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Lemon Pepper Shrimp and Asparagus Linguine


1 1/2 – 2 lbs. fresh shrimp, peeled and deveined

1 tbsp. olive oil

16 oz. linguine pasta

1/4 cup unsalted butter

5 cloves garlic, minced

1 1/2 cups low sodium chicken broth

1 lb. asparagus, trimmed and cut into 2 pieces

2 tbsp Kinder’s Lemon Pepper Seasoning

2 tbsp. chopped fresh parsley

Grated parmesan to serve


Step 1

Season shrimp with Cracked Pepper & Lemon Seasoning on both sides. Set aside.

Step 2

Bring a large pot of salted water to a boil. Cook the linguine until al dente. Drain and cool with cold water.

Step 3

In a large saute pan, heat oil over medium heat. Add the garlic until fragrant, about one minute.

Step 4

Add in chicken broth. Reduce heat and simmer until the liquid has reduced by about half.

Step 5

Add the asparagus, season lightly with Cracked Pepper & Lemon Seasoning. Cook uncovered for about 5 minutes or until crisp, tender, stirring occasionally. Remove from pan.

Step 6

In the same hot pan, add shrimp and butter. Cook for 1-2 minutes on each side until shrimp are pink and not translucent.

Step 7

Turn off heat and add pasta and asparagus to the pan. Toss everything to combine and serve with grated parmesan. Top with fresh parsley. Serve and Enjoy.

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