Photo: John Autry; Styling: Mindi Shapiro
Total Time
38 Mins
4 servings (serving size: about 1 1/3 cups)

A generous amount of black pepper brings some welcome heat to this pasta dish.

How to Make It

Combine 1/4 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 2 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 1 1/2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/4 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1/2 teaspoon thyme.

Ratings & Reviews

Rbourne143's Review

September 14, 2014
So good and I'm loving the leftovers. Great flavor and easy to make.

CherylMD's Review

January 05, 2013
This was very good. I used white pepper. For small kids I would recommend less pepper and less lemon, but I enjoyed it a lot.

marymollie's Review

August 20, 2011

carolfitz's Review

September 15, 2010
After cleaning the shrimp, the rest came together quickly. Served with CL's corn & crab chowder and a green salad. Easy midweek supper.

StlLeftovers's Review

September 14, 2010
I made this recipe for my husband a few weeks ago as a nice Saturday meal when I first received the August issue and it was a huge hit! I am making it again tonight (on a Tuesday!) because it was so easy! I even pulled out a few peppery shrimp for each of us as an "appetizer!" And...I didn't have a lemon but I had lemon juice so I skipped the zest and it was still to die for. Side salad and some crusty bread...mmmm! I'm drooling just thinking about it!

Linken016's Review

September 01, 2010
I really enjoyed this -super super easy and my 12 year old loved it too. I added a bit of red pepper flakes and minced garlic when sauteing the shrimp and then some Parmesan to top it off - great and super easy.

pooky136's Review

August 31, 2010
This is a great week night recipe and date night meal. It is quick and simple but great flavor!

Saecca's Review

August 01, 2010
This meal is very easy to make during the week. I used only 1.5 lbs of shrimp and 16 oz of whole wheat pasta. I also mixed in some sugar snap peas into the dish to have some added veggies. I would make it again since it is so easy.