GARLIC-LEMON SHRIMP LINGUINE
The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.
Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
LEMON-GARLIC PRAWNS W/ PARMIGIANO-REGGIANO CREAM SAUCE
Make and share this Lemon-Garlic Prawns W/ Parmigiano-Reggiano Cream Sauce recipe from Food.com.
Provided by Sandi From CA
Categories Vegetable
Time 25m
Yield 16 prawns
Number Of Ingredients 15
Steps:
- Place the prawns in a shallow dish.
- Combine the olive oil, lemon juice, lemon zest and garlic. Mix well and pour over the prawns. Marinate in the refrigerator for at least 1 hour or up to overnight.
- In a large sauté pan over medium heat, heat 2 Tbsp of the marinade. Using a slotted spoon, transfer the shrimp to the pan and sauté for 4 to 5 minutes or until prawns are pink. Season with salt and pepper. Add the haricots verts and toss to heat. Turn out onto a warmed serving platter and serve with Parmigiano-Reggiano Cream Sauce on the side.
- To make the sauce: In a large saucepan, combine the wine and shallots. Cook over high heat until most of the liquid has evaporated. Add the chicken stock and cook over high heat until reduced by half.
- Add the cream and cook until hot. Stir in the Parmigiano-Reggiano. Season with salt and pepper.
Nutrition Facts : Calories 197.8, Fat 15.8, SaturatedFat 8, Cholesterol 51.6, Sodium 148.4, Carbohydrate 5.7, Fiber 0.8, Sugar 1.9, Protein 4.1
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