Creamy Lemon Dill Shrimp Pasta Food

CREAMY LEMON PASTA WITH SHRIMP

Steps:

• Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve 1/2 cup of the cooking water and drain.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl.
• Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan.
• Serve the fettuccine topped with basil and more Parmesan, if desired.

CREAMY LEMON DILL SHRIMP

Steps:

• Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
• Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
• Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
• Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
• Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

CREAMY LEMON DILL SHRIMP PASTA

Steps:

• Rinse shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
• Melt butter in a large skillet over medium high heat. Cook shrimp for approximately 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to a plate and set aside (leave remaining butter and juices in pan from shrimp).
• In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
• Add lemon juice, heavy cream, Parmesan cheese and whisk to combine. Bring to a boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.
• Return shrimp to skillet and sprinkle evenly with fresh dill. Serve over cooked pasta.

PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING

Steps:

• In a large bowl, whisk together the juice of 3 lemons, the honey and chopped dill. Slowly whisk in the olive oil until the dressing is emulsified. Season with salt and pepper. Reserve.
• Bring a large stockpot of water to a boil. Add the juice of the remaining 2 lemons, the dill stems and 1/2 cup salt. Add the shrimp and cook until opaque and cooked through, 3 to 4 minutes. Remove the shrimp using a slotted spoon and add to the dressing. Toss to coat.
• Bring the poaching liquid back up to a boil. Drop the pasta and cook until al dente, 9 to 10 minutes. Drain the pasta and run it under cold water until the pasta is cooled. Remove the dill stems.
• Add the pasta, grape tomatoes and cucumbers to the bowl with the shrimp and toss to combine. Season with salt and pepper.

CREAMY LEMON SHRIMP

Steps:

• Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING

Steps:

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

CREAMY LEMON-SHRIMP PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding shrimp to the boiling water for the last 3 min. Meanwhile, heat broth in large skillet on medium heat. Add cream cheese, lemon zest and lemon juice; cook and stir 3 to 4 min. or until cream cheese is completely melted and sauce is well blended.
• Drain pasta mixture. Add to cream cheese sauce in skillet along with the Parmesan; mix lightly.
• Top with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

LEMON-DILL SHRIMP & PASTA

Steps:

• Rinse shrimp; pat dry with paper towels. Finely shred 1 teaspoon peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
• Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minute. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 tablespoons of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once.
• CHANGE-UP:.
• Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.

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-DILL SHRIMP

Steps:

• Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine.
• Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.

CREAMY LEMONY SHRIMP PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
• Add cream cheese spread, broth, dill and zest to same skillet; cook and stir 2 to 3 min. or until cream cheese is completely melted and sauce is well blended. Add shrimp, snow peas and tomatoes; cook and stir 3 min. or until heated through.
• Drain pasta. Add to shrimp mixture; mix lightly.

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.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.