Lemon Pepper Shrimp & Green Bean Pasta


Not exactly sure where this recipe comes from. I suspect it was one that I created based on other recipes.  It’s definitely something you can mess around with to make according to your taste. You could easily swap out the green beans for broccoli or asparagus.  Key is always good shrimp. These were wild-caught from Mexico, our favorite.  This makes two portions.

  • 1/2 lb shrimp – Rinse, peel and devein. Keep shells to make broth
  • Green beans cooked al denté and cut in 2 – 3 inch lengths
  • Pasta for 2 cooked al denté
  • 2-3 Tbsp. red, yellow or orange pepper cut in small pieces
  • 2 Tbsp chopped onion
  • 2 garlic cloves, chopped fine or minced
  • olive oil and butter


  • 1/2 tsp lemon pepper seasoning
  • 1 Tbsp Dijon mustard
  • 1/4 cup white wine

Whisk together marinade ingredients and pour 1/2 over peeled shrimp.  Let set about 30 minutes, turning occasionally while you cook beans and prepare other ingredients.

Put shrimp shells  in small pan.  Fill water to just cover shells.  Add sliced garlic, dash of creole seasoning, celery green, bay leaf. Let simmer.  Add salt to taste and anything else you have on hand that you think might make the broth better  — e.g. parsley, dash of wine, etc.

Cook pasta and start combining the sauce below about 5 minutes before the pasta is finished.  You want to pour hot, al denté pasta into the sauce.

  1. Saute garlic, onion in oil and butter in a pan large enough for the entire dish.
  2. Add shrimp and cook just till pink on both sides.
  3. Add peppers and cooked green beans.
  4. Add remaining marinade and cook a minute or 2.
  5. Add pasta and broth, about 1/4 cup.
  6. Stir well and keep adding small amounts of broth till pasta has soaked up broth flavor. But don’t allow it to become mushy! Your goal is flavorful but firm pasta.
  7. Add spices to taste such as dill, basil, oregano.
  8. Sprinkle Parmesan cheese on top when serving.


Published in: on December 14, 2015 at 12:02 pm  Leave a Comment  
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