Lemon Linguine Shrimp Salad Recipes

Steps:

• Cook linguine according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, broccoli, artichokes, mushrooms, tomatoes, carrots and onions. , In a jar with a tight-fitting lid, combine the oil, soy sauce, lemon juice, garlic and hot pepper sauce; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with sesame seeds.

Steps:

• For the lemon oil:
• Combine the olive oil and the lemon zest in a small bowl and reserve.
• For the pasta:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Steps:

• In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside. , Cook linguine according to package directions, adding asparagus during the last 3 minutes; drain and rinse in cold water. In a large bowl, combine the oil, Parmesan cheese, lemon juice and zest; add linguine mixture and toss to coat. , Drain and discard marinade. Add shrimp to linguine; gently toss to coat. Cover and refrigerate until serving. Sprinkle with basil.

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Steps:

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
• Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Steps:

• Fill a saucepan with water. Squeeze the lemon half into the water, then add it to the water along with the peppercorns and a generous pinch of salt. Bring the water to a boil.
• Add the shrimp and cook until curled and just pink, about 3 minutes.
• Using a slotted spoon transfer the shrimp to a paper-lined plate and freeze until chilled, about 5 minutes.
• Meanwhile in a large bowl, whisk the lemon juice with the olive oil, the grapeseed oil, the sugar and a pinch of salt and pepper. Add the romaine, tomatoes, avocado and shrimp and toss.
• Transfer to plates, garnish with chives and serve.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 min.; drain. Rinse with cold water; drain well.
• Mix dressing, oregano and zest.
• Place pasta mixture in large bowl. Add dressing mixture, shrimp, tomatoes and cheese; mix lightly.

Steps:

• In a large resealable plastic bag, combine the oil, vinegar, parsley, cayenne, oregano and salt; add shrimp. Seal bag and turn to coat; set aside.
• Cook linguine according to the package directrions. Add the asparagus during the last 3 minutes.
• Drain and rinse in cold water.
• In a large bowl, combine the oil, Parmesan cheese, lemon juice and lemon peel; add linguine mixture and toss to coat.
• Drain shrimp and discard marinade.
• Add shrimp to linguine. Cover and refrigerate until serving.
• Right before serving, sprinkle with basil.