Best 6 Creamy Lemon Shrimp Recipes

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**Creamy Lemon Shrimp: A Delightful Fusion of Flavors**

Indulge in a culinary journey with our Creamy Lemon Shrimp recipe, a delectable dish that tantalizes your taste buds with a harmonious blend of tangy lemon, rich cream, and succulent shrimp. This recipe promises an explosion of flavors, combining the brightness of lemon with the luxurious creaminess of a velvety sauce. Whether you're seeking an elegant appetizer or a satisfying main course, this versatile dish will leave you craving more. Accompanied by three additional shrimp recipes – Lemon Garlic Shrimp, Shrimp Scampi, and Bang Bang Shrimp – this article offers a diverse range of shrimp dishes to suit every palate and occasion. From quick and easy weeknight dinners to impressive party platters, these recipes showcase the versatility of shrimp and transform them into culinary masterpieces.

Here are our top 6 tried and tested recipes!

CREAMY LEMON SPINACH PASTA WITH SCALLOPS & SHRIMP



Creamy Lemon Spinach Pasta With Scallops & Shrimp image

A very easy impressive dish, but also very quick to prepare. Now being in FL, fresh seafood is always available. But frozen shrimp would work fine for this. And, I also don't have too bad of luck with some frozen scallops. As these are poached in this dish rather than seared, the frozen scallops will work ok, if fresh are not available. The spinach fettuccini or linguini is really the key to bring all the flavors together. The last time I used fresh pasta which really made a big difference. My Dad and friends love this dish and request it all the time. It is creamy and rich, but the zucchini and lemon really lightens the richness.

Provided by SarasotaCook

Categories     < 60 Mins

Time 35m

Yield 4-6 , 4 serving(s)

Number Of Ingredients 17

8 ounces spinach fettuccine (linguini will also be a nice substitute, but spinach really is what makes this dish)
1/2 shrimp, I used ex-large, but use whatever is on sale (un-cooked, peeled and deveined)
1/2 lb sea scallops, if you can't get sea scallops, bay scallops will be just fine
2 cups zucchini, coarse shredded (I just use my cheese grater rather than dirtying up the food processor, but both work)
1 small onion, cut in quarters and thin sliced
1 -1 1/2 teaspoon garlic, minced
1/2 cup dry white wine
1 cup vermouth
1 cup heavy cream
1 lemon, zested
1 tablespoon fresh lemon juice
2 tablespoons butter
1 teaspoon fresh dill (feel free to add (to taste)
salt
pepper
fresh lemon slice
dill

Steps:

  • Vegetables -- In a medium size sauce pan, heat to medium and add the butter. Then add in the onion, garlic and saute 1-2 minutes. Add in the zucchini and cook just another minute until the zucchini begins to slightly soften. It only takes a minute or less. Remove the vegetables immediately to a bowl and cover to keep them warm.
  • Scallops and Shrimp -- Add the wine and vermouth to the same pan and bring to a light boil (medium / medium high heat). Add the shrimp and scallops and cook 1-2 minutes. Once the shrimp begin to turn pink and curl immediately take off the heat and use a slotted spoon and remove the shrimp and scallops to the bowl with the zucchini and onion. Cover with foil to keep warm.
  • Sauce -- Return the pan back to stove and add the cream to wine and vermouth sauce and bring to a boil. Reduce the heat to medium and simmer about 10-12 minutes until reduced by half. This is the perfect time to cook your pasta. Once the sauce is finished, remove from the heat and add in the lemon zest and lemon juice. Add the sauce to the bowl with the vegetables and seafood and toss well. The sauce will heat everything back up.
  • Pasta -- As the sauce cooks, make your pasta according to package directions. Drain well.
  • Finish -- In a large serving bowl or serving platter, toss the pasta with the seafood sauce. Season with the dill, salt and pepper to taste.
  • Serve -- Garnish with some fresh dill and lemon slices. Serve some crusty bread and if you want some fresh greens for a salad. ENJOY!

SPICY CREAMY SHRIMP OVER LEMON GARLIC PASTA (PAPPARDELLE'S PASTA



Spicy Creamy Shrimp over Lemon Garlic Pasta (Pappardelle's Pasta image

I went to our Saturday morning outdoor market and found the Pappardelle's Pasta stand. They sell flavored pasta's, oils and sauces. I was in the mood for shrimp so I choose the Lemon Garlic Linguine flavor. I also bought the Roasted Garlic Herb Fettuccine (Recipe: Ginger Beef Stir Fry with Roasted Garlic Herb Pasta). To find a Pappardelle's near you or to order their pasta online, go to www.pappardellespasta.com. I haven't tried this recipe yet, but it sounds delicious...hope you enjoy!

Provided by SavorFlavor

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb lemon garlic pasta (Pappardelle's)
3 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon fresh oregano, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon salt
1/2 cup dry white wine
2 cups heavy cream or 2 cups half-and-half
1 tablespoon fresh lemon juice
1 lb shrimp, peeled and deveined
1/2 cup green onion, chopped
1/2 cup fresh parsley, choppped
1/2 cup parmesan cheese, grated

Steps:

  • Cook pasta until al dente (8-10 minutes). Reserve 1/4 C of the cooking liquid. Return to the pot and toss with 1 tablespoon of olive oil and reserved liquid. Cover to keep warm.
  • In a large saute pan, heat remaining olive oil and add onions, stirring until soft (about 5 minutes). Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir and cook for 1 minute.
  • Add the white wine and cook cover high heat until nearly all evaporated.
  • Add the cream, lemon juice and cook, stirring occaisonally until slightly reduced.
  • Add the shrimp and cook until nearly pink. Add the onions and parsley and cook for 1 minute.
  • Add the cooked pasta to sauce and toss to coat. Let cook for 1 minute until pasta is warmed through. Remove from heat and top with 1/4 cup of Parmesan.
  • Top each serving with the remaining Parmesan cheese.
  • Enjoy!

10-MINUTE SHRIMP WITH GREEN BEANS AND CREAMY LEMON-DILL DIP



10-Minute Shrimp with Green Beans and Creamy Lemon-Dill Dip image

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

Provided by Anna Stockwell

Categories     Quick & Easy     Quick and Healthy     Dinner     Picnic     Kid-Friendly     Shrimp     Yogurt     Dill     Avocado     Green Bean     Summer     Wheat/Gluten-Free     Small Plates

Yield 4 servings

Number Of Ingredients 12

Kosher salt
1 pound snipped green beans, preferably haricots verts
1 1/2 pounds large shrimp, preferably wild, peeled, deveined
1/2 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup fresh lemon juice
2 tablespoons finely chopped dill (optional)
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1/2 pound romaine heart leaves
1 avocado, pitted, peeled, cut into 12 wedges
Lemon wedges (for serving; optional)

Steps:

  • Set a steamer basket in a large pot filled with about 1/2" salted water. Cover pot and bring water to a boil. Place beans in basket, cover, and steam until just tender, about 3 minutes. Carefully pull steamer insert out of pot. Transfer beans to a large colander and run under cold water, then transfer to a plate.
  • Return steamer basket to pot. Season shrimp with 1/4 tsp. salt, then place in steamer basket. Cover and steam shrimp until pink and opaque, about 3 minutes. Transfer shrimp to colander and run under cold water until cool to the touch.
  • Meanwhile, whisk yogurt, mayonnaise, lemon juice, dill, if using, mustard, pepper, and 1/2 tsp. salt in a medium bowl.
  • Divide shrimp,beans, romaine leaves, and avocado slices among plates. Serve with lemon wedges for squeezing over, if using. Divide mayonnaise mixture among small bowls and serve alongside.
  • Do Ahead
  • Green beans and shrimp can be steamed and sauce can be made 1 day ahead. Chill in separate airtight containers.

CREAMY LEMON SHRIMP



Creamy Lemon Shrimp image

Provided by Jennifer Iserloh

Categories     Picnic     Quick & Easy     Yogurt     Dinner     Lunch     Shrimp     Broccoli     Healthy     Noodle     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 15

1/2 cup nonfat plain yogurt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
2 cloves garlic, finely chopped
2 teaspoons Dijon mustard
1 teaspoon olive oil
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 medium lemons
1 pound cooked shrimp (any size)
2 cups broccoli florets, cut into 1/2-inch pieces
2 cups arugula
1 bag (8 ounces) tofu noodles, rinsed and drained (found in the Asian section of grocery store)

Steps:

  • Place yogurt, sour cream, chives, tarragon, garlic, mustard, oil, sugar, salt and pepper in a bowl. Zest lemons over bowl. Juice 1 lemon into bowl. Whisk until smooth. Add shrimp, broccoli, arugula and noodles. Toss to coat and serve with remaining lemon, cut into wedges, if desired.

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING



Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

CREAMY LEMON SHRIMP PASTA



Creamy lemon shrimp pasta image

You may substitute boneless, skinless chicken breasts for the shrimp. Add chicken and cook, stirring, for 7 to 8 minutes or until done. Add to this sauce with pasta and ParmesanSource: Unknown

Provided by Lynnda Cloutier

Categories     Seafood

Number Of Ingredients 9

2 cups penne pasta, uncooked
1 1/2 pounds raw, deveined peeled medium shrimp
1/2 cup chicken broth
6 ounces philadelphia cream cheese, cubed, three quarters of an 8 ounce package
2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh parsley

Steps:

  • 1. cook pasta in a large pan as directed on package, adding shrimp to the boiling water for the last three minutes.
  • 2. Meanwhile, heat broth in a large skillet over medium heat. Add cream cheese, lemon zest and juice. Cook, stirring for 3 to 4 minutes or until the cream cheese is melted. Drain the pasta mixture. Add to creamed sauce with Parmesan. Mix well.
  • 3. Top with mozzarella, cover and cook for 3 to 4 minutes or until the mozzarella is melted. Sprinkle with parsley. Makes six servings

Tips:

  • To save time, use pre-cooked shrimp. This recipe is also a great way to use leftover shrimp.
  • If you don't have white wine, you can substitute chicken broth.
  • Add a pinch of cayenne pepper for a little spice.
  • Serve over rice, pasta, or roasted vegetables.
  • Garnish with fresh lemon zest and parsley.

Conclusion:

This creamy lemon shrimp recipe is easy to make and packed with flavor. The shrimp is cooked in a creamy sauce made with lemon juice, butter, and garlic. It's a quick and easy weeknight meal that's sure to please the whole family.

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