LEMON SHRIMP LINGUINE
I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. -Patty Walker, West Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 378 calories, Fat 11g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 267mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
GARLIC LEMON SHRIMP RECIPE BY TASTY
Here's what you need: butter, shrimp, salt, pepper, garlic, red chili flakes, fresh parsley, lemon juice
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Melt butter in a pan over medium heat.
- Spread the shrimp around in the pan in a single layer, sprinkling the salt and pepper on top, then cook until the butter is starting to turn a dark brown. Flip the shrimp, add the garlic and chili flakes, and cook for about 15-30 seconds.
- Add the parsley and lemon juice, reducing the lemon juice down to a sauce, then remove from heat.
- Serve and enjoy!
Nutrition Facts : Calories 403 calories, Carbohydrate 4 grams, Fat 21 grams, Fiber 0 grams, Protein 46 grams, Sugar 0 grams
LEMON SHRIMP PASTA
This is a very lightly sauced pasta with lemon and shrimp. It's refreshing as well as filling.
Provided by Tiffany
Categories Main Dish Recipes Pasta Shrimp
Time 25m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 584.5 calories, Carbohydrate 65.5 g, Cholesterol 287.2 mg, Fat 18.5 g, Fiber 5.8 g, Protein 39.4 g, SaturatedFat 8.2 g, Sodium 1157.6 mg, Sugar 0.2 g
LEMONY SHRIMP AND RISOTTO
Provided by Giada De Laurentiis
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
- Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
- Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
- Spoon the risotto into 4 shallow soup bowls.
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
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 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 one 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 until 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.
SPICY LEMON GARLIC SHRIMP
Provided by Ree Drummond : Food Network
Categories appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
- To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
- Bake until the shrimp is opaque and the butter is hot and bubbly.
- Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.
LEMON-GARLIC SHRIMP AND GRITS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
- Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
- Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
LEMON GARLIC SHRIMP
You just may make memories with this yummy Lemon Garlic Shrimp, suggests Kristine DeGaetano from Brick, New Jersey. "This was the meal I cooked for my husband on our first date," she recalls. "To this day, he still remembers that night whenever I cook it for him." TIP: If you're watching your sodium intake, serve over regular long grain or wild rice, rather than a mix. Tip idea: If you are watching your sodium, serve this over regular long grain or wild rice, not from a mix. From a mix, 1 cup rice is left over. We could give a suggestion for using it.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade., Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp. , In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice.
Nutrition Facts : Calories 463 calories, Fat 16g fat (1g saturated fat), Cholesterol 252mg cholesterol, Sodium 1319mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 34g protein.
LEMON SHRIMP WITH PASTA AND BASIL
This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.
Provided by FLUFFSTER
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
LAST-MINUTE LEMON SPAGHETTI AND SHRIMP
This delicious pasta dish comes together in about 20 minutes. The taste is fresh and tart! If you try this recipe using dried basil or bottled lemon juice, then you haven't tried this recipe!
Provided by KerryElizabeth
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 minutes more. Drain.
- Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat.
Nutrition Facts : Calories 785.2 calories, Carbohydrate 91 g, Cholesterol 98 mg, Fat 33.1 g, Fiber 4.8 g, Protein 30.4 g, SaturatedFat 6.5 g, Sodium 477.5 mg, Sugar 5 g
SHRIMP IN LEMON BUTTER SAUCE
The deliciously rich, tangy sauce perfectly complements the tender shrimp. Serve with warm crusty bread.
Provided by English_Rose
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the wine and vinegar in a small saucepan over a moderate heat and reduce to 2 tablespoons. Add the lemon juice.
- Gradually whisk in the butter over a low heat, one cube at a time until slightly thickened and glossy.
- Remove from the heat, add seasoning to taste, then set to one side.
- Heat the oil, add the mushrooms and cook for 4-5 minutes, stirring occasionally until golden. Add the shrimp and asparagus, heat through and transfer to a warmed serving plate.
- Serve straight away with the warm lemon butter sauce poured over.
Nutrition Facts : Calories 249.1, Fat 19.4, SaturatedFat 11.3, Cholesterol 121.1, Sodium 79.3, Carbohydrate 4.3, Fiber 1, Sugar 1.6, Protein 12
LEMON SHRIMP ORZO
What I love about this lemon shrimp orzo is that it's so tasty and it can be eaten hot or cold. It tastes great with chicken, too. -Aleni Salcedo, East Elmhurst, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in broth, orzo and water. Bring to a boil; reduce heat. Simmer, uncovered, until orzo is al dente, 8-10 minutes., Stir in shrimp, arugula, lemon juice, salt and pepper. Cook and stir until shrimp turn pink, 4-5 minutes. Stir in olives. Sprinkle with feta and basil leaves.
Nutrition Facts : Calories 367 calories, Fat 11g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 44g carbohydrate (1g sugars, Fiber 10g fiber), Protein 22g protein.
VODKA LEMON SHRIMP
Make and share this Vodka Lemon Shrimp recipe from Food.com.
Provided by Abby Girl
Categories < 30 Mins
Time 25m
Yield 10 skewers
Number Of Ingredients 11
Steps:
- Soak 10 wooden skewers in cold water for 30 minutes before starting.
- Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
- Place shrimp in a deep bowl and spoon 3 T sauce over top; toss to combine. (do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp) Set the remaining sauce aside in the saucepan.
- Thread shrimp onto skewers, leaving space between pieces, Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
- Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers. ~ Or ~ cook the shrimp on the stovetop. Heat a large skillet over medium high heat. Saute shrimp, shaking pan for about 4 minutes or until pink and opaque.
LEMON-SHRIMP PASTA
Cooking for 2? This is the recipe for you. I have also doubled it for 4. It is elegant and light. Have no clue where I got the original recipe. I have had it for a very long time.
Provided by PaulaG
Categories Australian
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
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.
LEMON SHRIMP AND RICE
Make and share this Lemon Shrimp and Rice recipe from Food.com.
Provided by evesarah1
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- cook rice with water until done and fluffs up nice on fork; add lemon peel, chopped herb (cilantro or parsley) salt and pepper.
- in another pan throw garlic, butter, sliced lemon, oregano, salt, pepper, red chili flakes.
- When butter is melted add shrimp and cook until pink.
- Serve rice and spoon shrimp and butter mix on top.
- Serve with a simple spinach salad and fresh french bread and voila!
Nutrition Facts : Calories 477.1, Fat 23.6, SaturatedFat 14.7, Cholesterol 61, Sodium 169.7, Carbohydrate 62, Fiber 2.4, Sugar 0.1, Protein 5.6
TANGY LEMON-GARLIC SHRIMP
This simple shrimp dish can be used as a pre-meal snack or the appetizer course. It's easy and quick to make on the stovetop, especially when the lemon juice, zest, and garlic are measured ahead of time.
Provided by stephenhbossin
Categories Appetizers and Snacks Seafood Shrimp
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium-low heat until warm, about 3 minutes. Add shrimp, garlic, and crushed red pepper all at once and stir together. Add seafood seasoning, salt, and black pepper. Mix everything together.
- Cook over medium heat until shrimp are fully cooked, 3 to 5 minutes. Pour lemon juice into skillet and stir again. Reduce heat to low; add parsley and lemon zest. Transfer only shrimp to a serving platter.
Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g
GARLIC LEMON SHRIMP
You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
SHRIMP WITH GARLIC AND LEMON
Pair this garlicky shrimp recipe with Corn Pancakes for a satisfying, easy-to-make meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Melt butter in a 12-inch skillet over medium-high heat. Add garlic; cook, stirring until fragrant, about 1 minute. Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.
- Toss with lemon juice and parsley. Season with salt and pepper.
Nutrition Facts : Calories 292 g, Fat 14 g, Protein 35 g
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