Shrimp With Lemon Alfredo Sauce Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Steps:

• Peel & de-vein shrimp.
• Sauté shrimp in 2T oil from sun dried tomatoes (don't over cook), and set aside.
• Bring 2 Qt water to a boil, add pasta and cook according to package directions.
• Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water.
• Warm the alfredo sauce adding 4T lemon juice concentrate.
• Place a colander in the sink and put artichokes into it.
• Drain pasta over the artichoke hearts. (This gets them warm.
• Divide pasta onto four large plates.
• Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate.
• Pour sauce over pasta.
• Top each plate with equal amounts of shrimp and serve hot.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
• Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
• Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
• Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
• Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.

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.