Lemon Garlic Shrimp Recipe With Peas And Artichokes

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LEMON-GARLIC SHRIMP



Lemon-Garlic Shrimp image

Lemon-garlic shrimp is a delicious appetizer that's perfect to throw together before a last-minute party. Or, serve this fresh, citrusy seafood over rice or pasta and make it a main dish on a busy weeknight when you're short on time.

Provided by stephenhbossin

Categories     Shrimp Appetizers

Time 20m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil, or as needed
16 large shrimp - peeled, deveined, and tails on, or more to taste
3 large cloves garlic, smashed, or more to taste
½ teaspoon crushed red pepper flakes, or to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste
salt and ground black pepper to taste
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 teaspoons lemon zest

Steps:

  • Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
  • Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
  • Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 2.4 g, Cholesterol 127.7 mg, Fat 0.9 g, Fiber 0.7 g, Protein 14.2 g, SaturatedFat 0.2 g, Sodium 460.3 mg, Sugar 0.3 g

LEMON SHRIMP SCAMPI WITH ARTICHOKES



Lemon Shrimp Scampi with Artichokes image

Looking for an easy yet tasty recipe for summer or camping trip? Try Food Network's Lemon Shrimp Scampi with Artichokes over the grill or a campfire.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons Italian-style breadcrumbs
1/4 cup plus 1 teaspoon extra-virgin olive oil
1 teaspoon finely grated lemon zest, plus 1 lemon, thinly sliced
5 cloves garlic (1 grated, 4 minced)
2 tablespoons grated parmesan cheese
1 9-ounce package frozen artichoke hearts, thawed
Kosher salt
4 sprigs fresh oregano
4 tablespoons unsalted butter, quartered 1 1/2 pounds large peeled and deveined shrimp
1/4 teaspoon red pepper flakes
1/4 cup finely chopped fresh parsley
1/2 cup dry vermouth or dry white wine

Steps:

  • Preheat a grill to medium high. Combine the breadcrumbs and 1 teaspoon olive oil in a small skillet over medium heat; cook, stirring, until golden, about 5 minutes. Transfer to a small bowl and let cool. Stir in the lemon zest, grated garlic and cheese; set aside.
  • Tear off 4 large sheets of heavy-duty foil. Divide the artichoke hearts among the sheets. Season with salt and top each with an oregano sprig and a few lemon slices; add a tablespoon of butter to each. Season the shrimp with salt and place on top of the lemon slices. Sprinkle the shrimp with the red pepper flakes, parsley and minced garlic; drizzle with the vermouth and the remaining 1/4 cup olive oil. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate.
  • Grill the foil packets until the shrimp are just cooked through and the mixture is saucy, about 10 minutes. Carefully open the packets and sprinkle with the breadcrumb mixture.

LEMON GARLIC SHRIMP WITH MUSHROOMS AND PEAS



Lemon Garlic Shrimp With Mushrooms and Peas image

Very fresh and flavorful with the fresh lemon, peas, and parsley. Just like a taste of Spring on your plate!

Provided by Beth A.

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

10 ounces fettuccine pasta
3 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, minced
8 ounces fresh mushrooms, sliced
10 ounces frozen peas, thawed
1 (14 1/2 ounce) can chicken broth
2 tablespoons cornstarch
1 lb medium shrimp, peeled and deveined
1/4 cup fresh parsley, chopped
1 lemon, juice of
1 lemon, zest of
1 fresh tomato, chopped and seeded
2 tablespoons parmesan cheese, shredded

Steps:

  • Heat oil in large skillet.
  • Add onion, garlic and mushrooms, and cook until onions are tender and mushrooms have given off their liquid.
  • Combine chicken broth and cornstarch; whisk until smooth.
  • Add to skillet, and cook until sauce is thickened and translucent.
  • Add shrimp, parsley, peas, lemon juice, zest, and tomato; cook until heated through.
  • Prepare pasta according to package directions.
  • Toss pasta with shrimp mixture.
  • Garnish with Parmesan cheese, and serve.

Nutrition Facts : Calories 369.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 152.5, Sodium 439.5, Carbohydrate 41.6, Fiber 3, Sugar 4.7, Protein 27.3

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