Creamy Shrimp Lemon Pasta Recipe Recipe For Stuffed

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SHRIMP AND PASTA IN LEMON CREAM SAUCE



Shrimp and Pasta in Lemon Cream Sauce image

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

1 (9 ounce) package BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions
12 ounces cooked medium shrimp
1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon Chopped fresh parsley

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

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM



Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
1 cup all-purpose flour
8 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Steps:

  • Preheat the oven for 350 degrees F.
  • To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
  • Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
  • To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
  • To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
  • Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
  • Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
  • Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

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

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

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.

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 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

CREAMY SHRIMP SCAMPI



Creamy Shrimp Scampi image

This shrimp scampi is the closest that I've found to what some of the finest restaurants serve. My husband says it's the best he's ever had.

Provided by DonnaT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 50m

Yield 4

Number Of Ingredients 13

¼ cup flour
salt and pepper to taste
24 large shrimp in shell (21 to 25 per lb), peeled and deveined
2 tablespoons olive oil
2 tablespoons finely chopped shallot
1 large clove garlic, pressed
½ cup Chardonnay wine
1 cup chicken broth, divided
1 tablespoon lemon juice
1 cup heavy cream
½ cup butter
2 tablespoons chopped fresh parsley
¼ cup grated Romano cheese

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.

Nutrition Facts : Calories 656.7 calories, Carbohydrate 10.4 g, Cholesterol 341.8 mg, Fat 54.9 g, Fiber 0.3 g, Protein 25.5 g, SaturatedFat 30.8 g, Sodium 499 mg, Sugar 0.7 g

CREAMY SHRIMP PASTA



Creamy Shrimp Pasta image

If you don't have much time for dinner, try this creamy shrimp pasta recipe. It's quick and easy to make and my whole family loved it.

Provided by nch

Categories     Main Dish Recipes     Pasta     Shrimp

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 ¼ pounds shrimp, peeled and deveined
1 splash dry white wine
1 cup heavy whipping cream
¼ cup chopped fresh basil
salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese

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 spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
  • Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Nutrition Facts : Calories 780 calories, Carbohydrate 86.3 g, Cholesterol 298.6 mg, Fat 28.7 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 15 g, Sodium 336.4 mg, Sugar 3.2 g

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