This Lemon Pasta with Shrimp, Peppers, Tomatoes, Corn and Basil is fresh and light.
Facebook can be a dangerous thing. You never know who’s watching. The other night, I posted a picture of this pasta dish on Facebook, and my neighbor saw it and commented “There’s a kitchen two doors down the lane that needs you…”
I love that! It just so happened that we had extras, so I ran down to her house after dinner to drop off a container of leftovers. It was a nice opportunity to catch up with my sweet neighbor – kind of reminds me of when I was growing up and my mom used to have us bring over fried rice and other goodies to our neighbor across the street.
I have to admit it’s been hard coming up with dinner more than it used to be. Somehow it’s just not as fun cooking for three versus five, including two big enthusiastic eaters. My youngest is a pre-teen, and he just doesn’t have the same voracious appetite yet, nor is he as adventurous as my other boys.
This Lemon Pasta with Shrimp, Peppers, Tomatoes, Corn and Basil came together in less than 30 minutes. A lone ear of corn on the cob, a red bell pepper, and a mixture of cherry tomatoes and a whole tomato, all from the local farmer’s market were the inspiration for this dish. I used leftover cooked pasta (these days, even though I’m cooking for just three people, I’ve decided that cooking double the amount I need for certain foods makes sense since the cooking time is the same, and can save me a step when I’m cooking other meals), and frozen shrimp that I dug out of my freezer (something I’m getting better at).
The lemon zest and lemon juice add a nice light freshness to this dish.
Lemon Pasta with Shrimp, Peppers, Tomatoes, Corn and Basil
Ingredients
- 12 ounces shrimp shelled and deveined
- 1 teaspoon cornstarch
- 1 teaspoon wine
- salt and fresh ground pepper
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- zest from one lemon
- juice from one lemon
- 1 tablespoon olive oil
- 3 garlic cloves thinly sliced
- 1 red bell pepper sliced
- 1 cup corn
- 1 cup cherry tomatoes or chopped tomatoes
- 1/2 cup low sodium chicken broth
- 4 cups cooked gluten-free pasta
- 1/4 cup chopped basil
Instructions
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Marinade shrimp with cornstarch, wine, a little salt and pepper; set aside while you cook the vegetables. In a small bowl, mix together 1/4 cup olive oil, Parmesan cheese, lemon zest and lemon juice; set aside.
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Heat olive oil in a large skillet; add garlic and saute a few minutes; add marinated shrimp and saute until just cooked through; remove shrimp.
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Add bell pepper, corn and tomatoes to skillet and saute another 2-3 minutes; add chicken broth, Parmesan cheese mixture, cooked shrimp and pasta. Toss well. Add basil and give everything a toss; serve.
Jeanette,
This pasta looks sooooooo good!!! See, I love that . . Facebook can help do something good and bring people together! 😛 Well, I hope your youngest devoured this because I sure would. . I am so making this soon. . pinned!!!
Thanks Alice! It was very funny but a great opportunity to catch up with my neighbor.
Looks delish! I wish I lived down the street!
Thanks Marjory – wouldn’t it be fun to have a neighborhood full of food bloggers – we could share each other’s extras 😉
That recipe looks gorgeous. I want to eat at your house some time!! Pinning now and can’t wait to try it.
Thanks Liz – super easy and delicious! Great way to use up little bits and pieces of veggies too.
I love lemon in pasta! This looks delicious!
The lemon was great in this pasta – I’m going to have to remember to do that more often.
This is the kind of dish I make often, because the leftovers are perfect for lunch and taste great cold!
Lydia – I bet the leftovers would have been great cold.
You’re amazing – cooking for 5 is easier than cooking for 3! 😉 Adjusting the amount of ingredients and grocery shopping must be a little work. I wish I can cook for 5 people without any difficulties! This pasta looks so delicious. I love quick meals that put together easily and quickly and the result is amazing. Have to try this one of these days!
Nami – I’m so used to cooking for a big family so adjusting to buying less has been a challenge – definitely fewer Costco runs and bulk purchases. The challenge is to eat everything I buy ;).
This used to be my everyday lunch…now trying to cut down the intake of carbs, I don’t eat pasta that often any more…miss it. This looks droolworthy, Jeanette.
Aaw, I’m sure it might take some time to get used to cooking for less people. It was tough for my mom to adjust once my brothers left for college and it was only me at home too. At least you were able to bring some of this to your neighbour though which I’m sure they appreciated 🙂 Love how fresh and tasty looking this pasta is! I would love to have leftovers of this – it looks amazing!
I can certainly relate. My boys have left the nest and I’m left with the two picky eaters. No fun at all. But I’m looking at your pasta thinking my hubby WOULD eat this. And so would my MIL who will be visiting for Thanksgiving!
I love this recipe. Thanks so much Jeanette.
Could you clarify something about the shrimp? The note above the ingredients list says the shrimp is to be cooked. When does that happen?
Hi Laurie,
Sorry about that, just clarified the recipe. Hope that helps.
This looks delicious! Will be trying it for just my husband and myself this weekend. Cutting back on portions when you are use to cooking large amounts is hard. I still have a time of it after several years of practice. Fortunately, my son lives down the road and never turns down food!