LINDA'S LEMON SHRIMP A LA VODKA PASTA
This dish is just plain delicious, and one that can be made within 1 hr. I serve it lots of times when I am having company, and I always get lots of compliments on this awesome dish!
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put on water to boil for pasta.
- In a lg. frying pan saute half the garlic along with all the onions, and mushrooms in 1/4 cup olive oil.
- Add salt and pepper, to taste. Set aside.
- In another lg. frying pan saute the shrimp and the rest of the garlic in 4 T. of olive oil for 1 minute
- Add vodka and lemon juice, and cook about 2-3 mins., until shrimp are cooked, and vodka is reduced. Mix in with mushroom mixture, and set aside.
- Cook pasta according to pkg. directions. When done, drain well and return to pan. Set aside.
- In the meantime mix eggs, cream, and Parmesan cheese in a saucepan, over med. heat, mixing well. Heat until cheese is melted. Add to pasta, tossing well. Cook for 1 minute.
- Add all other ingredients, and toss well.
- Add more salt, pepper, to taste.
- Let simmer a few minutes.
- Serve.
Nutrition Facts : Calories 1112.7, Fat 46.7, SaturatedFat 13.1, Cholesterol 423.6, Sodium 1539.8, Carbohydrate 98.1, Fiber 5.6, Sugar 7.6, Protein 58.8
PASTA ALLA VODKA
There's no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you're still in for a quick and flavorful dish. If you're feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it's also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you're guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.
Provided by Colu Henry
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
- Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
- Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
- Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 9 grams, Carbohydrate 71 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 691 milligrams, Sugar 10 grams
VODKA PASTA
So simple and so good! I'm a traditionalist and usually cook my sauce all day, but, we now have this 1 X wk and several finicky friends also love the taste (none knew it had vodka) I like using Barilla Pipette pasta for a change in looks
Provided by Linda S 2
Categories Penne
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a medium skillet.
- add pepper flakes---cook over med high heat 1 minute.
- add garlic cook 1 min (don't let it become brown).
- MOVE OFF HEAT add vodka.
- cook on high 2 minute.
- add tomatoes cook 2 minute.
- add cream & cream cheese, cook 2 minute.
- Adjust hot pepper or add salt if you think it's necessary.
- Drain cooked pasta, add to sauce, toss to mix, cook 1 minute covered, put into serving bowl, top with parmesean and chopped parsley.
- (We like our pasta wet not dry, you may find this enough sauce for a pound of pasta, but not us).
- Serve with salad and crunchy italian bread.
Nutrition Facts : Calories 1772.2, Fat 106.6, SaturatedFat 65.6, Cholesterol 329, Sodium 1578.8, Carbohydrate 104.5, Fiber 7, Sugar 10.2, Protein 39
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.
SPAGHETTI AL LIMONE WITH SHRIMP
There are many interpretations of the classic Italian pasta dish, spaghetti al limone, or spaghetti with lemon. Some call for an Alfredo-like sauce made with heavy cream, butter and Parmesan, while others rely on just olive oil, lemon juice, Parmesan and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine and fresh tarragon to the mix, leans toward the simpler preparation. Without the addition of heavy cream, the sauce has a brighter lemon flavor, which works beautifully with the delicate brininess of the shrimp. Tarragon adds a fragrant note and a bit of complexity to an otherwise fairly straightforward dish. Finally, if there were a time to spring for freshly grated Parmigiano-Reggiano, this would be it. In an uncomplicated recipe like this one, the quality of each ingredient is paramount.
Provided by Lidey Heuck
Categories pastas, seafood, main course, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
- While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
- Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
- Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
- Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
- Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
- Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.
RACHEL RAY'S PASTA A LA VODKA
Here is a recipe that was recently sent to me, Rachel Ray's Pasta A La Vodka. It has been dubbed the Pasta of Love! Not something you want to cook frequently but a wonderful treat on occasion. To reduce the calories, use evaporated milk and skip the butter.
Provided by Kim A. Heaphy
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place a large pot of salted water on high heat.
- While waiting for water to boil, place a large pan on medium heat. Add oil, butter, garlic and onions to pan and gently saute for about four minutes. Add vodka to the pan a simmer for about 3 minutes to reduce by half. Add tomatoes and chicken stock, bring to a low boil. Reduce heat and simmer. Season with salt and pepper.
- While the sauce is simmering, cook pasta in salted boiling water until cooked to al dente.
- Just before the pasta is cooked, stir cream into the sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.
- Serve with a side salad or crusty bread.
Nutrition Facts : Calories 806.5, Fat 21.4, SaturatedFat 10, Cholesterol 52, Sodium 141.2, Carbohydrate 110.6, Fiber 16.1, Sugar 5.8, Protein 13.7
RIGATONI A LA VODKA
A creamy tomato sauce spiked with vodka. This sauce goes well many different types of macaroni. It should be served immediatly for best flavor. Mangia!!
Provided by arristeph
Categories < 15 Mins
Time 10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute proscuito garlic onion and red pepper flakes in butter and olive oil until garlic is light gold and onions soften.
- Add tomatoes, vodka, green peas and season with salt black pepper and basil bring to a simmer and cook for 10 minutes stirring occasionally.
- Add heavy cream and pecorino cheese and stir to blend.
- Cook through for 2 minutes.
- Serve over cooked pasta with grated cheese.
Nutrition Facts : Calories 583.7, Fat 26.8, SaturatedFat 13.2, Cholesterol 128.4, Sodium 369.5, Carbohydrate 68.5, Fiber 5.6, Sugar 8.2, Protein 14.1
LINDA'S LEMON SHRIMP AND SAUSAGE WITH GRIT CAKES
I made this recipe in a cooking class this weekend, and it was really DELISH! I think it would be GREAT over rice too... This recipe takes awhile to make, but it is definately worth the effort! YUM.
Provided by Lindas Busy Kitchen
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- To Make Sauce:.
- Combine hot pepper sauce, White wine, shallot, lemon juice, zest, and rice vinegar in a med. saucepan. Boil over med. heat, until reduced to 1/2 cup.
- Reduce heat to simmer to keep sauce warm, then add heavy cream. Stir every so often while sauce is sitting.
- To Make Shrimp And Sausage Mixture:.
- Meanwhile, heat oil in a heavy med. skillet, over med-high heat. Add sausage, bell peppers, onions, and garlic. Saute until the.
- vegetables are tender and fragrant.
- Add shrimp, tomatoes, Cajun seasoning, Old Bay seasoning, and salt. Saute until shrimp are opague in center.
- Set aside and cover, until ready to serve.
- Grit Cakes:.
- Combine milk and salt in a saucepan. Bring to a boil.
- Add grits a little at a time, whisking constantly, to avoid lumps.
- Immediately reduce heat to low. Cook until creamy, stirring constantly.
- Pour onto baking sheet, lined with a silpat or saran wrap.
- Place another silpat or saran wrap directly on surface of the grits.
- Place another baking sheet on top, and press together to evenly.
- flatten grits to about 1/2" thick.
- Remove top baking sheet, and place in the refrigerator to cool.
- After grits have firmed take out of the refrigerator, and remove top silpat or saran wrap.
- Using a lg. round or heart shaped cutter, cut circles or heart shapes out of the grits to form cakes.
- Pour about 1/4" of oil into the bottom of a lg. round skillet. Heat the pan on med-high.
- When oil is hot, place a few grit cakes in the skillet. Fry until bottoms are golden, then flip. Do not crowd pan.
- Transfer cooked grit cakes to cooling rack lined with paper towels, until ready to assemble.
- To Assemble:.
- Place one or two grit cakes onto each dish.
- Top with shrimp and sausage mixture, and then drizzle sauce on top of mixture.
- Serve immediately.
Nutrition Facts : Calories 460.7, Fat 20.5, SaturatedFat 9.7, Cholesterol 145.4, Sodium 1045.4, Carbohydrate 43.2, Fiber 1.6, Sugar 1.9, Protein 24.1
SPAGHETTI WITH LEMON SHRIMP
Make and share this Spaghetti With Lemon Shrimp recipe from Food.com.
Provided by mermaidmagic
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil.
- Add salt and spaghetti and cook until al dente.
- Meanwhile, in a skillet with butter over medium heat, add the shallots.
- Saute until cooked.
- Remove the zest from the lemon, careful not to get any of the bitter white part.
- Cut the lemon zest into long thin strips.
- Stir half the lemon zest and the shrimp seasoned with salt and pepper into the skillet to cook.
- Drain the spaghetti and save the water.
- Add the spaghetti to the skillet along with 1/2 cup of the pasta cooking water.
- Cook for a few minutes to allow the flavors to blend.
- Transfer to a serving platter and sprinkle with parsley, pepper and the remaining lemon zest.
Nutrition Facts : Calories 532.2, Fat 8.3, SaturatedFat 4.1, Cholesterol 80.4, Sodium 112.6, Carbohydrate 90.2, Fiber 5, Sugar 2, Protein 24.2
SHRIMP VODKA PASTA
Easy, peasy recipe I got from Cooking Light. It had got a lot of positive reviews,plus I had all the ingredients on hand, so I thought to try it! DH really (really) enjoyed this dish. I loved this particular dish because it used up a lot of "its and bits" I had floating around. I made it with pre-made marinara sauce... had the shrimp in the freezer needing to be used up...whipping cream on hand, and 2 little tester bottles of vodka that had been sitting in the cupboard for ever!!!. I had just had surgery on my knee, so this meal was real easy for me to prepare, while not skimping on results! You have got to love those type of meals!!!
Provided by Abby Girl
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta per directions. Drain.
- Heat 1-1/2 teaspoons of oil in a large skillet over medium high heat and add shrimp; saute for 4 minutes or until done. Remove shrimp from pan.
- Add remaining 1-1/2 teaspoons oil and garlic to pan; saute 1 minute. CAREFULLY add vodka; cook for 1 minute (see note). Add marinara sauce, 1/4 cup basil, cream, salt and pepper and bring to a simmer. Stir in pasta and shrimp.
- Sprinkle with remaining basil.
- Note: Adding the vodka to the dish will ignite the dish, so use caution.
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