Type what you have

Ingredients

• ✓ lemon pepper seasoning
• lobster tail
• olive oil

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Use kitchen scissors to cut lobster shells open lengthwise down the back. Brush exposed meat with olive oil and season with lemon-pepper seasoning. Place on a broiler pan with the opening facing upwards.
3. 3 Broil in the preheated oven until opaque and slightly browned at the edges, about 10 minutes.

By BEACH1990

Ingredients

• ✓ lemon pepper seasoning
• olive oil
• salt
• zucchini

Instructions

1. 1 Whisk olive oil, lemon-pepper seasoning, and salt together in a large bowl. Add zucchini slices and toss until evenly coated.
2. 2 Heat a grill pan over medium-high heat. Place zucchini slices on the grill and cook for 4 minutes without disturbing. Flip slices over and cook for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper seasoning
• chicken leg quarter
• salt
• parsley
• olive oil

Instructions

1. 1 Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Lori LeNoir White

Ingredients

• ✓ lemon pepper seasoning
• cooking spray
• chicken breast
• onion powder
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. 2 Season chicken on both sides with lemon-pepper seasoning, onion powder, and garlic powder; transfer to the prepared baking dish.
3. 3 Bake in the preheated oven for 15 minutes. Flip chicken and bake until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gina Filippi Rojas

Ingredients

• ✓ lemon pepper seasoning
• white mushroom
• olive oil
• thyme
• salt

Instructions

1. 1 Place mushrooms in a bowl. Add oil, lemon-pepper, and thyme. Stir to coat.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Place mushroom slices in the basket of the air fryer. Cook for 5 minutes. Stir and sprinkle with salt. Cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper seasoning
• water
• soy sauce
• vegetable oil
• garlic
• pork loin chop

Instructions

1. 1 Mix water, soy sauce, vegetable oil, lemon-pepper seasoning, and garlic in a deep bowl; add pork chops and toss to coat. Marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove pork chops from the marinade and shake off excess; discard the remaining marinade.
4. 4 Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Serve hot and enjoy!

By goodeats

Ingredients

• ✓ lemon pepper seasoning
• vegetable oil
• cajun seasoning
• italian seasoning
• garlic powder
• chicken breast

Instructions

1. 1 Whisk oil, Cajun seasoning, Italian seasoning, lemon-pepper seasoning, and garlic powder together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Grill chicken on the preheated grill until juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Wood Halsey

Ingredients

• ✓ lemon pepper seasoning
• salmon fillet
• olive oil
• balsamic vinegar
• lemon juice
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
2. 2 Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
3. 3 Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

By N Adams

Ingredients

• ✓ lemon pepper seasoning
• yellow squash
• zucchini
• onion
• red bell pepper
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine yellow squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil, sprinkle with lemon-pepper seasoning, and toss to coat.
3. 3 Transfer squash mixture to center of a large sheet of aluminum foil; top with another large sheet of aluminum foil. Roll edges of foil sheets together to seal into a packet.
4. 4 Place packet on the preheated grill; cook until vegetables are tender, about 30 minutes, flipping packet every 5 to 10 minutes.

By Melissa Conger

Ingredients

• ✓ lemon pepper seasoning
• dill seed
• fennel seed
• oregano
• onion powder
• garlic powder
• pork roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ lemon pepper seasoning
• butter flavored cooking spray
• tilapia fillet
• margarine
• lemon juice
• dill
• cream cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (175 degrees C). Grease a baking tray with cooking spray.
2. 2 Place tilapia fillets on the prepared tray and coat them lightly with cooking spray. Spoon melted margarine over each fillet, then drizzle with 2 tablespoons lemon juice. Season with 2 tablespoons dill and lemon pepper.
3. 3 Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
4. 4 Meanwhile, combine remaining 5 tablespoons lemon juice, remaining 2 tablespoons dill, and cream cheese in a small bowl. Heat in the microwave for 1 minute 10 seconds, then stir to blend.
5. 5 Place fillets onto serving plates and spoon sauce around them in a decorative fashion.

By SUGAKISES

Ingredients

• ✓ lemon pepper seasoning
• butter
• garlic
• salmon fillet
• parsley
• cooking spray
• lemon

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Combine melted butter and minced garlic in a small bowl.
3. 3 Rinse salmon fillets and dry with a paper towel. Brush with butter mixture and sprinkle with lemon-pepper seasoning and parsley.
4. 4 Spray the basket of the air fryer with cooking spray. Place salmon fillets in the basket, skin-side down, and top each with 3 lemon halves.
5. 5 Cook in the preheated air fryer for 8 to 10 minutes. Remove from the air fryer and let rest for 2 minutes before serving.

By France Cevallos

Ingredients

• ✓ lemon pepper seasoning
• mayonnaise
• white sugar
• garlic
• parsley
• oyster sauce
• shrimp
• wooden skewer

Instructions

1. 1 Mix mayonnaise, sugar, lemon-pepper seasoning, garlic, parsley, and oyster sauce together in a large bowl or resealable bag until well combined. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water.
3. 3 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto skewers.
4. 4 Cook shrimp on the preheated grill until pink and firm, 2 to 3 minutes per side.

By Nancy LY

Ingredients

• ✓ lemon pepper seasoning
• aluminum foil
• chicken wing
• olive oil
• salt
• harissa sauce
• honey
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. 2 Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack.
3. 3 Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes.
4. 4 Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking.
5. 5 Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper seasoning
• brown sugar
• salt
• seasoned salt
• salmon
• aluminum foil
• olive oil
• liquid smoke

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Mix brown sugar, sea salt, lemon-pepper seasoning, and seasoned salt together in a container. Coat halved salmon fillets with seasoning mixture. Place salmon on 2 to 4 aluminum foil sheets; drizzle with olive oil and liquid smoke. Fold the tops of pieces of foil together, leaving the sides open. Tent the foil for heat circulation.
3. 3 Place foil packets on the preheated grill and cook until salmon is easily flaked with a fork, 15 to 25 minutes, opening foil during the last 5 minutes to lightly brown.

By ROSE MANN

Ingredients

• ✓ lemon pepper seasoning
• chicken breast
• salt
• vegetable oil
• bacon
• onion
• brown sugar
• colby monterey jack cheese

Instructions

1. 1 Sprinkle chicken with salt and lemon pepper.
2. 2 Heat oil in a large skillet over medium heat. Cook chicken breasts until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel-lined plate. Reserve 2 tablespoons drippings in the skillet. Add onion and brown sugar and cook, stirring occasionally until onion is golden, about 5 minutes.
4. 4 Place two bacon strips on each chicken breast half, top with caramelized onions, and sprinkle with Colby-Monterey Jack cheese.

By Brent BeSaw

Ingredients

• ✓ lemon pepper seasoning
• butter
• cayenne pepper
• black pepper
• garlic powder
• salt
• red drum
• salad dressing

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place melted butter in a shallow bowl. Mix cayenne pepper, black pepper, lemon-pepper seasoning, garlic powder, and salt together in a small bowl. Dip fillets into butter, then sprinkle with seasoning mixture on both sides.
3. 3 Heat a large skillet over high heat. Add fish and sear until slightly charred, about 2 minutes per side.
4. 4 Transfer fillets to an 11x7-inch baking dish and pour Italian dressing over top.
5. 5 Cover and bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

By M Alario

Ingredients

• ✓ lemon pepper seasoning
• olive oil
• long-grain rice
• coconut milk
• salt
• black pepper
• tilapia fillet
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
3. 3 Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
4. 4 Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
5. 5 Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

By Wolf

Ingredients

• ✓ lemon pepper seasoning
• panko bread crumb
• parmesan cheese
• thyme
• parsley
• granulated garlic
• lemon zest
• salmon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine panko, Parmesan, lemon-pepper seasoning, thyme, parsley, garlic, and lemon zest in a bowl.
3. 3 Place salmon onto the prepared baking sheet. Brush melted butter over top, then sprinkle with panko mixture.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

By thedailygourmet

Ingredients

• ✓ lemon pepper seasoning
• tilapia fillet
• all-purpose flour
• egg
• lemon juice
• salt
• bread crumb
• cooking spray
• lemon

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Pat tilapia fillets dry using a paper towel. Coat both sides of fish with flour.
3. 3 Whisk egg, lemon juice, and salt together in a shallow bowl. Place bread crumbs and lemon-pepper seasoning in a separate shallow bowl.
4. 4 Dip flour-coated fish first in egg and then in bread crumb mixture. Press down on the fish so that the bread crumbs stick. Spray both sides of fish with cooking spray.
5. 5 Place fillets in the air fryer basket and cook for 5 minutes. Flip fish over using a spatula and cook for 3 minutes more. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper seasoning
• butter
• olive oil
• garlic
• onion
• cajun seasoning
• basil
• parsley
• tilapia fillet

Instructions

1. 1 Heat butter and olive oil in a large skillet over medium heat. Add garlic, onion, Cajun seasoning, basil, parsley, and lemon-pepper seasoning; stir until fragrant, about 30 seconds. Add tilapia fillets; increase heat to medium-high.
2. 2 Cook tilapia until opaque and fillets easily flake with a fork, 3 to 4 minutes per side. Adjust temperature if browning too quickly.

By Kim

Ingredients

• ✓ lemon pepper seasoning
• polenta
• olive oil
• salt
• black pepper
• shrimp
• grape tomato
• butter
• parsley
• hot pepper sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Lay polenta rounds on a clean work surface. Brush both sides with 1 teaspoon olive oil and season with salt and pepper; set aside.
3. 3 Combine shrimp and tomatoes in a bowl. Add remaining 1 teaspoon olive oil and toss to coat. Use tongs to transfer tomatoes to the basket of the air fryer.
4. 4 Cook tomatoes in the preheated air fryer until blistered, about 2 minutes. Transfer tomatoes to a large bowl and smash with a wooden spoon.
5. 5 Place shrimp in the basket of the air fryer and cook for 10 minutes. Transfer shrimp to the bowl with the smashed tomatoes.
6. 6 Place polenta rounds in the basket of the air fryer and cook for 15 minutes. Flip and cook until golden brown, 15 minutes longer.
7. 7 While polenta rounds are cooking, combine butter, parsley, hot pepper sauce, and lemon-pepper seasoning in a bowl and mix until well combined.
8. 8 Divide polenta cakes between 2 serving plates. Spoon tomato-shrimp mixture over top and serve with seasoned butter.

By Soup Loving Nicole

Ingredients

• ✓ lemon pepper seasoning
• basmati rice
• chicken broth
• olive oil
• salt
• carrot
• shallot
• garlic
• chicken breast
• cilantro

Instructions

1. 1 Pour rinsed rice into the bottom of a multi-functional pressure cooker (such as Instant Pot). Stir in broth, olive oil, and salt. Add carrots, shallot, and garlic. Place frozen chicken breasts on top, about 2 inches apart. Sprinkle lemon pepper seasoning over everything.
2. 2 Close and lock the lid. Select Poultry function, or high pressure, according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release any remaining pressure carefully using the quick-release method. Unlock and remove the lid. Check the temperature of the chicken breasts at the thickest section; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Remove the chicken breasts and fluff the rice with a fork. Place the rice and vegetables on a plate. Top with chicken breasts and sprinkle with cilantro before serving.

By Buckwheat Queen

Ingredients

• ✓ lemon pepper seasoning
• vegetable oil
• all-purpose flour
• baking powder
• salt
• garlic powder
• cayenne pepper
• egg
• milk
• shrimp
• hot pepper sauce

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk flour, lemon pepper seasoning, baking powder, salt, garlic powder, and cayenne pepper together in a bowl. Whisk eggs and milk together in a separate bowl.
3. 3 Pat shrimp dry with paper towels. Dip shrimp in egg mixture, then dredge in flour mixture to evenly coat. Transfer shrimp to a baking sheet in a single layer until ready to fry; sprinkle remaining flour to fully cover as needed.
4. 4 Carefully lower shrimp, in batches of 8 to 10, into the hot oil; fry until golden brown and cooked through on the inside, about 5 minutes. Transfer to a baking sheet lined with paper towels. Repeat with remaining shrimp.
5. 5 Toss shrimp with hot sauce in a large bowl until completely coated.

By desirae hrynko

Ingredients

• ✓ lemon pepper seasoning
• egg noodle
• bacon
• olive oil
• chicken breast
• sour cream
• cream of chicken soup
• milk
• ranch dressing mix
• colby monterey jack cheese
• green onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
4. 4 Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.
5. 5 Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.
6. 6 Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

By Colleen

Ingredients

• ✓ lemon pepper seasoning
• salt
• lingcod
• salt
• black pepper
• lemon
• butter
• bread crumb
• parmesan cheese
• butter

Instructions

1. 1 Dissolve 3 tablespoons salt in 8 cups water in a bowl. Add lingcod; let sit at room temperature for 30 minutes.
2. 2 Discard salt water brine. Rinse fish; pat dry with paper towels. Season on one side with salt and black pepper.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Cut lemon in half lengthwise. Cut one half into wedges; set aside. Zest other half; set zest aside. Juice zested half into a small bowl.
5. 5 Melt 1/4 cup butter in a skillet over medium-high heat. Add fish; cook until golden brown, about 5 minutes per side. Transfer to a baking dish; pour lemon juice over top.
6. 6 Combine bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl. Spread topping over fish, then dot with 1/4 cup butter pieces.
7. 7 Bake in the preheated oven until bread crumb topping is golden brown and fish flakes easily with a fork, 15 to 20 minutes. Serve with lemon wedges.

By Renee

Ingredients

• ✓ lemon pepper seasoning
• beef stew meat
• butter
• onion
• carrot
• potato
• bay leaf
• tomato soup
• water
• steak sauce
• onion soup mix

Instructions

1. 1 Place beef stew meat and butter into the bottom of a slow cooker. Put onion, baby carrots, potatoes, and bay leaves atop the beef.
2. 2 Stir tomato soup, water, steak sauce, and onion soup mix together in bowl; pour over the beef and vegetables in the slow cooker. Sprinkle lemon pepper seasoning over the mixture.
3. 3 Cook on Low 8 to 10 hours.

By Fit-Nurse Steph

Ingredients

• ✓ lemon pepper seasoning
• olive oil
• chicken thigh
• salt
• garlic powder
• butter
• onion
• chicken stock
• water
• long-grain white rice
• lemon juice
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with 1 teaspoon salt, lemon-pepper seasoning, and 1/4 teaspoon garlic powder, rubbing into both sides. Add to Dutch oven; cook until browned, about 4 minutes per side. Transfer chicken to a plate; set aside.
3. 3 Melt butter in drippings in Dutch oven. Add onion; cook and stir occasionally, 2 minutes.
4. 4 Off heat, pour in chicken stock and water, scraping bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and black pepper. Place chicken on top of rice; cover with the lid.
5. 5 Bake in the preheated oven for 30 minutes. Uncover; transfer chicken to a plate using tongs. Stir rice from bottom to top; return chicken to top of rice. Cook, uncovered, until all liquid is absorbed and rice is soft, about 15 minutes more.

By fabeveryday

Ingredients

• ✓ lemon pepper seasoning
• egg
• avocado
• olive oil
• garlic
• cabbage
• greek yogurt
• onion
• sunflower seed
• broccoli floret
• lemon juice
• salt
• black pepper

Instructions

1. 1 Mash eggs, avocado, olive oil, garlic, and lemon-pepper seasoning together in a bowl until sauce is smooth. Add cabbage and Greek yogurt to sauce and toss until evenly coated. Mix onion, sunflower seeds, and broccoli into cabbage mixture until evenly coated. Mix lemon juice, salt, and pepper into slaw. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By pho1962

Ingredients

• ✓ lemon pepper seasoning
• olive oil
• garlic
• broccoli floret
• cauliflower
• chicken broth
• gnocchi
• lemon juice
• heavy cream
• caper
• parmigiano-reggiano
• salt
• black pepper

Instructions

1. 1 Heat oil over medium heat in a large high-sided pan with a lid. Add garlic and cook until fragrant, about 1 minute. Add broccoli, cauliflower, and lemon-pepper; mix well. Cover and cook for 4 minutes. Remove lid, mix well, and pour in chicken broth. Replace lid and let the broth steam cook the vegetables for about 4 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 3 to 5 minutes. Drain, reserving 1/2 cup of cooking water to mix into the sauce.
3. 3 Pour lemon juice over the vegetables and mix to combine. Pour in cream and capers. Simmer for about 6 minutes. Add gnocchi and pasta water. Season with salt and pepper. Top with Parmesan cheese and let sit for 2 minutes before serving.

By FrackFamily5 CACT