Time 25m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
For the lemon oil: Combine the olive oil and the lemon zest in a small bowl and reserve. 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 pasta, reserving 1 cup of the cooking liquid. Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 9 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.
Time 40m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.
Time 25m Yield 6 servings. Number Of Ingredients 11 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.
Time 25m Yield 4 servings. Number Of Ingredients 19 Steps:
In a large skillet, saute the mushrooms, red pepper, green onion and garlic in butter until the vegetables are crisp-tender., Stir in the flour, salt, tarragon and pepper until blended. Gradually add cream. Bring to a boil; cook and stir for 1 minute or until thickened. Add the shrimp; simmer, uncovered, for 5 minutes or until shrimp turn pink. Stir in wine or broth; heat through. , In a large saucepan, bring the water, lemon juice and salt to a boil. Add linguine. Cook for 10-13 minutes or until tender; drain. Sprinkle with lemon zest and parsley. Toss with the shrimp mixture.
Time 30m Yield 6 servings Number Of Ingredients 13 Steps:
Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside. Make 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, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend. Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
Time 55m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Pesto Directions: Put basil leaves and garlic in bowl of a food processor. Pulse a few times to combine. Add Parmesan cheese and pine nuts; pulse a few more times. Scrape mixture into a bowl and whisk in olive oil. Add salt and red pepper flakes to taste; stir. Lemon Linguine: Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later. Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water. Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side. Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat. In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified. Add the Parmesan and continue whisking until creamy. Toss in the lemon zest and season with salt and pepper. Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste. Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine. Add some cooking water if the pasta seems dry. Portion the linguine onto dinner plates; top each with 4 to 6 shrimp. Ladle some remaining pesto onto each plate as well.
Time 30m Yield 4 servings Number Of Ingredients 13 Steps:
In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente. Drain and set pasta aside. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked. Add oregano and spinach, cook until wilted. Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot. Enjoy!
More about “lemon shrimp linguine recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Thaw frozen shrimp in fridge or run under cold water. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 2 to 3 minutes (according to package); drain. While linguine is cooking, heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 1 minute, until shrimp is coated and warmed. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated. Sprinkle with parmesan and serve.
