Best Lemon Thyme Succotash With Garlic Parsley Shrimp Recipes

LEMON THYME SUCCOTASH WITH GARLIC PARSLEY SHRIMP

Lemon Thyme Succotash With Garlic Parsley Shrimp image

This is from Rachael Ray's 365: No Repeats. It is on my menu for this week. I will update the description after I make it.

Provided by dicentra

Categories Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, cored seeded and chopped
2 celery ribs, chopped
salt and pepper
2 tablespoons butter, cut in small pieces
6 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 (15 ounce) can cannellini beans, drained
3 tablespoons fresh thyme
1 lemon, zested and cut in wedges
1/3 cup fresh parsley, chopped
1/2 cup dry white wine

Steps:

Heat two skillets, one over medium heat and the other over medium-high.
To the hotter pan, add 2 tablespoons olive oil, then the onions, bell peppers, celery salt and pepper. Give the pan a shake.
To the second skillet, add the remaining olive oil and the butter. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper.
Saute the shrimp until they become pink and firm 3-5 minutes.
Add the frozen corn and cannellini beans to the succotash in the first pan.
Adjust the salt and pepper to taste and then add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
Add the parsley and the wine to the shrimp and toss for 1 minute.
To serve, pile the succotash onto plates and top with the shrimp. Pass the lemon wedges at the table to squeeze over the shrimp.

Nutrition Facts : Calories 638.1, Fat 23.5, SaturatedFat 6.3, Cholesterol 274.5, Sodium 326.6, Carbohydrate 57.6, Fiber 11.5, Sugar 3.5, Protein 49.2

GARLIC LEMON SHRIMP

Garlic Lemon Shrimp image

You'll be amazed that you can make this simple, elegant pasta in mere minutes. Serve with crusty bread to soak up all of the garlic lemon sauce. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons minced fresh parsley
Hot cooked pasta or rice

Steps:

In a large skillet, heat oil over medium-high heat; saute shrimp 3 minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. Stir in parsley. Serve with pasta.

Nutrition Facts : Calories 163 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

LEMON-THYME SUCCOTASH WITH GARLIC-PARSLEY SHRIMP

Lemon-Thyme Succotash with Garlic-Parsley Shrimp image

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons extra-virgin olive oil (EVOO)
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 celery ribs and greens, chopped
Salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
6 garlic cloves, minced
1 1/2 pounds medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 15-ounce can cannellini beans, drained
3 tablespoons fresh thyme leaves (from 5 to 6 sprigs), chopped
1 lemon, zested and cut into wedges
1/3 cup chopped fresh flat-leaf parsley (a couple of generous handfuls)
1/2 cup dry white wine or 1/3 cup white vermouth (eyeball it)

Steps:

Heat two skillets: one over medium heat, the other over medium-high heat. To the hotter pan, add 2 tablespoons of the EVOO (twice around the pan), then the onions, bell peppers, celery, salt, and pepper. Give the pan a shake.
To the second skillet, add the remaining 2 tablespoons of EVOO and the butter, melting it into the oil. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper. Sauté the shrimp, tossing them around in the garlic butter until they become pink and firm, 3 to 5 minutes.
Add the frozen corn and cannellini beans to the succotash in the first pan. Adjust the salt and pepper and add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.
Add the parsley and wine to the shrimp and toss for 1 minute. To serve, pile the succotash onto plates and top with the garlic-parsley shrimp. Pass the lemon wedges at the table. Squeeze lemon juice over the shrimp and succotash before eating.

GARLIC-LEMON SHRIMP LINGUINE

Garlic-Lemon Shrimp Linguine image

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

Ingredients

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

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.