Shrimp With Lemon Angel Hair Pasta And Zucchini Recipes

LEMON ZUCCHINI SPAGHETTI WITH SHRIMP

Steps:

• Season shrimp lightly with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp; cook until opaque, 2 to 3 minutes per side. Transfer to a bowl.
• Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Chop up into slightly shorter pieces.
• Heat 1 tablespoon olive oil in the same skillet over medium heat. Add zucchini noodles, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper. Cook and stir until slightly softened, 2 to 3 minutes. Add lemon zest, spinach, and chicken broth. Cook until liquid reduces by 1/4, about 5 minutes. Stir in the shrimp and capers. Cook until shrimp is warmed through, about 1 minute more. Drizzle the remaining olive oil on top.

SHRIMP WITH CHARRED LEMON AND ZUCCHINI

Steps:

• Preheat the broiler. Use a sharp knife to make a slit through the shell along the back of each shrimp. Remove the vein, leaving the shell intact. Rinse and pat dry, then transfer to a large bowl.
• Whisk 1/4 cup olive oil, the ginger, paprika, 2 teaspoons salt, and pepper to taste in a bowl. Add half of the dressing to the bowl with the shrimp and toss. Add the lemon and zucchini to the remaining dressing and toss, then spread on a large foil-lined baking sheet. Broil until the lemon and zucchini begin to brown, 5 to 7 minutes. Add the shrimp and broil until the shells are pink, about 3 minutes. Turn the shrimp, lemon and zucchini and broil 3 to 4 more minutes.
• Whisk the remaining 1/4 cup olive oil, the parsley and a pinch of salt in a small bowl. Divide the shrimp, lemon and zucchini among plates and drizzle with the parsley oil. Serve with bread.

ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in a large saucepan of boiling water according to package directions for al dente. Drain, reserving 1/2 cup cooking water. Set aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, garlic and lemon zest; cook, stirring often, until the onion softens, about 5 minutes. Add shrimp and crushed red pepper; cook, stirring and turning the shrimp often, until the shrimp are just slightly translucent in the center, about 3 minutes. Add wine; cook, stirring constantly, for 30 seconds. Add the drained pasta, the reserved 1/2 cup cooking water and butter. Increase heat to medium-high; cook, stirring with tongs, until the sauce is creamy, 1 to 2 minutes. Remove from heat; stir in parsley, lemon juice and salt. Divide among 4 bowls; sprinkle evenly with Parmesan. Garnish with additional parsley, if desired.

LEMON-PARMESAN ANGEL HAIR PASTA WITH SHRIMP

Steps:

• Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.
• In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.
• Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil. Serve warm.

LEMON ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

KITTENCAL'S LEMON SHRIMP SCAMPI WITH ANGEL HAIR PASTA

Steps:

• Melt butter in a large skillet over medium heat.
• Add in green onions, garlic, lemon zest, lemon juice and chili flakes; cook for about 2 minutes, stirring constantly.
• Reduce the heat to medium and add in the shrimp; cook stirring for about 5 minutes or until the shrimp turns pink.
• Season with salt and lots of black pepper and stir in parsley.
• Toss with the cooked angel hair pasta.
• Sprinkle with parmesan cheese.
• Delicious!

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 AND ANGEL HAIR PASTA

Steps:

• Cook pasta according to package instructions and drain.
• While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
• Add broth and crushed red pepper. Increase heat to high.
• Add cooked shrimp (if not using uncooked shrimp in step 2).
• Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
• Stir in lemon peel and juice.
• Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
• Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.

ANGEL HAIR WITH ZUCCHINI AND TOMATOES

Steps:

• In a large pot of salted boiling water, cook pasta according to instructions.
• While pasta is cooking, in a large saute pan, heat pan on medium-high flame, add oil when pan is hot.
• Add garlic and shallots to the pan and saute about 1 minute, until soft.
• Add zucchini and season with salt and pepper. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Stir and cook for 1 more minute.
• Remove from heat.
• Drain pasta when done reserving some of the water and and toss the pasta well with zucchini and tomatoes. Add pasta water if needed and serve with grated Parmesan (optional).

SHRIMP PASTA WITH LEMON GARLIC SAUCE

Steps:

• Bring 3 to 4 quarts of salted water to a boil for the pasta. While the water comes to a boil, prepare the shrimp.
• Season shrimp with ¼ teaspoon salt and ¼ teaspoon pepper, stir to combine.
• In a large sauté pan, heat 1 tablespoon of oil over medium heat.
• Add sliced zucchini and sauté for 4 minutes, or until just tender.
• Add the sliced grape tomatoes and sauté for 2 minutes, until just beginning to soften.
• Add ¼ teaspoon salt to the vegetables and stir to combine. Transfer to a medium-sized bowl and reserve.
• Add 2 tablespoons of oil to the pan, and turn heat to medium-low.
• Add garlic and red pepper flakes, stir and cook for 2 minutes to ensure that the garlic does not brown or burn. You want the garlic to cook slowly and the flavors to infuse into the oil, turn heat to low if needed.
• Keeping the heat on medium-low, add the seasoned shrimp. Cook for about 2 to 3 minutes on each side, or until just pink in color.
• Add lemon juice and zest to the pan, stir to combine.
• Add the cooked zucchini and tomatoes back to the pan, and stir to combine with the shrimp.
• Add the pasta to the boiling water and cook pasta according to manufacturer's directions, until tender.
• Drain the pasta and toss with the shrimp and vegetables. Add more salt and pepper as desired. Sprinkle with chopped parsley.