Time 15m Number Of Ingredients 11 Steps:
Toss the shrimp with the salt and pepper in a medium-sized bowl, set aside. In a large pan over medium heat, melt the butter. Add the shrimp and saute for 2 minutes until they start to turn pink. Add the garlic and cook for 1 more minute, stirring constantly until fragrant. Add the flour and stir to coat the shrimp. Add the lemon slices to the pan. Slowly, pour in the half & half, stirring constantly and cooking until the sauce thickens, 2-3 minutes. Add the parmesan cheese and stir to incorporate. Cook for 30 seconds to 1 minute more and remove from heat. Taste and adjust seasoning if necessary. Stir in the lemon zest. Add more parmesan, cracked pepper and chopped parsley as an optional garnish. Serve over pasta, rice, polenta, or however you wish!
Yield Makes 4 servings Number Of Ingredients 15 Steps:
Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.
Time 20m Yield 4 Number Of Ingredients 6 Steps:
Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil). Serve over pasta. Sprinkle with parsley.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a Dutch oven, cook fettuccine according to package directions, adding asparagus during the last 3 minutes. , Meanwhile, sprinkle chicken with garlic salt. In a large skillet, heat oil over medium heat. Add chicken; cook until chicken is no longer pink, 8-10 minutes., Stir in shrimp and cream; cook, covered, until shrimp turn pink, 2-3 minutes. Stir in lemon zest, lemon juice, salt and pepper. Drain fettuccine and return to pan. Add sauce; toss to coat.
More about “creamy lemon shrimp recipes”
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate. Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use. Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil. Drain spaghetti, reserving 1/4 to 1/2 cup pasta water. Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.
