Best Lemon Basil Shrimp Recipes

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LEMON SHRIMP WITH PASTA AND BASIL



Lemon Shrimp With Pasta and Basil image

This takes no time at all to prepare.It looks like you've cooked all day! So easy, so basic, so fragrant This works well with chicken also. I sometimes prepare this with both the chicken and the shrimp, but I make a little more sauce, and I will add a little chicken broth to the sauce.

Provided by FLUFFSTER

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb linguine or 1/2 lb other pastas
3/4 lb cooked shrimp, thawed and drained
2 tablespoons unsalted butter, melted
1 tablespoon fresh lemon juice
1 1/2 teaspoons basil leaves
3/4 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Cook pasta in a large pan of boiling water for 10 minutes or until al dente.
  • Add shrimp and drain immediately.
  • Return pasta mixture to the pan.
  • Combine next 5 ingredients in a bowl.
  • Toss with cooked pasta and shrimp.
  • Sprinkle cheese over pasta and serve immediately.

CREAMY LEMON-BASIL SHRIMP PASTA



Creamy Lemon-Basil Shrimp Pasta image

Quick and easy, creamy lemon-shrimp spaghetti with a great basil taste.

Provided by sweaver

Categories     Pasta by Shape

Time 35m

Yield 6

Number Of Ingredients 10

¾ (16 ounce) package spaghetti
1 pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
2 tablespoons finely chopped shallots
1 tablespoon crushed garlic
¼ cup chicken broth
1 medium lemon, zested and juiced
½ cup heavy cream
5 large basil leaves, chopped
1 pinch red pepper flakes

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.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 45 g, Cholesterol 142.5 mg, Fat 8.9 g, Fiber 2.7 g, Protein 20.5 g, SaturatedFat 4.9 g, Sodium 192.6 mg, Sugar 1.7 g

LEMON-BASIL GRILLED SHRIMP & COUSCOUS



Lemon-Basil Grilled Shrimp & Couscous image

The basil and lemon in this dish complement each other so nicely. Using fresh ingredients really makes a big difference. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 cups uncooked pearl (Israeli) couscous
1/3 cup lemon juice
1/4 cup olive oil
2 tablespoons Dijon mustard
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh basil, divided
2 pounds uncooked large shrimp, peeled and deveined
2 teaspoons grated lemon zest

Steps:

  • Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

Nutrition Facts : Calories 363 calories, Fat 12g fat (2g saturated fat), Cholesterol 184mg cholesterol, Sodium 497mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

BACON WRAPPED CRAB STUFFED SHRIMP WITH LEMON BASIL CREAM



Bacon Wrapped Crab Stuffed Shrimp with Lemon Basil Cream image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 pound lump crabmeat, picked clean
1/2 butter crackers, crushed (recommended: Ritz)
3 scallions, tops and whites finely chopped
1/2 red bell pepper, finely chopped
1/4 cup mayonnaise
1 egg, beaten
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon table salt
Pinch cayenne pepper
16 large shrimp, peeled
16 slices bacon
2 lightly packed cups fresh basil
1 cup walnuts
1 cup freshly grated Parmesan
1 tablespoon minced fresh garlic
1 cup olive oil
1/4 cup fresh lemon juice
1 cup all-purpose flour
8 tablespoons butter
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon minced onion
1 teaspoon minced fresh garlic
1/4 cup dry white wine
1 cup heavy cream
3 tablespoons pesto (see recipe above)
1 teaspoon roux (see recipe above)

Steps:

  • Preheat the oven for 350 degrees F.
  • To make the crab stuffing: Combine the crab, crackers, scallions, pepper, mayonnaise, egg, Worcestershire sauce, mustard, lemon, and garlic. Season the stuffing with salt and pepper and mix well. Set the stuffing aside.
  • Using a paring knife, slice the shrimp down the backs and remove and discard the 'veins'. Deepen the incisions if necessary, then spoon stuffing into each shrimp. Wrap each stuffed shrimp with bacon and arrange them in a large baking dish.
  • To make the pesto: pulse the basil, walnuts, cheese, and garlic together in a food processor (or grind in a mortar) then gradually incorporate the oil. Adjust the seasoning with lemon juice and set aside.
  • To make the roux: Heat the butter in a saucepan over medium heat. Add the flour, and cook, stirring, until the mixture, although still pale, looks dryer and no longer smells raw, about 5 minutes. Remove the roux from the heat.
  • Transfer the shrimp to the oven and roast until the bacon begins to render and brown, about 10 minutes. Flip the shrimp and roast on the second side until the shrimp are opaque, 5 to 10 minutes more.
  • Meanwhile, make the lemon basil cream: Heat the oil and butter in a small skillet over medium heat. Add the onions and garlic and cook, stirring frequently, until the mixture is fragrant and golden, about 7 minutes. Add the wine and simmer for 5 minutes then add the cream. Simmer until the sauce has reduced by half. Add the lemon juice and pesto, then whisk in the roux a tablespoon at a time (use just enough to thicken the sauce). Keep the sauce warm over very low heat.
  • Arrange the shrimp on 4 warm plates and serve with lemon basil cream sauce on the side.

LEMON, GARLIC AND BASIL SHRIMP SKEWERS



Lemon, Garlic and Basil Shrimp Skewers image

Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.

Provided by Leslie

Categories     Canadian

Time 9m

Yield 4 skewers

Number Of Ingredients 8

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon honey mustard
2 garlic cloves, minced
1 1/2 teaspoons finely grated lemon peel
1 lb peeled extra-large shrimp
salt
6 basil leaves, cut into julienne strips

Steps:

  • In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
  • Add shrimp and stir to coat.
  • Marinate, covered and refrigerated, for about 45 minutes.
  • Grease grill and preheat barbecue to high.
  • Thread shrimp onto skewers and sprinkle both sides lightly with salt.
  • Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
  • Remove, place on a platter and sprinkle with basil.

LEMON BASIL SHRIMP RISOTTO



Lemon Basil Shrimp Risotto image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 12 servings

Number Of Ingredients 13

2 tablespoons butter
1 1/2 pounds peeled and deveined shrimp
4 cloves garlic, minced
1 onion, finely diced
2 cups arborio rice
1 cup dry white wine
About 5 cups vegetable broth
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 lemon, zested and juiced, plus extra lemon zest, for garnish
2 tablespoons heavy cream
18 fresh basil leaves, chopped, plus extra for serving
Grated Parmesan, for sprinkling

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook on both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and cut in half. Set aside.
  • Return the skillet to the stovetop (do not wash it) and add the garlic and onion. Stir and cook until the onion starts to turn translucent, 2 to 3 minutes. Reduce the heat to medium low. Add the rice to the skillet and cook, stirring, for a couple of minutes, taking care not to burn it. Pour in the wine and stir. Once the wine is absorbed, begin adding the broth 1/2 to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth for the rice to absorb and cook until the risotto is to your liking.
  • Add both the lemon zest and juice to the risotto towards the end of cooking. Stir in the heavy cream, shrimp and basil, then serve immediately with extra lemon zest and Parmesan cheese on top.

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL



Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil image

I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!

Provided by Josh Capon

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving

Steps:

  • Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
  • Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
  • Toss with linguine or serve in a bowl with some toasted baguette.

LEMON LINGUINE WITH BASIL PESTO SHRIMP



Lemon Linguine With Basil Pesto Shrimp image

Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups fresh basil leaves, finely chopped
4 medium sized garlic cloves, finely minced
2/3 cup parmesan cheese, freshly grated
1/3 cup pine nuts, toasted or 1/3 cup walnuts
1/2 cup extra virgin olive oil
salt and red pepper flakes
1 lb shrimp, large, peeled and deveined
1 batch basil pesto (recipe above, divided)
1/2-2/3 cup olive oil
1/4-1/2 cup lemon juice, fresh (2 or 3 lemons)
1/2 cup parmesan cheese
1 tablespoon fresh lemon zest
salt & freshly ground black pepper
1 lb linguine, cooked al dente
1 cup pasta cooking water

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.

GRILLED SHRIMP WITH BASIL AND LEMON



Grilled Shrimp with Basil and Lemon image

Easy and elegant, this four-ingredient shrimp recipe comes together in a flash. Marinate the shrimp for 15 minutes, grill, and add to a bright summer salad for a delicious lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 5

1 pound large shrimp, peeled and deveined
10 basil leaves, finely chopped
Juice of 1 lemon
1 tablespoon olive oil
Coarse salt and freshly ground pepper

Steps:

  • Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
  • Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.

ROCK SHRIMP, TOMATO, AND LEEK RISOTTO WITH BASIL AND MEYER LEMON



Rock Shrimp, Tomato, and Leek Risotto With Basil and Meyer Lemon image

This is a sort of mating of my favorite Shrimp Scampi recipe with a recipe for a Mushroom Risotto that I really like (sans mushrooms though). It should be almost soupy.

Provided by Betty Rocker

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 leeks, divided
1 cup cream
1 large tomatoes, cut into small 1/4 inch dice or 5 -6 roma tomatoes
10 large basil leaves, cut into chiffonade divided
1 cup arborio rice
3 tablespoons butter, divided
1 cup white wine, divided
2 large garlic cloves
3 -4 cups shrimp stock or 3 -4 cups chicken stock
1 lb fresh rock shrimp
3/4 cup frozen peas
1 meyer lemon
parmigiano-reggiano cheese
salt and pepper

Steps:

  • Carefully wash the leeks, then trim the root end and the tops just where they start to turn light green. Halve them longways, then check for mud and dirt again and rinse if necessary. Slice into thin half-moons, keeping the slices from one of the leeks separate from the other two.
  • Put the slices from two of the leeks into a small saucepan, cover with the cream, and season with salt and pepper. Bring to a boil and then allow to simmer gently for about 10 minutes. Add tomato and continue to simmer.
  • Meanwhile, start the risotto. In a heavy-bottomed, medium-sized stock pot, melt 1 tbsp butter. Add leeks, and sauté over medium heat for a few minutes until softened and beginning to brown slightly.
  • Add rice and sauté for 2-3 minutes until coated with butter-leek mixture and beginning to toast. Add 2/3 cup wine and stir until wine is mostly absorbed. Add about 1/2 cup chicken or shrimp stock at a time, stirring frequently, waiting to add more stock until there's just a little bit of liquid left. Continue to add stock until the rice is cooked through and just barely firm in the center. Grate a bit of the Meyer lemon rind (from about 1/4 of the lemon) into the risotto, and season to taste.
  • Add 1/2 basil and peas to cream mixture and stir. Check seasoning, then pour into risotto and gently fold to combine with the rice.
  • Heat a large non-reactive skillet over high heat. Add 1 tbsp butter and melt, then add shrimp, season with salt and pepper, and sauté until cooked through - about 2 minutes. Add shrimp to risotto, then return skillet to heat, melt the remaining 1 tbsp butter, then add the garlic cloves, pressing them through a garlic press. Sauté for just a few seconds, then pour in 1/3 cup wine to deglaze, scraping up any browned bits on the bottom of the pan with a wooden spoon. Pour liquid into risotto, then squeeze 1/2 Meyer lemon on top and fold gently to combine.
  • Serve in shallow bowls, garnishing with a grating of Parmigiano-Reggiano and some of the basil chiffonade. Serve with the same wine you used to add to the risotto.

SPICY LEMON SHRIMP WITH BASIL MAYONNAISE



Spicy Lemon Shrimp with Basil Mayonnaise image

Cool and creamy basil mayonnaise complements broiled shrimp coated with a spicy citrus sauce.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 24

Number Of Ingredients 9

1 tablespoon grated lemon peel
3 tablespoons lemon juice
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
2 cloves garlic, finely chopped
3 tablespoons olive or vegetable oil
1 lb uncooked peeled deveined large shrimp (22 to 25 shrimp), thawed if frozen and tails peeled
1/2 cup loosely packed fresh basil leaves
1/2 cup mayonnaise or salad dressing

Steps:

  • Set oven control to broil. In medium glass or plastic bowl, mix lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil. Add shrimp; toss to coat. In ungreased 15x10x1-inch pan, spread shrimp.
  • Broil shrimp with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
  • In food processor, place basil and remaining 2 tablespoons oil. Cover and process until chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.

Nutrition Facts : Calories 50, Carbohydrate 0 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 0 g, TransFat 0 g

LEMON BASIL SHRIMP



Lemon Basil Shrimp image

This is good done on the barbeque and can also be cooked using the grill. If you like basil you will like these prawns Serve with some nice crusty bread. Makes enough marinade for more then 12 prawns. Marinating time not included.

Provided by PetsRus

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

12 -18 large tiger shrimp, peeled and de-veined (I leave the tail on)
1 tablespoon Dijon mustard
2 ounces melted butter
3 garlic cloves, crushed
2 tablespoons olive oil
2 -3 tablespoons freshly chopped basil leaves
1 lemon, juice of, depending how lemony you like it, a medium or large lemon
salt
white pepper

Steps:

  • Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
  • Add the prawns and toss to coat, cover, refrigerate for 1 hour.
  • Remove the prawns from the marinade and thread on skewers.
  • Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
  • Serve immediately.

Nutrition Facts : Calories 193.1, Fat 18.8, SaturatedFat 8.3, Cholesterol 62.4, Sodium 155.5, Carbohydrate 2.4, Fiber 0.3, Sugar 0.4, Protein 4.8

LEMON BASIL SHRIMP PASTA WITH PROSCIUTTO



LEMON BASIL SHRIMP PASTA WITH PROSCIUTTO image

Categories     Pasta

Yield Servings

Number Of Ingredients 13

1/3c olive oil
1/4c butter
1 tsp red pepper flakes
1/2 onion chopped
10 slices prosciutto roughly chopped
zest from one lemon
3 or 4 garlic cloves crushed
1/4c dry white wine
2 packs raw extra jumbo shrimp or about 1 1/2 lbs.
1/4c lemon juice
1/2 to 3/4c grated baby Parmesan
1 bunch fresh basil chopped
salt and pepper to taste.

Steps:

  • Put oil, butter and red pepper flakes in large frying pan on med-high heat. Stir until butter is melted and oil is hot. Add onion and fry until translucent and stirring occasionally. Add prosciutto and fry until slightly browned. Add half of lemon zest and garlic. Fry 2-3m more but do not brown garlic. Increase heat to high and add wine. Reduce slightly. Add shrimp, cover and reduce heat back to med-high and cook til shrimp is cooked, turning once. Add rest of lemon zest,stir and keep warm. Meanwhile cook pasta of your choice, about 1 lb. Drain pasta when done and return to pot or put in a big pasta bowl. Toss pasta with shrimp mixture, basil and Parmesan. Add salt and pepper to taste.

SPICY LEMON SHRIMP WITH BASIL MAYONNAISE



Spicy Lemon Shrimp With Basil Mayonnaise image

A recipe from Betty Crocker : This lovely restaurant-style appetizer can be made ahead of time. The shrimp can marinate in the lemon mixture up to 3 hours in the refrigerator before broiling. Make the basil mayonnaise up to a day ahead, and store covered in the refrigerator.

Provided by Boomette

Categories     Broil/Grill

Time 15m

Yield 24 appetizers, 24 serving(s)

Number Of Ingredients 9

1 tablespoon lemon peel, grated
3 tablespoons lemon juice
3/4 teaspoon crushed red pepper
1/2 teaspoon salt
2 cloves garlic, finely chopped
3 tablespoons olive oil or 3 tablespoons vegetable oil
1 lb large shrimp, uncooked, thawed if frozen and tails peeled, deveined
1/2 cup fresh basil leaf, loosely packed
1/2 cup mayonnaise or 1/2 cup salad dressing

Steps:

  • Set oven control to broil. In medium glass or plastic bowl, stir lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil until well mixed. Add shrimp; toss to coat.
  • Spread shrimp in ungreased 15 x 10 x 1-inch pan. Broil with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
  • In food processor, place basil and remaining 2 tablespoon oil. Cover and process until basil is chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.

SHRIMP WITH LEMON-BASIL MAYONNAISE



Shrimp with Lemon-Basil Mayonnaise image

Enjoy this wonderful grilled shrimp served with basil mayonnaise - a seafood dinner ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 tablespoons butter or margarine, melted
1 tablespoon lemon juice
1/4 teaspoon garlic powder
3/4 teaspoon lemon pepper
1 1/2 lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled
1/2 cup mayonnaise or salad dressing
2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
2 tablespoons chopped fresh basil leaves
1/2 teaspoon grated lemon peel

Steps:

  • Heat closed medium-size contact grill for 5 to 10 minutes. In large bowl, mix butter, lemon juice, garlic powder and 1/2 teaspoon of the lemon pepper. Add shrimp; toss to coat.
  • Place shrimp on grill. Close grill. Grill 4 to 6 minutes or until shrimp are pink and firm.
  • Meanwhile, in small bowl, mix mayonnaise, bell peppers, basil, lemon peel and remaining 1/4 teaspoon lemon pepper. Serve with shrimp.

Nutrition Facts : Calories 330, Carbohydrate 2 g, Cholesterol 190 mg, Fat 4 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 440 mg, Sugar 1 g, TransFat 0 g

LEMON-BASIL SHRIMP WITH SHAVED ZUCCHINI SALAD



Lemon-Basil Shrimp with Shaved Zucchini Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 9

1 medium zucchini, thinly sliced lengthwise
3 medium radishes, thinly sliced
4 teaspoons olive oil, divided
6 strips lemon zest plus 3 tablespoons juice
3/4 pound extra-jumbo shrimp, peeled and deveined
1 clove garlic, minced
Salt and pepper
2 cups fresh basil leaves
1/2 cup Israeli couscous, cooked according to package instructions

Steps:

  • In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
  • In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.

LEMON BASIL SHRIMP RISOTTO



LEMON BASIL SHRIMP RISOTTO image

Categories     Shellfish

Yield 12 people

Number Of Ingredients 13

2 Tablespoons Butter
1-1/2 pound Shrimp (I Used U10 Size; Huge!)
1 whole Onion, Finely Diced
4 cloves Garlic, Minced
2 cups Arborio Rice
1 cup Dry White Wine
5 cups Vegetable Broth, Heated (give Or Take)
1 whole Lemon, Zested And Juiced
1/2 teaspoon Salt
1 teaspoon Black Pepper
2 Tablespoons Heavy Cream
18 whole Basil Leaves, Chopped Plus Extra For Serving
Grated Parmesan Cheese For Sprinklin

Steps:

  • Heat the butter in a large skillet over medium-high heat. Add shrimp in a single layer and cook both sides until opaque in the middle, about 3 minutes. Remove to a cutting board and chop roughly. Set aside. Return the skillet to the stovetop (do not wash it) and add the onion and garlic. Stir and cook for 2 to 3 minutes, or until onion starts to turn translucent. Reduce heat to medium-low. Add dry Arborio rice to the pan and stir it around for a couple of minutes, taking care not to burn it. Pour in wine and stir gently, allowing the rice to absorb the liquid. After the wine is absorbed, begin adding warm broth 1/2 cup to 1 cup at a time, allowing the rice to cook and absorb the liquid each time. Stir occasionally as you go, and add the salt and pepper during one of the broth additions. After 4 cups of broth have been absorbed, taste the rice. It should have a slight bite, but if it seems undercooked, add additional broth and cook it until it absorbs until the risotto is the perfect doneness. Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top

BASIL-LEMON SHRIMP LINGUINE



BASIL-LEMON SHRIMP LINGUINE image

Categories     Poultry

Yield 4 servings

Number Of Ingredients 15

1 poundfresh or frozen large shrimp in shells
6 ouncesdried linguini or fettuccine
1/2 teaspoonsalt
8 ouncesfresh asparagus spears, trimmed and cut diagonally into 1-inch pieces
Nonstick cooking spray
2 clovesgarlic, minced
1 cupthin red, yellow, and/or green sweet pepper strips
1/4 cupsnipped fresh basil or 1 tablespoon dried basil, crushed
1 teaspoonfinely shredded lemon peel
1/4 teaspoonground black pepper
1/4 cupsliced green onions
2 tablespoonslemon juice
1 tablespoonolive oil
Fresh basil sprigs (optional)
Lemon wedges (optional)

Steps:

  • 1.Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. 2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm. 3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat. 4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges. Makes 4 (1 1/2-cup) servings.

LEMON SHRIMP WITH BASIL-CORN SALAD



Lemon Shrimp with Basil-Corn Salad image

Number Of Ingredients 12

1/4 teaspoon Salt
1 cup Corn
2 tablespoons Butter
3 Lemons
1 pound Shrimp [peeled, deveined]
1 teaspoon Garlic [minced]
3 tablespoons Olive Oil [divided]
1/8 teaspoon Pepper
1/2 cup Red Onion [chopped]
2 tablespoons Red Wine Vinegar
1/2 teaspoon Dijon Mustard
1/2 cup Basil [fresh, chopped]

Steps:

  • 1. In a large pan bring water to a boil and season with salt. Add corn and boil for 3 minutes. Drain water; transfer corn back to the pan and increase to medium-high heat. Melt butter and cook corn until charred all over, about 10 minutes. Remove corn and sear two halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.
  • 2. Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, salt and pepper. In a large skillet over medium-high heat, cook shrimp until pink, about 3 minutes
  • 3. Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, salt, pepper, remaining tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.
  • 4. Serve corn and basil salad with shrimp and lemon wedges

LEMON BASIL SHRIMP WITH FETTUCCINE



LEMON BASIL SHRIMP WITH FETTUCCINE image

Categories     Pasta

Yield 4 servings

Number Of Ingredients 12

2 teaspoons olive oil
1 1/4 cups vertically sliced onion
2 garlic cloves, minced
1/2 cup dry white wine
1 pound peeled and deveined medium shrimp
1 (14.5 oz) can diced tomatoes with basic, garlic and oregano, undrained
1 1/2 tablespoons chopped fresh basil
1 teapooon grated lemon rind
2 tablespoons fresh lemon juice
1/8 teaspoon pepper
1 (9 oz) package refrigerated fettucine
1/4 cup freshly grated parmesan cheese

Steps:

  • 1. Heat oil in a skillet over medium heat. Add onion and garlic to pan and saute 3 minutes or until tender. Increase heat to high, add wine. Cook 1 to 2 minutes or until winte reduces by half. Add shrimp tomatoes and next 4 ingredients, cook 5 minutes or until shrimp are done. 2. While cshrimp cook, cook fettuccine according to package directions omitting salt and fat. Drain. 3. Add cooked fettuccine to shrimp mixture, toss gently to coat. To serve, sprinkle evenly with parmesan cheese.

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