Linguine With Shrimp And Lemon Oil 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.

LINGUINE WITH SHRIMP AND LEMON-PISTACHIO BREAD CRUMBS



Linguine With Shrimp and Lemon-Pistachio Bread Crumbs image

Pangrattato, or bread crumbs in Italian, is the secret star of this dish. When mixed with sweet pistachios, bright lemon zest and fresh mint, it makes for a crunchy, flavorful topping that pairs well with garlicky shrimp and linguine. The citrus and herbs provide welcome complexity to an otherwise simple dish. Serve with a shaved vegetable salad of fennel, radishes and Parmesan.

Provided by Colu Henry

Categories     dinner, lunch, quick, weekday, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

Kosher salt
1 pound linguine
1 pound large shrimp, peeled and deveined
Freshly ground black pepper
1/4 cup olive oil, plus more for drizzling
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
1 cup chicken stock
4 tablespoons unsalted butter
1/2 cup roughly chopped Italian parsley
1/2 lemon, for serving
Flaky salt, for serving (optional)
1 tablespoon olive oil
1/3 cup panko bread crumbs
2 tablespoons raw pistachios, finely chopped
1 teaspoon lemon zest, from 1 lemon
3 tablespoons finely chopped mint or Italian parsley
Flaky salt

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta, and cook until it is just short of al dente, according to package directions. Reserve 1 cup of the pasta cooking water, and drain.
  • Meanwhile, prepare the bread crumbs: Heat 1 tablespoon oil in a 12-inch skillet with sides over medium-low heat, add the panko bread crumbs, and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer the crumbs to a small bowl and toss together with the pistachios, lemon zest and mint and season with flaky salt. Set aside. Wipe out the skillet with a paper towel.
  • Season the shrimp well with salt and pepper. In the skillet, heat 1/4 cup olive oil over medium heat, add the shrimp and sauté until just cooked through, about 1 to 2 minutes a side. Remove with a slotted spoon and set aside. Stir in the garlic and red-pepper flakes and cook for 1 more minute, making sure the garlic doesn't burn.
  • Add the chicken stock, raise the heat to medium-high and bring to a simmer. Scrape up any brown bits that have formed at the bottom of the pan and cook until reduced by half, about 3 to 4 minutes. Stir in the butter and cook until it's melted and the sauce becomes emulsified.
  • Turn the heat to low, add the pasta, shrimp and parsley to the skillet and toss until glossy with sauce. Add some of the reserved pasta water, if needed, to loosen up the sauce. Top with half the bread crumbs and a good squeeze of lemon. Serve in bowls and pass the remaining bread crumbs at the table. Drizzle with additional olive oil and season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 561, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 534 milligrams, Sugar 3 grams, TransFat 0 grams

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

LINGUINE WITH SHRIMP AND LEMON OIL



Linguine With Shrimp and Lemon Oil image

Make and share this Linguine With Shrimp and Lemon Oil recipe from Food.com.

Provided by loveleesmile

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup extra virgin olive oil
1 lemon, zest of
1 lb linguine
2 tablespoons olive oil
2 shallots, diced
2 garlic cloves, minced
16 ounces frozen shrimp
1/4 cup lemon juice (about 2 lemons)
1 lemon, zest of
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 ounces arugula (about 3 packed cups)
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • For the lemon oil:
  • Combine the olive oil and the lemon zest in a small bowl and reserve.
  • For the pasta:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
  • Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Nutrition Facts : Calories 854.1, Fat 36.9, SaturatedFat 5.3, Cholesterol 221, Sodium 851.2, Carbohydrate 89.8, Fiber 4.3, Sugar 2.9, Protein 39.7

SHRIMP LEMON PEPPER LINGUINI



Shrimp Lemon Pepper Linguini image

So easy to make, done in minutes, and absolutely delicious. Keeps well in the fridge, too!

Provided by skini

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 4

Number Of Ingredients 13

1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
½ cup chicken broth
¼ cup white wine
1 lemon, juiced
½ teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound fresh shrimp, peeled and deveined
¼ cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  • Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
  • Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Nutrition Facts : Calories 483.7 calories, Carbohydrate 47.7 g, Cholesterol 203.8 mg, Fat 18.4 g, Fiber 3.7 g, Protein 31.6 g, SaturatedFat 8.4 g, Sodium 441.3 mg, Sugar 2.3 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

LEMONY SHRIMP & MUSHROOM LINGUINE



Lemony Shrimp & Mushroom Linguine image

My husband made this for me shortly before we married. I made some slight tweaks to the recipe over the years, and he says it's even better now. The lemons are a refreshing addition. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

12 ounces uncooked linguine
2 medium lemons
1/4 cup butter, cubed
1/4 cup olive oil
8 ounces sliced fresh cremini mushrooms
1 medium onion, chopped
6 garlic cloves, minced
1/4 cup sun-dried tomatoes (not packed in oil), julienned
2/3 cup chardonnay
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
1/4 cup chopped fresh parsley
Grated Parmesan cheese, optional

Steps:

  • Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside., In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally., Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink., Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.

Nutrition Facts : Calories 379 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.

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

LINGUINE WITH SHRIMP AND LEMON OIL



Linguine with Shrimp and Lemon Oil image

Number Of Ingredients 0

Steps:

  • For the lemon oil:Combine the olive oil and the lemon zest in a small bowl and reserve.For the pasta:Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 814

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From foodtalkdaily.com


LINGUINE WITH SHRIMP AND LEMON OIL - DAIRY FREE RECIPES
Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded.
From fooddiez.com


TRUE LEMON PEPPER SHRIMP LINGUINE – TRUE CITRUS
2022-06-18 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain, reserving 1/4 cup of pasta water. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in pasta water, chicken broth, wine, and True Lemon Pepper Spice Blend.
From truelemon.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


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