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Ingredient for this dish

  • 6 ounces penne pasta
  • 2 tablespoons butter
  • 1 cup red bell pepper strips
  • 1 teaspoon minced fresh garlic
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest, or more to taste
  • 2 tablespoons Parmesan cheese, or to taste (optional)
  • 1 tablespoon chopped fresh parsley, or to taste (optional)


  • Step 1: Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Step 2: Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

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