Best Honey I Love You Lemongrass Shrimp Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LEMON GARLIC SHRIMP PASTA



Lemon Garlic Shrimp Pasta image

Quick and delicious pasta with bright flavors and succulent shrimp!

Provided by Marissa Stevens

Categories     Main Course

Time 20m

Number Of Ingredients 10

12 ounces dried spaghetti (or other long, thin pasta)
3 tablespoons olive oil
2 tablespoons butter
5 large garlic cloves (minced)
1/4 teaspoon crushed red pepper flakes (or more)
1 pound medium shrimp (peeled and deveined)
1 large lemon (juice and zest)
1/3 cup chopped fresh parsley
kosher salt and freshly ground black pepper (to taste)
2 ounces parmesan cheese (freshly grated, optional)

Steps:

  • Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add shrimp; cook and stir until shrimp is just cooked through, 3 to 4 minutes. Remove from heat.
  • Once you've drained the pasta, set skillet with the shrimp mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
  • Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese if using and serve.

Nutrition Facts : Calories 643 kcal, Carbohydrate 68 g, Protein 40 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 310 mg, Sodium 1170 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

HONEY-I-LOVE-YOU LEMONGRASS SHRIMP PASTA



Honey-I-Love-You Lemongrass Shrimp Pasta image

A co-worker brought this dish to share at lunch one day. The vibrancy of the lemongrass pesto, succulence of the tender curled shrimp, and the al dente fresh pasta made this a lunch to remember. This dish is just beautiful to share with someone you love, thus I've called it Honey-I-Love-You...Pasta. Serve with a crusty French bread and garlic butter or olive oil. I've found lemongrass pesto recipes online, but haven't made any. I usually buy from a local specialty store or online. Warms up well in the microwave. Haven't tried freezing.

Provided by Colean

Categories     European

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

3/4 cup lemongrass pesto sauce (buy pre-made or make your own)
2 cups heavy cream
1 cup parmesan cheese
2 tablespoons butter
1 lb shrimp
1 cup sliced mushrooms
3 garlic cloves, minced
1 lb linguine
1 teaspoon chopped cilantro

Steps:

  • Boil linguini, drain and keep warm.
  • Peel and clean shrimp. (Remove tails).
  • Melt butter in a large skillet.
  • Saute mushrooms and garlic in butter until soft.
  • Mix in the lemongrass pesto, cream, and parmesan cheese until well combined and bubbling.
  • Add the shrimp; cook until just done. Do not overcook.
  • Pour the mixture over the warm linguini and serve immediately.
  • Sprinkle with fresh chopped cilantro, to add color.

Nutrition Facts : Calories 741, Fat 40, SaturatedFat 24, Cholesterol 280.8, Sodium 486.1, Carbohydrate 60.5, Fiber 2.6, Sugar 1.8, Protein 34.2

HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP



Hot-and-Sour Shrimp and Lemon Grass Soup image

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 pound medium shrimp, peeled and deveined, with shells reserved
4 cups water
3 stalks fresh lemon grass, green tops trimmed off and reserved, white bulb pounded flat and cut into 1-inch lengths
1 15-ounce can straw mushrooms, drained
1 small tomato, cut into thin wedges
1 large scallion, thinly sliced
1 1/2 cups mung bean sprouts
1 1/2 teaspoons grated lime zest
3 tablespoons plus 1 teaspoon fresh lime juice
1/4 teaspoon freshly ground pepper
1/4 cup bottled fish sauce (nuoc mam)
1/4 teaspoon dried chili flakes, plus more to taste
1/2 teaspoon chili oil
4 cups cooked white rice

Steps:

  • In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
  • Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 1 gram, Carbohydrate 46 grams, Fat 2 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 0 grams, Sodium 1652 milligrams, Sugar 2 grams, TransFat 0 grams

VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP



Vietnamese Rice Noodles With Lemongrass Shrimp image

Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.

Provided by David Tanis

Categories     dinner, lunch, noodles, seafood, main course

Time 1h

Yield 4 servings

Number Of Ingredients 25

1 cup finely julienned carrot
1 cup finely julienned daikon
2 teaspoons granulated sugar
1/2 teaspoon salt
1 tablespoon rice vinegar
3 tablespoons light brown sugar
3 tablespoons rice vinegar
4 tablespoons lime juice
3 tablespoons Vietnamese fish sauce, like Red Boat
3 garlic cloves, minced
1 tablespoon minced or grated ginger
1 medium-hot red chile pepper, such as Fresno, finely chopped
1 red or green bird chile pepper, thinly sliced, or substitute half a thinly sliced serrano pepper
1 1/2 pounds shrimp, preferably wild, peeled and deveined
2 tablespoons Vietnamese fish sauce
1 tablespoon light brown sugar
3 garlic cloves, minced
3 tablespoons finely chopped lemongrass, pale tender center part only
1 pound rice noodles, preferably rice vermicelli
1 or 2 small lettuce heads, with the leaves separated, rinsed and patted dry
3 cups mixed herb sprigs, such as cilantro, mint, basil, watercress and tender celery leaves
2 tablespoons vegetable oil
4 scallions, slivered
4 tablespoons crushed roasted peanuts
Handful of bean sprouts (optional)

Steps:

  • Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
  • Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
  • Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
  • Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
  • Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
  • Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
  • To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.

Related Topics