Shrimp Fettuccine With Lemon Pesto Parmesan Rag Recipes

LEMON-SHRIMP FETTUCCINE

Steps:

• In a Dutch oven, cook fettuccine according to package directions. Drain pasta, reserving 1 cup pasta water. Return pan to heat; heat butter and oil over medium heat. Add shrimp and onion; cook and stir 3-4 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer., Stir in beans, tomatoes, lemon zest, lemon juice, salt and pepper flakes. Add fettuccine and cheese; toss to combine, adding enough reserved pasta water to moisten pasta.

SHRIMP PESTO PASTA

Steps:

• In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
• Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
• Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.

LEMON GARLIC PARMESAN SHRIMP PASTA

Steps:

• In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
• Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
• Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
• Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
• Add the lemon juice before serving and serve while hot.

PESTO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
• Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

GARLIC LEMON SHRIMP WITH PASTA

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente . Before draining, reserve 1/3 cup of pasta cooking water.
• While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper.
• Cook for 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes.
• Add the lemon zest and white wine to the shrimp. Stir and let the wine reduce slightly. Stir in the lemon juice.
• Ladle the pasta cooking water into a large serving bowl. Drain the pasta and add to the bowl.
• Pour the shrimp with the sauce over the pasta.
• Add the Parmesan and pine nuts, if using, and toss to mix and coat.
• Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

FETTUCCINE WITH LEMON-GARLIC SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Add onion and garlic. Cook until onion is tender, about 5 minutes. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened, about 5 minutes more. Add 2 tablespoons Parmesan-Romano cheese blend, stirring until smooth. Add shrimp, sun-dried tomatoes, parsley, and lemon juice. Cook until shrimp turns pink, about 5 minutes more.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain. Toss pasta with shrimp mixture. Garnish with remaining Parmesan and Romano cheese blend.

LEMON LINGUINE WITH BASIL PESTO SHRIMP

Steps:

• Pesto Directions:
• Put basil leaves and garlic in bowl of a food processor.
• Pulse a few times to combine.
• Add Parmesan cheese and pine nuts; pulse a few more times.
• Scrape mixture into a bowl and whisk in olive oil.
• Add salt and red pepper flakes to taste; stir.
• Lemon Linguine:
• Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
• Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
• Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
• Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
• In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
• Add the Parmesan and continue whisking until creamy.
• Toss in the lemon zest and season with salt and pepper.
• Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
• Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
• Add some cooking water if the pasta seems dry.
• Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
• Ladle some remaining pesto onto each plate as well.

SHRIMP, PARMESAN AND PESTO PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 4 min. or until crisp-tender. Add pesto and capers; cook 1 min. Add pasta sauce and half the cheese; stir until blended.
• Drain pasta; add to sauce mixture in skillet with shrimp. Cook 3 to 5 min. or until mixture is heated through and shrimp turn pink. Serve topped with remaining cheese.

LEMON SPAGHETTI WITH SHRIMP

Steps:

• Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
• Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
• Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.