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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (218g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon pepper |
||
| Calories 543 | ||
| Calories from Fat 184 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 3.0g | 14% | |
| Monounsaturated Fat 13.5g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 505mg | 21% | |
| Potassium 355mg | 10% | |
| Total Carbohydrate 63.2g | 21% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 3.6g | ||
| Protein 25.8g | 51% | |
Citrus Garlic Shrimp
By: weekend cooker
Jul 19, 2008
a real quick meal, for unexprected company, topped with parmesan cheese, and parsley.
SERVES 6 , 6 shrimp plates
Ingredients
- 1 (16 ounce) package linguine
- 1/2 cup olive oil
- 1/2 cup orange juice
- 1/2 cup lemon juice
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1 tablespoon pepper
- 4 teaspoons grated lemon peel
- 5 teaspoons grated orange peel
- 1 lb uncooked medium shrimp, peeled, and deveined
- shredded parmesan cheese
- fresh parsley
Directions
1
Cook linguine according to package directions.2
Meanwhile, in a blender, combine oil,juices, garlic, lemon peel, orange peel, salt, and pepper.3
Cover and blend till fully blended.4
Pour into a large skillet, cook under medium heat, and bring to a boil.5
Reduce heat, and stir in shrimp.6
Simmer, uncovered, for 4 minutes, or until shrimp turns pink.7
Turn off heat, and drain linguine, and mix with shrimp mixture.8
Sprinkle with parmesan cheese, and parsley.
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- Course > Appetizers
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation
- Occasion > Dinner Party
- Occasion > Brunch
Featured Reviews for This Recipe
From: NorthwestGal
On Sep 17, 2008
This was a very tasty dish. I will make it again, but next time I'll go lighter on the lemon peel and orange peel, as I think the OJ and lemon juice would probably do a nice job on their own. But the parmesan cheese really balanced it out nicely. A very nice dish!
From: Sydney Mike
On Aug 31, 2008
What a great combo of flavors in this dish! VERY, VERY NICE! I usually shy away from lobster, clams & shrimp, but when I get the urge for one of more, well . . . & this recipe really fit the bill for me! Loved the citrus & garlic here, too! A real keeper of a recipe! Thanks for sharing! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]
From: TeresaS
On Aug 25, 2008
I was surprised with how delicious this was. I made as posted except I had to use dried parsley because I was out of fresh. This is full of flavor. DH and I both enjoyed the citrus and garlic taste to this dish. It's quick and easy and "yes" it would be great for company. Thanks for posting.
From: Dreamer in Ontario
On Aug 9, 2008
Outstanding! I love citrus, garlic, shrimp and pasta and they combined wonderfully to make this very flavourful dish. Don't be afraid to use the full tbsp of pepper. I cut it back to just over 1/2 tbsp of freshly grated pepper and ended up adding more pepper after serving. I think 1 tbsp would be perfect. I used freshly grated zest and freshly squeezed juices. I'll definitely be making this again. So simple yet good enough for company. Thanks for posting.
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