Lemonyshrimpasparagus Recipes
LEMONY SHRIMP 'N' ASPARAGUS
From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
LEMONY ASPARAGUS
This simple side dish comes together in just about 5 minutes.
Provided by Marina Delio
Categories HarperCollins HarperCollins Side Lemon Asparagus Spring Quick & Easy Healthy Quick and Healthy Wheat/Gluten-Free Dairy Free Vegetarian Vegan
Number Of Ingredients 5
Steps:
- Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.
SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g
LEMON-PARSLEY ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Boil 2 bunches asparagus 4 to 5 minutes; drain. Mix 1/2 cup chopped parsley, 1 tablespoon each lemon zest and juice, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper in a bowl. Drizzle the asparagus with olive oil and top with the parsley mixture.
LEMON ASPARAGUS
I love fresh asparagus! I've had this recipe so long - I'm not sure where it originated. The lemon, tarragon and butter really enhance the flavor. You can leave out the butter and still have a great tasting dish. Thyme can be substituted for the tarragon with excellent results. Hope you enjoy!
Provided by Satisfied Kris
Categories Vegetable
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Snap off woody portion of asparagus- cut remaining into 1 inch pieces.
- Place cut asparagus and water in a 1 1/2 quart microwavable bowl.
- Cover and microwave on high for 7 to 8 minutes- drain.
- Add butter, lemon juice and tarragon- toss to coat.
- Sprinkle with salt and pepper.
- Serve.
- NOTE: Can also substitute thyme for the tarragon.
Nutrition Facts : Calories 76.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 57, Carbohydrate 4.8, Fiber 2.3, Sugar 1.5, Protein 2.8
CRUNCHY SESAME LEMON ASPARAGUS
Toasted sesame seeds, lemon juice, and parsley are added to melted butter and drizzled over crisp asparagus.
Provided by Shannon :)
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat butter in a skillet over medium-low heat; cook and stir sesame seeds until lightly toasted, 3 to 5 minutes. Add lemon juice, parsley, salt, and pepper; stir until evenly combined.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, 2 to 4 minutes.
- Transfer asparagus to a serving plate and drizzle sesame-butter over the top.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 4.3 g, Cholesterol 27.1 mg, Fat 12.6 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 6.8 g, Sodium 100.9 mg, Sugar 1.5 g
LEMON ASPARAGUS
Make and share this lemon asparagus recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- mix lemon zest, juice and 1/2 tsp oil and set aside.
- heat skillet over high heat.
- add 2 tbsp oil, shallots, garlic, asparagus, season with chili flakes, salt& pepper.
- stir fry until beginning to brown, 3-4 minutes.
- reduce heat to medium, add water, cover and simmer for a few more minutes.
- drizzle oil mixture over asparagus, season with salt& pepper.
- serve garnished with freshly shaved parmesan.
Nutrition Facts : Calories 104.8, Fat 8.7, SaturatedFat 1.2, Sodium 17.4, Carbohydrate 5.9, Fiber 2.3, Sugar 1.5, Protein 2.9
LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN
My version of lemon-asparagus spaghetti served with chicken and pesto.
Provided by Libby Quijano
Time 35m
Yield 4
Number Of Ingredients 10
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. Drain, reserving some pasta water.
- While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
- Chop chicken and add on top of spaghetti. Season with salt and pepper.
Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g
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