LEMON SHRIMP ALFREDO RECIPES

FETTUCCINE ALFREDO WITH LEMON GARLIC SHRIMP – TANA AMEN BSN RN

Fettuccine Alfredo with Lemon Garlic Shrimp – Tana Amen BSN RN image

Provided by TanaAmen

Yield 4

Number Of Ingredients 15

Ingredients

1 pound shrimp (peeled and cleaned)
1 teaspoon garlic (fresh minced)
1 teaspoon lemon zest
1/8 teaspoon salt and ground black pepper combined
1 tablespoon coconut oil
1 tablespoon fresh parsley (minced, or 1 teaspoon dried cilantro)
28 ounces Miracle Noodle (Shirataki Noodles) Fettuccine-style ((4 packages))
1 tablespoon coconut oil (or use Vegetable Broth instead to cut the fat)
1 tablespoon white onions (minced)
2 teaspoons garlic (fresh/minced)
1 tablespoon arrowroot ((or rice flour or other gluten-free flour))
1 1/3 cups full-fat coconut milk ((or Almond Creamer))
1 teaspoon lemon zest
1/8 teaspoon salt and ground black pepper combined
1 1/2 tablespoons parsley (fresh minced - or cilantro (optional))

Steps:

In a medium to large bowl toss the shrimp, garlic, parsley (or cilantro), lemon zest, salt and pepper. Hold until ready to sauté.
Drain the shirataki fettuccine from its solution and in a medium to large pot of water, boil the pasta about 10 minutes and drain. Set aside for service.
In a medium sauce pan over medium heat, using a whisk, sauté the white onions with the coconut oil until they become tender. Add the garlic and continue to sauté 15 seconds.
Add the arrowroot and continue to whisk another 30 seconds to create a light roux. To ensure arrowroot doesn’t clump you can dissolve it in a couple teaspoons of warm water, but do not make it too thin. While whisking, slowly add the coconut milk. Simmer sauce for a couple of minutes over low to medium heat, whisking continuously.
Add lemon zest, parsley or cilantro, salt and pepper. Hold warm for service.
In a large sauté pan, cook the marinated shrimp in the coconut oil about 30 seconds on each side (less or more depending on the size of the shrimp) until they are just pink on each side and starting to curl up.
Toss the fettuccine noodles with the alfredo sauce and plate. Top with the shrimp and a little chopped parsley for garnish. Enjoy.

Nutrition Facts : ServingSize 1 serving, Calories 296.1 kcal, FatContent 20.6 g, SaturatedFatContent 14.8 g, CarbohydrateContent 8.3 g, SugarContent 0.3 g, FiberContent 3.3 g, ProteinContent 20.8 g, CholesterolContent 165 mg, SodiumContent 604.5 mg

SHRIMP ALFREDO RECIPE | MARTHA STEWART

Shrimp Alfredo Recipe | Martha Stewart image

Indulge in a plate full of linguine and prawns bathed in garlicky Parmesan cream sauce for dinner tonight. Sprinkle with extra cheese and lemon zest to brighten it up.

Provided by Martha Stewart

Categories Shrimp Recipes

Total Time 35 minutes

Prep Time 35 minutes

Number Of Ingredients 8

Ingredients

1 pound fettuccine
2 tablespoons unsalted butter
1 pound large shrimp, peeled and deveined, tail left on if desired
3 cloves garlic, crushed
1 3/4 cups heavy cream
1 cup (3 ounces) grated Parmesan cheese, plus more for serving
Coarse salt and freshly ground pepper
1 teaspoon finely grated lemon zest plus 1 to 2 tablespoons lemon juice, plus more lemon zest for serving (optional)

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

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