Best Lemon Garlic Shrimp With Mushrooms And Peas Recipes

LEMONY SHRIMP & MUSHROOM LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside., In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally., Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink., Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.

LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES

Steps:

• In a small bowl, mix spices.
• Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
• In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
• Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
• Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
• Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
• Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
• Serve hot with a side of simple orzo or this Lebanese rice.

LEMON GARLIC SHRIMP

Steps:

• In a large bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours, turning occasionally. Cover and refrigerate remaining marinade., Cook rice according to package directions. Cover and refrigerate 1 cup cooked rice for another use. Drain and discard marinade from shrimp. , In a large skillet, saute shrimp in reserved marinade for 3-4 minutes or until shrimp turn pink. Serve shrimp with remaining rice.

SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE

Steps:

• Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
• Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.

GARLIC SHRIMP SCAMPI WITH MUSHROOMS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
• Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

LEMON GARLIC SHRIMP WITH MUSHROOMS AND PEAS

Steps:

• Heat oil in large skillet.
• Add onion, garlic and mushrooms, and cook until onions are tender and mushrooms have given off their liquid.
• Combine chicken broth and cornstarch; whisk until smooth.
• Add to skillet, and cook until sauce is thickened and translucent.
• Add shrimp, parsley, peas, lemon juice, zest, and tomato; cook until heated through.
• Prepare pasta according to package directions.
• Toss pasta with shrimp mixture.
• Garnish with Parmesan cheese, and serve.

SHRIMP WITH PEAS & MUSHROOMS

Steps:

• Combine cornstarch, salt, sugar and ginger.
• Gradually blend in chicken broth& soy sauce; add garlic and set aside.
• Heat peanut oil in Wok over high heat; add mushrooms and peas and stir fry for 2 minutes.
• Add shrimp; cook and stir until shrimp is pink and firm (about 4 minutes).
• Stir chicken broth mixture to blend; add to shrimp mixture.
• Cook and stir until sauce is thickened.
• Serve with angel hair pasta.

GARLIC LEMON SHRIMP

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.