LINGUINE WITH SHRIMP AND LEMON-PISTACHIO BREAD CRUMBS
Pangrattato, or bread crumbs in Italian, is the secret star of this dish. When mixed with sweet pistachios, bright lemon zest and fresh mint, it makes for a crunchy, flavorful topping that pairs well with garlicky shrimp and linguine. The citrus and herbs provide welcome complexity to an otherwise simple dish. Serve with a shaved vegetable salad of fennel, radishes and Parmesan.
Provided by Colu Henry
Categories dinner, lunch, quick, weekday, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta, and cook until it is just short of al dente, according to package directions. Reserve 1 cup of the pasta cooking water, and drain.
- Meanwhile, prepare the bread crumbs: Heat 1 tablespoon oil in a 12-inch skillet with sides over medium-low heat, add the panko bread crumbs, and toast, stirring frequently, until golden, about 2 to 4 minutes. Transfer the crumbs to a small bowl and toss together with the pistachios, lemon zest and mint and season with flaky salt. Set aside. Wipe out the skillet with a paper towel.
- Season the shrimp well with salt and pepper. In the skillet, heat 1/4 cup olive oil over medium heat, add the shrimp and sauté until just cooked through, about 1 to 2 minutes a side. Remove with a slotted spoon and set aside. Stir in the garlic and red-pepper flakes and cook for 1 more minute, making sure the garlic doesn't burn.
- Add the chicken stock, raise the heat to medium-high and bring to a simmer. Scrape up any brown bits that have formed at the bottom of the pan and cook until reduced by half, about 3 to 4 minutes. Stir in the butter and cook until it's melted and the sauce becomes emulsified.
- Turn the heat to low, add the pasta, shrimp and parsley to the skillet and toss until glossy with sauce. Add some of the reserved pasta water, if needed, to loosen up the sauce. Top with half the bread crumbs and a good squeeze of lemon. Serve in bowls and pass the remaining bread crumbs at the table. Drizzle with additional olive oil and season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 24 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 534 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA SALAD WITH POACHED SHRIMP AND LEMON-DILL DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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.
NEIL PERRY'S ITALIAN BREAD SALAD WITH LEMON PEPPER SHRIMP
Toss grilled shrimp with olive oil, chunks of crusty Italian bread, fresh vegetables, and basil, and the results are irresistible.
Provided by Allrecipes Member
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- For Salad, in large resealable plastic bag, combine shrimp, 1 teaspoon Olive Oil and 1 teaspoon Lawry's® Lemon Pepper; turn to coat. Close bag and marinate in refrigerator 30 minutes.
- Remove shrimp from marinade, discarding marinade. Grill, turning once, until shrimp turn pink.
- Meanwhile, for dressing, in small bowl with wire whisk, combine remaining 1/3 cup Olive Oil, remaining 1/2 teaspoon Lemon Pepper and vinegar.
- In large bowl, combine cucumber, onion and tomato. Add bread, basil and shrimp. Toss with dressing and serve immediately.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 13.9 g, Cholesterol 64 mg, Fat 20.9 g, Fiber 1.6 g, Protein 9.2 g, SaturatedFat 3 g, Sodium 285.2 mg, Sugar 3 g
BAKED LEMON-PEPPER SHRIMP
A quick and easy dish to put together and tastes really good, adjust your spices as needed. Serve over pasta or by itself.
Provided by GYPSYCHEF
Categories Main Dish Shrimp
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place shrimp in a single layer in a glass baking dish. Drizzle with olive oil. Sprinkle with lemon juice, garlic, lemon-pepper, and lemon zest. Top with slices of butter. Sprinkle parsley on top.
- Bake in the preheated oven until shrimp are bright pink on the outside and the meat is opaque, 5 to 10 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 2 g, Cholesterol 203.3 mg, Fat 13.1 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 7.6 g, Sodium 374.1 mg, Sugar 0.5 g
LEMON-GARLIC SHRIMP
Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.
Provided by stephenhbossin
Categories Shrimp Appetizers
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
- Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
- Reduce heat to low and stir in parsley, lemon juice, and lemon zest.
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
FATTOUSH SALAD BY NEIL PERRY (LEBANESE)
Entered for ZWT, from Australian chef Neil Perry, "Fresh and Fast". This version of the Lebanese dish uses mint, Italian parsley and cilantro (fresh coriander) instead of romaine or other lettuces. Sumac comes in berry or ground form; the berries last longer. Sumac has a sour, tart (lemony) and salty taste; (it is an important ingredient in Za'atar seasoning mixture). There is no good substitute for sumac; it is available through mail-order or at Middle Eastern grocers.
Provided by KateL
Categories Greens
Time 12m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a little olive oil in a pan and fry the pita bread until crispy.
- Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander.
- In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper.
- Add the dressing to the salad and serve straight away.
Nutrition Facts : Calories 297.1, Fat 25.4, SaturatedFat 3.5, Sodium 90.6, Carbohydrate 16.7, Fiber 2.2, Sugar 3.6, Protein 2.9
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