Lemon Dijon Shrimp Scampi over Penne Pasta, Sun-Dried Tomatoes, & Shaved Parmesan

Lemon Dijon Shrimp Scampi

fresh ingredients


  • 10 oz
  • 2 oz
    garlic cloves & red pepper flakes
  • 6 oz
  • 2 oz
    Dijon mustard
  • 3 oz
    sun dried tomatoes
  • 4 oz
  • 2 oz
  • 2 oz
    veggie stock & white wine
  • 2 oz

Not Included

Olive oil 

Salt & pepper


Kitchen Items Needed

Large skillet  


Medium pot 

Cutting board & knife

Paper towel 

Measuring cup/bowl for reserve pasta water

cook along



Bring a medium pot of lightly salted water to a boil;

Rinse shrimp & pat dry;

Thinly slice garlic;

Zest lemon, cut in wedges;

Take leaves off stem, coarsely chop parsley.

If necessary, thinly slice sun dried tomatoes.

1 Cook Pasta

Add penne to boiling water & stir constantly for the first 30 seconds to prevent sticking. Simmer 9-10 more minutes until pasta is al dente. Reserve ½ cup of pasta water (1 cup for 4 portions) & put into a measuring cup/bowl to make sauce. Drain pasta in a colander shaking off excess water; set aside.

2 Cook Shrimp

Heat a drizzle of olive oil in a large skillet over medium-high heat. Add shrimp, cook until first side caramelises, about 3 minutes. Flip onto second side, cook one more minute. Add garlic & red pepper flakes (to taste - start with just a little bit), cook for 20 seconds.

3Finish the Sauce

Add reserved pasta water to pan along with juice from half of the lemon wedges (or to desired taste). Add sun dried tomatoes, Dijon mustard, veggie stock/white wine blend & half the parsley (reserve remaining for garnish) back to pan. Cook for 2-3 minutes until slightly thickened. Add more pasta water to thin sauce if desired.

4Combine Pasta with Sauce

Add lemon zest, half the parmesan, drizzle of olive oil & penne to the pan with the sauce & stir to coat evenly. Season with a pinch of salt & pepper.

5To Serve

Divide the pasta & shrimp between two bowls. Garnish with remaining shaved Parmesan & remaining parsley. Enjoy!