Lemon Cream Shrimp And Pasta Recipes

CREAMY LEMON PASTA WITH SHRIMP

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.

SHRIMP PASTA WITH LEMON CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook the pasta according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of the garlic along with the red pepper flakes and the shrimp and cook till the shrimp turn opaque, about 3 -5 minutes. Cooking time will vary based on the size of shrimp and the pan. Remove shrimp to a plate.
• Add broth, remaining 2 teaspoons of garlic, along with the lemon juice into the skillet. Using a whisk, deglaze the pan until any brown bits are removed from the bottom. Let the sauce cook on a gentle simmer for 5 minutes on medium heat. Add in the butter, stirring until it melts. Then, add the lemon zest and the half and half. Let the sauce come to a gentle simmer, then add the pasta and shrimp into the skillet. Toss to combine and coat. Taste for seasonings, adjust salt and pepper as desired. Add pasta water if needed to help thin sauce to coat pasta. Sprinkle with parmesan cheese and chopped basil. Serve immediately.

SHRIMP AND PASTA IN LEMON CREAM SAUCE

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.

LEMON CREAM SHRIMP AND PASTA

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 ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

LEMON SPAGHETTI WITH SHRIMP

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.

SHRIMP & PASTA WITH LEMON CREAM SAUCE

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.

CREAMY LEMON-SHRIMP PASTA

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.

LEMONY SHRIMP WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat until melted. Add mushrooms; cook and stir 2 minutes. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 5-7 minutes or until shrimp turn pink. , Stir in tomatoes, almonds, feta cheese, wine, lemon juice, salt and pepper; cook 3-5 minutes or until heated through. Stir in parsley., Drain pasta; place in a serving dish. Top with shrimp mixture and cheese.

CREAMY LEMONY SHRIMP PASTA

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.

CREAMY LEMON-BASIL SHRIMP PASTA

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.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

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!