PASTA WITH ROCK SHRIMP, CHILE, AND LEMON
This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.
Provided by Nick Curtola
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.
- Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.
- Finely grind dried shrimp in spice mill or with mortar and pestle; set aside for serving.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes if using fresh pasta, longer if dried. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
- Meanwhile, heat oil in a large skillet over medium. Add chile and lemon zest and cook, stirring, 20 seconds. Add rock shrimp and cook, tossing, 1 minute. Add tarragon, lemon juice, pasta, 3/4 cup pasta cooking liquid, and 3 Tbsp. bonito butter and toss to coat. Cook, tossing and adding more pasta cooking liquid as needed, until sauce is glossy and coats pasta and shrimp are cooked through, about 3 minutes. Season with salt if needed.
- Divide pasta among bowls and top with scallions and reserved dried shrimp.
LEMON PASTA WITH ROASTED SHRIMP
Steps:
- Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
- Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
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
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
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
EASY LEMON-SHRIMP PASTA
This lemon-shrimp pasta is quick, lemony, and a very merry light dish!
Provided by TGRAHAM4
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.
Nutrition Facts : Calories 270 calories, Carbohydrate 33.6 g, Cholesterol 103.8 mg, Fat 8 g, Fiber 2.3 g, Protein 16.3 g, SaturatedFat 4.4 g, Sodium 182.6 mg, Sugar 3 g
LEMON SHRIMP PASTA
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
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
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- Melt butter in a small saucepan over medium-low heat, then add bonito flakes; swirl butter to combine. Remove from heat and let sit 10 minutes to infuse.
- Strain butter through a fine-mesh sieve into a small bowl, pressing on solids; discard bonito flakes. Cover and chill butter until ready to use.
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