SHRIMP WITH LEMON GARLIC BUTTER SAUCE
A flavorful, easy dish that comes together in just 15 minutes. Serve with rice or pasta for a quick weeknight meal.
Provided by Abbey
Categories Main Dish
Time 15m
Number Of Ingredients 9
Steps:
- Preheat a non-stick skillet over medium to medium-high heat.
- Meanwhile, pat the shrimp dry with a paper towel. Dust the shrimp with 1 tablespoon cornstarch (or flour).
- Add 2 tablespoons butter to hot skillet. When melted, add the shrimp and saute for 2-3 minutes per side until pink and slightly brown. Transfer the shrimp to a plate.
- Turn the heat down to medium-low and add the garlic. Cook for one minute, taking care not to burn the garlic. Add the remaining flour/cornstarch and stir to combine. Add the broth, whisking to combine. Bring to a gentle simmer and allow the sauce to thicken, 2-4 minutes.
- Add the lemon juice and whisk in the remaining 2 tablespoons of butter to create a silky sauce. Season the sauce with salt and pepper to taste. Add the shrimp back in and coat with the sauce.
- Serve with rice or pasta. Garnish with basil or parsley, lemon wedges, and crushed red pepper flakes, if desired.
Nutrition Facts : Calories 406 kcal, Carbohydrate 8 g, Protein 36 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 489 mg, Sodium 1758 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 8 g, ServingSize 1 serving
15 MINUTE GARLIC SHRIMP IN LEMON BUTTER SAUCE
Garlic shrimp in less than 15 minutes! These little guys are cooked with a light lemon butter sauce that's just enough to drizzle on steamed veggies or a bit of rice! So easy and so delicious!
Provided by Marzia
Categories 30 Minute Meals
Time 15m
Number Of Ingredients 9
Steps:
- Heat a large skillet over high heat. Add the olive oil and red pepper flakes and allow the spice to infuse into the oil for 30 seconds.
- Add the shrimp to the pan and spread it out so it cooks evenly. Cook for about 1 minute flipping as needed. Add the garlic, lemon juice, and caper brine to the skillet and let cook for 1 minute.
- Add 1/2 of the parsley along with the cubes of butter and swirl the pan so butter starts to melt slowly, about 2-3 minutes. As the butter melts it should start forming a thick type of sauce. Add the remaining parsley and stir to combine. The shrimp should be opaque and cooked through. If the sauce starts to thicken too much, you can remove the shrimp to a serving dish and add a teaspoon of water to help thin it out to a pourable consistency. Keep in mind that this recipe creates just enough sauce to coat the shrimp but it is flavorful enough to serve with rice or pasta tossed in olive oil.
SHRIMP PASTA WITH LEMON-BUTTER SAUCE
If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.
Provided by Pamela Leyva
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
- Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
- Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
- Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 38.5 g, Cholesterol 202.4 mg, Fat 14.1 g, Fiber 4.6 g, Protein 33.3 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.8 g
GARLIC-LEMON SHRIMP LINGUINE
The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
SHRIMP IN LEMON GARLIC SAUCE
The lemon garlic sauce is an emerald green, spicy, flavourful dip for the shrimps. From the LCBO magazine.
Provided by evelynathens
Categories Canadian
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, add water, salt, peppercorns, chili flakes, paprika and coriander seeds.
- Bring to a boil.
- Boil for 5 minutes.
- Add shrimp.
- Turn heat to medium-low and poach for 4 to 5 minutes or until shrimp are pink and firm.
- Drain immediately and cool on a plate.
- Combine garlic, parsley, coriander, spinach leaves, lemon and orange juice, orange rind and chili flakes in a food processor and process until chunky.
- With machine running, add oil down the feeder tube.
- The mixture will thicken and become smooth.
- Season with salt and pepper.
- Serve shrimp with sauce.
SAUTEED SHRIMP WITH LEMON-GARLIC BUTTER
Steps:
- Boil wine, vinegar and garlic in small saucepan until mixture is reduced to 1/4 cup, about 4 minutes. Reduce heat to low. Whisk in butter, 1 piece at a time, allowing butter to melt before adding more. Remove from heat. Stir in lemon juice. Season with salt and pepper. Cover and keep warm.
- Heat oil in large nonstick skillet over high heat. Sprinkle shrimp with salt and pepper. Add to skillet and sauté until shrimp are opaque in center, about 3 minutes. Transfer shrimp to plates. Drizzle lemon-garlic butter over. Sprinkle with lemon peel and chives and serve.
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