Best Lemon Shrimp Alfredo Recipes

Lemon Shrimp Alfredo image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
12 tablespoons salted butter
1 pound jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1 1/2 cups heavy cream
2 cups freshly grated Parmesan
Zest of 3 lemons plus lemon wedges, for serving
2 cloves garlic, minced
1/4 cup chopped fresh parsley, plus more for serving

Steps:

Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.

Shrimp Pasta With Lemon Alfredo Sauce image

Provided by annconnolly

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 (15 ounce) can artichoke hearts, quartered
1/2 lb large shrimp
0.5 (8 1/2 ounce) bottle sun-dried tomatoes packed in oil
8 ounces dry pasta (linguine, fettuccini or spaghetti)
1 (16 ounce) jar alfredo sauce (Ragu or Five Brothers)
4 tablespoons lemon juice concentrate

Steps:

Peel & de-vein shrimp.
Sauté shrimp in 2T oil from sun dried tomatoes (don't over cook), and set aside.
Bring 2 Qt water to a boil, add pasta and cook according to package directions.
Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water.
Warm the alfredo sauce adding 4T lemon juice concentrate.
Place a colander in the sink and put artichokes into it.
Drain pasta over the artichoke hearts. (This gets them warm.
Divide pasta onto four large plates.
Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate.
Pour sauce over pasta.
Top each plate with equal amounts of shrimp and serve hot.

Nutrition Facts : Calories 392.2, Fat 6.3, SaturatedFat 1, Cholesterol 86.4, Sodium 522.2, Carbohydrate 63, Fiber 9.4, Sugar 2.4, Protein 24.3

SHRIMP WITH LEMON ALFREDO SAUCE image

Categories Shellfish

Number Of Ingredients 8

8 ounces plain or spinach fettucine
2 tablespoons unsalted butter
3/4 cup half-and-half
1 teaspoon grated lemon zest
juice from 1 large lemon
3/4 pound raw shrimp, peeled, deveined, rinsed and patted dry
1/2 cup grated parmesan cheese, plus more for serving
black pepper

Steps:

Cook pasta just to al dente. Meanwhile, combine butter and half-and-half in medium non-stick skillet. Bring to a boil and boil about 3 minutes, stirring occasionally. Reduce heat. Stir in lemon zest, lemon juice and shrimp. Simmer until shrimp are opaque, three to five minutes. Drain past thoroughly and place in large bowl. Pour hot shrimp sacue over th top. Sprinkle with Parmesan cheese and salt and pepper to taste. Toss quickly to coat noodles with sauce. Serve immediates, passing extra grated Parmesan cheese.