Fusilli With Lemon Cream And Shrimp Recipes

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

FUSILLI AND SHRIMP

Steps:

• Spray a sauté pan with cooking spray.
• Sauté the shrimp until they turn pink, about 2 to 3 minutes, stirring often.
• Set aside.
• Spray a large skillet and add the garlic.
• Sauté for 2 minutes.
• Add the wine and increase the heat.
• Simmer until the wine has reduced to 3 tablespoons, about 8 to 10 minutes.
• Add the tomatoes to the wine along with the lemon juice.
• Reduce the heat and simmer for 5 minutes.
• Add the chives and parsley and remove from the heat.
• Meanwhile, bring a large pot of water to a boil.
• Add the pasta and cook according to package directions until al dente.
• Drain well.
• Place the fusilli in the pan with the sauce.
• Add the shrimp and reheat.
• Divide among 6 pasta dishes and serve.

LEMON FUSILLI WITH ARUGULA

Steps:

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
• Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.