Lemonyshrimpasparagus Recipes

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GARLIC SHRIMP WITH ASPARAGUS AND LEMON



Garlic Shrimp With Asparagus and Lemon image

This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

Provided by Cookin-jo

Categories     Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb shrimp, medium to large, peeled and deveined
1 pinch black pepper, to taste
1 lemon
4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
4 medium garlic cloves, sliced thinly
3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
1/4 teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch

Steps:

  • Place shrimp on paper towels and dry very well.
  • Sprinkle shrimp with a bit of the pepper.
  • Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
  • Cut lemon in half and juice it into a small dish, removing seeds.
  • Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
  • Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
  • Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
  • Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
  • Reduce heat to medium-low and add garlic, stirring for 30 seconds.
  • Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
  • Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
  • Stir cornstarch with 1 Tbsp water and stir into the pan.
  • Add shrimp back to the pan and cook another 1-2 minutes until done.
  • Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood     Shellfish     Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

LEMONY SHRIMP 'N' ASPARAGUS



Lemony Shrimp 'n' Asparagus image

From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium sweet red pepper, julienned
1/2 teaspoon minced garlic
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and deveined
1/4 cup soy sauce
5 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

  • In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.

Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

LEMON ASPARAGUS



Lemon Asparagus image

Clarice Scheeringa of Ripon, California shares this dressed-up asparagus. "I live in the heart of asparagus country, so I'm always on the look out for new ways to serve it," she explains. "Lemon and a touch of tarragon make it a quick elegant side dish."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4-6 servings.

Number Of Ingredients 6

1 pound fresh asparagus, cut into 1-inch pieces
2 tablespoons water
2 tablespoons butter, melted
1 to 2 teaspoons lemon juice
Pinch dried tarragon
Salt and pepper to taste

Steps:

  • Place asparagus and water in a 1-1/2-qt. microwave-safe bowl. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Add butter, lemon juice and tarragon; toss to coat. Sprinkle with salt and pepper.

Nutrition Facts : Calories 43 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

LEMON ASPARAGUS PASTA



Lemon Asparagus Pasta image

Bright lemony flavor. Easy to make and can sit out during warm weather. Can be served hot, warm, or cold.

Provided by Chop Suey

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large lemon, zested and juiced
1 cup grated Parmesan cheese
½ cup olive oil
salt to taste
freshly cracked black pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
  • Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is tender and asparagus is softened but still bright green, about 3 more minutes. Drain pasta and asparagus.
  • Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.

Nutrition Facts : Calories 377.6 calories, Carbohydrate 45 g, Cholesterol 8.8 mg, Fat 17.8 g, Fiber 3.8 g, Protein 12.7 g, SaturatedFat 3.9 g, Sodium 157.7 mg, Sugar 3 g

THE BEST ASPARAGUS LEMON PASTA



The Best Asparagus Lemon Pasta image

I came across this at Epicurious and fell in love, and its been elsewhere. Years of looking for the lemon pasta I remembered as a child, and finally found it. Tweaked it a little to my own taste, replacing parsley with fresh basil and using linguine. If you don't have tender asparagus, the europes best frozen ones are far better than woody fresh ones. Do NOT substitute lighter creams, it just does not work that well.

Provided by MarraMamba

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb asparagus
1 lb linguine
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons lemon zest, freshly grated (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup basil, finely chopped fresh leaves
1/2 cup parmesan cheese, freshly grated

Steps:

  • Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces.
  • In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander.
  • Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well.
  • Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.

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