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!
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!
| Servings |
| 4 people |
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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!
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- 1 8 oz. bag dried pappardelle
- 1 lb. large shrimp, peeled & deveined
- 1 tbsp. butter
- 2 tbsp. extra virgin olive oil, divided
- 1 clove garlic, peeled and diced
- 1/2 10 oz. bag fresh English peas
- 1/2 bunch asparagus, washed and sliced into 2# slices
- 1 tbsp. fresh dill, finely chopped
- 1 tbsp. fresh basil, finely chopped
- 1/2 large lemon, juiced
- freshly shredded parmesan cheese (for topping)
- Cook pappardelle per instructions on bag. Drain and toss with drizzle of olive oil to prevent sticking.
- Finely dice the fresh basil & dill.
- 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.
- Saute asparagus & peas in same skillet until bright green. Add herbs and stir to incorporate.
- Add pasta to skillet.
- Re-add shrimp to skillet to warm through. Add lemon juice to skillet as well.
- Toss pasta, shrimp and vegetables until incorporated and all of the ingredients have warmed through.
- Pour pasta into large serving bowl and toss with remaining 1 tbsp. olive oil.
- Serve with sprinkle of parmesan cheese, if desired.
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.
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?
That looks so bright and healthy! I love citrus too!
This sounds delicious! I need to get to TJ’s and try that pasta!
I’ve seen that lemon pasta at Trader Joe’s, but never picked it up. You’ve found such a lovely way to use it – perfect weekday night dinner. I’ll definitely think about this recipe next time I’m in the mood for seafood pasta!
I’d love to get my hands on some of that lemon papper pasta, it sounds fantastic (no TJ’s around here, though…boo). But the dish in general is so packed with fantastic flavors that I will make it any way. I love that it’s packed with herbs, asparagus, and shrimp!
Hey Heather, you can actually find it on Amazon if you really wanted to try that particular pasta. Or I’d be happy to send it to you! :o) The regular pappardelle would work great though–just add more lemon!
Love the asparagus addition to this primavera! The citrus gives it such a nice bright flavor I was missing too. Thanks!
Mmmmmm this is so my kind of meal! Looks awesome!