Sauteedshrimpwithlemoncapercreamsauceonangelhairpasta Recipes

Steps:

• Peel, devein and rinse shrimp.
• Set aside.
• Grate the zest of both lemons, then juice both lemons.
• Keep zest and juice separate.
• In a large bowl, place shrimp then add lemon zest, garlic and half of the olive oil.
• Toss well to coat evenly and season with the salt and pepper.
• Heat remaining oil in a large saute pan over medium heat.
• Saute shrimp in single layer for about 1 minute on each side until cooked through.
• (You may have to work in batches).
• After all shrimp is cooked and removed from pan, deglaze pan with 3 T of lemon juice, stirring up any browned bits.
• Pour sauce over shrimp and serve.

Steps:

• Saute the shrimp in the olive oil for 2 minutes.
• Add the garlic and capers and saute for 30 seconds more.
• Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
• Add the cream and simmer until sauce is reduced by 1/3.
• Season with salt and pepper to taste.
• If desired, add fresh or dried parsley.
• Pour sauce over pasta, and enjoy!

Steps:

• Cook pasta according to package directions; drain and keep warm.
• In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
• Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
• Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
• Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
• Add mozzarella to pasta and toss a bit.
• Pour sauce over pasta and garnish with parsley.

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.

Steps:

• In a large frying pan, heat 2 tablespoons of the oil over med-high heat.
• Add half of the shrimp and cook until pink, about 1 minute.
• Using tongs, turn the shrimp, add half of the garlic, and cook until the shrimp are pink on the second side, just a few seconds.
• Season with salt and pepper, toss, and quickly add half of the green onions, parsley, and lemon juice.
• Toss again and transfer to a platter.
• Wipe the pan clean and repeat to cook the remaining shrimp and other ingredients, then serve.

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:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of the water.
• Melt 1 tablespoon in a large skillet over high heat. Saute shrimp in hot butter until no longer pink, about 5 minutes. Remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• Reduce heat to medium-high. Cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. Stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• Stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. Add the shrimp and angel hair pasta; stir. Cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. Season with salt and garnish with Parmesan cheese and lemon wedges.

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

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.

Steps:

• Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
• Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.

Steps:

• In a saucepan with a lid heat 1/2 tablespoon oil over medium heat and saute onion until softened.
• Add chicken broth and bring to a boil.
• Add rice and bring to boil again.
• Season with salt and pepper.
• Cover, reduce heat and simmer until rice is tender, about 20 minutes.
• While rice is cooking, heat remaining oil in a skillet and add bell peppers and cook until crisp tender, 4 to 6 minutes.
• Add the sausage and the shrimp.
• Cook until shrimp is opaque, 3 to 5 minutes.
• Season with salt and pepper.
• Divide the rice into 4 bowls and spoon the shrimp/sausage over the top and drizzle with any pan juices.

Steps:

• Melt butter in a 10-inch skillet over high heat.
• Add shrimp with onions, salt and pepper, stirring constantly, until shrimp are pink, about 3 to 5 minutes.
• Add sherry and parsley.
• Serve while hot.

Steps:

• place shrimp in bowl. add garlic, crushed chilies, teriyaki sauce and lemon juice, marinate for 30 minutes.
• heat half of oil in frying pan over high heat. add vegetables and season. cook for 6 minutes. remove vegetables from pan and set aside.
• add remaining oil to pan and heat. add shrimp and saute 2 minutes on each side over high heat.
• return vegetables to pan with shrimp. pour in marinade and season well. add almonds, stir and cook 2 minutes.
• Serve hot.

Steps:

• Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
• Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

Steps:

• Shell shrimp. Mince garlic and with a mortar and pestle coarsely grind caraway seeds. In a 10- to 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, stirring, 2 1/2 minutes. Add garlic and caraway seeds and sauté, stirring, until shrimp are just cooked through, about 30 seconds more.
• Serve shrimp with lemon wedges and cabbage.

Steps:

• Squeeze lemon over shrimp and set aside.
• Heat olive oil over medium heat. Add onion, celery, and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Stir in rosemary, basil, oregano, coriander, and bay leaf. Add white wine and Worcestershire sauce; cook until sauce is slightly reduced and flavors come together, 8 to 10 minutes.
• Add shrimp to the sauce and cook until pink, 5 to 7 minutes more.

Steps:

• Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.
• Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.
• Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.