Basil Lemon Shrimp Linguine Recipes

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LEMON SHRIMP WITH PASTA AND BASIL



Lemon Shrimp With Pasta and Basil image

This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb linguine or 1/2 lb other pastas
3/4 lb cooked shrimp, thawed and drained
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 1/2 teaspoons basil leaves
3/4 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
  • Add shrimp and drain immediately.
  • Return pasta mixture to the pan.
  • Combine next 5 ingredients in a bowl.
  • Toss with cooked pasta and shrimp.
  • Sprinkle cheese over pasta and serve immediately.

BASIL-LEMON SHRIMP LINGUINE



Basil-Lemon Shrimp Linguine image

Basil, considered to be a royal herb in ancient Greece, provides color and flavor in this quick, diabetic-friendly seafood and pasta recipe.

Provided by EatingWell Test Kitchen

Categories     Healthy Shrimp Pasta Recipes

Time 30m

Number Of Ingredients 15

1 pound fresh or frozen large shrimp in shells
6 ounces dried linguini or fettuccine
½ teaspoon salt
8 ounces fresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
Nonstick cooking spray
2 cloves garlic, minced
1 cup thin red, yellow and/or green sweet pepper strips
¼ cup snipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoon finely-shredded lemon peel
¼ teaspoon ground black pepper
¼ cup sliced green onions
2 tablespoons lemon juice
1 tablespoon olive oil
1 leaf Fresh basil sprigs
1 Lemon wedges

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
  • Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
  • Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
  • Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.

Nutrition Facts : Calories 338 calories, Carbohydrate 39.1 g, Cholesterol 172.4 mg, Fat 6.2 g, Fiber 3.7 g, Protein 30.5 g, SaturatedFat 1 g, Sodium 464 mg, Sugar 4.1 g

LEMON SHRIMP LINGUINE



Lemon Shrimp Linguine image

I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. -Patty Walker, West Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

12 ounces uncooked linguine
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 small lemon, halved and sliced, optional
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.

Nutrition Facts : Calories 378 calories, Fat 11g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 267mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

BASIL-LEMON CRAB LINGUINE



Basil-Lemon Crab Linguine image

I always add herbs to pasta to really punch up the flavor. This linguine looks and tastes like it's from a five-star restaurant. We love it. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated linguine
1/3 cup butter, cubed
1 jalapeno pepper, seeded and finely chopped
1 garlic clove, minced
1 teaspoon grated lemon zest
3 tablespoons lemon juice
2 cans (6 ounces each) lump crabmeat, drained
1/4 cup loosely packed basil leaves, thinly sliced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add jalapeno and garlic; cook and stir 1-2 minutes or until tender. Stir in lemon zest and juice. Add crab; heat through, stirring gently., Drain linguine; add to skillet. Sprinkle with basil, salt and pepper; toss to combine.

Nutrition Facts : Calories 392 calories, Fat 18g fat (11g saturated fat), Cholesterol 161mg cholesterol, Sodium 856mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 2g fiber), Protein 23g protein.

BASIL VERMOUTH COOLER



Basil Vermouth Cooler image

A double dose of basil - infused in dry vermouth and used as garnish - ensures this drink is fresh and herbal throughout. A splash of olive brine and a garnish with the olives themselves add salinity and balance. Use the leftover basil-infused dry vermouth in a 50/50 martini, Vermouth Royale, a Fair Play or pour as is over a large ice cube and finish with a citrus twist.

Provided by Rebekah Peppler

Categories     cocktails

Time 3h15m

Yield 1 (750-milliliter) bottle basil-infused dry vermouth and 1 cocktail

Number Of Ingredients 11

10 to 15 fresh basil leaves, washed and dried
1 (750-milliliter) bottle dry vermouth
Ice
1 1/2 ounces fino or manzanilla sherry
1 1/2 ounces basil-infused dry vermouth
1/4 to 1/2 ounce mild green olive brine, such as Castelvetrano or Manzanilla
2 ounces dry tonic
3 ounces soda water
1 basil sprig
1 (3-inch) lemon peel
1 to 3 Castelvetrano olives

Steps:

  • Make basil-infused dry vermouth: Place the basil in one hand and use the other to lightly slap the leaves, releasing the aromatics. Add the leaves to the vermouth either in the bottle itself or in a large, clean container. (You may need to pour out an ounce of vermouth to fit in all the leaves. If this is the case, pour the vermouth into a glass with an ice cube and garnish with a citrus twist. Drink while you infuse the rest.) Cover and set aside to infuse at room temperature for 3 hours. Strain the vermouth through a fine-mesh strainer, removing and discarding the basil leaves, and rebottle in the original bottle. Store in the refrigerator and use the basil-infused vermouth within 3 weeks.
  • Make the cocktail: Fill a Collins or highball glass with ice. Add the sherry, basil-infused vermouth and olive brine. Top with tonic and soda water. Place the basil sprig in one hand and use the other to lightly slap the leaves, releasing the aromatics. Garnish with the basil, lemon peel and olives.

LEMON AND BASIL LINGUINE



Lemon and Basil Linguine image

So quick and easy to make. This is really simple but lovely and filling, the fragrances of the basil and the lemon go together so well and it really takes only ten minutes to make as you can grate the parmesan while the pasta is cooking. This recipe is from a newspaper recipe section.

Provided by koala girl

Categories     European

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

200 g dried linguine
1 large lemon, juice of
75 ml olive oil
75 g parmesan cheese, grated
basil leaves

Steps:

  • Put a large pan of water on to boil. When it is bubbling vigorously, salt it generously then add the linguine. Let it cook at a steady boil for about 8 minutes.
  • Put the lemon juice, olive oil and grated parmesan in a warm bowl (warmed under a running tap and then dried) and beat briefly with a small whisk til thick and grainy. Tear up the basil and stir in with a grinding of black pepper.
  • Drain the pasta and quickly toss in the lemon and parmesan 'sauce'.

Nutrition Facts : Calories 824.9, Fat 44.6, SaturatedFat 11.2, Cholesterol 33, Sodium 579.3, Carbohydrate 78.2, Fiber 3.3, Sugar 2.7, Protein 27.6

LEMON LINGUINE WITH BASIL PESTO SHRIMP



Lemon Linguine With Basil Pesto Shrimp image

Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups fresh basil leaves, finely chopped
4 medium sized garlic cloves, finely minced
2/3 cup parmesan cheese, freshly grated
1/3 cup pine nuts, toasted or 1/3 cup walnuts
1/2 cup extra virgin olive oil
salt and red pepper flakes
1 lb shrimp, large, peeled and deveined
1 batch basil pesto (recipe above, divided)
1/2-2/3 cup olive oil
1/4-1/2 cup lemon juice, fresh (2 or 3 lemons)
1/2 cup parmesan cheese
1 tablespoon fresh lemon zest
salt & freshly ground black pepper
1 lb linguine, cooked al dente
1 cup pasta cooking water

Steps:

  • Pesto Directions:
  • Put basil leaves and garlic in bowl of a food processor.
  • Pulse a few times to combine.
  • Add Parmesan cheese and pine nuts; pulse a few more times.
  • Scrape mixture into a bowl and whisk in olive oil.
  • Add salt and red pepper flakes to taste; stir.
  • Lemon Linguine:
  • Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
  • Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
  • Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
  • Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
  • In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
  • Add the Parmesan and continue whisking until creamy.
  • Toss in the lemon zest and season with salt and pepper.
  • Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
  • Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
  • Add some cooking water if the pasta seems dry.
  • Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
  • Ladle some remaining pesto onto each plate as well.

BASIL LEMON SHRIMP LINGUINE



Basil Lemon Shrimp Linguine image

I haven't had the chance to make this recipe yet but I like this recipe because the recipe just sounds so fresh.

Provided by valerie-lynn82

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb frozen shrimp
6 ounces gluten free pasta, linguine
1/2 teaspoon salt
8 ounces asparagus spears, trimmed and cut
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon lemon peel
1/4 teaspoon ground black pepper
1/4 cup green onion, sliced
2 tablespoons lemon juice
1 tablespoon olive oil
basil sprig (optional)
lemon wedge (optional)

Steps:

  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired.
  • Cook pasta according to package directions in water with 1/4 teaspoons salt, adding asparagus the last 3 minute of cooking; drain and return to pan. Cover and keep warm.
  • Meanwhile, lightly coat a large nonstick skillet with olive oil. Heat over medium heat; add garlic, cook and stir 15 seconds. Add shrimp, basil, lemon peel, and remaining 1/4 teaspoons salt and ground black pepper. Cook and stir for 3 minute or until shrimp turn opaque. Remove from heat.
  • Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat.
  • If desired, garnish each serving with basil sprigs and/or lemon wedges.

Nutrition Facts : Calories 321.1, Fat 5.4, SaturatedFat 1, Cholesterol 221, Sodium 556.3, Carbohydrate 36.4, Fiber 3, Sugar 1.9, Protein 31

GARLIC-LEMON SHRIMP LINGUINE



Garlic-Lemon Shrimp Linguine image

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

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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