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Lemon Caressed Pasta with Shrimp

Submitted by Stephanie Shaver

A fast, healthy meal featuring lemon-infused olive oil, shrimp, and FiberGourmet pasta (natch). If you can't find lemon-infused olive oil, then just use a really yummy extra virgin olive oil with a bit of lemon zest mixed into it.

Serves 2


  • 4 oz FiberGourmet, garlic-parsley flavor
  • Salt
  • 1/2 lb 18/20 shrimp, shelled and deveined
  • 2 cloves garlic, sliced
  • pinch red pepper flake
  • 1 tsp regular olive oil
  • 1/2 zucchini, julienned
  • 3 campari tomatoes, seeded and chopped
  • 1/2 red bell pepper, julienned
  • 4 Tbsp fresh grated romano or parmesan, or mix of both
  • 3 tsp basil, julienned (optional)
  • 1 tsp good lemon-infused extra virgin olive oil
  • Pasta water


  1. 1. Following package instructions, set sufficient water and salt to boil for the pasta. Meanwhile, get all ingredients prepped and ready. The dish comes together lickety-split, so you want everything primed and ready when you get cooking.
  2. 2. When the water is boiling or near a boil, it's time to cook the shrimp. Add 1 tsp olive oil to a large (10 - 12") nonstick pan and heat over medium-high heat. Add chili flake and half of the sliced garlic, and cook until fragrant. Add shrimp and cook 1 minute on one side, then 1 minute on the other side. Shrimp should be just done. Don't overcook, unless you like chewing on rubber. Scrape shrimp into a bowl and nestle it someplace cozy.
  3. 3. Start the pasta and set a timer if you need it. For reasons that will be clear, you want to pull it when it's al dente (with a little bite).
  4. 4. Add zucchini to the shrimp pan, and cook over medium heat, stirring occasionally. A little crustiness is good here. It should be limp, but not dead to the world, which takes about 4-5 minutes.
  5. 5. Add the remaining garlic, the bell pepper, and the tomatoes, and scrape up any yumminess on the bottom of the pan. When the bell peppers are just about cooked to where you like them, add the shrimp and any collected juices back to the pan.
  6. 6. Scoop the pasta straight out of the water using one of those fancy pasta ladles (you know, with the claw-like shape and holes in the bottom) and add it to the shrimp pan. Scoop up some of the pasta water and add it as well, until things are juicy, but not soupy. Let cook for a minute or so. The pasta should finish cooking in the pan.
  7. 7. Pull pasta from stove and sprinkle on basil, if using. Toss. Divide between two bowls, unless you're greedy. Serve immediately with a drizzle of the lemon-olive oil and cheese on top. Devour with gusto.