Lemon Pepper Shrimp Linguine Recipes

Steps:

• Thaw frozen shrimp in fridge or run under cold water.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 2 to 3 minutes (according to package); drain.
• While linguine is cooking, 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 1 minute, until shrimp is coated and warmed. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Sprinkle with parmesan and serve.

Steps:

• Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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:

• 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 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!

Steps:

• Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
• Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
• Toss pasta with shrimp and Parmesan cheese.

Steps:

• Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside., In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally., Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink., Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.

Steps:

• Pesto Directions:
• Put basil leaves and garlic in bowl of a food processor.
• Pulse a few times to combine.
• Add Parmesan cheese and pine nuts; pulse a few more times.
• Scrape mixture into a bowl and whisk in olive oil.
• Add salt and red pepper flakes to taste; stir.
• Lemon Linguine:
• Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
• Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
• Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
• Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
• In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
• Add the Parmesan and continue whisking until creamy.
• Toss in the lemon zest and season with salt and pepper.
• Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
• Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
• Add some cooking water if the pasta seems dry.
• Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
• Ladle some remaining pesto onto each plate as well.

Steps:

• Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.