Lemon-Butter Shimp Bow Tie Pasta

Lemon-Butter Shimp Bow Tie Pasta

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Yields

4

Directions

  1. "Cook pasta following the instructions on the box. Once done, reserve 1/2 cup of water, drain, and set aside. "
  2. Season shrimp with Marcum Italian Seasoning, ½ tsp Marcum Salt, ¼ tsp Marcum Black Pepper and Marcum Crushed Red Pepper.
  3. Melt 2 Tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 1–2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  4. Reduce heat to medium, add remaining 2 Tbsp butter to skillet, then stir in lemon zest and lemon juice.
  5. Add remaining ½ tsp salt and ¼ tsp black pepper. Pour in ¼ cup reserved pasta water and whisk until fully combined.
  6. Add drained bow tie pasta to skillet and toss to coat. Stir in Parmesan cheese. Add additional pasta water as needed until the sauce lightly coats the pasta.
  7. Return shrimp to the skillet and toss gently.
  8. Divide among 4 bowls and garnish with additional Parmesan cheese and a light sprinkle of lemon zest, if desired.

Recipe Tips

  • Add 1/2 cup of heavy cream into the sauce for a creamy shrimp pasta
  • Combine 2 oz of cream cheese along with 1/2 cup of heavy cream to make it a lemon alfredo pasta

Ingredients

  • 12 oz Portside Shrimp 31/40 EZ Peel Raw
  • 12 oz Mantia's Bow Tie Pasta
  • 1/2 cup Coburn Farms Parmesan Cheese
  • 4 tbsp Coburn Farms Unsalted Butter
  • 1 Lemon, zested and juiced
  • 1 tsp Marcum Italian Seasoning
  • 1/4 tsp Marcum Crushed Red Pepper
  • 1 tsp Marcum Salt
  • 1/2 tsp Marcum Black Pepper
  • 1/2 cup Pasta Water