Shrimp With Lemon Alfredo Sauce Recipes

LEMON SHRIMP ALFREDO

Lemon Shrimp Alfredo image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
12 tablespoons salted butter
1 pound jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 cups freshly grated Parmesan
Zest of 3 lemons plus lemon wedges, for serving
2 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for serving

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.

SHRIMP ALFREDO

Shrimp Alfredo image

Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SHRIMP ALFREDO

Shrimp Alfredo image

Indulge in a plate full of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight. Sprinkle with extra cheese and lemon zest to brighten it up.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 35m

Number Of Ingredients 8

Ingredients

1 pound fettuccine
2 tablespoons unsalted butter
1 pound large shrimp, peeled and deveined, tail left on if desired
3 cloves garlic, crushed
1 3/4 cups heavy cream
1 cup (3 ounces) grated Parmesan cheese, plus more for serving
Coarse salt and freshly ground pepper
1 teaspoon finely grated lemon zest plus 1 to 2 tablespoons lemon juice, plus more lemon zest for serving (optional)

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.

SHRIMP PASTA WITH LEMON ALFREDO SAUCE

Shrimp Pasta With Lemon Alfredo Sauce image

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

Ingredients

1 (15 ounce) can artichoke hearts, quartered
1/2 lb large shrimp
0.5 (8 1/2 ounce) bottle sun-dried tomatoes packed in oil
8 ounces dry pasta (linguine, fettuccini or spaghetti)
1 (16 ounce) jar alfredo sauce (Ragu or Five Brothers)
4 tablespoons lemon juice concentrate

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

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