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Lemon Pasta with Shrimp, Peppers, Tomatoes, Corn and Basil

If you don't have cooked pasta on hand, bring a pot of water to boil before starting the recipe. That way, the pasta can cook while you're cooking the shrimp and vegetables.
Cook Time 30 minutes
Servings 4


  • 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


  1. 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.
  2. 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.
  3. 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.