LEMON PEPPER SAUCE FOR PASTA RECIPES

SEAFOOD PASTA IN LEMON BUTTER SAUCE | JUST A PINCH RECIPES

Seafood Pasta in Lemon Butter Sauce | Just A Pinch Recipes image

The lemon butter sauce in this seafood pasta is so good. It's a light sauce with a delicious lemony flavor. We love the blend of shrimp and scallops in this dish. They enhance the flavor of the sauce. Easy to prepare, save this for a special occasion (like Valentine's Day or New Year's Eve) or make this when you're craving shrimp and scallops. Serve this seafood pasta with a crispy salad, some warm bread, and prepare to smile.

Provided by Sara A @cybersara

Categories Fish

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 pound(s) pasta of choice
1 medium onion, chopped
4 ounce(s) butter
1/3 cup(s) olive oil
1 pound(s) raw shrimp, peeled and deveined
1/2 pound(s) small raw scallops (or large cut in half)
2 tablespoon(s) minced lemon zest
1/4 cup(s) lemon juice
1/4 cup(s) white wine
- salt and pepper, to taste
1/4 cup(s) toasted pine nuts (or pinole nuts)
- grated Romano or Parmesan cheese, to taste

Steps:

Pour a glass of wine for the cook, saving 1/4 cup for the recipe. ;-)
Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
Saute onions in butter and olive oil on medium-high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also, the giant scallops take a long time to cook so I cut them in half to match the cooking time of the shrimp if I can't find smaller ones.
Add lemon zest, lemon juice, white wine, salt, and pepper. c=Cook for a few more minutes till bubbly and seafood is done.
Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
Trader Joe's market has its frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

CHICKEN BROCCOLI PASTA WITH LEMON BUTTER SAUCE - THE LE…

Chicken Broccoli Pasta with Lemon Butter Sauce - The Le… image

Chicken broccoli pasta gets kicked up a notch with a simple, yet flavorful, white wine butter sauce bursting with fresh lemon flavor.

Provided by Liz DellaCroce

Categories Entree Main Dish

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 pound dry penne (regular or whole wheat)
8 cups broccoli florets
20 ounces boneless skinless chicken breasts (cut into bite-sized pieces)
1 teaspoon salt
1/2 teaspoon red peper flakes (or chili flakes)
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons lemon juice
1 cup chicken broth (low sodium)
2 tablespoons extra virgin olive oil
Parmigiano Reggiano and fresh basil (optional garnish)
black pepper (optional add)

Steps:

Bring a large pot of salty water to a boil and cook pasta al dente according to package directions.
Two minutes before the pasta is done cooking, add the broccoli to the same pot cooking the pasta.
Drain the pasta and broccoli and return to pan; set aside.
Heat a large skillet over medium heat (medium high) and add cooking spray. Sprinkle cubed chicken breasts with salt and pepper (optional) and red peper flakes. Add to pan and brown, 7-9 minutes. Remove chicken from pan and reserve.
Leaving the pan on medium-high, add white wine and use a wooden spoon to deglaze the pan by scraping up the browned bits from the bottom. Bring to a boil then reduce to simmer.
Add butter to the pan and heat until melted. Stir in lemon juice and chicken broth then simmer for an additional minute or two.
Add reserved chicken and any juices formed back to the pot with the pasta and broccoli. Stir in lemon butter sauce and toss well. Check for seasoning and adjust accordingly.
Stir in olive oil before dividing between 6 plates. Serve with plenty of Parmigiano cheese and fresh basil.

Nutrition Facts : Calories 455 kcal, CarbohydrateContent 51.1 g, ProteinContent 37.3 g, FatContent 11.2 g, SaturatedFatContent 3.1 g, CholesterolContent 64 mg, SodiumContent 691 mg, FiberContent 4.7 g, SugarContent 2.1 g, UnsaturatedFatContent 8.1 g, ServingSize 1 serving

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