Spaghetti With Lemon Shrimp Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 1 minutes. Add chicken broth and lemon juice; bring to a boil.
• Add shrimp and cook only until it turns pink; do not fully cook at this point. Remove shrimp from the sauce and set aside; cover to keep warm.
• Reduce the skillet temperature to medium. Add Parmesan cheese, cream, and lemon zest to the sauce; bring to a simmer. Cook to thicken the sauce, about 2 minutes. Season with salt.
• Add shrimp to the sauce just before it has fully thickened and cook until bright pink on the outside and the meat is opaque, 1 to 2 minutes; don't overcook.
• Combine shrimp sauce, pasta, and cilantro; toss and serve.

Steps:

• Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Meanwhile, melt butter in a 10-inch skillet over medium heat. Add red pepper strips and garlic; cook until peppers are tender and crisp, 2 to 3 minutes. Add shrimp and lemon juice; stir constantly until shrimp turn bright pink on the outside and the meat is opaque, 4 to 6 minutes. Add cooked pasta and lemon zest and toss lightly to coat. Serve sprinkled with Parmesan cheese and parsley.

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.

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.

Steps:

• Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.
• Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

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.

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.

Steps:

• Bring a large pot of water to boil.
• Add salt and spaghetti and cook until al dente.
• Meanwhile, in a skillet with butter over medium heat, add the shallots.
• Saute until cooked.
• Remove the zest from the lemon, careful not to get any of the bitter white part.
• Cut the lemon zest into long thin strips.
• Stir half the lemon zest and the shrimp seasoned with salt and pepper into the skillet to cook.
• Drain the spaghetti and save the water.
• Add the spaghetti to the skillet along with 1/2 cup of the pasta cooking water.
• Cook for a few minutes to allow the flavors to blend.
• Transfer to a serving platter and sprinkle with parsley, pepper and the remaining lemon zest.