Light and lemony, this pasta provides nearly a third of your daily fiber goal. Thanks to prepeeled shrimp and frozen peas, it’s the epitome of weeknight-fast. Dress it up with a glass of crisp white wine.

Karen Rankin
This Story Originally Appeared On


Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 1 1/4 cups pasta and 1 1/4 cups shrimp mixture)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup cooking liquid. Cover pasta to keep warm.

  • While pasta cooks, pat shrimp dry with paper towels; season with pepper and 1/4 teaspoon salt. Heat half of the olive oil in a large nonstick skillet over high. Add shrimp; cook, stirring often, until cooked through, 3 to 4 minutes. Transfer to a plate; cover to keep warm. (Do not wipe skillet clean.)

  • Reduce heat to medium-high. Add leek, garlic, remaining oil, and remaining 1/2 teaspoon salt. Cook, stirring often, until leek is slightly tender, 2 to 3 minutes. Add peas, cream, lemon zest, lemon juice, and reserved 1/2 cup cooking liquid. Reduce heat to medium; simmer until sauce thickens slightly, 2 to 3 minutes. Add shrimp to skillet; toss to coat.

  • Divide pasta among 4 bowls; top evenly with shrimp and sauce. Sprinkle with dill, and serve immediately.

Nutrition Facts

446 calories; fat 13g; saturated fat 5g; protein 28g; carbohydrates 59g; fiber 9g; sugars 8g; sodium 649mg.