Best Lemon Garlic Pasta Recipes

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

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!

GEEZ THAT'S GOOD ! LEMON GARLIC CREAM SAUCE FOR PASTA

Steps:

• Heat cream in skillet until just about to boil. Add zest and juice of one lemon. It will immediately start to thicken.
• Turn heat down to low. Add garlic powder and salt. Stir for 1 minute.
• Add cheese and stir until melted.
• Serve over your favorite pasta. We like angel hair cause it's done at about the same time your sauce gets finished.
• I often add cooked shrimp or meatballs (the Italian baked ones from this site are excellent). But bacon or sausage is also good.

EMERIL'S SHRIMP AND PASTA WITH CHILIS, GARLIC, LEMON AND GREEN ONIONS

Steps:

• Toss the shrimp in a medium bowl with the Essence.
• Place the olive oil and 2 tablespoons of the butter in a large 14-inch skillet over high heat. Add the shrimp to the pan, spreading them evenly in 1 layer. Cook for 2 minutes then turn them to the other side. Add the garlic to the pan and cook for 30 seconds. Add the wine, lemon juice, lemon zest and remaining 2 tablespoons of the butter and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, crushed red pepper flakes and green onions, tossing to coat well. Remove the skillet from the heat, add the parsley, and toss to combine. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

LEMON-GARLIC SHRIMP WITH BOW TIE PASTA

Steps:

• In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
• When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
• Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
• Reserve the marinade.
• Heat olive oil in a large skillet over medium-high heat.
• Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
• Set cooked shrimp aside.
• Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
• Return shrimp to pan, stir well, reduce heat to medium, and add milk.
• Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
• Add parmesan cheese and parsley, stir to combine.
• Add cooked pasta and stir well to completely coat with sauce.
• Serve hot.

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.

ANGEL HAIR PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of water to a boil over high heat and maintain at a boil.
• Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown.
• Remove the saute pan from the heat and pour in the wine.
• Return it to the heat.
• Cook for another 1 to 2 minutes, until the wine has been reduced by 1/2.
• Stir in the lemon juice and tomato.
• Remove the pan from the heat.
• Place the pasta in the boiling water and cook to desired doneness, 30 seconds to 1 minute.
• Drain the pasta and put it into a warm serving bowl.
• Add the basil, parmesan, and black pepper, along with the tomato mixture.
• Toss and serve immediately.

LEMON, GARLIC, AND ASPARAGUS WARM CAPRESE PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Place asparagus into a saucepan, add a little water, and place over medium heat; cover pan and let asparagus steam until bright green and tender, 3 to 4 minutes. Drain.
• Heat olive oil with butter and lemon juice in a large saucepan over medium-low heat until butter melts; cook and stir shallot in hot oil and butter mixture until it just begins to soften, 1 to 2 minutes. Stir garlic into shallot mixture and cook until shallot and garlic are opaque, 3 more minutes. Stir asparagus and chicken into mixture; cook until heated through, about 5 minutes.
• Toss pasta with chicken and vegetables to combine; mix tomato and basil into salad and serve warm.

PEPPERONI PASTA WITH LEMON AND GARLIC

Steps:

• Bring a large pot of well-salted water to a boil. Add pasta and cook, according to package directions, until about 2 minutes shy of al dente so that the pasta can finish cooking in the sauce. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• While the pasta is cooking, in a large skillet or Dutch oven, heat oil over medium. Add pepperoni and cook, stirring occasionally, until crisped and brown, 3 to 4 minutes.
• If the pan looks dry, drizzle in a little more oil. Add garlic, fennel seeds, red-pepper flakes (if using) and a large pinch of salt, and cook until garlic is lightly golden, 2 to 3 minutes. Add tomato paste and cook until it darkens, about 1 minute.
• Add the drained pasta, lemon zest and 3/4 cup of the reserved pasta water to the skillet. Stir until the pasta is al dente and well coated with the sauce. Add more pasta water, if needed, until the sauce is glossy and the pasta is cooked to taste.
• Cut the zested lemon in half and squeeze some juice into the pasta. Stir in herbs and taste, adding more lemon juice and salt, if needed. Cut the remaining half lemon into wedges and serve it alongside the pasta, which should be garnished with more herbs and a drizzle of oil, and sprinkled with Parmesan, if you like.

CRISPY PARMESAN CHICKEN WITH CREAMY LEMON GARLIC PASTA RECIPE - (4.6/5)

Steps:

• In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin). Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce. Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

SPICY CREAMY SHRIMP OVER LEMON GARLIC PASTA (PAPPARDELLE'S PASTA

Steps:

• Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm.
• In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute.
• Add the white wine and cook cover high heat until nearly all evaporated.
• Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced.
• Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
• Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan.
• Top each serving with the remaining Parmesan cheese.
• Enjoy!

LEMON GARLIC CHICKEN OVER ANGEL HAIR PASTA

Steps:

• Combine flour, parmesan, and garlic powder. Dredge chicken in mixture.
• Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened.
• Meanwhile cook pasta according to package directions.
• Drain pasta and place in large serving bowl.
• Pour chicken and sauce over pasta. Toss gently. Top with grated cheese.
• Garnish with fresh lemon slices and fresh parsley.

LEMON GARLIC PARMESAN SHRIMP PASTA

Steps:

• 1. In a large pot cook the pasta in boiling water according to package directions. Drain and set aside
• 2. Using a large sauce pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
• 3. Add the shrimp and salt & pepper to taste. Cook until the shrimp starts to turn pink. Add Italian seasoning.. The recipe suggests adding the spinach and cook until wilted. I added the spinach with the next step and found the spinach did not get quite so wilted. Preferred doing it this way.
• 4. Add the pasta back to the pot while still warm with the remaining butter, parmesan and parsley. Add in the spinach. Stir until mixed, the butter is melted and the spinach has wilted
• 5. Add the lemon juice before serving and serve while hot.

FARFALLE PASTA WITH PAN-SEARED TUNA, LEMON, AND GARLIC

Steps:

• Preheat oven to 400°F.
• Pat tuna dry. Rub with 1/2 teaspoon oil and 1/2 teaspoon garlic, then chill, covered, 20 minutes.
• Heat a well-seasoned cast-iron skillet over high heat until hot, then add 1/2 teaspoon oil, tilting skillet to coat evenly. Season tuna well with salt and pepper, then brown, turning once, about 5 minutes total.
• Transfer skillet to middle of oven and roast tuna until just cooked through, about 10 minutes. Transfer tuna to a cutting board and flake into bite-size pieces. Keep warm in a bowl, covered.
• Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.
• While pasta is boiling, cook remaining garlic and pepper flakes in remaining 2 teaspoons oil in a small heavy skillet over moderately high heat, stirring, until garlic is pale golden, about 1 minute. Remove from heat.
• Toss pasta in a large bowl with tuna, 2/3 cup reserved cooking water, zest, juice, garlic and oil, olives, parsley, and salt and pepper to taste (add remaining 1/3 cup cooking water as needed if pasta seems dry). Serve warm or at room temperature.

LEMON & GARLIC ORZO PASTA

Steps:

• 1. Cook Orzo pasta according to directions on box till Al dente', usually about 8 or 9 minutes. Drain and set aside till needed. To make this a complete meal add sautéed boneless skinless chicken breast chunks or strips to it & additional vegetables.
• 2. Please note that Orzo Pasta is SHAPED LIKE RICE, but requires less cooking time. Is found in the pasta section of most larger grocery stores.
• 3. Add butter and olive oil to a large skillet, heat over medium high heat. Add chopped vegetables, and cook till translucent about 5 to 7 minutes.
• 4. Next add pasta and stir to blend together. Then add salt pepper, chive, lemon pepper, lemon zest, and lemon juice squeezed from lemon. Stir and cook a couple of minutes.
• 5. Then add the dripping from baked chicken or Chicken broth, which ever you prefer. Allow to tighten up a bit, (some of liquid is absorbed.)
• 6. Add the Romano cheese and stir till cheese melts. Add additional chopped chive if desired.
• 7. Garnish as I did, if desired, by using a pyramid shaped mold. Spray inside of mold with non stick butter flavored cooking spray. Then pack orzo into mold till mold is filled, unmold onto a plate if desired and garnish with lemon slices or wedges, chopped chives and grape tomato halves. Sprinkle a little lemon pepper on the perimeter of the plate if desired. Serve your impressive presentation to guest and watch them devour it.
• 8. I forgot to show you the mold that I used for the presentation. This one is made of metal, but they also make them in a plastic form, I though the metal one would better suit my needs. It comes in various sizes, I purchased the largest one, because that way I can always use less in the mold to create a smaller one.

LEMON GARLIC SHRIMP OVER PASTA

Steps:

• Boil pasta in salted water; remove from heat just before pasta reaches al dente.
• Heat skillet on medium; add olive oil & garlic, When heated thru add shrimp and butter - cook for 2 minutes and add lemon zest. Gently toss shrimp with garlic until shrimp turns pink. Remove from heat.
• Drain pasta; return to pan.
• Add shrimp, garlic, butter, olive oil, Italian seasoning, sesame seed, salt and pepper (or lemon pepper seasoning, if you prefer) - to taste.
• Toss well with fresh squeezed lemon juice and serve immediately with salad and Italian bread.

LEMON GARLIC PASTA

Steps:

• In large skillet, cook garlic in olive oil until golden.
• Add lemon juice, bouillon and pepper.
• Cook and stir until bouillon dissolves.
• In large bowl, toss pasta, garlic mixture, cheese and parsley; serve immediately.

ONE-POT LEMON GARLIC SHRIMP PASTA

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set aside pasta.
• 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.

BOW TIE PASTA WITH BROCCOLI, GARLIC, AND LEMON

Steps:

• Warm olive oil in a small frying pan over low heat. Slowly cook garlic in oil until golden, about 2 to 3 minutes. Be very careful not to burn garlic. Stir in lemon juice, and season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water. About 5 minutes before pasta is done, drop broccoli into the pasta water. Continue to cook until pasta is cooked and broccoli is crisp-tender. Drain.
• Toss pasta, broccoli, and lemon sauce in a large bowl. Sprinkle with grated Parmesan cheese.

TUNA PASTA W/ GARLIC & LEMON SAUCE

Steps:

• Boil pasta until just tender (remember to reserve pasta cooking water).
• Heat oil, garlic and red pepper flakes over medium heat for 3 minutes.
• Remove from heat.
• Add tuna, lemon juice, lemon zest, salt, pepper, 2 tbsp parsley and pasta cooking water.
• Return to low heat for 2- 3 minutes.
• Remove from heat.
• Pour sauce over drained pasta.
• Add remaining parsley.
• Cook over medium heat for 3 minutes.
• Remove from heat and add parmesan.
• Toss well and serve immediately.

GREEK PASTA WITH CHICKPEAS AND GARLIC LEMON SAUCE (MAKARONIA ME

Steps:

• Cook garlic in olive oil and butter over medium heat until garlic is golden.
• Add rosemary, stir through, then add broth and cook until liquid is reduced by half.
• Add spinach, and lemon juice.
• Cook over medium heat until the sauce is almost syrupy.
• Add chickpeas and set aside.
• Cook pasta as directed.
• Toss pasta with sauce.
• Season with cayenne, salt and pepper and serve.