Lemon Pepper Shrimp with Fusilli & Broccoli

My husband is in a band. Well, more accurately he meets up with two other guys once a week, if nobody cancels, and plays guitar while they play their respective instruments. Their practice location is about 30 minutes from our house, and they usually meet at 7:00 p.m., which means that I have to feed a baby and have dinner on the table in about an hour. It’s a good challenge, and brings my eye to recipes like this one from Life’s Ambrosia. I’ve made a few tweaks based on what we like and what I usually have in the house. I served this with a salad and some crusty bread.


  • 8 oz Fusilli Pasta
  • 1 lb Broccoli, trimmed and cut into florets
  • 1 Tbsp Olive Oil
  • 1 Shallot, diced
  • 2 cloves Garlic, minced
  • ¼ cup Dry White Wine
  • Juice & Zest of 1 Lemon
  • 1 tsp Pepper, freshly ground
  • ½ lb 51 – 60 count Shrimp, peeled and deveined
  • 1/3 cup chopped fresh parsley
  • Kosher Salt
  • Crushed Red Pepper, optional


  1. Bring a large pot of water to a boil and cook according to package directions. During last 2 minutes of cooking, add broccoli, either directly to water or in steamer basket. Drain.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Cook shallots and garlic until shallots are softened, about 2 -3 minutes. Stir in white wine, lemon juice, zest, and pepper. Cook 5 minutes. Stir in prawns and cook until prawns are opaque.
  3. Add cooked pasta and broccoli to prawn mixture. Stir in fresh parsley. Toss to combine. Season to taste with kosher salt and crushed red pepper if using.

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