Creamy Lemon Basil Shrimp Pasta Food

CREAMY LEMON GARLIC SHRIMP PASTA

Steps:

• Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
• In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
• Remove from the pan and set aside.
• Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
• Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
• Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
• Serve with lemon wedges and chopped parsley.

LEMON SHRIMP WITH PASTA AND BASIL

Steps:

• Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
• Add shrimp and drain immediately.
• Return pasta mixture to the pan.
• Combine next 5 ingredients in a bowl.
• Toss with cooked pasta and shrimp.
• Sprinkle cheese over pasta and serve immediately.

LEMON SPAGHETTI WITH SHRIMP

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.

LEMON CREAM SHRIMP AND PASTA

Steps:

• Bring water to boil with salt.
• Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
• Add pasta to water and cook to desired taste.
• Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
• Add 2 cups heavy cream and reduce over medium heat.
• Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
• Allow to reduce by half 10-12 minutes.
• When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
• Drain pasta.
• Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
• Garnish with fresh Parmiganio Reggiano.
• Serve immediately.

SHRIMP AND PASTA IN A BASIL CREAM SAUCE

Steps:

• Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
• In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
• Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
• Remove everything from pan and keep warm.
• Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
• To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
• When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
• Return shrimp and tomato mixture to pan and heat through.
• Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
• Enjoy!