Lemon Garlic Shrimp Pasta Recipe

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY



One-Pot Lemon Garlic Shrimp Pasta Recipe by Tasty image

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.

Recipe From tasty.co

Provided by Robert Broadfoot

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

8 oz linguine
2 tablespoons olive oil
8 tablespoons unsalted butter, 1 stick
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 ¼ lb large shrimp
salt, to taste
pepper, to taste
1 teaspoon dried oregano
4 cups baby spinach
¼ cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
Calories648 calories
Carbohydrate48 grams
Fat34 grams
Fiber4 grams
Protein36 grams
Sugar2 grams

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!

LEMONY GARLIC SHRIMP WITH PASTA



Lemony Garlic Shrimp with Pasta image

This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp.

Recipe From allrecipes.com

Provided by Dan'ish

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     Shrimp Scampi

Time 2h25m

Yield 6

Number Of Ingredients 13

¾ cup kosher salt
1 gallon cold water
2 pounds peeled and deveined large shrimp (21 to 30 per pound)
1 (16 ounce) package angel hair pasta
¼ cup unsalted butter
¼ cup olive oil
3 tablespoons minced garlic
⅓ cup white wine
¼ cup lemon juice
½ teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
½ cup chopped fresh parsley
1 tablespoon lemon zest
Calories502.2 calories
Carbohydrate44.9 g
Cholesterol250.8 mg
Fat20.1 g
Fiber3.2 g
Protein33.4 g
SaturatedFat6.5 g
Sodium11829.4 mg
Sugar1.9 g

Steps:

  • Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  • Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

GARLIC LEMON SHRIMP



Garlic Lemon Shrimp image

You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons minced fresh parsley
Hot cooked pasta or rice
Calories 163 calories
Fat8g fat (1g saturated fat)
Cholesterol138mg cholesterol
Sodium284mg sodium
Carbohydrate2g carbohydrate (0 sugars
Fiber0 fiber)
Protein19g protein. Diabetic Exchanges

Steps:

  • In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

LEMON GARLIC PARMESAN SHRIMP PASTA



Lemon Garlic Parmesan Shrimp Pasta image

Recipe From epicurious.com

Number Of Ingredients 12

8 ounces Linguine Pasta (I used more pasta)
2 tablespoon Olive Oil
6 ounces Butter
4 cloves Garlic, Minced
1/2 teaspoon Red Pepper Flakes
1 1/4 pound Large Shrimp
.1 pinch salt & pepper to taste
1 teaspoon Italian Seasoning
4 cups Baby Spinach
1/2 cup Parmesan Cheese
2 tablespoons Parsley, Chopped
1 tablespoon Lemon Juice

Steps:

  • 1. In a large pot cook the pasta in boiling water according to package directions. Drain and set aside
  • 2. Using a large sauce pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
  • 3. Add the shrimp and salt & pepper to taste. Cook until the shrimp starts to turn pink. Add Italian seasoning.. The recipe suggests adding the spinach and cook until wilted. I added the spinach with the next step and found the spinach did not get quite so wilted. Preferred doing it this way.
  • 4. Add the pasta back to the pot while still warm with the remaining butter, parmesan and parsley. Add in the spinach. Stir until mixed, the butter is melted and the spinach has wilted
  • 5. Add the lemon juice before serving and serve while hot.

LEMON AND GARLIC SHRIMP



Lemon and Garlic Shrimp image

Lemon-garlic shrimp over pasta is a staple meal in our family because it is quick to make and the kids love it! You can also pair these lemon garlic shrimp with rice and a vegetable or salad.

Recipe From allrecipes.com

Provided by KristinsFixins.Com

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 5

Number Of Ingredients 6

⅓ cup lemon juice
3 tablespoons butter
1 tablespoon lemon zest
1 tablespoon minced garlic, or more to taste
1 cup frozen cooked salad shrimp, thawed
1 pinch ground black pepper
Calories115 calories
Carbohydrate4.2 g
Cholesterol53.4 mg
Fat9.4 g
Fiber0.3 g
Protein4.4 g
SaturatedFat4.8 g
Sodium117.6 mg
Sugar0.5 g

Steps:

  • Heat a skillet over high heat. Melt lemon juice, butter, and lemon zest together. Add shrimp and garlic; season with pepper. Cook until shrimp are hot, about 3 minutes.

LEMON GARLIC SHRIMP OVER PASTA



Lemon Garlic Shrimp over Pasta image

I originally found this recipe on Colavita Olive Oil site, but- have adapted it to my families taste. This is very easy, quick and delicious - you will love it if you are a fan of shrimp scampi.

Recipe From food.com

Provided by stephanierndos

Categories     European

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11

24 medium shrimp, peeled and deveined
1 lb linguine
3 tablespoons extra virgin olive oil
3 tablespoons real butter (unsalted)
1 tablespoon italian seasoning
3 fresh garlic cloves, finely chopped
salt
fresh coarse ground black pepper or lemon pepper seasoning
2 tablespoons sesame seeds (optional)
1 fresh lemon
lemon zest

Steps:

  • Boil pasta in salted water; remove from heat just before pasta reaches al dente.
  • Heat skillet on medium; add olive oil & garlic, When heated thru add shrimp and butter - cook for 2 minutes and add lemon zest. Gently toss shrimp with garlic until shrimp turns pink. Remove from heat.
  • Drain pasta; return to pan.
  • Add shrimp, garlic, butter, olive oil, Italian seasoning, sesame seed, salt and pepper (or lemon pepper seasoning, if you prefer) - to taste.
  • Toss well with fresh squeezed lemon juice and serve immediately with salad and Italian bread.

LEMON-GARLIC SHRIMP WITH BOW TIE PASTA



Lemon-Garlic Shrimp With Bow Tie Pasta image

This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You can skip flouring the shrimp if you want, and go straight to frying them, but you might want to thicken your sauce with a little cornstarch. I like serving these with a nice juicy, grilled rib-eye, but it could also be a main dish. Prep time includes time to marinate shrimp.

Recipe From food.com

Provided by Tee Lee

Categories     Lemon

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup dry white wine or 1/4 cup chicken broth
1 lemons or 1 lime, juice and zest of
3 -6 garlic cloves, finely minced (depending on taste)
1 tablespoon A.1. Original Sauce
1 teaspoon coarse black pepper
crushed red pepper flakes (to taste)
1 lb shrimp, peeled and deveined
8 ounces dry bow tie pasta
1/4-1/3 cup flour
1/2 tablespoon paprika
2 -3 tablespoons olive oil, for cooking
reserved shrimp marinade
2 tablespoons butter
1 cup whole milk
1/4-1/2 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped

Steps:

  • In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
  • When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
  • Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
  • Reserve the marinade.
  • Heat olive oil in a large skillet over medium-high heat.
  • Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
  • Set cooked shrimp aside.
  • Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
  • Return shrimp to pan, stir well, reduce heat to medium, and add milk.
  • Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
  • Add parmesan cheese and parsley, stir to combine.
  • Add cooked pasta and stir well to completely coat with sauce.
  • Serve hot.

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