Creamy Lemon Dill Shrimp Pasta Recipes

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CREAMY LEMON DILL SHRIMP



Creamy Lemon Dill Shrimp image

There is nothing ordinary about this Creamy Lemon Dill Shrimp. Fabulous and full of flavor, this shrimp is ah-mazing on its own or over your favorite rice or pasta. Switch up your same old, same old shrimp recipe for this one today!

Provided by Tiffany

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 ½-2 pounds large shrimp (peeled and de-veined, tails removed if desired)
3 tablespoons butter (divided)
3 teaspoons minced garlic
⅓ cup chicken broth
½ cup heavy cream (OR half and half mixed with 1 tablespoon corn starch)
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly chopped dill
cracked black pepper to taste

Steps:

  • Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
  • Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
  • Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
  • Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
  • Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.

Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Protein 36 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 441 mg, Sodium 1418 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY LEMON DILL SHRIMP PASTA



Creamy Lemon Dill Shrimp Pasta image

Provided by Amy @ The Blond Cook

Categories     Seafood

Time 15m

Number Of Ingredients 10

8 ounces fettuccine, cooked according to package directions
1/2 teaspoon kosher salt (more or less, to taste)
1/4 teaspoon freshly cracked black pepper (more or less, to taste)
1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
1 tablespoon freshly minced garlic
1/4 cup lemon juice
1 cup heavy cream
3/4 cup shredded Parmesan cheese
2 teaspoons chopped fresh dill

Steps:

  • Rinse shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
  • Melt butter in a large skillet over medium high heat. Cook shrimp for approximately 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to a plate and set aside (leave remaining butter and juices in pan from shrimp).
  • In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
  • Add lemon juice, heavy cream, Parmesan cheese and whisk to combine. Bring to a boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.
  • Return shrimp to skillet and sprinkle evenly with fresh dill. Serve over cooked pasta.

SHRIMP PASTA SALAD WITH DILL



Shrimp Pasta Salad With Dill image

Dill gives this beautiful, creamy, shrimp pasta salad a fresh taste. This is a very attractive dish. Perfect for potlucks. Garnish with toasted pecans or a sprig of fresh dill.

Provided by soggytomato

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 2h30m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
12 uncooked medium shrimp
1 cup ditalini pasta
¼ cup mayonnaise
¼ cup sour cream
¼ cup frozen peas, thawed and drained
1 stalk celery, thinly sliced on the diagonal
2 tablespoons diced red onion
½ tablespoon lemon juice
1 teaspoon dried dill weed
1 pinch white sugar
salt and ground black pepper to taste

Steps:

  • Heat oil in a cast iron skillet over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 5 minutes. Immediately immerse shrimp in a bowl of cold water and let cool, at least 10 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes.
  • Peel and devein shrimp. Drain pasta and transfer to a large bowl.
  • Add shrimp, mayonnaise, sour cream, peas, celery, red onion, lemon juice, dill, sugar, salt, and pepper to the bowl. Adjust seasonings to taste. Chill at least 2 hours before serving.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 24.4 g, Cholesterol 56.9 mg, Fat 15.9 g, Fiber 1.6 g, Protein 9.8 g, SaturatedFat 3.8 g, Sodium 197.6 mg, Sugar 2 g

CREAMY LEMON PASTA WITH SHRIMP



Creamy Lemon Pasta with Shrimp image

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

8 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
12 ounces peeled and deveined raw shrimp (21-25 count)
2 tablespoons unsalted butter
1 tablespoon finely chopped garlic
¼ teaspoon crushed red pepper
4 cups loosely packed arugula
¼ cup whole-milk plain yogurt
1 teaspoon lemon zest
2 tablespoons lemon juice
¼ teaspoon salt
⅓ cup grated Parmesan cheese, plus more for garnish
¼ cup thinly sliced fresh basil

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-DILL SHRIMP & PASTA



Lemon-Dill Shrimp & Pasta image

Combining quick-cooking seafood with pasta is a great way to get 30-minute meals on the table. In this easy recipe, spinach, garlic, and lemon add lusciousness and color with very little effort.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 9

12 ounce frozen peeled and deveined medium shrimp, thawed
1 lemon
8 ounce dried fettucine
2 tablespoon olive oil
3 - 4 cloves garlic, thinly sliced
6 cup baby spinach
0.5 teaspoon Italian seasoning, crushed
Salt and ground black pepper
Fresh dill (optional)

Steps:

  • Rinse shrimp; pat dry with paper towels. Finely shred 1 tsp. peel from the lemon; set aside peel. Juice the lemon over a bowl; set aside juice. Cook pasta according to package directions.
  • Meanwhile, in 12-inch skillet heat olive oil over medium heat. Cook garlic in hot oil for 1 minutes. Add shrimp; cook for 3 to 4 minutes, turning frequently until shrimp are opaque. Add spinach and drained pasta; toss just until spinach begins to wilt. Stir in Italian seasoning, lemon peel, and 2 Tbsp. of the lemon juice. Season to taste with salt and pepper. Top with fresh dill. Serve at once. CHANGE-UP
  • Substitute bite-size pieces of deli-roasted chicken for the shrimp. For peppery bite, replace half the spinach with arugula.

Nutrition Facts : Calories 359 kcal, Carbohydrate 50 g, Cholesterol 107 mg, Protein 21 g, SaturatedFat 1 g, Sodium 696 mg, Sugar 2 g, Fat 9 g, UnsaturatedFat 6 g

SWEDISH SHRIMP SALAD WITH DILL



Swedish Shrimp Salad with Dill image

This recipe is for Swedish dill-covered mini shrimp, perfect on open-faced sandwiches, on top of deviled or boiled eggs, or just by itself.

Provided by BuckshotFulcrum

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 7

¾ cup sour cream
¼ cup mayonnaise
2 tablespoons chopped fresh dill
1 lemon, zested and juiced
1 pound frozen cooked, peeled, and deveined shrimp, thawed
¼ teaspoon salt
ground black pepper to taste

Steps:

  • Mix sour cream, mayonnaise, and dill in a bowl. Stir in 1 teaspoon lemon zest and 1/2 of the lemon juice. Set remaining zest and juice aside for another use.
  • Blot shrimp dry with paper towels and add to sour cream mixture. Add salt and season with pepper; mix well. Put in the refrigerator until chilled, about 30 minutes.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 5.5 g, Cholesterol 245.5 mg, Fat 21.3 g, Fiber 1.4 g, Protein 25.6 g, SaturatedFat 7.6 g, Sodium 502.6 mg, Sugar 0.2 g

ANGEL HAIR PASTA WITH LEMON DILL SAUCE



Angel Hair Pasta With Lemon Dill Sauce image

Make and share this Angel Hair Pasta With Lemon Dill Sauce recipe from Food.com.

Provided by dicentra

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces angel hair pasta
2 tablespoons flour
1 1/2 cups milk
1 tablespoon butter
1/2 cup white wine
2 tablespoons fat-free cream cheese
2 teaspoons lemon zest
1 1/2 teaspoons dried dill
1/4 teaspoon salt
1/8 teaspoon cayenne

Steps:

  • In a large saucepan filled with boiling water, cook pasta until firm. Drain.
  • Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat.
  • Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes.
  • Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth.
  • Stir in lemon zest, dill, salt and cayenne.
  • Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.

Nutrition Facts : Calories 335.7, Fat 7.2, SaturatedFat 4.1, Cholesterol 20.4, Sodium 215.9, Carbohydrate 51, Fiber 2.1, Sugar 1.4, Protein 11

CREAMY LEMON-DILL PASTA WITH BAY SCALLOPS



Creamy Lemon-Dill Pasta with Bay Scallops image

This creamy lemon-dill sauce comes together SO quickly with just a simple roux, chicken stock, light cream (or whole milk), and plenty of lemon and dill. While the fond from the scallops helps add loads of extra flavor to this creamy lemon-dill pasta.

Provided by Kylie Perrotti

Categories     Dinner

Time 50m

Number Of Ingredients 15

16 ounces pasta (linguine is great!)
1 pound bay scallops
1 tablespoon butter plus 1 tablespoon oil
Salt and pepper to taste
Juice of 1 lemon
2 tablespoons butter
2 tablespoons flour
1¼ chicken stock
1 cup light cream (or whole milk)
A good shake of paprika (optional)
1 lemon
1 cup grated Parmigiano-Reggiano
4 tablespoons fresh dill
⅓ cup fresh parsley
Salt (pepper, and crushed red pepper to taste)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ¼ cup of the pasta cooking water. Pat the scallops dry and transfer to a bowl. Season with salt and pepper and keep in the fridge until ready to cook.
  • While the pasta water is coming to a boil, prepare the ingredients for the creamy lemon-dill sauce.
  • First, mince the parsley and fresh dill. Next, zest the lemon into one bowl and then juice the lemon into a second bowl. Finally, add the minced herbs to the bowl of lemon juice and set aside. To the bowl of lemon zest, add the grated Parmigiano-Reggiano with a sprinkle of salt, pepper, and crushed red pepper and toss to combine. Set aside.
  • Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot.
  • Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through. Do not overcook the scallops - they should have just turned pearly white when you remove them from the skillet. Using a slotted spoon, remove the scallops from the skillet and transfer to a bowl.
  • If the scallops produce a lot of liquid while cooking, turn the heat up a bit and cook until the liquid turns golden brown and begins to evaporate. Then, move on to preparing the sauce.
  • To the skillet add the remaining 2 tablespoons butter over medium heat and cook until frothy and melted. Add the flour and cook until browned (the flour should be completely spread out through the butter), about 1-3 minutes.
  • Slowly add the chicken stock one ladle at a time, whisking after each addition until the liquid is completely incorporated and the sauce is smooth. Continue whisking until there are no more clumps of flour. Turn the heat to low and slowly whisk in the light cream until incorporated.
  • Taste and season with salt, pepper, and paprika. Add the fresh minced herbs in lemon juice and stir to combine. Simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and reduced a bit.
  • Taste the sauce and season to your preferences. Add the ¼ cup reserved pasta cooking water along with all but a couple of pinches of the grated cheese and whisk to incorporate.
  • Add the pasta and toss to combine. Cook for just about 1-3 minutes or until the pasta is well coated with the sauce. Add the bay scallops along with the remaining juice from 1 lemon and toss to combine until the scallops have just reheated, about 1-2 minutes more. Remove from heat.
  • Divide the lemon-dill pasta with bay scallops between shallow pasta bowls. Sprinkle a bit of the remaining grated cheese on top of each plate. Enjoy!

Nutrition Facts : Calories 660 kcal, Carbohydrate 95 g, Protein 30 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 76 mg, Sodium 515 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

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