SHRIMP AND PASTA IN LEMON CREAM SAUCE
Simple yet elegant, this shrimp dish may be prepared for any sophisticated occasion! It will be sure to impress your family and friends.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
- Serve over pasta. Sprinkle with parsley.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 41.6 g, Cholesterol 196.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 3.9 g, Sodium 536.1 mg, Sugar 2.4 g
CREAMY LEMON BUTTER SAUCE FOR FISH AND SEAFOOD
This sauce is quick and easy to make. It makes a delicious sauce that would dress up any fish dish. I like this with poached salmon.
Provided by MARIA MAC
Categories Sauces
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small saucepan, heat wine and shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain.
- Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated.
- Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time.
Nutrition Facts : Calories 2159.5, Fat 228.3, SaturatedFat 144, Cholesterol 651.1, Sodium 1674.8, Carbohydrate 13.2, Fiber 0.1, Sugar 2.6, Protein 5.1
SEAFOOD IN LEMON CREAM SAUCE
Make and share this Seafood in Lemon Cream Sauce recipe from Food.com.
Provided by ImPat
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shell and devein prawns (leave tails intact if you prefer, we don't).
- Into a medium bowl combine prawns, scallops, oil and garlic.
- Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
- Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
- Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
- Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
- Add seafood and simmer uncovered until hot.
- Serve seafood with vegetables and garnish with the parsley.
CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE
My kids love this creamy pasta. Whenever I make it, I know that they will happily clean their plates. -Joe Milholland, Smelterville, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.
Nutrition Facts : Calories 443 calories, Fat 20g fat (10g saturated fat), Cholesterol 133mg cholesterol, Sodium 472mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 30g protein.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
LINGUINE WITH LEMON-CREAM SAUCE
This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 6
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.
Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g
More about "seafood in lemon cream sauce recipes"
SEAFOOD IN LEMON CREAM SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
5/5 (3)Published 2014-10-19Servings 4Calories 283 per serving
- Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
BAKED FISH WITH LEMON CREAM SAUCE - RECIPETIN EATS
From recipetineats.com
5/5 (393)Total Time 15 minsCategory DinnerPublished 2019-07-08
- Place fish in a baking dish - ensure the fish isn't crammed in too snugly. See video or photos in post. Sprinkle both sides of fish with salt and pepper.
- Place butter, cream, garlic, mustard, lemon juice, salt and pepper in a microwave proof jug or bowl. Microwave in 2 x 30 sec bursts, stirring in between, until melted and smooth.
CREAMY LEMON GARLIC BUTTER SHRIMP - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
- Melt 2 tablespoons of butter over medium heat in a large skillet.Add the garlic and red pepper flakes and cook for 1 minute.
- Add shrimp, salt, pepper, and cajun seasoning and cook until shrimp are mostly pink. (They will cook more later so they don't need to be all the way cooked.)
- Remove shrimp from skillet and set aside. Add lemon juice to skillet and cook until reduced a little.
CAJUN CREAM SAUCE RECIPE - BISCUITS & BURLAP
From biscuitsandburlap.com
- Deglaze pan the fish has been cooked in with wine. If fish has been baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
- Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
MULTI PURPOSE LEMON CREAM SAUCE - CRAFT BEERING
From craftbeering.com
- In a sauce pan over medium-high heat combine the chicken stock, minced garlic, lemon juice and heavy creamy. Stir well and bring the mixture to a gentle boil.
- Reduce the heat to medium-low and simmer the sauce, until it thickens to your desire consistency. This may take 15 to 20 minutes. If you’d like to shorten the time simmer for 5 minutes and then make a slurry by combining 1/2 tbsp corn starch and 1 tbsp cold water. Gradually add it to the simmering sauce while stirring. This will thicken it almost instantly. Add in stages, you may not need to use up the entire amount.
- After you are satisfied with the consistency of the creamy lemon infused sauce, taste it and season with salt and pepper as needed.
SHRIMP GNOCCHI WITH LEMON GARLIC BUTTER SAUCE - THE ...
From theendlessmeal.com
- While the gnocchi cooks, make the shrimp. Heat half of the butter in a large frying pan over medium heat. Add the shrimp and garlic and cook for 2-3 minutes, until the shrimp are cooked through. Remove the shrimp from the pan.
- Melt the remaining butter then whisk in the flour. Add the chicken stock and whisk until the sauce simmers and thickens. Add the cream cheese and parmesan and stir until they have melted into the sauce; this will take a few minutes. Stir in the lemon zest and juice.
SHRIMP PASTA WITH LEMON CREAM SAUCE - LITTLE SPICE JAR
From littlespicejar.com
- In a large pot of boiling salted water, cook the pasta according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of the garlic along with the red pepper flakes and the shrimp and cook till the shrimp turn opaque, about 3 -5 minutes. Cooking time will vary based on the size of shrimp and the pan. Remove shrimp to a plate.
- Add broth, remaining 2 teaspoons of garlic, along with the lemon juice into the skillet. Using a whisk, deglaze the pan until any brown bits are removed from the bottom. Let the sauce cook on a gentle simmer for 5 minutes on medium heat. Add in the butter, stirring until it melts. Then, add the lemon zest and the half and half. Let the sauce come to a gentle simmer, then add the pasta and shrimp into the skillet. Toss to combine and coat. Taste for seasonings, adjust salt and pepper as desired. Add pasta water if needed to help thin sauce to coat pasta. Sprinkle with parmesan cheese and chopped basil. Serve immediately.
ROASTED SHRIMP PASTA WITH LEMON CREAM SAUCE
From aspicyperspective.com
- Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper and spread the shrimp out on in. Drizzle the shrimp with olive oil, then salt and pepper liberally. Once the oven is hot, roast the shrimp for 8-10 minutes, until they are pink. Take them out of the oven while the are still in the C shape, not O shape. (O is for overcooked.)
- Meanwhile, place a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package instruction.
- Once you drop the pasta in the boiling water, place the butter and garlic in a large skillet over medium heat. Saute the garlic for 1-2 minutes, then add the low-fat cream cheese. Whisk to soften the cheese, then whisk in the milk. Bring to a simmer. Whisk the lemon juice and parmesan into the sauce. Then stir in the fresh herbs.
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SHRIMP TORTELLINI IN LEMON GARLIC CREAM SAUCE - THE ...
From theendlessmeal.com
- Put a large pot of salted water on high heat. Bring the pot to a boil then add the tortellini and cook according to the package directions – usually 6-8 minutes. Drain the water and set it aside.
- While the water is heating, make the sauce. Melt the butter in a large frying pan over medium heat. Add the onion and garlic and cook until the onion is transparent, about 3 minutes. Add the chicken stock, heavy cream, and cream cheese and bring to a simmer. Stir until the cream cheese has melted into the sauce.
- Add the shrimp to the pan and let it cook for 2 minutes. Add the spinach and cook until it wilts, about 1 minute Add the cooked tortellini, lemon zest, and lemon juice and season to taste with salt and pepper.
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC ...
From christinascucina.com
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
LEMON GARLIC PARMESAN SHRIMP PASTA | THE RECIPE CRITIC
From therecipecritic.com
- In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
- Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
- Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
CREAMY LEMON SHRIMP PASTA - SALT & LAVENDER
From saltandlavender.com
- Meanwhile, add the butter, lemon zest and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium-high heat. Let the sauce bubble for 5 minutes.
CREAMY POLENTA WITH SHRIMP LEMON CAPER SAUCE - DASH OF HONEY
From dashofhoney.ca
- Preheat the oven to 425F. On a small baking dish, add grape tomatoes with olive oil. Season well and toss. Bake for 20 minutes.
- Prepare the creamy polenta. Bring a small saucepan filled with broth and salt to a boil. Gently pour polenta while whisking. You have to make sure you whisk constantly for this step so there are no lumps. Reduce heat and cook for about 10 minutes, whisking every minute or so. You can also add more liquid depending on consistency.
- Cook the shrimp. Add butter to a pan on high heat. Add shrimp and cook for 2 minutes. Turn shrimp and add garlic. Cook for another minute or so, until shrimp are fully cooked. Add lemon juice, capers and roasted grape tomatoes. Season well and mix.
SHRIMP CREAM SAUCE FOR FISH, PASTA, STEAK, LOBSTER AND MORE!
From craftbeering.com
- Heat a non-stick sauté pan over medium heat and add the olive oil, then the minced garlic. Sauté the garlic just until fragrant and softened, do not allow it to burn.
- Add the white wine, stir and allow to reduce until it reaches a syrupy consistency. Add the heavy cream, stir and allow to simmer until it thickens.
- Pat dry the thawed shrimp and season them with the paprika. When the cream has thickened enough to your liking, slide them into the sauce and move them around so they can warm through. Season with salt and pepper as needed (most likely liberally). Add the thyme or parsley, give a final gentle stir and the sauce is ready to serve.
EASIEST LEMON GARLIC CREAM SAUCE - LITTLE BROKEN
From littlebroken.com
- In a 12-inch non-stick skillet, melt butter over medium heat. Add garlic and cook for 30 seconds or until fragrant, while stirring constantly.
- Stir in flour and cook for 1 minute or until lightly golden, stirring constantly. You want to cook off the raw flour taste. Make sure not to burn it.
- Gradually add in the half and half, stirring as you pour. Season with salt and pepper, to taste. Reduce heat to medium-low and cook until the sauce thickens about 1-2 minutes. If any lumps form, whisk them out. The sauce should easily coat the back of a spoon.
CREAMY LEMON PARMESAN SHRIMP - CAFE DELITES
From cafedelites.com
- Heat the butter (or oil) in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the shrimp (prawns) for 2 minutes each side until pink and 'just' cooked. Transfer to a plate.
- Add the garlic to the remaining butter (or oil) in the pan and fry until fragrant (about 1 minute). Reduce heat to low-medium heat, add the milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and and allow sauce to simmer for about 2 minutes until thicker. Add the cornstarch/water mixture into the centre of the pan and whisk through fast to combine into the sauce. It will begin to thicken immediately.
- Take off heat and stir in the lemon juice. Add the shrimp (prawns) back into the pan; top with lemon slices, parsley, extra parmesan cheese, cracked pepper and salt (if needed), to serve.
SEAFOOD PASTA RECIPES | SCALLOP SHRIMP PASTA WITH LEMON ...
From cookingnook.com
- To cook pasta, bring to boil a large pot of water with a tablespoon each of salt and vegetable oil. Add pasta about 15 minutes before serving. Boil vigorously until al dente, about 10 minutes.
- Clean and deveine the shrimp. If the scallops are large, slice them in half. Cut the snow peas into 1 inch pieces. Seed and chop the pepper. Finely grate the lemon peel and set aside. Squeeze the juice from the lemon. Measure 4 tablespoons of juice and set aside.
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From thekitchengirl.com
- Press the “Sauté” button and add OLIVE OIL to the pot. When the display reads "Hot", add SHALLOT and GARLIC. Sauté until tender (about 1 minute), stirring continuously.
- Add PASTA, WATER, BUTTER, SALT, and PEPPER to the Instant Pot. Push pasta under the liquid to submerge it.
- To the cooked pasta, stir in HEAVY CREAM, DILL, LEMON JUICE, LEMON ZEST, and cooked SHRIMP. Press "Cancel" then press “saute” and heat sauce a few minutes until warmed through, stirring as needed.
CREAMY GARLIC SEAFOOD PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
- The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
CREAMY LEMON GARLIC SHRIMP PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
- In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
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