Pasta Recipes Linguine With Lemon

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LEMON LINGUINE

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 18m

Yield 6 servings

Number Of Ingredients 9



Lemon Linguine image

Steps:

  • Fill just about the biggest pot you have with water and bring to a boil. When friends are coming for lunch, get the water heated to boiling point before they arrive, otherwise you end up nervously hanging around waiting for a watched pot to boil while your supposedly quick lunch gets later and later. Bring the water to the boil, cover and turn off burner.
  • I tend to leave the addition of salt until the water comes to a boil a second time. But whichever way you do it, add quite a bit of salt. When the bubbling's encouragingly fierce, put in the pasta. I often put the lid on for a moment or so just to let the pasta get back to the boil, but don't turn your back on it, and give it a good stir with a pasta fork or whatever to avoid even the suspicion of stickiness, once you've removed the lid.
  • Then get on with the sauce, making sure you've set your timer for about a minute or so less than the time specified on the package of pasta.
  • In a bowl, add the yolks, cream, Parmesan, zest of the whole lemon and juice of half of it, the salt and good grind of pepper, and beat with a fork. You don't want it fluffy, just combined. Taste. If you want it more lemony, then of course add more juice.
  • When the timer goes off, taste to judge how near the pasta is to being ready. I recommend that you hover by the stove so you don't miss that point. Don't be too hasty, though. Everyone is so keen to cook their pasta properly al dente that sometimes the pasta is actually not cooked enough. You want absolutely no chalkiness here. And linguine (or at least I find it so) tend not to run over into soggy overcookedness quite as quickly as other long pasta. This makes sense, of course, as the strands of "little tongues" are dense than the flat ribbon shapes.
  • Anyway, as soon as the pasta looks ready, remove a cup of the cooking liquid, drain the pasta, and then, off the heat, toss it back in the pot or put it in an efficiently preheated bowl, throw in the butter, and stir and swirl about to make sure the butter's melted and the pasta covered by it all over. Each strand will be only mutely gleaming, as there's not much butter and quite a bit of pasta. If you want to add more, then do; good butter is the best flavoring, best texture, best mood enhancer there is.
  • When you're satisfied the pasta's covered with its soft slip of butter, then stir in the egg mixture and turn the pasta well in it, adding some of the cooking liquid if it looks a bit dry (only 2 tablespoons or so - you don't want a wet mess - and only after you think the sauce is incorporated). Sprinkle over the parsley and serve now, now, now.

2 pounds linguine
2 egg yolks
2/3 cup heavy cream
1/2 cup freshly grated Parmesan
1 lemon, zested, and juice of 1/2, plus more juice, as needed
Salt
freshly milled black pepper
4 tablespoons (1/2 stick) unsalted butter
2 to 3 tablespoons chopped parsley leaves

LINGUINE WITH LEMON SAUCE

The beauty of this recipe lies in its simplicity. All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.

Provided by Pierre Franey

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6



Linguine With Lemon Sauce image

Steps:

  • Bring a pot of salted water to boil.
  • Heat the butter in a skillet and add the lemon zest.
  • Drop the linguine into the boiling water. Cook pasta according to package directions. Drain.
  • Add the cream to the butter and lemon zest mixture. Add the pasta and lemon juice and stir until just heated through. Add the Parmesan and toss. Serve with additional Parmesan and lemon zest on the side.

Nutrition Facts : @context http, Calories 343, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 108 milligrams, Sugar 2 grams, TransFat 0 grams

2 tablespoons butter
1 tablespoon freshly grated lemon zest, plus more for serving
1/2 pound fresh or dried linguine
4 tablespoons heavy cream
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan cheese, plus extra cheese to serve on the side

LEMON SPAGHETTI

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7



Lemon Spaghetti image

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

LEMON LINGUINE

Ann Dockendorf of Clearwater, Minnesota coats pasta with a succulent blend of lemon and herbs, then sprinkles it with Parmesan cheese. "Serve it as a versatile side dish...or dress it up with cooked chicken or ham for a delicious entree," she writes.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7



Lemon Linguine image

Steps:

  • In a saucepan, cook linguine in boiling water for 8-10 minutes or until tender. Meanwhile, in another saucepan, combine butter, lemon juice, basil, garlic powder and lemon-pepper; cook and stir until butter is melted. Drain linguine; add to butter mixture and toss to coat. Add Parmesan cheese and toss.

Nutrition Facts : Calories 262 calories, Fat 12g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 206mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

8 ounces linguine
3 tablespoons butter, melted
1 tablespoon lemon juice
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt-free lemon-pepper seasoning
1/4 cup grated Parmesan cheese

LINGUINE WITH LEMON-CREAM SAUCE

This quickly made pasta dish relies on the tang of lemons with the richness of cream sauce for its flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6



Linguine with Lemon-Cream Sauce image

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

Nutrition Facts : Calories 640 g, Fat 24 g, Fiber 3 g, Protein 17 g

Coarse salt and ground pepper
1 pound linguine
1 teaspoon extra-virgin olive oil
2 shallots, minced
1 cup heavy cream
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)

LEMON SHRIMP LINGUINE

I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. -Patty Walker, West Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11



Lemon Shrimp Linguine image

Steps:

  • Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.

Nutrition Facts : Calories 378 calories, Fat 11g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 267mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

12 ounces uncooked linguine
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 small lemon, halved and sliced, optional
2 tablespoons minced fresh parsley

GARLIC-LEMON SHRIMP LINGUINE

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9



Garlic-Lemon Shrimp Linguine image

Steps:

  • Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

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