starter a try with fresh vegetables like zucchini and green beans.

  17. 28

    Margot C says

    I want to use the savory butter and olive oil one on a slab of salmon (in the beautiful pan!) then make tostadas with arugula, some Havarti and an avocado sauce.

  18. 29

    Deborah says

    We’ve really gotten into roasting vegetables lately so I would use the one with Butter and Olive Oil for roasting asparagus, brocolli, cauliflower, carrots or brussel sprouts.

  19. 31

    Juli V says

    I would love to try this recipe. It looks so delicious! I love quick and easy recipes.

  20. 33

    Rebecca says

    I like the idea of using these Saute Starters as a simple way to boost the flavor of an an otherwise potentially boring dish like buttered pasta.
    Now that spring is finally here, my new twist is to add more fresh green produce to any and every dish I make…like tonight’s spinach artichoke fritatta.

  21. 35

    Blessie Nelson says

    I would use the saute express to bake a salmon fillet and roasted asparagus!

  22. 38

    Khanh Tran says

    I’ve been adding avocados to a lot of my recipes lately, like mac-n-cheese, hummus, and smoothies. I’ve also been substituting Meyer lemons for regular lemons, and I’m always amazed by what a big difference such a little change makes!

    For the saute starter, I would love to try the Italian Herb one on a juicy steak!

    Thanks for the opportunity!!

  23. 41

    Theresa Sea says

    I’m not a huge fan of chicken, but these might really help me learn how to enjoy it! :-D

  24. 42

    Jodie says

    I would use Sauté Express to cook a skillet full of red onions, yellow squash, zucchini, and tomatoes.

  25. 43

    says

    I also love LoL saute’ butters. I would use the italian spices butter for my Chicken Marsala..in fact I have ; ) It was the perfect amount of spice and all I needed was the marsala wine and cream a little parmesan cheese VOILA!

  26. 44

    Kate Kilmurray-Sopp says

    I would use the saute express lemon pepper seasoning and the prize to create a nice, light lemon pepper shrimp salad. I can taste it now, eating it alfresco with a nice summer wine.

  27. 45

    Sheri says

    Wow. . . this looks so yummy!! I would add chicken and some fresh veggies to either the Garlic and Herb saute or the Lemon Pepper saute. They both sound great!!

  28. 46

    Kimberly says

    Chicken wings grilled with Land O’Lakes Lemon Pepper Butter served with green beans in Land O’Lakes Olive Oil Butter in the skillet on the grill … mmmm delicious!

  29. 47

    Mary Beth Elderton says

    The Lemon Pepper would make a fabulous new spin on a chicken/pasta/veggie dish I love to make.

  30. 49

    Lisie says

    This is not a contest related post. Found this on Pinterest, and this dish was AMAZING! It needed a little parmesan at the end to finish it off, and a little sea salt (for salt lovers, and a good accompaniment to the shrimp), but YUM! I will be making this on a regular basis. Thank you so much! As a side note, I just used real butter, real lemon, and real pepper. No need for the marketed product. :) Thanks for a terrific recipe! And yes, penne a la vodka indeed came to mind!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: