LEMON-GARLIC SHRIMP & VEGETABLES
From the Cookbook Eating Well 500 Calorie Dinners. A refreshingly healthy twist to "Shrimp Scampi." My family loved this dish served with Quinoa. Note: the prep time can be cut down if you use peeled/deveined shrimp.
Provided by Amber Dawn
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
- Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
- Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp and cook, stirring for one minute.
- Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat.
- Stir in lemon juice and parsley. Serve the shrimp over the vegetables.
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.
CREAMY SHRIMP LINGUINE WITH FRESH TARRAGON AND LEMON
BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors - chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct.
Provided by Staff
Categories < 60 Mins
Time 50m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil and cook pasta according to box directions.
- In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute.
- Add the shrimp to the pan, plus a pinch of salt and black pepper. Sauté the shrimp until it is seared on both sides, about 2 minutes, then move it to the bowl with the pancetta.
- Reduce the heat to medium. Add the shallots and sauté for 2 minutes, until beginning to soften. Add garlic and cook for 2-3 minutes, stirring constantly.
- Add wine and the BOU cube to the pan. Whisk well until the cube has dissolved, scraping up brown bits from the bottom of the pan. Bring liquid to a boil, let it reduce until almost fully evaporated, about 1-2 minutes.
- Add the peas, coconut milk and red pepper flakes to the pan and stir well. Bring it to a boil then reduce heat to medium. Allow the liquid to thicken a bit, stirring occasionally, about 2-3 minutes.
- Add the pasta to the pan, followed by shrimp and pancetta plus juices from the bowl, then the tarragon and lemon zest. Toss well, then stir over low heat for about 3-5 minutes until shrimp has cooked through. Taste and adjust seasoning.
- Serve immediately and enjoy.
Nutrition Facts : Calories 449.3, Fat 19.1, SaturatedFat 8.9, Cholesterol 151.9, Sodium 507.8, Carbohydrate 35, Fiber 2.3, Sugar 2, Protein 31.5
LEMON PEPPER SHRIMP LINGUINE
Shrimp linguine flavored with fresh lemon, pepper and garlic. Quick, easy and delicious! -Adapted from Allrecipes.
Provided by sydsmama
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 485.2, Fat 18.6, SaturatedFat 8.3, Cholesterol 316.2, Sodium 1333.9, Carbohydrate 40.2, Fiber 0.4, Sugar 0.7, Protein 34.6
LEMON-GARLIC SHRIMP & VEGETABLES
Here's a healthy twist on shrimp scampi: we left out the butter and loaded the dish up with red peppers and asparagus to create an ample and satisfying portion.
Provided by Breana Lai, M.P.H., R.D.
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 16.7 g, Cholesterol 173.6 mg, Fat 6.3 g, Fiber 6.6 g, Protein 25.5 g, SaturatedFat 1.1 g, Sodium 526.8 mg, Sugar 7.9 g
SHRIMP AND PASTA PRIMAVERA
This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.
Provided by Ma Field
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and keep warm.
- Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
- Saute garlic for about 1 minute.
- Add vegetables and saute until just crisp-tender.
- Add shrimp and saute until just heated through.
- Season lightly with salt and pepper.
- Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
- Remove from heat.
- Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.
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
LEMON CREAM SHRIMP AND PASTA
Lemony cream sauce with pasta, vegetables and shrimp. If you love lemons, this sauce is to die for. I cut this recipe in half for 2 and it worked out just fine with a little leftover.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil with salt.
- Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
- Add pasta to water and cook to desired taste.
- Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
- Add 2 cups heavy cream and reduce over medium heat.
- Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
- Allow to reduce by half 10-12 minutes.
- When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
- Drain pasta.
- Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
- Garnish with fresh Parmiganio Reggiano.
- Serve immediately.
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LEMON GARLIC SHRIMP AND VEGETABLES RECIPE - WEBMD
From webmd.com
Cuisine American, Creole/Cajun, ItalianCategory DinnerServings 4Total Time 35 mins
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
ONE-SKILLET LEMON GARLIC SHRIMP & VEGETABLES
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5/5 (1)Estimated Reading Time 2 minsServings 5
- In a large skillet, on med-high heat, add 2 Tbsp. of Sprouts Organic Olive Oil. Add in 2 cups Sprouts Organic Peas, red and orange bell peppers, ¼ cup green onions, and minced garlic cloves. Stir frequently and cook for about 10 minutes or until vegetables are tender.
- Season 2 lbs. of shrimp with Cajun seasoning, and add to skillet. Toss to make sure that all ingredients are combined and cook for an additional 5-7 minutes. Squeeze all of the lemon wedges into the skillet and season with salt and pepper to taste. Enjoy!
LEMON-GARLIC SHRIMP & VEGETABLES RECIPE | EATINGWELL
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Ratings 16Calories 182 per servingCategory Low-Calorie Shrimp Recipes
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
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#15-minutes-or-less #time-to-make #main-ingredient #preparation #seafood #vegetables #shrimp #dietary #low-saturated-fat #low-calorie #low-in-something #shellfish #asparagus
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