Catherine, I feel that adding lemon juice and pepper seasoning would have given the actual flavors in the lemon pepper pasta. You could have sauteed garlic along with olives and rosemary for adding flavors to shrimp. Moreover, using white wine instead of olive oil could have fortified the flavor of shrimp and added to its aroma.
However, as you have kept options open for the adding other shellfish into the lemon pepper pasta, it could be an exciting seafood recipe to try.
Thanks Catherine ,for teaching us to teaching us to fuse in acidic ingredients into the tender pasta.
