Lemon Seafood Pasta Recipes

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LEMON SEAFOOD PASTA



Lemon Seafood Pasta image

This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.

Provided by Taste of Home

Time 30m

Yield 3-4 servings.

Number Of Ingredients 14

1 pound uncooked vermicelli
4 tablespoons olive oil
2 tablespoons unsalted butter
12 uncooked large shrimp, peeled and deveined
2 to 4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 to 4 teaspoons grated lemon peel
4 to 6 tablespoons lemon juice
1/2 cup Gallo® Family Vineyards Chardonnay
1 tablespoon capers, drained
15 Greek olives, pitted and halved
2 tablespoons oil-packed sun-dried tomatoes, cut into strips
1 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.

Nutrition Facts :

LEMON SEAFOOD WITH PASTA



Lemon Seafood with Pasta image

Shrimp and scallops combine with veggies in this quick microwave main dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 34m

Yield 4

Number Of Ingredients 11

1/2 pound fresh or frozen uncooked medium shrimp in shells
1/2 pound bay scallops
1 medium zucchini, cut into 1/4-inch slices (1 1/2 cups)
1 small yellow summer squash, cut into 1/4 inch slices (1 1/2 cups)
1 small yellow or green bell pepper, cut into 1/4-inch strips
1 cup Progresso™ chicken broth (from 32-ounce carton)
1/4 cup lemon juice
2 tablespoons cornstarch
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon salt
2 cups hot cooked rotini pasta

Steps:

  • Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
  • Mix shrimp, scallops, zucchini, yellow squash and bell pepper in 3-quart microwavable casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand covered 5 minutes.
  • Mix broth, lemon juice, cornstarch, dill weed and salt in 2-cup microwavable measuring cup until smooth. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture.
  • Serve seafood mixture over pasta. Garnish with additional fresh dill weed if desired.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 2 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 550 mg

LEMON SHRIMP PASTA



Lemon Shrimp Pasta image

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

1 (16 ounce) package fresh linguine pasta
1 tablespoon olive oil
1 pound shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, zested and juiced
2 tablespoons chopped fresh parsley
2 tablespoons butter
1 cup freshly grated Parmesan cheese

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

LEMON SPAGHETTI WITH SHRIMP



Lemon Spaghetti with Shrimp image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil
2 tablespoons capers, fried

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.

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.

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

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

SEAFOOD LEMON PASTA



Seafood Lemon Pasta image

Make and share this Seafood Lemon Pasta recipe from Food.com.

Provided by escripps

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 large lemons
1/2 cup olive oil, extra virgin
3/4 cup grated parmigiano-reggiano cheese (plus more for serving)
1 pinch salt and pepper
1 lb spaghetti or 1 lb angel hair pasta
20 large fresh basil leaves, thinly sliced
1 lb of cooked shrimp or 1 lb scallops

Steps:

  • In a medium bowl, combine the lemon zest and juice from the two lemon, with olive oil, chees, 1/2 teaspoon of salt, and a few generous grindings black pepper; mix vigorously so the cheese "melts" into the oil and lemon juice. Taste, add more salt and pepper to your liking; set asside
  • Bring a large pot of well-salted water to a boil (1 tablespoon of salt for every 6 cups of water). Cook the pasta according to the package directions for al dente. Drain, reserving 1 cup of the pasta cooking water.
  • Return the drained pasta to the hot, empty pot and pour over the lemon-Parmigiano sauce, along with the seafood, tossing with up to 1/2 cup of the reserved cooking paper (to start) to make a creamy sauce that clings to the strands, adding more water as necessary. Add the basil and tossonce or twice just to incorporate.
  • Serve immediately with more grated Parmigiano, as desired.

Nutrition Facts : Calories 544.8, Fat 22.7, SaturatedFat 4.5, Cholesterol 102.5, Sodium 603, Carbohydrate 60.4, Fiber 3.2, Sugar 2.8, Protein 24.4

LEMON-SHRIMP PASTA



Lemon-Shrimp Pasta image

Cooking for 2? This is the recipe for you. I have also doubled it for 4. It is elegant and light. Have no clue where I got the original recipe. I have had it for a very long time.

Provided by PaulaG

Categories     Australian

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1 teaspoon extra virgin olive oil
2 -3 garlic cloves, minced
8 ounces shrimp, deveined and sliced in half lengthwise
1/2 cup frozen green pea, thawed
1/3 cup coarsely shredded carrot
1/2 cup reduced-sodium chicken broth
1 tablespoon processed light cream cheese
2 cups cooked farfalle pasta, cooked without added salt (bow tie pasta) or 2 cups fat (bow tie pasta)
3 tablespoons grated parmesan cheese
1/2 teaspoon grated fresh lemon rind
1/8 teaspoon salt
fresh ground black pepper
fresh chives (optional)

Steps:

  • Coat a large nonstick skillet with cooking spray.
  • Add oil and place over medium-high heat until hot.
  • Add minced garlic and saute 15 seconds.
  • Add shrimp and saute until pink.
  • Add peas and carrot.
  • Saute 1 minute, remove from skillet and set aside.
  • Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
  • Stir in shrimp mixture, farfalle, and next 4 ingredients.
  • Cook 1 minute.
  • If desired, garnish with chives.

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