Lemon And Parsley Spaghetti With Shrimp Food

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 SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For 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 the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

GARLIC LEMON SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

GARLIC SHRIMP, LEMON AND FETA SPAGHETTI

Steps:

• Cook pasta in large saucepan of boiling water following packet directions until tender.
• Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add Onion. Cook, stirring, for 3 minutes or until tender.
• Add shrimp/prawns and garlic. Cook, stirring for 2 minutes or until seafood is just pink.
• Add wine and bring to the boil. Simmer uncovered for 1minute or until shrimp/prawns are cooked through. Remove from heat.
• Add lemon rind and juice.
• Drain Pasta. Return to pan on low heat. Add shrimp/prawn mixture, parsley and feta; toss to combine.
• Season with cracked pepper and serve with crusty bread and fresh green salad.

LEMONY GARLIC SHRIMP WITH PASTA

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

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.

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 & PARSLEY SPAGHETTI

Steps:

• Boil the pasta. Meanwhile, heat the oil in a large pan, add the prawns, then quickly fry until they are evenly pink.
• Throw in the lemon zest and juice, parsley, 2 tbsp of the pasta cooking water and salt and pepper, then heat through.
• Drain the spaghetti, add to the pan, then toss everything together. Serve with lemon wedges, if liked.

PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC - ATK

Steps:

• Bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
• Reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
• Cut the onion into small dice, mince the garlic, and chop the thyme.
• In a large skillet, over medium heat, combine the onion, oil and 1/8 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 8 to 10 minutes.
• Stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
• Add in chicken broth, clam juice, and bay leaf.
• Increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
• Meanwhile, squeeze out 1/2 cup fresh lemon juice.
• Chop parsley.
• Whisk together cornstarch and water; stir into skillet.
• Cook until slightly thickened, about 2 minutes; remove from heat.
• Whisk in lemon juice and cream cheese until well incorporated.
• Add shrimp and clams, cover and return to low heat to warm through.
• Add the sauce with seafood and chopped parsley to the pasta and gently toss.
• Add reserved cooking liquid, as needed, if the sauce is too thick.
• Season with salt and pepper and serve.