Shrimp With Lemon Alfredo Sauce Food

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

SHRIMP PASTA WITH LEMON ALFREDO SAUCE

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.

FAST SHRIMP PASTA WITH ALFREDO SAUCE

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 IN LEMON BUTTER SAUCE

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.

LEMON GARLIC ALFREDO SAUCE

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.

SHRIMP ALFREDO

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

HERB AND LEMON SAUCE FOR SHRIMP AND PASTA

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.

SHRIMP LINGUINE ALFREDO

Steps:

• Cook pasta in a large pot of boiling water until al dente; drain.
• Meanwhile, melt butter in a large saucepan.
• Saute onion and garlic over medium heat until tender.
• Add shrimp; saute over high heat for 1 minute, stirring constantly.
• Stir in half-and-half.
• Cook, stirring constantly, until sauce thickens.
• Place pasta in a serving dish, and cover with shrimp sauce.
• Sprinkle with black pepper and parmesan cheese.
• Garnish with parsley and lemon slices.

SHRIMP SCAMPI WITH PASTA ALFREDO

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.