Lemon Shrimp Rotini
(21 votes) Move your mouse over the stars then click to vote.
Loading ...recipe ingredients
8 ounces rotini (corkscrew) pasta
1/2 cup lemon juice
1/2 tablespoon minced garlic
1 tablespoon brown sugar, packed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 1/2 cups sliced green onions
1 tablespoon olive oil
1 tablespoon flour
1 pound medium to large raw shrimp, peeled and deveined
recipe directions
Cook pasta according to directions on box. Meanwhile, in large bowl, combine remaining ingredients except shrimp and flour. Mix well and add shrimp to bowl. Toss to coat all shrimp. Add to hot skillet and cook over medium low heat until shrimp is pink. Remove shrimp and blend in flour with a whisk. Put shrimp back in skilet. Drain pasta and toss with shrimp. Serve immediately.
Other Suggested Recipes:
- Shrimp Scampi and Fresh Pasta
- Asian Shrimp With Pasta
- Linguine and Shrimp Fra Diavolo
- Shrimp Scampi
- Shrimp Provencal
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 414 | 9.5 | 1.5 | 31 | 2.5 | 713 | 50 | 9 |
I followed this recipe exactly and it was AWESOME…MMMMMMMMMM!!! The whole family loved it.
Was a little too lemony for the rest of my family but I loved it. May try to “spice it up” a little next time.
excellent recipe but a little spicy. Next time I would leave out the pepper!!
Love it! My brother is chowing it down as we speak. However I couldn’t find the red pepper so I left it out…and of course I had more shrimp than that! However it is really good.
Love this recipe! I found it a little too lemony at first, as well, but the next day it was just perfect!
I really loved the recipe but am wondering where the 9 grams of fat comes from. I only counted about 20 for the entire recipe and for four servings, that’s way less than 9.
Not bad–based on the other comments, I diluted the lemon juice (1/3 cup then filled to 1/2 c line with water). The lemony flavor was pleasant. I did had some issues with the green onion. By the time the shrimp is pink, the onion is wilted and turning an unappetizing brownish color.
I’d advise waiting to add the green onion and tossing it in toward the end with the flour. This will keep the color and texture better.
I followed the recipe exactly (i did forget the onions), the family loved it! I am a very picky eater and thought it was great. I will make this again. I loved the spicy flavor, i might add a little more garlic next time, just because i LOVE GARLIC.
Delicious! Anything with lemon and garlic is a keeper in my book.
I added extra garlic and and disolved the flour in about 1/8 cup of cold chicken stock before adding to the pan so it didn’t clump up. Not so big on green onions so I added much less than the recipe calls for and just sprinkled them over the top once it was all cooked.
I agree with Julie on the fat content, also. I’m counting about 23 grams in the total recipe, but the fat in the olive oil and shrimp are healthy fats so I wouldn’t worry much about it.