Lemon Fusilli With Shrimp Recipes

Steps:

• Bring a large pot of water to a boil. Add salt and pasta. Cook until al dente according to package instructions, about 12 minutes.
• While pasta is cooking, heat oil over medium-high heat in a medium skillet. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
• Add shrimp, and cook 1 minute. Turn and cook until pink and firm, about 1 minute more. Stir in peas, lemon zest, and red pepper flakes. Add 1/2 cup pasta cooking water, and cook until peas are bright green and shrimp are cooked through, about 1 minute more. Transfer to a large bowl.
• Drain pasta and add to bowl with shrimp. Add watercress and mix gently. Drizzle with lemon juice. Season with salt and pepper, and toss to combine. Serve immediately, garnished with scallion greens.

Steps:

• Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
• Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
• Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Steps:

• For the Pasta:
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta reserving about 1/2 cup of the pasta water.
• In a large saute pan, heat the oil over medium-high heat. Add the shallots and garlic. Cook until soft, about 2 minutes. Season the shrimp with salt and pepper, Add the shrimp and white wine to the pan. Saute for 2 to 3 minutes or until the shrimp are pink and cooked through.
• For the Vinaigrette:
• Combine the lemon zest and lemon juice in a small bowl. Slowly add the oil, whisking constantly, until mixture is smooth, Season with salt and pepper, to taste.
• For the Salad:
• Using a paring knife, remove the peel and white pith from the oranges. Over a large serving bowl, cut between the membranes of the oranges to form segments. Allow the juice from the oranges to drip into the serving bowl. Add the arugula and olives to the serving bowl. Toss lightly to combine.
• Add the hot pasta and the vinaigrette to the serving bowl and toss until arugula is wilted and all the ingredients are combined.

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions, about 12 minutes. Drain pasta, and return to pot; toss with 1 tablespoon oil. Cover to keep warm.
• While pasta is cooking, heat remaining 5 tablespoons oil over medium-high heat in a medium saute pan. Add garlic and white parts of scallions, and cook until fragrant, about 30 seconds.
• Add shrimp to pan, and cook 1 minute. Turn shrimp, and cook until pink and opaque, about 1 minute more. Stir in peas, wine, lemon zest, and red pepper; cook 1 minute.
• Transfer shrimp mixture to pot; toss to combine with pasta. Drizzle lemon juice over pasta; sprinkle in green parts of scallions and the watercress. Season with salt and pepper; toss gently before serving.

Steps:

• Finely grate zest from lemons, then juice; set aside zest and juice. Bring a large pot of salted water to a boil. Meanwhile, reserving shells, peel and devein shrimp. In a small saucepan, combine shrimp shells, onion and 1/4 cup oil. Over medium heat, bring mixture to a simmer; cook, stirring occasionally, 5 minutes. Add lemon juice, increase heat to medium-high and cook 1 minute, then add cream, 1/4 teaspoon salt and generous pinch pepper. Reduce heat to low; gently simmer sauce, 5 minutes. Remove from heat; cover to keep warm. Boil pasta until al dente. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat until shimmering. Add shrimp, reduce heat to medium and cook, turning occasionally, until opaque and just cooked through, 3 to 5 minutes. Remove from heat. Drain pasta, then transfer to a large serving bowl. Over pasta, strain sauce through a medium-mesh sieve, pressing on solids to extract all liquid. Add shrimp and zest; toss to combine. Serve immediately.