Lemony Shrimp Fettuccine Recipes

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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.

LEMONY SHRIMP SCAMPI PASTA



Lemony Shrimp Scampi Pasta image

Melissa d'Arabian makes Lemony Shrimp Scampi Pasta rich, zesty and affordable. Buy unpeeled shrimp to save money and to flavor the sauce with the shells later.

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped

Steps:

  • In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside.
  • Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion.
  • Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water.
  • Heat a skillet over high heat. Add the shrimp and cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the remaining marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

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.

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

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

LEMONY SHRIMP SCAMPI



Lemony Shrimp Scampi image

Easy and elegant, this dish is a real catch. The use of the word "scampi" to mean a garlicky, buttery preparation for shrimp is more Italian-American than Italian; it's thought to have first appeared on a menu in 1950s New Jersey.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 8

Salt and pepper
3/4 pound angel-hair pasta
2 tablespoons olive oil
3/4 pound large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons), plus wedges for serving
2 tablespoons chopped fresh parsley

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, about 3 minutes, flipping once. Transfer to a plate.
  • Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.

Nutrition Facts : Calories 622 g, Fat 27 g, Fiber 2 g, Protein 28 g, SaturatedFat 12 g

LEMONY SHRIMP & SNOW PEA PASTA



Lemony Shrimp & Snow Pea Pasta image

This pretty pasta is a family favorite -the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

1-3/4 cups uncooked gemelli or spiral pasta
2 tablespoons olive oil, divided
2 cups fresh snow peas
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
3/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1 cup grape tomatoes, halved
DRESSING:
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
Additional grated lemon zest and chopped fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

Nutrition Facts : Calories 279 calories, Fat 11g fat (2g saturated fat), Cholesterol 92mg cholesterol, Sodium 390mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

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

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.

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

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.

Nutrition Facts : Calories 502.2 calories, Carbohydrate 44.9 g, Cholesterol 250.8 mg, Fat 20.1 g, Fiber 3.2 g, Protein 33.4 g, SaturatedFat 6.5 g, Sodium 11829.4 mg, Sugar 1.9 g

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

FETTUCCINE WITH LEMONY SHRIMP



Fettuccine With Lemony Shrimp image

A light fettuccine with leeks and shrimp. Simple to make and good the next day for a quick lunch reheated in the microwave. From Good Housekeeping February 2011.

Provided by truckerboo

Categories     Healthy

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

salt
black pepper
1 lb shrimp
3 garlic cloves
1/4 teaspoon crushed red pepper flakes
1 cup white wine or 1 cup chicken broth
12 ounces fettuccine or 12 ounces linguine
1 tablespoon butter
2 tablespoons fresh basil leaves
2 tablespoons fresh parsley
1 lemon
1 tablespoon extra virgin olive oil
2 teaspoons extra virgin olive oil
2 leeks

Steps:

  • Bring 2 teaspoons salt and water to boil in a large pot. Cook noodles 2 minutes less than package directs. Reserve 1 Cup cooking liquid. Drain.
  • Meanwhile wash and trim leeks. Cut in half lengthwise and then crosswise into 1/4" strips. Rinse slices under water until water is clear. Drain well. Heat 1 teaspoon oil in a 12" skillet on medium hi heat. Sprinkle shrimp with 1/4 teaspoon salt and black pepper to taste. Add half of shrimp to pan and cook 1-2 minutes until just pink and curled. Remove from pan. Heat 1 teaspoon oil and repeat with remaining shrimp.
  • In same skillet heat 1 tablespoon oil over medium low heat. Add leeks, garlic, and crushed red pepper flakes. Stir well. Cover and cook 10 minutes or until tender, stirring occasionally. Uncover and add wine or broth. Heat to boiling. Reduce heat to medium and simmer 4-5 minutes or until wine or broth is reduced by half.
  • Add pasta to pan with leeks. Add butter and shrimp. Cook on medium heat until noodles are al dente and glazed with sauce. Toss. Add basil, parsley, and 1/4 t salt. Cook 2 minutes longer tossing and adding reserved cooking liquid if necessary. With a zester grate lemon peel over .
  • Note. I kept the reserved cooking liquid and used that when reheating leftovers in microwave. Reheats well.

Nutrition Facts : Calories 378.7, Fat 9.1, SaturatedFat 2.5, Cholesterol 148.2, Sodium 465.9, Carbohydrate 48, Fiber 2.8, Sugar 2.9, Protein 19.1

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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From saltandlavender.com


LEMONY SHRIMP PASTA - SWEET JULY
2021-09-22 Instructions. In a large bowl, add all of the ingredients for the shrimp, cover, and marinate for 15-20 minutes in the fridge. Cook pasta according to instructions. Before draining, reserve ½ cup of the starchy pasta water. In a large skillet, heat olive oil and three tablespoons of butter over medium heat. Add garlic, red pepper flakes, and ...
From sweetjuly.com


CREAMY LEMON SHRIMP PASTA - COOKING CLASSY
2022-04-16 Make pasta sauce in saucepan: In a medium saucepan heat cream along with lemon zest and red pepper flakes over medium heat. Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes. Add in butter and whisk until melted. Remove cream mixture from heat, then stir in parmesan cheese.
From cookingclassy.com


EASY LEMON SHRIMP SPAGHETTI - SIMPLY DELICIOUS
2022-04-24 Add the spaghetti and allow to cook until al dente according to package instructions, approximately 9 minutes. Cook the shrimp: Place the peeled and deveined shrimp in a medium bowl. Add a few tablespoons of olive oil and season generously with salt and pepper. heat a large skillet or frying pan over medium high heat then add the shrimp, in ...
From simply-delicious-food.com


LEMON GARLIC SHRIMP PASTA - EASY AND IMPRESSIVE - SIP AND FEAST
2021-07-13 Instructions. Place cleaned and dry shrimp in a bowl with ½ tsp baking soda, ½ tsp kosher salt, ¼ tsp black pepper and ⅛ tsp of crushed red pepper. Mix well. Meanwhile cook pasta "al dente" in salted water (2 Tbsp kosher salt per gallon of water) and reserve at least 1 cup of pasta water before draining.
From sipandfeast.com


FETTUCCINE ALFREDO WITH LEMON GARLIC SHRIMP | TANA AMEN
In a medium to large bowl toss the shrimp, garlic, parsley (or cilantro), lemon zest, salt and pepper. Hold until ready to sauté. Drain the shirataki fettuccine from its solution and in a medium to large pot of water, boil the pasta about 10 minutes and drain. Set aside for service. In a medium sauce pan over medium heat, using a whisk, sauté ...
From tanaamen.com


20+ 30-MINUTE LEMON SHRIMP RECIPES | EATINGWELL
2021-04-18 Shrimp, spinach and garlic brown and cook quickly for a simple one-pot weeknight dinner. A fast pan sauce gets life from zesty lemon juice, warm crushed red pepper and herby parsley. Serve with a slice of whole-wheat baguette to swipe up every last drop of sauce. 15 of 25.
From eatingwell.com


ONE-POT LEMON SHRIMP PASTA - THE GOOD DISH
12 oz Linguine 1 Medium red onion, thinly sliced 3 Garlic cloves, sliced 1 tbsp Fresh thyme leaves 3 cups Halved grape tomatoes 1/2 tsp Crushed red pepper flakes 1 Lemon, zested & juiced 1 lb Large shrimp, peeled & deveined with tails on 1 cup Grated parmesan cheese 4 cups Water 1/2 cup Dry white wine Fresh basil leaves, to serve Kosher salt, to taste Fresh ground black …
From gooddishtv.com


SAVORY LEMON GARLIC SHRIMP PASTA - ORCHIDS + SWEET TEA
2019-08-04 Add in the shrimp (season w/ salt + pepper) and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl. In the same skillet (with juices from shrimp + all), melt the other Tbsp of butter and add garlic and sauté for 1 minute or so, until fragrant.
From orchidsandsweettea.com


LEMON GARLIC SHRIMP PASTA - BAKE IT WITH LOVE
2021-10-23 Saute the shrimp. In a skillet, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of butter over medium-high heat. When the butter is completely melted, stir in 2 tablespoons of minced garlic and an optional ¼ teaspoon of crushed red pepper flakes. Saute for around 60 seconds to release the flavors.
From bakeitwithlove.com


SHRIMP CAESAR PASTA SALAD - THE ENDLESS MEAL®
2022-06-27 Drain and rinse in cold water until completely cool. Heat the oil in a frying pan over medium-high heat. Once it's hot, add the shrimp, paprika, Italian seasoning, and salt and stir well. Cook the shrimp for 2 minutes then remove the pan …
From theendlessmeal.com


HEALTHY LEMON SHRIMP PASTA AND ZOODLES RECIPE
2022-06-18 Meanwhile, heat the oil in a large pan over medium heat. Add the garlic and sauté for 30 seconds. Stir in the shrimp and cook for 2-3 minutes, or until just pink and opaque. Remove from heat and add the pasta together with the pasta water, zoodles, lemon juice and zest, parmesan, and parsley. Toss to combine and serve immediately.
From healthyfitnessmeals.com


CREAMY LEMON SHRIMP PASTA - SPRINKLES AND SPROUTS
2019-09-27 Cook the shrimp over high heat for just 2-3 minutes. (see note 1) Remove the shrimp to the pan and set to one side. Add the remaining olive oil to the skillet then cook the chopped onion for 2-3 minutes. Add the garlic and cook for a further minute. Add the butter and as it melts add in the flour and stir well.
From sprinklesandsprouts.com


LEMONY PASTA WITH SHRIMP, BROCCOLI AND PARMESAN CHEESE
2022-06-22 Add the chicken broth (about 1 cup)reserve the rest for later. Add the broccoli, lemon juice, and garlic to the pan. Cook for about 7 minutes until it reduces all the broth and broccoli is tender. Lower the heat to medium and add the shrimp, drained pasta, pepper flakes and rest of chicken broth and cook for 1-2 minutes until all the broth is ...
From foodtalkdaily.com


EASY LEMON SHRIMP ORZO RECIPE | COOKIES AND CUPS
2022-03-15 In a large bowl whisk together olive oil, lemon juice and zest, 5 minced garlic cloves, crushed red pepper, salt, pepper, and Italian seasoning. Add in the shrimp and stir to coat. Set aside. Heat 3 tablespoons butter in a large skillet over medium heat, add in the orzo, stirring frequently until golden. Add in the remaining 3 tablespoons of ...
From cookiesandcups.com


FETTUCCINE WITH LEMON SHRIMP - MOM, THE LUNCH LADY
2021-02-06 Season the shrimp with dill, salt and pepper . 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 ...
From momthelunchlady.ca


BAY SCALLOPS SHRIMP AND PASTA - THERESCIPES.INFO
Seafood Pasta Recipe (with Scallops and Shrimp) | Kitchn new www.thekitchn.com. Sep 24, 2021Add the scallops in a single layer and cook until golden-brown on both sides and opaque in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm. Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the shallots and …
From therecipes.info


LEMON GARLIC SHRIMP FETTUCCINE RECIPE - RECIPES.NET
2022-03-25 Reserve ½ cup pasta water before draining. Set aside. Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, 4 minced garlic cloves, red pepper flakes, lemon zest, salt, and pepper. Cook and stir for approximately 4 minutes or just until shrimp are opaque and cooked through.
From recipes.net


LEMONY SHRIMP PASTA DINNER RECIPE - SUPERMAN COOKS
2020-03-07 Cook for 4-5 minutes or until al dente. In a large sauté pan add oil and heat over medium heat add add chopped garlic cloves. Add shrimp and cook for 4-8 minutes or until shrimp are pink and opaque. Remove from pan. Add broccoli and cook for 4 minutes. When pasta is done cooking, drain the pasta while reserving 1 C of the pasta water.
From supermancooks.com


LEMON FETTUCCINE WITH SHRIMP - TWO CUPS OF HEALTH
2020-11-28 Bring large pot of water to boil and add fettuccine, salt and 1 Tsp. olive oil. Cook until al dente, about 5 minutes. Drain the pasta and add back into pan to keep warm. Clean and devein shrimp. In a saute pan over medium high heat, add remaining 2 Tsp. olive oil and when hot add shrimp.
From twocupsofhealth.com


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