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
EASY LEMON-SHRIMP PASTA
This lemon-shrimp pasta is quick, lemony, and a very merry light dish!
Provided by TGRAHAM4
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.
Nutrition Facts : Calories 270 calories, Carbohydrate 33.6 g, Cholesterol 103.8 mg, Fat 8 g, Fiber 2.3 g, Protein 16.3 g, SaturatedFat 4.4 g, Sodium 182.6 mg, Sugar 3 g
LEMON PASTA WITH SHRIMP
Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.
Provided by Nina
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
- Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
- Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
- Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
- Combine shrimp sauce, pasta, and cilantro; toss and serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 45 g, Cholesterol 202.8 mg, Fat 14.2 g, Fiber 3.2 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 506.7 mg, Sugar 2.1 g
CREAMY LEMON-BASIL SHRIMP PASTA
Quick and easy, creamy lemon-shrimp spaghetti with a great basil taste.
Provided by sweaver
Categories Pasta by Shape
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
- Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
- Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
- Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
- Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 45 g, Cholesterol 142.5 mg, Fat 8.9 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 4.9 g, Sodium 192.6 mg, Sugar 1.7 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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