Lemon Garlic Prawns W Parmigiano Reggiano Cream Sauce Recipes

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CREAMY GARLIC PRAWNS (SHRIMP)



Creamy Garlic Prawns (Shrimp) image

Recipe video above. Creamy Garlic Prawns are your favourite garlic prawns ... PLUS a creamy garlic sauce! A few simple tricks give a leg-up to the sauce for a result that's a cut above your basic recipes: deglaze the pan with a little white wine, a splash of chicken stock and sprinkle of parmesan. Because plump, sweet prawns demand the BEST sauce!

Provided by Nagi

Categories     Mains     Starters

Number Of Ingredients 13

500g / 1lb peeled prawns/shrimp (, large/jumbo best (Note 1))
1 garlic cloves (, finely minced)
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp salt
15g / 1 tbsp unsalted butter
2 garlic clove (, finely minced)
15g / 1 tbsp unsalted butter
1/4 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup heavy/thickened cream
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tbsp parsley (, finely chopped)

Steps:

  • Place prawns, garlic, oil and pepper in a bowl. Toss to coat, set aside 20 minutes if time permits (no longer).
  • Stir through salt just prior to cooking.
  • Melt 15g / 1 tbsp butter in a large skillet over medium high heat. Add half the prawns and cook for 1 minute on each side, then remove.
  • Repeat with remaining prawns (you shouldn't need more butter), then remove. Scrape out excess remaining garlic from pan and add to cooked prawns.
  • Add butter into skillet and let it melt. Add garlic and stir for 30 seconds or until light golden.
  • Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the winey smell is gone.
  • Add chicken stock and reduce until mostly gone and just a thin layer remains on base of skillet.
  • Add cream, then simmer on medium heat for 2 minutes until reduced and slightly thickened.
  • Stir through parmesan, then add the prawns back in. Taste sauce and see if more salt and pepper is needed.
  • Serve sprinkled with parsley, over mashed potato or something to soak up that fabulous sauce!

Nutrition Facts : Calories 490 kcal, Carbohydrate 4 g, Protein 32 g, Fat 37 g, SaturatedFat 21 g, Cholesterol 423 mg, Sodium 1499 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON-GARLIC SHRIMP



Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories     Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

Steps:

  • Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  • Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

RIGATONI WITH LEMON PARMESAN CREAM



Rigatoni With Lemon Parmesan Cream image

Make and share this Rigatoni With Lemon Parmesan Cream recipe from Food.com.

Provided by Boca Pat

Categories     < 30 Mins

Time 25m

Yield 3 serving(s)

Number Of Ingredients 10

1 lb rigatoni pasta (Cavatappi or small shells work well also)
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 tablespoon fine grated lemon, rind of
1 cup heavy cream
1 ripe tomatoes, chopped
1/4 cup grated good quality parmesan cheese
1/4 cup chopped flat leaf parsley
salt and pepper
1 lemon, juice of

Steps:

  • Cook pasta according to directions; drain, rinse and set aside.
  • Heat oil in large saucepan over low heat, add garlic and saute 30 seconds; do not brown.
  • Add lemon peel and cream, bring to a simmer and cook 6 to 8 minutes until sauce thickens slightly.
  • Add tomatoes, parmesan cheese, parsley and cooked pasta.
  • Stir well and season with salt& pepper.
  • Squeeze lemon juice over all and mix well.
  • Serving size for for main course.

Nutrition Facts : Calories 949.7, Fat 43.2, SaturatedFat 22.2, Cholesterol 243.7, Sodium 195, Carbohydrate 114.9, Fiber 6, Sugar 4.7, Protein 27.1

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