So I think I’ve made my love for all things citrus very clear with my recent citrus binge.  Don’t remember?  Well, let me refresh your memory (Lemon Tiramisu, Lime Corn & Pepper Chow-dah, Citrus Zucchini Bread among others).  Yeah, I have a problem.  But scurvy will not darken the door of this house, that’s for sure!  As a result, my creation of this Citrus Shrimp Primavera was inevitable.

In keeping with the use of this wonderful, bright, zingy, fresh flavor, I dove for the lemon pepper pasta I saw at Trader Joe’s yesterday.  I was already in the mood for a green-veggie filled meal, but this rounded out my ideas for the dish in perfect fashion.  The flavors here just jumped out of the skillet and begged for fresh herbs and, what was that?  I don’t think I heard you…yes, more lemon!  This pasta is like Spring in a bowl.  Dive in and join the citrus par-tay, my friends!

Citrus Shrimp Primavera

And what wine did I have with this gorgeous meal?  I believe it has been established that I am a sucker for a good Sauvignon Blanc.  I found a new one recently that I just love, and it was perfect with each and every bite of this Citrus Shrimp Primavera.  The Sauvignon Republic Cellars 2013 Marlborough Sauvignon Blanc is a real find.  If you can’t find that one, I easily fall back on the Kim Crawford Sauvignon Blanc as a balanced and citrus-y wine that would pair with the lemon in this dish really well.  Give them both a try and let me know what you think!

Citrus Shrimp Primavera Served
Citrus Shrimp Primavera
Print Recipe
This particular version of the dish features the lemon pepper pasta from Trader Joe's. However, if you can't find that particular pasta, no worries! Your dreams of a citrus-filled pasta dish are not quashed. A plain or whole wheat pappardelle would work just fine. Spring in a bowl is a-waitin' for you!
Servings
4 people
Servings
4 people
Citrus Shrimp Primavera Served
Citrus Shrimp Primavera
Print Recipe
This particular version of the dish features the lemon pepper pasta from Trader Joe's. However, if you can't find that particular pasta, no worries! Your dreams of a citrus-filled pasta dish are not quashed. A plain or whole wheat pappardelle would work just fine. Spring in a bowl is a-waitin' for you!
Servings
4 people
Servings
4 people
Instructions
  1. Cook pappardelle per instructions on bag. Drain and toss with drizzle of olive oil to prevent sticking.
    Lemon Pappardelle Ingredients
  2. Finely dice the fresh basil & dill.
    Freshly Diced Herbs
  3. Heat a large skillet over medium heat. Melt butter and 1 tbsp. olive oil. Add garlic and stir until fragrant, about 2 minutes. Add shrimp to pan and cook until browned, about 5 minutes on each side. Remove from pan and set aside.
    Sauteing Shrimp
  4. Saute asparagus & peas in same skillet until bright green. Add herbs and stir to incorporate.
    Saute Peas & Asparagus
  5. Add pasta to skillet.
    Pappardelle into Skillet
  6. Re-add shrimp to skillet to warm through. Add lemon juice to skillet as well.
    Shrimp & Pasta
  7. Toss pasta, shrimp and vegetables until incorporated and all of the ingredients have warmed through.
    Shrimp into Pasta
  8. Pour pasta into large serving bowl and toss with remaining 1 tbsp. olive oil.
    Citrus Shrimp Primavera
  9. Serve with sprinkle of parmesan cheese, if desired.
    Bowl of Citrus Shrimp Primavera
Recipe Notes

The pasta I refer to here was just sitting there at Trader Joe's, begging me to try it.  It's super easy to cook, and the lemon flavor is definitely the star here.

Lemon Pepper Pappardelle

While the pepper was a little harder to find in each bite, you can correct that with a little extra pepper of your own.  Want some spice in your dish?  Use crushed red pepper for some kick.

And by the way, any leftovers are awesome on day 2 as a cold pasta salad lunch.  Makes you want to make extra just so you have leftovers, doesn't it?

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