Creamy Lemon Chicken Pasta Recipe Recipes Recipe For Shrimp

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CREAMY LEMON PASTA WITH SHRIMP



Creamy Lemon Pasta with Shrimp image

Yogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.

Provided by Liz Mervosh

Categories     Healthy Shrimp Recipes

Time 20m

Number Of Ingredients 13

8 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
12 ounces peeled and deveined raw shrimp (21-25 count)
2 tablespoons unsalted butter
1 tablespoon finely chopped garlic
¼ teaspoon crushed red pepper
4 cups loosely packed arugula
¼ cup whole-milk plain yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ teaspoon salt
⅓ cup grated Parmesan cheese, plus more for garnish
¼ cup thinly sliced fresh basil

Steps:

  • Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve 1/2 cup of the cooking water and drain.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl.
  • Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan.
  • Serve the fettuccine topped with basil and more Parmesan, if desired.

Nutrition Facts : Calories 403.3 calories, Carbohydrate 45.5 g, Cholesterol 159.9 mg, Fat 13.9 g, Fiber 5.8 g, Protein 28.3 g, SaturatedFat 5.8 g, Sodium 396.3 mg, Sugar 3 g

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE



Chicken and Shrimp with Lemon Cream Sauce image

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

10 ounces uncooked fettuccine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 pound boneless skinless chicken breasts, cubed
1/2 teaspoon garlic salt
1 tablespoon olive oil
1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 cup heavy whipping cream
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

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.

CREAMY LEMON CHICKEN PASTA



Creamy Lemon Chicken Pasta image

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

Provided by EmmLee

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 18

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
  • Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
  • Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
  • Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
  • Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g

CREAMY LEMON-BASIL SHRIMP PASTA



Creamy Lemon-Basil Shrimp Pasta image

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

¾ (16 ounce) package spaghetti
1 pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons finely chopped shallots
1 tablespoon crushed garlic
¼ cup chicken broth
1 medium lemon, zested and juiced
½ cup heavy cream
5 large basil leaves, chopped
1 pinch red pepper flakes

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

CREAMY LEMON-SHRIMP PASTA



Creamy Lemon-Shrimp Pasta image

Add some zest to their plates with our Creamy Lemon Shrimp Pasta. This deliciously cheesy lemon shrimp pasta dish is ready to enjoy in just 20 minutes!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 8 servings, about 1 cup each

Number Of Ingredients 8

2 cups penne pasta, uncooked
1-1/2 lb. uncooked deveined peeled medium shrimp
1/2 cup fat-free reduced-sodium chicken broth
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 Tbsp. chopped fresh parsley

Steps:

  • Cook pasta in large saucepan as directed on package, omitting salt and adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, lemon zest and lemon juice; cook and stir 3 to 4 min. or until cream cheese is completely melted and sauce is well blended.
  • Drain pasta mixture. Add to cream cheese sauce in skillet along with the Parmesan; mix lightly.
  • Top with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

SHRIMP & PASTA WITH LEMON CREAM SAUCE



Shrimp & Pasta With Lemon Cream Sauce image

Make and share this Shrimp & Pasta With Lemon Cream Sauce recipe from Food.com.

Provided by Good Vibe Goddess

Categories     Healthy

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces angel hair pasta
4 tablespoons butter (or margrine)
1 (14 ounce) can chicken broth
1 (12 ounce) can evaporated milk
2 tablespoons lemon juice
1/4 teaspoon garlic powder
1/2 teaspoon dried parsley
3 tablespoons cornstarch, dissolved in a little water
salt, to taste
2 (4 ounce) cans medium shrimp, drained

Steps:

  • Make pasta according to package directions,.
  • Melt the butter in a large frying pan over medium heat.
  • Stir in the broth, milk, lemon juice, agrlic powder and parsley. When mixture is hot enough that small bubbles form around the edges, add the disolved cornstarch.
  • Stir an cook a couple of minutes, until the sauce has thickened. Add salt, if desired.
  • Spoon shrimp and cream sauce over individual plates of pasta and serve. If you wish to add the shrimp directly to the sauce, be careful not stir too much or they will break up.

Nutrition Facts : Calories 410.7, Fat 13.6, SaturatedFat 7.8, Cholesterol 84.8, Sodium 565.2, Carbohydrate 53, Fiber 1.9, Sugar 1.9, Protein 18.1

SHRIMP PICCATA SPAGHETTI



Shrimp Piccata Spaghetti image

The zesty piccata sauce of fresh lemon juice, briny capers and rich butter is the inspiration behind this weeknight seafood pasta. Plump, meaty shrimp pair perfectly with the pantry-staple sauce, which is simple yet fresh and bright. The chopped shrimp are gently cooked over low heat in a shallot and garlic-infused olive oil to keep them tender. Peas are an easy way to add a vegetable with pops of sweetness. (Thawed frozen corn would also work well.) The dish is finished with fresh parsley, but other herbs like basil, chives or dill would yield equally delicious results.

Provided by Kay Chun

Categories     dinner, weekday, weeknight, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
1 pound spaghetti
3 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 medium shallot, finely chopped (1/2 cup)
3 garlic cloves, minced
1 pound cleaned medium shrimp, chopped into 1/2-inch pieces
1 cup thawed frozen peas
2 tablespoons capers, plus 2 tablespoons caper brine
3 tablespoons lemon juice
2 tablespoons chopped parsley, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
  • While the pasta is cooking, heat the oil in a 12-inch nonstick skillet over medium and melt 1 tablespoon of the butter in it. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds.
  • Reduce heat to medium-low, add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp just turn opaque, 4 to 5 minutes. If the shrimp is done before the pasta finishes, remove the skillet from heat.
  • Return pasta and 1 cup of the reserved pasta water to the large pasta pot and heat over medium. Add the shrimp mixture, peas, capers, caper brine and the remaining 3 tablespoons butter, and season with salt and pepper. Stir vigorously until sauce thickens, about 2 minutes. Remove from heat and stir in the lemon juice and parsley.
  • Divide pasta in bowls and garnish with more parsley.

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