Lemon Shrimp Fettuccine Recipes

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SHRIMP FETTUCINE



Shrimp Fettucine image

The combination of shrimp, fresh garlic and lemon juice makes this entree one of my mom's most memorable dishes. The shrimp can also be served over toast points instead of fettuccine. -Jody Fisher Stewartstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 package (12 ounces) fettuccine
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1/2 cup butter
1/4 cup minced fresh parsley
2 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp in butter for 4 minutes or until shrimp turn pink. Add the parsley, garlic, lemon juice, broth, salt and pepper. Cook and stir for 2 minutes or until garlic is tender. Drain fettuccine; top with shrimp mixture.

Nutrition Facts : Calories 419 calories, Fat 17g fat (10g saturated fat), Cholesterol 209mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

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-SHRIMP FETTUCCINE



Lemon-Shrimp Fettuccine image

This pasta recipe is one-pot easy and doesn't make a mess out of your kitchen. To give it a healthier spin, I sometimes use whole wheat fettuccine. -Mike McCormick, Moore, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 13

1 package (12 ounces) fettuccine
3 tablespoons butter
1 tablespoon olive oil
1 pound uncooked medium shrimp, peeled and deveined
1 small onion, chopped
2 garlic cloves, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1/2 cup soft sun-dried tomato halves (not packed in oil), julienned
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup shredded Parmesan cheese

Steps:

  • In a Dutch oven, cook fettuccine according to package directions. Drain pasta, reserving 1 cup pasta water. Return pan to heat; heat butter and oil over medium heat. Add shrimp and onion; cook and stir 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer., Stir in beans, tomatoes, lemon zest, lemon juice, salt and pepper flakes. Add fettuccine and cheese; toss to combine, adding enough reserved pasta water to moisten pasta.

Nutrition Facts : Calories 440 calories, Fat 13g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 571mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 7g fiber), Protein 26g protein.

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.

LEMON SHRIMP ALFREDO



Lemon Shrimp Alfredo image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
12 tablespoons salted butter
1 pound jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 cups freshly grated Parmesan
Zest of 3 lemons plus lemon wedges, for serving
2 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for serving

Steps:

  • Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
  • Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
  • Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.

LEMON PASTA WITH SHRIMP



Lemon Pasta with Shrimp image

Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.

Provided by Nina

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
2 tablespoons olive oil
2 cloves garlic, chopped
1 cup chicken broth
2 large lemon, zested and juiced
2 pounds uncooked medium shrimp, peeled and deveined
1 cup grated Parmesan cheese
½ cup cream
4 tablespoons chopped fresh cilantro
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
  • Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
  • Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
  • Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
  • Combine shrimp sauce, pasta, and cilantro; toss and serve.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 45 g, Cholesterol 202.8 mg, Fat 14.2 g, Fiber 3.2 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 506.7 mg, Sugar 2.1 g

COLD SHRIMP SALAD



Cold Shrimp Salad image

A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.

Provided by Allrecipes Member

Categories     Shrimp Salad

Time 1h15m

Yield 10

Number Of Ingredients 10

2 pounds cooked medium shrimp, peeled and deveined without tail
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
5 cloves garlic, minced
1 sweet onion, diced
chopped fresh cilantro
1 avocado - peeled, pitted and diced
salt and pepper to taste
½ cup olive oil
chili pepper flakes

Steps:

  • Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g

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

SKINNY LEMON SHRIMP FETTUCCINE



Skinny Lemon Shrimp Fettuccine image

92% less sat fat • 42% more fiber than the original recipe. Dinner time will go swimmingly with this seafood favorite served over warm, whole grain pasta and veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 12

8 ounces dried whole wheat or spinach fettuccine
2 teaspoons olive oil
4 cloves garlic, minced
1 pound medium shrimp in shells, peeled and deveined (tails left on, if desired)
1 cup reduced-sodium chicken broth
1 cup frozen peas, thawed
2 medium plum tomatoes, finely chopped
1 teaspoon finely shredded lemon peel
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 teaspoons chopped fresh Italian parsley
4 slices whole grain baguette-style French bread (optional)

Steps:

  • Cook pasta according to package directions; drain and set aside.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic; cook and stir for 30 seconds. Add shrimp and broth to skillet. Cook and stir for 3 to 4 minutes or until shrimp are opaque. Stir in peas, tomatoes, lemon peel, nutmeg, and salt. Add pasta; toss with vegetable mixture. Heat through.
  • To serve, divide pasta among four shallow soup bowls. Sprinkle with parsley. If desired, serve with bread slices.

Nutrition Facts : Calories 390, Carbohydrate 52 g, Cholesterol 170 mg, Fiber 7 g, Protein 35 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g

GARLIC BUTTER SHRIMP FETTUCCINE RECIPE BY TASTY



Garlic Butter Shrimp Fettuccine Recipe by Tasty image

Here's what you need: extra virgin olive oil, unsalted butter, garlic, large raw shrimp, Holland House® White Cooking Wine, red pepper flakes, fresh lemon juice, kosher salt, freshly ground black pepper, fresh parsley, dried fettuccine noodles

Provided by Holland House

Categories     Dinner

Yield 5 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
1 ¼ lb large raw shrimp, peeled and deveined
½ cup Holland House® White Cooking Wine
⅛ teaspoon red pepper flakes
2 tablespoons fresh lemon juice
kosher salt, to taste
freshly ground black pepper, to taste
¼ cup fresh parsley, plus 1 tablespoon, chopped, divided
1 lb dried fettuccine noodles, cooked according to package instructions

Steps:

  • In a large pan, melt together the olive oil and 2 tablespoons of butter over medium heat. Add the garlic and sauté for 30-60 seconds, until fragrant.
  • Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on one side, until just beginning to turn pink, then flip. Add the Holland House® White Cooking Wine and red pepper flakes. Bring to a simmer and cook for 2-3 minutes, or until the wine reduces by about half and the shrimp are cooked through.
  • Add the lemon juice and remaining 2 tablespoons of butter and stir until the butter melts. Season with salt and pepper to taste. Fold in ¼ cup chopped parsley.
  • Toss the shrimp and sauce with fettuccine until well coated. Garnish with the remaining tablespoon of chopped parsley. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 579 calories, Carbohydrate 71 grams, Fat 17 grams, Fiber 3 grams, Protein 30 grams, Sugar 2 grams

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2021-08-09 Cook the linguine in a pot of salted boiling water until al dente. Saute the garlic. Meanwhile, add the oil and butter to a large pan and bring it to medium-high heat. Once it’s sizzling, add the finely minced garlic and quickly stir for 10-15 seconds. Add the shrimp. Pick up the heat to high and add the raw shrimp.
From simplyhomecooked.com


LEMON GARLIC SHRIMP FETTUCCINE - BITZ & GIGGLES
2016-03-25 Instructions. Add the fettuccine to a pot of boiling water and cook for 11 minutes or until al dente. While pasta cooks, heat olive oil over medium-high heat in a skillet. Stir in garlic and cook for 1 minute. Add the shrimp, red pepper flakes, lemon juice, olive juice and 3 tablespoons butter and parsley. Cook for 1-2 more minutes on low heat ...
From bitzngiggles.com


HOW TO MAKE LEMON SHRIMP PASTA (EASY WEEKNIGHT MEAL!)
2021-08-31 Make the Lemon Wine Sauce. Deglaze the pan with the wine, then let the wine reduce by half. Next, add the lemon juice, lemon zest, parsley and red pepper flakes. Add the shrimp back to the pan. Cook for 2-3 minutes, then add the cooked pasta and ¼-½ cup of the pasta’s cooking liquid. Toss the ingredients together with tongs.
From thespeckledpalate.com


LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL SEASONED
2021-03-22 Cook shrimp. Turn the heat down to medium-high, then add shrimp to the pan. Cook about 1-2 minutes per side, just until shrimp are opaque. Transfer to tray with scallops. 5. Char the lemon. Cut 1 lemon into thin slices about ¼” thick. Add lemon to the pan, then cook until charred, about 1 minute per side.
From wellseasonedstudio.com


FETTUCCINE WITH LEMON SHRIMP - MOM, THE LUNCH LADY
2021-02-06 Heat the remaining 1/2 Tbs olive oil in a large saute pan, or skillet over medium-high heat. Add the shrimp and garlic and saute until the shrimp is pink, 2-3 minutes. Remove from the heat. Add the reserved pasta, asparagus and pasta water to the pan with the shrimp along with the lemon sauce, stirring to mix. Taste and adjust the seasonings as ...
From momthelunchlady.ca


EASY LEMON GARLIC SHRIMP PASTA (DAIRY-FREE) - THE ROASTED ROOT
2021-08-03 Add the peeled shrimp in a single layer and cook for 2 to 3 minutes per side. Transfer the shrimp to a plate. Add the rest of the ingredients for the sauce to the skillet (coconut milk, garlic, lemon zest, lemon juice, red pepper flakes, sea salt, black pepper, and tapioca flour) and bring to a full boil.
From theroastedroot.net


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