Lemon Cream Shrimp And Pasta Recipes

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SHRIMP AND PASTA IN LEMON CREAM SAUCE



Shrimp and Pasta in Lemon Cream Sauce image

Simple yet elegant, this shrimp dish may be prepared for any sophisticated occasion! It will be sure to impress your family and friends.

Provided by Buitoni

Categories     Trusted Brands: Recipes and Tips     BUITONI®

Time 20m

Yield 4

Number Of Ingredients 6

1 (9 ounce) package BUITONI® Refrigerated Light Four Cheese Ravioli, prepared according to package directions
12 ounces cooked medium shrimp
1 (10 ounce) container BUITONI® Refrigerated Light Alfredo Sauce
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1 tablespoon Chopped fresh parsley

Steps:

  • Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
  • Serve over pasta. Sprinkle with parsley.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 41.6 g, Cholesterol 196.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 3.9 g, Sodium 536.1 mg, Sugar 2.4 g

CREAMY LEMON-BASIL SHRIMP PASTA



Creamy Lemon-Basil Shrimp Pasta image

Quick and easy, creamy lemon-shrimp spaghetti with a great basil taste.

Provided by sweaver

Categories     Pasta by Shape

Time 35m

Yield 6

Number Of Ingredients 10

¾ (16 ounce) package spaghetti
1 pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons finely chopped shallots
1 tablespoon crushed garlic
¼ cup chicken broth
1 medium lemon, zested and juiced
½ cup heavy cream
5 large basil leaves, chopped
1 pinch red pepper flakes

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
  • Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
  • Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
  • Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
  • Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 45 g, Cholesterol 142.5 mg, Fat 8.9 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 4.9 g, Sodium 192.6 mg, Sugar 1.7 g

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