Brighten up these wintry, February days with a taste of summery, lemon-zesty deliciousness in this easy shrimp pasta recipe.


8 ounces mini penne pasta

½ cup mayonnaise

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon capers, drained

½ cup sliced grape tomatoes

¼ cup finely chopped scallions

8 ounces cooked and peeled shrimp

can of crescent rolls (optional)


Cook the pasta according to package directions. Drain and rinse.

In a large bowl, mix together the mayonnaise, zest, juice, salt, and pepper. Stir together. Mix in the capers, tomatoes, and scallions. Stir well, and set aside.

When the pasta is done, add it, along with the shrimp, into the mixture. Toss to mix well. Let stand at room temperature 15 minutes for flavors to develop, and then serve.

Serves four as a main course, six to eight as a side. Use reduced-fat or light mayonnaise if desired. For testing, we used cooked and peeled frozen shrimp, but you could use any kind of cooked shrimp (or cook and peel them yourself). Leftovers should be refrigerated and allowed to come to room temperature before serving.

Serve with baked crescent rolls if desired.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe to be featured in our cookbook, please submit your recipe along with a consent form to

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