Creamy Lemon Shrimp Pasta Recipes

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CREAMY LEMON-SHRIMP PASTA



Creamy Lemon-Shrimp Pasta image

Lemony, creamy, cheesy Shrimp and Pasta dinner that's ready in 30 minutes, from start to finish!

Provided by Katerina | Diethood

Categories     Dinner

Time 25m

Number Of Ingredients 13

8- ounces dry penne pasta
1 bag ((12-ounces) peeled and deveined medium shrimp)
3 tablespoons olive oil
2 garlic cloves (, minced)
3 tablespoons all-purpose flour
1 cup vegetable or chicken broth
1/2- cup shredded Parmesan Cheese
1/2- cup skim milk
salt and fresh ground pepper (, to taste)
2 teaspoons lemon zest
2 to 3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (, divided)
parmesan cheese (, for garnish)

Steps:

  • Cook pasta according to the directions on the box, adding the shrimp to the boiling water for the last 3 minutes.

Nutrition Facts : Calories 373 kcal, Carbohydrate 49 g, Protein 11 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 444 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

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

LEMON SPAGHETTI WITH SHRIMP



Lemon Spaghetti with Shrimp image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried

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 LEMON SHRIMP PASTA



Creamy Lemon Shrimp Pasta image

It's delicious classic comfort food fit for any day of the week! It's made with tender linguine pasta, savory shrimp, and both are tossed in a rich, vibrantly lemony, cream-based parmesan cheese sauce.

Provided by Jaclyn

Categories     Main Course

Time 40m

Number Of Ingredients 12

12 oz. dry linguine
Salt (and freshly ground black pepper)
1 Tbsp olive oil
1 lb. large shrimp* ((or extra large))
1 Tbsp minced garlic ((3 cloves))
1 cup heavy cream
2 tsp lemon zest
1/4 tsp red pepper flakes ((or to taste))
4 Tbsp butter, (cut into 1-Tbsp pieces)
1 cup finely shredded parmesan cheese ((2.5 oz))
2 1/2 Tbsp fresh lemon juice
1 Tbsp parlsey, (for garnish (optional))

Steps:

  • Bring a large pot of water to a boil (with about 4 quarts water). Season water with salt and cook pasta to al dente according to directions listed on package. Before draining reserve 1 cup pasta water.
  • Meanwhile heat olive oil in a large non-stick skillet over medium-high heat.
  • Dab shrimp dry with paper towels, season with salt and pepper. Add to skillet in a single layer.
  • Let cook until pink on bottom, about 1 - 2 minutes. Add garlic, turn shrimp and continue to cook until cooked through (shrimp should be opaque).
  • Transfer shrimp to a sheet of foil and wrap loosely to keep warm.
  • In a medium saucepan heat cream along with lemon zest and red pepper flakes over medium heat. Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes.
  • Add in butter and whisk until melted.
  • Remove cream mixture from heat, then stir in parmesan cheese. Stir until cheese has melted. Season sauce with salt and pepper to taste.
  • In the skillet used to cook shrimp toss the drained linguine with sauce and lemon juice. Thin with pasta water as needed. Toss in shrimp.
  • Serve warm garnished with parsley if desired.

Nutrition Facts : Calories 675 kcal, Carbohydrate 54 g, Protein 34 g, Fat 35 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 328 mg, Sodium 572 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

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

LEMON PASTA WITH SHRIMP



Lemon Pasta with Shrimp image

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

1 (16 ounce) package linguine pasta
2 tablespoons olive oil
2 cloves garlic, chopped
1 cup chicken broth
2 large lemon, zested and juiced
2 pounds uncooked medium shrimp, peeled and deveined
1 cup grated Parmesan cheese
½ cup cream
4 tablespoons chopped fresh cilantro
salt to taste

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 LEMONY SHRIMP PASTA



Creamy Lemony Shrimp Pasta image

Shrimp and pasta? Yes, please! Get out the linguine and cream cheese and see how quickly this awesomeness comes together.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 10

1/2 lb. linguine, uncooked
1 Tbsp. oil
1 lb. uncooked deveined peeled large shrimp
2 cloves garlic, minced
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
3/4 cup fat-free reduced-sodium chicken broth
2 Tbsp. chopped fresh dill
1 Tbsp. lemon zest
2 cups snow peas, halved
1 cup cherry tomatoes, halved

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
  • Add cream cheese spread, broth, dill and zest to same skillet; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp, snow peas and tomatoes; cook and stir 3 min. or until heated through.
  • Drain pasta. Add to shrimp mixture; mix lightly.

Nutrition Facts : Calories 310, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 135 mg, Sodium 680 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 21 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

SPICY CREAMY SHRIMP OVER LEMON GARLIC PASTA (PAPPARDELLE'S PASTA



Spicy Creamy Shrimp over Lemon Garlic Pasta (Pappardelle's Pasta image

I went to our Saturday morning outdoor market and found the Pappardelle's Pasta stand. They sell flavored pasta's, oils and sauces. I was in the mood for shrimp so I choose the Lemon Garlic Linguine flavor. I also bought the Roasted Garlic Herb Fettuccine (Recipe: Ginger Beef Stir Fry with Roasted Garlic Herb Pasta). To find a Pappardelle's near you or to order their pasta online, go to www.pappardellespasta.com. I haven't tried this recipe yet, but it sounds delicious...hope you enjoy!

Provided by SavorFlavor

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb lemon garlic pasta (Pappardelle's)
3 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1/2 cup dry white wine
2 cups heavy cream or 2 cups half-and-half
1 tablespoon fresh lemon juice
1 lb shrimp, peeled and deveined
1/2 cup green onion, chopped
1/2 cup fresh parsley, choppped
1/2 cup parmesan cheese, grated

Steps:

  • Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm.
  • In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute.
  • Add the white wine and cook cover high heat until nearly all evaporated.
  • Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced.
  • Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
  • Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan.
  • Top each serving with the remaining Parmesan cheese.
  • Enjoy!

LEMON CREAM SHRIMP AND PASTA



Lemon Cream Shrimp and Pasta image

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

1 tablespoon olive oil
1 tablespoon garlic
2 cups heavy cream
2 lemons, zest of
2 lemons, juice of
2 teaspoons salt
1 teaspoon pepper
1 cup broccoli
1 cup halved cherry tomatoes
1/2 cup chopped fresh arugula
cooked shrimp (quantity desired by cook)
parmigiano-reggiano cheese (to garnish)
1 lb of your favorite macaroni (I used Cellentani)

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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2019-04-04 Instructions. Bring a large pot of water to boil. Add pasta and cook until al dente. Meanwhile, add butter to a large skillet over medium-high heat. Add shrimp and cook until pink, about 5 minutes. Remove shrimp from pan. Add garlic to the remaining butter and cook for one minute, being careful not to burn it.
From greensnchocolate.com


CREAMY LEMON BROCCOLI PASTA WITH SHRIMP - BALANCE WITH JESS
2021-03-23 Let simmer for 2-3 minutes, stirring frequently. Then add broccoli, cooked pasta, and ½ teaspoon black pepper. Turn the heat to high and stir constantly until pasta absorbs most of the liquid and broccoli is bright green and tender, about 3-4 minutes. Remove lemon zest and season to taste. Turn off the heat.
From balancewithjess.com


EASY SHRIMP SCAMPI PASTA {WITH LEMON CREAM} - BELLY FULL
2014-10-16 Saute onion and garlic. Cook, stirring occasionally until onions are soft and translucent, about 3 minutes. Add in the wine and cook until reduced, about 1 minute. Add in the shrimp and cook until pink, about 2 minutes. Toss in the lemon zest and season with salt and pepper. Add in the creme fraiche and stir until smooth.
From bellyfull.net


CREAMY LEMON PASTA WITH SHRIMP - BELLY LAUGH LIVING
2020-08-10 Heat olive oil and add garlic cloves with 1 teaspoon of salt. Sauté garlic until it is a nice golden brown. The garlic will be soft. Takes 2 to 3 minutes. Add the shrimp and sauté for 3 more minutes. Or until the shrimp start to turn pink/opaque. (The shrimp can be removed at this point and placed on a dish.
From bellylaughliving.com


CREAMY LEMON PARMESAN SHRIMP PASTA - DOMESTIC SEAFOOD
Pour the heavy cream into the pan, then stir well. Add the lemon zest, lemon juice, and parmesan cheese. Stir to combine. Place the shrimp in the pan, then stir to coat the shrimp in the sauce. Cook the shrimp for 5 minutes. Plate the pasta, then pour the parmesan sauce and shrimp over the pasta and sprinkle with fresh parsley.
From domesticseafood.com


CREAMY LEMON SHRIMP IS A QUICK, EASY, DELICIOUS MEAL.
2020-01-25 Heat the olive oil in a large skillet over medium low heat. Add the shrimp to the skillet and cook, stirring for about 2 minutes until they have turned pink. Remove the shrimp from the skillet to a plate. Add the garlic to the skillet and cook for 1 minute. Add the cream, wine and lemon juice and bring the mixture just to a boil.
From anothertablespoon.com


BUTTER SCAMPI CREAM SAUCE RECIPE - THERESCIPES.INFO
2022-05-15 cup heavy cream DIRECTIONS Dust shrimp with flour shaking off the excess. Heat oil in a heavy skillet, add garlic and shallot, cook over low heat 2 minutes. Increase heat to medium, add shrimp, salt, pepper, lemon juice and Tabasco and cook 5 minutes. Add wine and cream, bring mixture to a soft boil and cook 2 minutes. Submit a Recipe Correction
From therecipes.info


CREAMY SHRIMP PASTA WITH LEMON ⋆ 100 DAYS OF REAL FOOD
2017-05-23 In a large skillet over medium heat, melt the butter. Cook the bell pepper for 2 - 3 minutes, until it begins to soften. Add the coated shrimp, garlic, and some salt and pepper to the pan and cook while stirring occasionally until the shrimp is cooked (and pink) all the way through and browned on the outside, 4 - 5 minutes.
From 100daysofrealfood.com


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