Easy Lemon Shrimp Pasta Food

EASY LEMON-SHRIMP PASTA

Steps:

• 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 11 minutes. Drain and set aside.
• Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

LEMON-SHRIMP PASTA

Steps:

• Coat a large nonstick skillet with cooking spray.
• Add oil and place over medium-high heat until hot.
• Add minced garlic and saute 15 seconds.
• Add shrimp and saute until pink.
• Add peas and carrot.
• Saute 1 minute, remove from skillet and set aside.
• Add broth and cream cheese to skillet; cook over medium-high heat 3 minutes or until cheese melts, stirring constantly with a wire whisk.
• Stir in shrimp mixture, farfalle, and next 4 ingredients.
• Cook 1 minute.
• If desired, garnish with chives.

GARLIC LEMON SHRIMP WITH PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente . Before draining, reserve 1/3 cup of pasta cooking water.
• While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper.
• Cook for 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes.
• Add the lemon zest and white wine to the shrimp. Stir and let the wine reduce slightly. Stir in the lemon juice.
• Ladle the pasta cooking water into a large serving bowl. Drain the pasta and add to the bowl.
• Pour the shrimp with the sauce over the pasta.
• Add the Parmesan and pine nuts, if using, and toss to mix and coat.
• Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

LEMON SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
• Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
• Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.

LEMON PASTA WITH ROASTED SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

EASY LEMON SHRIMP SPAGHETTI

Steps:

• Bring a large pot of salted water to the boil.
• Add the spaghetti and allow to cook until al dente according to package instructions, approximately 9 minutes.
• Place the peeled and deveined shrimp in a medium bowl.
• Add a few tablespoons of olive oil and season generously with salt and pepper. heat a large skillet or frying pan over medium high heat then add the shrimp, in batches if necessary, and allow to sear for a minute per side until golden then remove and set aside.
• In the same pan, add another tablespoon of olive oil then stir in the fresh minced garlic, lemon zest, finely chopped chillies and parsley.
• Cook for 30 seconds then add a ladle full of the pasta's cooking water (white wine can also be used) and a generous squeeze of lemon juice. Season with salt and pepper.
• Drain the pasta, reserving a cup of cooking water, then add the shrimp and cooked pasta back to the pasta sauce.
• Toss to coat, adding a splash of pasta water, if necessary.
• Taste and adjust seasoning if necessary. Serve with extra parsley and lemon for squeezing.

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.

LEMONY SHRIMP WITH PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat until melted. Add mushrooms; cook and stir 2 minutes. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 5-7 minutes or until shrimp turn pink. , Stir in tomatoes, almonds, feta cheese, wine, lemon juice, salt and pepper; cook 3-5 minutes or until heated through. Stir in parsley., Drain pasta; place in a serving dish. Top with shrimp mixture and cheese.

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.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.