LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
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.
LAST-MINUTE LEMON SPAGHETTI AND SHRIMP
This delicious pasta dish comes together in about 20 minutes. The taste is fresh and tart! If you try this recipe using dried basil or bottled lemon juice, then you haven't tried this recipe!
Provided by KerryElizabeth
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 minutes more. Drain.
- Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 91 g, Cholesterol 98 mg, Fat 33.1 g, Fiber 4.8 g, Protein 30.4 g, SaturatedFat 6.5 g, Sodium 477.5 mg, Sugar 5 g
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
ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY
This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.
Provided by Robert Broadfoot
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
- Add oregano and spinach, cook until wilted.
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
SHRIMP PICCATA SPAGHETTI
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
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.
GARLIC SHRIMP, LEMON AND FETA SPAGHETTI
This is a meal from the Australian Super Food Ideas magazine, Dec 2007. My husband has made this a couple of times already - it is SO quick and super fast to slap together. The taste is absolutely divine. One of our favourites and I asked for it for our anniversary dinner. Enjoy!
Provided by NetraC
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan of boiling water following packet directions until tender.
- Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add Onion. Cook, stirring, for 3 minutes or until tender.
- Add shrimp/prawns and garlic. Cook, stirring for 2 minutes or until seafood is just pink.
- Add wine and bring to the boil. Simmer uncovered for 1minute or until shrimp/prawns are cooked through. Remove from heat.
- Add lemon rind and juice.
- Drain Pasta. Return to pan on low heat. Add shrimp/prawn mixture, parsley and feta; toss to combine.
- Season with cracked pepper and serve with crusty bread and fresh green salad.
Nutrition Facts : Calories 676, Fat 9.9, SaturatedFat 5.4, Cholesterol 271.6, Sodium 645.6, Carbohydrate 92.4, Fiber 4.7, Sugar 5.1, Protein 46.3
GARLIC LEMON SHRIMP RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Melt butter in a pan over medium heat.
- Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
- Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 46 grams, Sugar 0 grams
LEMON AND PARSLEY SPAGHETTI WITH SHRIMP
I found this recipe in the February 2008 copy of BBC Good Food Magazine. I think it sounds like it would make a nice romantic meal for two or something light and healthy on a summer's evening.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Boil the pasta.
- Meanwhile, heat the oil in a large pan.
- Add the shrimp and quickly fry until they are evenly pink.
- Throw in the lemon zest and juice, parsley and 2 tablespoons of the pasta cooking water, salt and pepper.
- Heath through.
- Drain the spaghetti and add to the pan.
- Toss everything together.
- Serve with lemon wedges, if desired.
Nutrition Facts : Calories 520.4, Fat 16.1, SaturatedFat 2.3, Cholesterol 107.7, Sodium 191.4, Carbohydrate 67, Fiber 3.1, Sugar 2.1, Protein 25.9
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