Lemon Shrimp Pasta

This is such a fast and easy recipe. It tastes so fresh and light. My kids devoured it and my husband loved it too. Now that summer is coming (at least the calendar says that, the weather hasn't gotten the memo), I am really in the mood for LIGHT meals. This fit the bill perfectly. Make sure you do not cook the shrimp too long, as soon as they turn pink, they are done. Take them out of the pan and let the sauce reduce, then add them back and warm them up. Shrimp is excellent when cooked right, it is plump and juicy, cooked too long and its rubbery and gross. Just thought I would give this tip for all you who are intimidated by shrimp. It is so easy, just defrost according to package directions then throw them in the pan until they are pink. Not hard at all. Give this one a try, then let me know what you thought. Thanks to Laura Wolford for another excellent recipe.
Note: I did lemon pepper, but next time I think I will do garlic salt and pepper to add a bit more dimension to this dish.....

Lemon Shrimp Pasta

1 lb any variety pasta

3/4 cup lemon juice

1/4 cup butter

lemon pepper or garlic salt and pepper

1 lb shrimp of your choice, raw or cooked

            1.  Prepare pasta according to package direction.

            2.  Meanwhile, heat large skillet add lemon juice, butter, seasonings and shrimp.  (If shrimp is cooked, add after the sauce has been reduced) Cook shrimp until pink and cooked through.  This should only take 2-3  minutes.  Ladle shrimp out of skillet and set aside.  Leave pan over heat and reduce sauce to about 1/3 cup.  Return shrimp (if using cooked shrimp, add now) and stir to coat and heat through.  Adjust seasonings.  Serve over pasta.