15 Minute Lemon Pepper Pasta with Shrimp


  • 1/2 pound dry fusilli or medium-size twisted or tube-shaped pasta
  • 1 tablespoon olive oil
  • 1 pound medium-size shrimp, peeled and deveined
  • 2 cups frozen chopped kale, spinach, broccoli rabe or other greens
  • 1/3 cup dry white wine
  • 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/4 cup basil pesto
  • 1/2 cup grated Parmesan cheese


  1. Cook pasta according to package directions. 
  2. While pasta cooks, heat oil over medium heat in a large nonstick skillet. Add shrimp. Cook 2 minutes. Turn shrimp over.
  3. Add kale and wine to pan; zest lemon directly into pan. Sprinkle with salt and pepper and continue cooking 1 to 2 minutes or until shrimp are done. Remove from heat. 
  4. Drain pasta; toss with shrimp mixture, pesto and cheese. 


Image Source:*