Lemon Linguine With Basil Pesto Shrimp Recipes

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BASIL-LEMON SHRIMP LINGUINE



Basil-Lemon Shrimp Linguine image

Basil, considered to be a royal herb in ancient Greece, provides color and flavor in this quick, diabetic-friendly seafood and pasta recipe.

Provided by EatingWell Test Kitchen

Categories     Healthy Shrimp Pasta Recipes

Time 30m

Number Of Ingredients 15

1 pound fresh or frozen large shrimp in shells
6 ounces dried linguini or fettuccine
½ teaspoon salt
8 ounces fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
Nonstick cooking spray
2 cloves garlic, minced
1 cup thin red, yellow and/or green sweet pepper strips
¼ cup snipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoon finely-shredded lemon peel
¼ teaspoon ground black pepper
¼ cup sliced green onions
2 tablespoons lemon juice
1 tablespoon olive oil
1 leaf Fresh basil sprigs
1 Lemon wedges

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
  • Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
  • Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
  • Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.

Nutrition Facts : Calories 338 calories, Carbohydrate 39.1 g, Cholesterol 172.4 mg, Fat 6.2 g, Fiber 3.7 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 464 mg, Sugar 4.1 g

PESTO PASTA WITH SHRIMP



Pesto Pasta with Shrimp image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

LEMON SHRIMP LINGUINE



Lemon Shrimp Linguine image

I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. -Patty Walker, West Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

12 ounces uncooked linguine
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 small lemon, halved and sliced, optional
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.

Nutrition Facts : Calories 378 calories, Fat 11g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 267mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

LEMON SHRIMP WITH PASTA AND BASIL



Lemon Shrimp With Pasta and Basil image

This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb linguine or 1/2 lb other pastas
3/4 lb cooked shrimp, thawed and drained
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 1/2 teaspoons basil leaves
3/4 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
  • Add shrimp and drain immediately.
  • Return pasta mixture to the pan.
  • Combine next 5 ingredients in a bowl.
  • Toss with cooked pasta and shrimp.
  • Sprinkle cheese over pasta and serve immediately.

BASIL-LEMON CRAB LINGUINE



Basil-Lemon Crab Linguine image

I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated linguine
1/3 cup butter, cubed
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
1/4 cup loosely packed basil leaves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.

LEMON LINGUINE WITH BASIL PESTO SHRIMP



Lemon Linguine With Basil Pesto Shrimp image

Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups fresh basil leaves, finely chopped
4 medium sized garlic cloves, finely minced
2/3 cup parmesan cheese, freshly grated
1/3 cup pine nuts, toasted or 1/3 cup walnuts
1/2 cup extra virgin olive oil
salt and red pepper flakes
1 lb shrimp, large, peeled and deveined
1 batch basil pesto (recipe above, divided)
1/2-2/3 cup olive oil
1/4-1/2 cup lemon juice, fresh (2 or 3 lemons)
1/2 cup parmesan cheese
1 tablespoon fresh lemon zest
salt & freshly ground black pepper
1 lb linguine, cooked al dente
1 cup pasta cooking water

Steps:

  • Pesto Directions:
  • Put basil leaves and garlic in bowl of a food processor.
  • Pulse a few times to combine.
  • Add Parmesan cheese and pine nuts; pulse a few more times.
  • Scrape mixture into a bowl and whisk in olive oil.
  • Add salt and red pepper flakes to taste; stir.
  • Lemon Linguine:
  • Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
  • Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
  • Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
  • Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
  • In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
  • Add the Parmesan and continue whisking until creamy.
  • Toss in the lemon zest and season with salt and pepper.
  • Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
  • Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
  • Add some cooking water if the pasta seems dry.
  • Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
  • Ladle some remaining pesto onto each plate as well.

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

This is a great dish for company!

Provided by averynmartin

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
  • Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 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

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