Shrimp With Lemon Angel Hair Pasta And Zucchini Recipes

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP

Steps:

• Season shrimp lightly with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

LEMON-PARMESAN ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
• In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
• Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.

ANGEL-HAIR PASTA WITH SHRIMP AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

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.

SHRIMP AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

STIR-FRIED SHRIMP WITH FENNEL, LEMON AND ANGEL-HAIR NOODLES

Steps:

• Mix together the ingredients for the marinade in a medium-sized bowl until thoroughly combined. Add the shrimp, toss so they are coated with the marinade, cover and refrigerate for 8 to 36 hours.
• Whisk together all of the sauce ingredients, except the cornstarch and water, in a large bowl and reserve. Whisk together the cornstarch and water in a small bowl and reserve.
• Bring four cups of water to a boil in a medium-sized saucepan over high heat, then remove from the heat and add the shrimp. Leave them in the hot water just until they turn pink, about 20 seconds. Drain and reserve.
• Bring a large pot of water to a rolling boil. Add the noodles and stir to separate, then cook until al dente. Drain, run under cold water to cool them and drain well. Toss in a large bowl with the chili oil and the minced lemon zest. Reserve.
• Heat one tablespoon of the peanut oil in a large skillet or wok over medium-high heat until nearly smoking. Stir-fry the onions just until they turn golden at the edges, about one-and-a-half minutes. Add the bell peppers and stir-fry until they become slightly limp, about two-and-a-half minutes. Add the fennel and stir until it begins to turn limp but is still crisp, about three-and-a-half minutes. Transfer the vegetables to a plate and return the skillet to the heat.
• Add the additional oil to the skillet and, when the oil is nearly smoking, add the ginger, garlic, scallions and hot chili-pepper flakes and lower the heat to medium so they foam without browning. Cook just until they release their fragrance, about 30 seconds. Add the lemon zest and the hot pepper slices, stir, then add the Napa cabbage and stir-fry until it becomes glossy and is slightly cooked, about 30 seconds. Add the cooked noodles and stir-fry just until they are hot, about two minutes, then add the cooked vegetables and toss until all of the ingredients are mixed. Increase the heat to high and add the sauce mixture. Cover and bring to a boil, then add the shrimp and toss until they are incorporated into the mixture. When the mixture returns to a simmer, add the cornstarch mixture and stir, then cook just until the sauce becomes glossy and slightly thickened, about one minute. Transfer to a serving platter or bowl, garnish with the fennel sprigs and scallion rings and serve immediately.