Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes
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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.
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!
You’ll find the printable recipe below. Enjoy!
Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes Recipe
Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes
An easy shrimp and pasta dish that's perfect for any night of the week.
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
- 1/3 cup fresh basil leaves, loosely packed
- 1/4 cup heavy cream
- salt and pepper to taste
Instructions
- Cook pasta according to package instructions.
- Melt Lemon Pepper Sauté Express® Sauté Starter in a sauté pan over medium until bubbling.
- Add shrimp and cook 1 minute each side. Remove and cover.
- Add diced tomatoes to pan and stir to combine. Increase heat to medium-high, cover and cook 3 minutes.
- Reduce heat to low. Add pinch of red pepper flakes, basil and heavy cream. Whisk together or stir to combine well.
- Add cooked pasta and shrimp, toss altogether.
- Salt and pepper to taste.
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!
I’d probably use Saute Express with chicken! Yum!
Hi, Amy. I don’t need to win, but this sounds LOVELY! It’s been awhile since we’ve made a shrimp dish. Now I’m excited to try this!
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!
I would do something with chicken & spinach – I am on a spring vegetable kick right now!
I would toss in some broccoli with the lemon pepper starter for a tasty side!
I’d like to give Saute Express Saute Starter a try with fresh vegetables like zucchini and green beans.
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.
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.
Love shrimp dishes. This one looks quick and delish.
I would love to try this recipe. It looks so delicious! I love quick and easy recipes.
Such a great pasta recipe Amy!
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.
Beautiful!! That starter is such a wonderful idea! I love a good shrimp pasta. 🙂
I would use the saute express to bake a salmon fillet and roasted asparagus!
I’m actually making your recipe tonight!
I would make THIS recipe with the saute starters!! looks delicious!
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!!
This looks delicious! I would do a pasta with chicken and fresh veggies!
I would fry up some omelets using the saute starters 🙂 Yumm