SHRIMP AND PASTA IN LEMON CREAM SAUCE
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
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 PASTA WITH SHRIMP
Yogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
Provided by Liz Mervosh
Categories Healthy Shrimp Recipes
Time 20m
Number Of Ingredients 13
Steps:
- Bring 7 cups of water to a boil. Add fettuccine, stirring to separate the noodles. Cook until just tender, 7 to 9 minutes. Reserve 1/2 cup of the cooking water and drain.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and curled, 2 to 3 minutes. Transfer the shrimp to a bowl.
- Add butter to the pan and reduce heat to medium. Add garlic and crushed red pepper; cook, stirring often, until the garlic is fragrant, about 1 minute. Add arugula and cook, stirring, until wilted, about 1 minute. Reduce heat to low. Add the fettuccine, yogurt, lemon zest and the reserved cooking water, 1/4 cup at a time, tossing well, until the fettuccine is fully coated and creamy. Add the shrimp, lemon juice and salt, tossing to coat the fettuccine. Remove from the heat and toss with Parmesan.
- Serve the fettuccine topped with basil and more Parmesan, if desired.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 45.5 g, Cholesterol 159.9 mg, Fat 13.9 g, Fiber 5.8 g, Protein 28.3 g, SaturatedFat 5.8 g, Sodium 396.3 mg, Sugar 3 g
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
LEMON CREAM SHRIMP AND PASTA
Lemony cream sauce with pasta, vegetables and shrimp. If you love lemons, this sauce is to die for. I cut this recipe in half for 2 and it worked out just fine with a little leftover.
Provided by Jamilahs_Kitchen
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil with salt.
- Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
- Add pasta to water and cook to desired taste.
- Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
- Add 2 cups heavy cream and reduce over medium heat.
- Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
- Allow to reduce by half 10-12 minutes.
- When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
- Drain pasta.
- Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
- Garnish with fresh Parmiganio Reggiano.
- Serve immediately.
LEMON PASTA WITH SHRIMP
Shrimp in linguini pasta with a yummy white cream sauce that has a wonderfully perfect hint of lemon. It adds just the perfect dimension to the flavors of the dish! Serves our family of 5 and has lots of leftovers.
Provided by Nina
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
- Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
- Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
- Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
- Combine shrimp sauce, pasta, and cilantro; toss and serve.
Nutrition Facts : Calories 421.8 calories, Carbohydrate 45 g, Cholesterol 202.8 mg, Fat 14.2 g, Fiber 3.2 g, Protein 30.7 g, SaturatedFat 6.2 g, Sodium 506.7 mg, Sugar 2.1 g
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