Best 10 Honey I Love You Lemongrass Shrimp Pasta Recipes

THE BEST LEMONGRASS SHRIMP

Steps:

• Heat a large skillet (possibly 12" skillet) over medium high heat; add butter, garlic, lemongrass, shallot and pinch of salt. Sauté for 5 to 6 minutes, stir occasionally.
• Meanwhile, mix fish sauce, honey, thai chili and black pepper in a small mixing bowl to make sauce. Set aside.
• Add the shrimp into the skillet, stir well so the shrimp will be coated evenly with the butter and aromatics. Spread the shrimp evenly as possible and cook for 2 minutes or until it's half way cooked through.
• Pour the sauce mixture and stir. Cook for additional 2 minutes or until shrimps are fully cooked. (adjust cooking time if you are using smaller size shrimp than U/15.) Remove from heat and serve immediately. Enjoy with my Garlic Noodle or Garlic Rice!

LEMON GARLIC PARMESAN SHRIMP PASTA

Steps:

• In a large pot cook the pasta in boiling water according to package directions. Drain and set aside.
• Using the same pan, heat olive oil and 2 Tablespoons of butter. Add the garlic and red pepper flakes and cook until fragrant.
• Add the shrimp and salt and pepper to taste. Cook until the shrimp start to turn pink. Add italian seasoning and spinach and cook until wilted.
• Add the pasta back to the pot with the remaining butter, parmesan, and parsley. Still until mixed and butter is melted.
• Add the lemon juice before serving and serve while hot.

HONEY-GARLIC SHRIMP AND LINGUINE

Steps:

• Cook and drain linguine as directed on package; cover to keep warm.
• Heat water in 12-inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring frequently.
• Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until thoroughly heated. Serve over linguine.

HONEY-I-LOVE-YOU LEMONGRASS SHRIMP PASTA

Steps:

• Boil linguini, drain and keep warm.
• Peel and clean shrimp. (Remove tails).
• Melt butter in a large skillet.
• Saute mushrooms and garlic in butter until soft.
• Mix in the lemongrass pesto, cream, and parmesan cheese until well combined and bubbling.
• Add the shrimp; cook until just done. Do not overcook.
• Pour the mixture over the warm linguini and serve immediately.
• Sprinkle with fresh chopped cilantro, to add color.

TOMATO AND SHRIMP PASTA

Steps:

• In a large saucepan with salted boiling water, cook pasta until al dente. Drain and set aside.
• In a large skillet, brown shrimps in the olive oil. Add salt and pepper. Add gazpacho and cooked pasta. Reheat while stirring to coat the pasta and add the tomato, parsley and tabasco. Adjust seasoning.

THAI SHRIMP LEMONGRASS SALAD

Steps:

• In a big bowl, combine all ingredients except the shrimp.
• With your hands, squish the tomato to release some juice.
• Grill shrimp until cooked.
• Mix shrimp in the bowl with the rest of the ingredients.
• Serve on lettuce leaves.

VIETNAMESE LEMONGRASS SHRIMP SALAD WITH VERMICELLI - BUN TOM XAO

Steps:

• Bring water to a boil in a large pot; stir in vermicelli.
• Cook until just tender and drain in colander.
• Flatten lemongrass with cleaver and mince white part; discard rest.
• Heat oil in wok; add garlic, lemongrass, and red pepper flakes.
• Cook until lemongrass is slightly wilted.
• Add onions and stir-fry until onions are tender.
• Mix fish sauce with sugar and add to wok with shrimp; stir-fry 3-4 minutes more or until shrimp is cooked.
• For each salad place 1 cup of lettuce in bottom of bowl.
• Top with 3/4 cup of bean sprouts.
• Place half the cooked noodles over vegetables in bowl.
• Top noodles with lemongrass shrimp and onions.
• Garnish with peanuts.
• Serve with a plate of cilantro sprigs and basil sprigs.
• Also serve a bowl of Nuoc Mam, recipe#25375, about 1/2-3/4 cup per salad.
• Place"Tuong Ot Sriracha" (Viet hot sauce) or sambal oeleck on the table as condiments.

SUMMER SHRIMP PASTA

Steps:

• Put shrimp in bowl with a splash of white wine, fresh lemon juice, salt, pepper, garlic powder and Italian seasoning. Marinate for as long as possible.
• Cook pasta, when pasta has 2 min left of cooking, add broccoli to boiling pasta.
• Sauté onion and garlic in olive oil until soft. Add broth, tomatoes, salt, pepper, Italian seasonings and bring to a boil.
• Meanwhile, cook shrimp in separate skillet, reserving marinade. When shrimp are cooked take off heat and place in bowl. Put remaining marinade in same skillet and cook to boiling, add a splash of wine and add to broth/tomato mixture.
• When pasta is cooked toss shrimp, pasta, broccoli with tomato broth sauce. Top with parmesan cheese.

SHRIMP IN LOVE PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat large heavy nonstick skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 min. or until cream cheese is completely melted and shrimp turn pink.
• Drain pasta; place in large bowl. Add spinach and shrimp mixture; mix lightly.

HOT-AND-SOUR SHRIMP AND LEMON GRASS SOUP

Steps:

• In a saucepan, cover the shrimp shells with 4 cups water. Add the lemon grass tops and bring to a boil over high heat. Remove, strain the broth and return it to the saucepan.
• Add the mushrooms, lemon grass pieces and tomato. Bring to a boil, reduce the heat to medium and simmer for 4 minutes. Add the shrimp and simmer until they are opaque, about 2 minutes. Pour into a tureen. Stir in the scallion, bean sprouts, lime zest and juice, pepper, fish sauce, chili flakes and chili oil. Serve with the rice.