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Creamy Lemon Pepper Shrimp and Pasta with Basil and Tomatoes

Amy Johnson | She Wears Many Hats
  • minutes
  • Serves

INGREDIENTS

7 oz

farfalle pasta (or preferred pasta)

2

squares Lemon Pepper Sauté Express® Sauté Starter

1 lb

uncooked shrimp, peeled

14 1/2 oz

can diced tomatoes

red pepper flakes

1/3 cup

fresh basil leaves, loosely packed

1/4 cup

heavy cream

salt and pepper