Pasta With Shrimp Clams Lemon And Garlic Recipes

LEMONY GARLIC SHRIMP WITH PASTA

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.

LEMON SHRIMP PASTA

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.

PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC - ATK

Steps:

• Bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
• Reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
• Cut the onion into small dice, mince the garlic, and chop the thyme.
• In a large skillet, over medium heat, combine the onion, oil and 1/8 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 8 to 10 minutes.
• Stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
• Add in chicken broth, clam juice, and bay leaf.
• Increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
• Meanwhile, squeeze out 1/2 cup fresh lemon juice.
• Chop parsley.
• Whisk together cornstarch and water; stir into skillet.
• Cook until slightly thickened, about 2 minutes; remove from heat.
• Whisk in lemon juice and cream cheese until well incorporated.
• Add shrimp and clams, cover and return to low heat to warm through.
• Add the sauce with seafood and chopped parsley to the pasta and gently toss.
• Add reserved cooking liquid, as needed, if the sauce is too thick.
• Season with salt and pepper and serve.

PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC

Steps:

• 1 Bring a large pot of salted water to a boil over medium-high heat
• 2 Add the pasta and cook according to the package directions
• 3 Drain the pasta and return it to the (dry) pot, reserving 1/2 cup of the pasta cooking water
• 4 Meanwhile, cut the onion into small dice (about 1 cup)
• 5 Mince the garlic cloves (about 2 1/2 tablespoons) and the thyme leaves (2 teaspoons)
• 6 Combine the onion and oil and 1/8 teaspoon of the salt in a large nonstick skillet over medium-low heat
• 7 Cook for 8 to 10 minutes, stirring occasionally, until the onion has softened
• 8 Add the garlic, thyme and crushed red pepper flakes, stirring to incorporate; cook for 30 seconds, then add the chicken broth, clam juice and bay leaf
• 9 Increase the heat to medium; once the mixture begins to bubble at the edges, cook for 7 to 10 minutes, at which point the liquid/sauce should have reduced to 2 cups
• 10 While the sauce is cooking, squeeze the lemons to yield 1/2 cup of juice
• 11 Chop the parsley to yield 2 tablespoons
• 12 Whisk together the cornstarch and water in a small bowl, then whisk it into the skillet
• 13 Cook for about 2 minutes, whisking, until slightly thickened
• 14 Remove from the heat
• 15 Whisk in the lemon juice and cream cheese, mixing until well incorporated (this may take a few minutes if the cream cheese was not at room temperature)
• 16 Add the shrimp and clams, then cover tightly and return the skillet to low heat until the shrimp and clams are warmed through
• 17 Remove and discard the bay leaf
• 18 Cover to keep warm
• 19 Add the shrimp-sauce mixture and the chopped parsley to the pasta in the pot, tossing gently to combine
• 20 Cover and let sit for 1 minute; add some or all of the reserved 1/2 cup of cooking water as needed if the mixture is too thick
• 21 Season with salt and pepper to taste
• 22 Divide among individual wide shallow bowls; serve immediately

GARLIC-LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

LINGUINE WITH LEMON CLAM SAUCE

Steps:

• I usually make this in my non-stick wok.
• Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
• Add basil and bay leaf.
• Pour in wine, lemon rind, lemon juice and reserved clam juice.
• Simmer until reduced a little (by about a third).
• Add clams and heat through.
• Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
• Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.