LEMON SHRIMP ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
- Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
- Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.
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
FAST SHRIMP PASTA WITH ALFREDO SAUCE
This recipe is so fast, it's easy to do on a work night. This is my dh's favorite pasta recipe. We have it at least twice a month.
Provided by Sharon in Podunk
Categories One Dish Meal
Time 30m
Yield 1 pot of pasta, 6 serving(s)
Number Of Ingredients 7
Steps:
- Thaw and shell shrimp.
- Heat pot of water for the pasta.
- Heat olive oil over med high heat in large fry or saute pan.
- Cut tomatoes into four slices each.
- Julienne the basil.
- Add garlic to oil and saute for 30 secs to 1 min.
- Add shrimp.
- Cook pasta.
- When shrimp are almost opaque (3-4 min), add alfredo sauce.
- Add tomatoes and basil.
- Drain pasta and add to pan.
- Serve at once.
SHRIMP ALFREDO PASTA
A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste.
Provided by LISSA MURR
Categories Main Dish Recipes Pasta Shrimp
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
- Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Nutrition Facts : Calories 621.1 calories, Carbohydrate 34.9 g, Cholesterol 256.7 mg, Fat 42 g, Fiber 2.2 g, Protein 27.7 g, SaturatedFat 21.2 g, Sodium 1038.3 mg, Sugar 3.3 g
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.
SHRIMP PASTA WITH LEMON ALFREDO SAUCE
I love pasta and am constantly creating a new dish from ideas I get from other dishes. Here is a quick and easy lemony version of alfredo sauce. Note: I like to add fresh diced tomatoes to this (I'll omit the sun dried) and steamed broccoli crowns for a really complete meal.
Provided by annconnolly
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel & de-vein shrimp.
- Sauté shrimp in 2T oil from sun dried tomatoes (don't over cook), and set aside.
- Bring 2 Qt water to a boil, add pasta and cook according to package directions.
- Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water.
- Warm the alfredo sauce adding 4T lemon juice concentrate.
- Place a colander in the sink and put artichokes into it.
- Drain pasta over the artichoke hearts. (This gets them warm.
- Divide pasta onto four large plates.
- Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate.
- Pour sauce over pasta.
- Top each plate with equal amounts of shrimp and serve hot.
Nutrition Facts : Calories 392.2, Fat 6.3, SaturatedFat 1, Cholesterol 86.4, Sodium 522.2, Carbohydrate 63, Fiber 9.4, Sugar 2.4, Protein 24.3
SHRIMP SCAMPI WITH PASTA ALFREDO
It just doesn't get any easier than this! Not including the marinating and pasta water heating time, dinner is on the table in ten minutes. My family has been passing around this little jewel of a recipe for a couple of years and I usually make it about twice a month. I just eyeball the amount of ingredients, so use your own judgment if things don't look right. To make it even easier, I usually prepare the raw shrimp/marinade mixture in Ziploc bags and stuff them in the freezer for super-quick mid-week dinners (I cook the shrimp without thawing them-justs takes a minute or two longer). My mom likes to add 1/2 teaspoon of dry mustard to her marinade, but I omit it due to personal preference.
Provided by Mercy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the shrimp in the other ingredients until you are ready for them.
- Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two).
- Put a large skillet over high (or medium high) heat to get it really hot.
- When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet.
- Toss the shrimp around as they cook.
- Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat.
- Drain the pasta and dump it into the serving bowl with the half-and-half and butter.
- Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together).
- Pour the shrimp and sauce over the top and serve immediately.
Nutrition Facts : Calories 817.9, Fat 30.6, SaturatedFat 13.8, Cholesterol 202.9, Sodium 1729.3, Carbohydrate 91.6, Fiber 3.8, Sugar 3.8, Protein 42.1
LEMON GARLIC ALFREDO SAUCE
To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.
Provided by gailanng
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Zest a lemon using a zester or a fine grater; set aside.
- Juice two lemons with a citrus reamer or juicer; set aside.
- In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
- Add fresh lemon juice and lemon zest.
- Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
- Sprinkle with black pepper and salt to taste.
HERB AND LEMON SAUCE FOR SHRIMP AND PASTA
Very yummy and spicy. Lower the amount of oregano and basil to reduce spiciness, and use less red pepper flakes to lower the heat. To ease cooking and prevent burning or overcooking, have all the ingredients chopped and prepared in separate bowls for quick addition to the skillet. I serve this with steamed broccoli and garlic bread.
Provided by Spankie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions only until just al dente; drain; set aside.
- Melt the butter in a large, heavy skillet (I love making this in my wok!). Add lemon zest, garlic, red pepper flakes, basil and oregano; saute over medium heat 2 minutes.
- Add shrimp and saute until opaque, about 4 minutes. Note that shrimp should almost be fully cooked at this stage, but not completely, so don't overcook this step or shrimp will be tough.
- Add parsley, green onions, salt and pepper, and cook 1 minute longer.
- Stir in lemon juice and cook another minute, then add the cooked pasta and parmesan cheese; toss well and serve immediately.
- Serve with additional parmesan cheese, if desired.
Nutrition Facts : Calories 647, Fat 27.4, SaturatedFat 16.1, Cholesterol 209.8, Sodium 953.7, Carbohydrate 69.4, Fiber 3.7, Sugar 3, Protein 30.2
SHRIMP PASTA WITH LEMON-BUTTER SAUCE
If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.
Provided by Pamela Leyva
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
- Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
- Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
- Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 38.5 g, Cholesterol 202.4 mg, Fat 14.1 g, Fiber 4.6 g, Protein 33.3 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.8 g
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