Fettuccine With Meyer Lemon Cream Jean George Add Shrimp Recipes

CREAMY SHRIMP FETTUCCINE

Creamy Shrimp Fettuccine image

This recipe came from Dave's Dinners by Dave Lieberman. I use frozen shrimp instead of fresh and egg noodles (or whatever pasta I have on hand) instead of fettuccini. DELICIOUS!

Provided by dbdoodle

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fettuccine
1 1/2 cups heavy cream
1/2 cup white wine
5 garlic cloves, thinly sliced
black pepper (20 grinds)
1 lb peeled deveined shrimp
2 tablespoons finely chopped fresh parsley
extra virgin olive oil

Steps:

Cook fettuccini in large pot of boiling, salted water until al dente, about 7 minutes.
Toss pasta with some oil to keep it from sticking while you make the sauce.
Combine cream, wine, garlic and black pepper in large skillet and bring to simmer over high heat.
Reduce heat to medium and simmer 7 to 10 minutes.
Add shrimp and cook, 4 to 5 minutes.
Toss sauce with pasta and chopped parsley.

Nutrition Facts : Calories 592.3, Fat 26.2, SaturatedFat 14.8, Cholesterol 292.6, Sodium 209.8, Carbohydrate 57.2, Fiber 2.6, Sugar 1.7, Protein 28

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

Ingredients

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.

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