ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY
This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.
Provided by Robert Broadfoot
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
- Add oregano and spinach, cook until wilted.
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
LEMON SHRIMP PASTA
This is a very lightly sauced pasta with lemon and shrimp. It's refreshing as well as filling.
Provided by Tiffany
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
- Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
- Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.
Nutrition Facts : Calories 584.5 calories, Carbohydrate 65.5 g, Cholesterol 287.2 mg, Fat 18.5 g, Fiber 5.8 g, Protein 39.4 g, SaturatedFat 8.2 g, Sodium 1157.6 mg, Sugar 0.2 g
AIR FRYER LEMON PEPPER SHRIMP
These easy-to-make air fryer shrimp can be served with a salad or on top of rice or pasta. Also great as a cold appetizer.
Provided by bd.weld
Categories Appetizers and Snacks Seafood Shrimp
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine olive oil, lemon juice, lemon pepper, paprika, and garlic powder in a bowl. Add shrimp and toss until coated.
- Place shrimp in the air fryer and cook until pink and firm, 6 to 8 minutes. Serve with lemon slices.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 12.6 g, Cholesterol 255.4 mg, Fat 8.6 g, Fiber 5.5 g, Protein 28.9 g, SaturatedFat 1.4 g, Sodium 528 mg, Sugar 0.2 g
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
LEMON PAPRIKA SHRIMP PASTA
Make and share this Lemon Paprika Shrimp Pasta recipe from Food.com.
Provided by iwant2bscrapn247
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Generously salt the water.
- Cook pasta for 8-9 minutes, or until al dente, and drain.
- In a skillet over medium heat, add olive oil. Add the onion and cook until lightly browned and softened, about 3-4 minutes.
- Add garlic, rosemary, thyme, smoked paprika, salt and pepper. Stir and cook an additional 2 minutes.
- Add the shrimp and let them cook for 3 minutes. Flip and cook for another 3 minutes.
- Add the white wine and lemon juice. Cook until the wine has reduced.
- Add the cooked pasta to the skillet.
- Toss, serve & enjoy!
Nutrition Facts : Calories 390.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 143.2, Sodium 652.2, Carbohydrate 49.9, Fiber 2.8, Sugar 3.9, Protein 23.6
SPAGHETTI AL LIMONE WITH SHRIMP
There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.
Provided by Lidey Heuck
Categories pastas, seafood, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
- While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
- Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
- Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
- Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
- Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
- Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.
PAPRIKA AND LEMON SHRIMP
Make and share this Paprika And Lemon Shrimp recipe from Food.com.
Provided by MizzNezz
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray lg non-stick skillet with cooking spray.
- Add shrimp and cook and stir on med-hi heat for 2-3 minutes, until shrimp turn pink.
- Reduce heat to low.
- Add butter, paprika, salt and cayenne.
- Cook and stir for 2 minutes.
- Add lemon juice, stir to blend thoroughly.
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- Cook the pasta in salted boiling water according to package (about 9 minutes). Reserve a little bit of the starchy pasta cooking water. Drain the pasta well.
- While the pasta is cooking, cook the shrimp. In a large pan heat 1 tablespoon extra virgin olive oil over medium-high heat until the oil is shimmering but not smoking. Cook the shrimp on each side for 2 to 3 minutes until it turns pink. Transfer the shrimp to a side plate for now.
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