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Wednesday, March 5, 2025

Lenten Special Creamy Lemon Shrimp

 


Creamy Lemon Shrimp 

Cook's Notes: Roasted red peppers would make a colorful and flavorful addition to this dish. The recipe is adapted from  cookingclassy.com and serves 3-4. Pair with a side of asparagus.  
Ingredients: 
  • 12 oz. dry linguine or angel hair pasta
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 lb.. large shrimp (or extra large) uncooked
  • 1 tablespoon minced garlic (3 cloves)
  • 1 cup heavy cream
  • 2 teaspoons lemon zest
  • 1/4 teaspoon red pepper flakes (to taste)
  • 2 tablespoons butter
  • 1 tablespoon dried parsley 
  • 1-1/2 cups finely shredded parmesan cheese 
  • 2 1/2 tablespoons fresh lemon juice, divided
  • 1/4 cup dry white wine
  • 1 tablespoon parsley and lemon slices, for garnish (optional)
Directions: 
  • Bring a large pot of water to a boil (with about 4 quarts of water). Season water with salt and cook pasta to al dente according to the directions listed on the package. Before draining, reserve 1 cup pasta water. Add drained pasta back to the pan. Cover and set aside.  
  • Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat.
  • Dab shrimp dry with paper towels, season with salt and pepper. Add to skillet in a single layer.
  • Let shrimp cook until pink on bottom, about 1 - 2 minutes. Add garlic, turn shrimp, and continue to cook until cooked through (shrimp should be opaque).
  • Transfer the shrimp to a sheet of foil and wrap it loosely to keep it warm.
  • Wipe the skillet clean and heat the cream, lemon zest, and red pepper flakes over medium heat. Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes.
  • Add in butter and whisk until melted. Add in wine and lemon juice. 
  • Remove skillet with cream mixture from heat. Stir in 1 cup Parmesan cheese, salt, and pepper to taste.
  • Return the skillet to the burner on medium-low, toss it with linguine, and heat it through.  The sauce can be thinned with some of the reserved pasta water if needed. Toss in shrimp.
  • Garnish with fresh parsley, 1/2 cup Parmesan cheese, and lemon slices.

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