Snapper On Angel Hair With Citrus Cream Recipes

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SAUTEED SHRIMP WITH LEMON CAPER CREAM SAUCE ON ANGEL HAIR PASTA



Sauteed Shrimp With Lemon Caper Cream Sauce on Angel Hair Pasta image

I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted to try a different type of pasta, but I believe to achieve the proper delicate nature of this dish, you need to use the specified angel hair pasta.

Provided by Kay D.

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces cooked angel hair pasta
1 lb shelled deveined medium shrimp
2 cups heavy cream
2 ounces white wine (or water)
2 lemons, juice of
2 tablespoons capers
1 teaspoon chopped garlic
1 teaspoon chopped parsley
2 ounces olive oil
salt
white pepper
fresh parsley

Steps:

  • Saute the shrimp in the olive oil for 2 minutes.
  • Add the garlic and capers and saute for 30 seconds more.
  • Add the white wine (or water) and lemon juice and simmer until sauce is reduced by 1/2.
  • Add the cream and simmer until sauce is reduced by 1/3.
  • Season with salt and pepper to taste.
  • If desired, add fresh or dried parsley.
  • Pour sauce over pasta, and enjoy!

SNAPPER ON ANGEL HAIR WITH CITRUS CREAM



Snapper on Angel Hair with Citrus Cream image

Categories     Milk/Cream     Citrus     Dairy     Fish     Garlic     Pasta     Sauté     Quick & Easy     Orange     Snapper     Summer     Pan-Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 18

4 tablespoons olive oil
4 shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, chopped
1 8-ounce bottle clam juice
3/4 cup whipping cream
1/2 cup white wine
1/2 cup fresh orange juice
2 tablespoons diced drained oil-packed sun-dried tomatoes
1 tablespoon fresh lime juice
1 teaspoon herbes de Provence* or salad herbs
1 teaspoon Worcestershire sauce
1/2 teaspoon grated orange peel
1/2 teaspoon grated lime peel
All purpose flour
4 5- to 6-ounce red snapper fillets
8 ounces angel hair pasta
2 tablespoons thinly sliced fresh basil
Additional minced orange peel

Steps:

  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel, and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
  • Place flour in shallow dish. Sprinkle snapper fillets with salt and pepper. Dredge snapper in flour, turning to coat; shake off excess. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add snapper and cook until brown and cooked through, about 4 minutes per side. Transfer to plate. Add sauce to skillet and bring to simmer.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot. Add half of sauce and toss to coat.
  • Divide pasta equally among 4 plates. Top with snapper, then drizzle with sauce and sprinkle with basil and additional minced orange peel.
  • A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

BAKED SNAPPER WITH CITRUS AND GINGER



Baked Snapper with Citrus and Ginger image

This is such an easy dish to cook and healthy way to eat fish. It is so versatile you can eat it during the week in front of the TV or for a dinner party!

Provided by Jase

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 8

1 (3 pound) whole red snapper, cleaned and scaled
3 ½ tablespoons grated fresh ginger root
3 green onions, chopped
1 tomato, seeded and diced
1 lime
⅓ cup soy sauce
1 lemon
½ teaspoon sea salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Make three slashes across each side of the fish using a sharp knife. This will keep the fish from curling as it cooks. Place the fish in a shallow baking dish or roasting pan. Cover each side with fresh ginger, then green onions and tomatoes. Season with sea salt. Slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish. Cut the lemon in half and set in the pan. Cover the whole dish with aluminum foil.
  • Bake the fish until the flesh is opaque and can be flaked with a fork, about 20 minutes. Squeeze the baked lemon halves over the fish before serving. Serve the fillet on the top side first, then gently lift out the backbone, while helping the flesh off the bones with your knife. It's much easier than trying to turn the fish over.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 9.2 g, Cholesterol 124.9 mg, Fat 4.8 g, Fiber 2.7 g, Protein 72.2 g, SaturatedFat 1 g, Sodium 1579.2 mg, Sugar 1.8 g

ANGEL HAIR PASTA WITH SHRIMP AND CREAMY LEMON CAPER SAUCE



Angel Hair Pasta With Shrimp and Creamy Lemon Caper Sauce image

This is DH's special request. I keep trying to tell him I can't cook. I searched and searched the DB and could not find this recipe. Well maybe I actually can cook, because this good!

Provided by threeovens

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

8 ounces angel hair pasta or 8 ounces other pastas
1 tablespoon butter
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/2 cup chicken broth
1 (15 ounce) can cherry tomatoes, drained
1 cup milk
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped only if large
2 ounces Baby Spinach
1 pinch nutmeg
fresh ground black pepper
1 teaspoon cornstarch, optional to thicken the sauce
6 ounces shrimp, cooked
4 ounces fresh mozzarella cheese, cut into small dice (they will sort of stick together, but it's going to be stirred into the hot pasta anyway, so no worr)
kosher salt (optional)
fresh parsley, chopped for garnish

Steps:

  • Cook pasta according to package directions; drain and keep warm.
  • In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown.
  • Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper.
  • Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired.
  • Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed.
  • Add mozzarella to pasta and toss a bit.
  • Pour sauce over pasta and garnish with parsley.

Nutrition Facts : Calories 484.7, Fat 20, SaturatedFat 8.2, Cholesterol 92.2, Sodium 651.5, Carbohydrate 52.7, Fiber 3.5, Sugar 4.9, Protein 23.7

QUICK ANGEL HAIR WITH BASIL CREAM FOR ONE



Quick Angel Hair with Basil Cream for One image

A quick and super easy pasta dish. Creamy basil, garlic and butter sauce over angel hair pasta. What could be better?

Provided by SharFras

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 1

Number Of Ingredients 8

2 ounces angel hair pasta
2 tablespoons butter
3 tablespoons chopped sweet onion
1 clove garlic, minced
⅔ cup heavy cream
¼ cup grated Parmesan cheese
¼ cup chopped fresh basil
1 pinch salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook for 8 to 10 minutes or until al dente. Once done, set aside 1/2 cup of the pasta water, then drain the pasta in a colander in the sink. Keep warm.
  • While the pasta is cooking, melt the butter in a saucepan over medium heat. Stir in the onion, and cook for 3 minutes, then stir in the garlic, and continue cooking until the onion has softened and turned translucent, 1 to 2 minutes more.
  • Pour in the heavy cream, and stir in the Parmesan cheese, basil, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, and simmer for 2 minutes. Dilute with the reserved pasta water if the sauce is too thick for your taste. Pour the sauce over the angel hair pasta to serve.

Nutrition Facts : Calories 1035.7 calories, Carbohydrate 40.1 g, Cholesterol 300.4 mg, Fat 90.5 g, Fiber 2.7 g, Protein 19.9 g, SaturatedFat 55.5 g, Sodium 721.8 mg, Sugar 2.7 g

SNAPPER WITH LINGUINE AND CITRUS CREAM SAUCE



Snapper with Linguine and Citrus Cream Sauce image

This meal served with an intriguing cream sauce is actually an easy dish for beginners to prepare. It tastes like it came from a restaurant!

Provided by kelly

Categories     Fish Recipes

Time 1h

Yield 4

Number Of Ingredients 20

2 tablespoons olive oil
4 shallots, thinly sliced
2 cloves garlic, minced
½ cup vodka
½ cup lemon juice
1 tablespoon lime juice
¼ cup fish sauce
2 tablespoons chopped sun-dried tomatoes
1 teaspoon fennel seeds, crushed
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
½ teaspoon grated orange zest
¾ cup whipping cream
1 (8 ounce) package linguine pasta
4 (6 ounce) red snapper fillets
salt and pepper to taste
¼ cup all-purpose flour
2 tablespoons olive oil
¼ teaspoon grated orange zest

Steps:

  • Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Stir in the shallot and garlic, and cook for 30 seconds. Pour in the vodka, and simmer for 1 minute. Add the lemon juice, lime juice, fish sauce, sun-dried tomatoes, fennel seeds, basil, thyme, Worcestershire sauce, 1/2 teaspoon orange zest, and cream. Bring to a simmer, then reduce the heat to medium-low, and continue to simmer until the sauce has reduced by half, 10 to 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until al dente, 8 to 10 minutes; drain.
  • Meanwhile, season the snapper fillets with salt and pepper, then dredge in the flour. Shake off the excess, and set aside. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the snapper fillets on both sides in the hot oil until nicely browned, and no longer transparent in the center, about 4 minutes per side.
  • To serve, toss the drained linguine with half of the sauce, and divide onto 4 plates. Place a snapper fillet onto each plate, and ladle on the remaining sauce. Sprinkle with 1/4 teaspoon orange zest to garnish.

Nutrition Facts : Calories 799.5 calories, Carbohydrate 62.2 g, Cholesterol 123.3 mg, Fat 33.8 g, Fiber 3.3 g, Protein 46.2 g, SaturatedFat 12.9 g, Sodium 1279.3 mg, Sugar 5.7 g

LEMON ANGEL HAIR



Lemon Angel Hair image

I serve this time-saving treatment for angel hair pasta gets loads of flavor from lemon and Parmesan cheese. A hint of garlic and flecks of fresh parsley add interest, too. This simple side dish is so versatile, it also could accompany chicken, fish, seafood or pork.-Meg Mongell, Plainfield, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked angel hair pasta
1/4 cup minced fresh parsley
3 teaspoons grated lemon zest
2 teaspoons minced garlic
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

Nutrition Facts : Calories 427 calories, Fat 23g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 426mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.

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  • Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add shallots and garlic; sauté 30 seconds. Add clam juice, cream, wine, orange juice, sun-dried tomatoes, lime juice, herbes de Provence, Worcestershire sauce, 1/2 teaspoon orange peel and lime peel; boil until sauce is reduced to 1 1/2 cups, stirring occasionally, about 10 minutes. DO AHEAD Sauce can be made 1 day ahead. Cover and refrigerate. Rewarm before using.
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