Shrimp Limone With Pasta Asparagus Recipes

THE BEST ASPARAGUS LEMON PASTA

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.

CHICKEN AND SHRIMP WITH LEMON CREAM SAUCE

Steps:

• In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

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.

SPAGHETTI AL LIMONE WITH SHRIMP

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

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.

LAST-MINUTE LEMON SPAGHETTI AND SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 minutes more. Drain.
• Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl. Add spaghetti, shrimp, and peas to the sauce. Sprinkle with basil and lemon zest and toss to coat.

LEMON SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil.
• Meanwhile, heat oil in a pan over medium heat. Coat shrimp with salt and pepper. Cook and stir shrimp in the hot oil until opaque, about 2 minutes per side.
• Cook linguine in the boiling water until tender yet firm to the bite, 1 to 3 minutes.
• Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted. Add 2 tablespoons of the pasta cooking water and stir. Drain pasta. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl.

SHRIMP PASTA WITH LEMON CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook the pasta according to package directions. Reserve 1 cup pasta water; drain pasta and return to pot.
• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 teaspoon of the garlic along with the red pepper flakes and the shrimp and cook till the shrimp turn opaque, about 3 -5 minutes. Cooking time will vary based on the size of shrimp and the pan. Remove shrimp to a plate.
• Add broth, remaining 2 teaspoons of garlic, along with the lemon juice into the skillet. Using a whisk, deglaze the pan until any brown bits are removed from the bottom. Let the sauce cook on a gentle simmer for 5 minutes on medium heat. Add in the butter, stirring until it melts. Then, add the lemon zest and the half and half. Let the sauce come to a gentle simmer, then add the pasta and shrimp into the skillet. Toss to combine and coat. Taste for seasonings, adjust salt and pepper as desired. Add pasta water if needed to help thin sauce to coat pasta. Sprinkle with parmesan cheese and chopped basil. Serve immediately.

EASY AND TASTY PASTA WITH SHRIMP AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, for 8 minutes. Add cooked shrimp. Cook until shrimp is heated through and pasta is tender yet firm to the bite, 2 to 3 minutes.
• Meanwhile, heat olive oil in a large skillet over medium heat. Add asparagus and red pepper flakes; cook for 3 minutes, stirring frequently. Add garlic and continue to cook until asparagus is tender yet firm to the bite, another 4 to 5 minutes.
• Drain pasta and shrimp; transfer to a large serving bowl. Add cooked asparagus and Parmesan cheese; stir well to combine. Season with salt and pepper and serve immediately.

SHRIMP LIMONE WITH PASTA & ASPARAGUS

Steps:

• Boil pasta as directed. Save 1/3 cup pasta water. Drain pasta; put in a serving bowl.
• Grate 2 teaspoons lemon zest and squeeze 3 Tablespoons lemon juice from lemons.
• Heast 2 teaspoons oil in skillet. Add shrimp and saute until just cooked 2-3 minutes. Transfer to a serving bowl with pasta.
• Heat remaining 2 teaspoons oil in skillet. Add onion; saute until translucent. Add asparagus, garlic, pepper and salt. Saute 2-3 minutes until crisp-tender.
• Stir in cream, lemon zest and juice, basil and olives; heat through.
• Pour over pasta and shrimp. Toss and add reserved cooking water to desired consistancy.

LEMON SPAGHETTI WITH JUMBO SHRIMP

Steps:

• For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
• For 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 the pasta, reserving the pasta water.
• While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.