Best 4 Lemon Seafood Pasta Recipes

If you're looking for a light and refreshing seafood dish, look no further than lemon seafood pasta. This classic recipe is a combination of flavors and textures that will tantalize your taste buds. The tangy lemon sauce pairs perfectly with the tender, succulent seafood, while the pasta provides a hearty and filling base. Whether you're a seafood lover or simply looking for a delicious and easy meal, lemon seafood pasta is sure to hit the spot.

Let's cook with our recipes!

LEMON SEAFOOD PASTA

Lemon Seafood Pasta image

This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.

Provided by Taste of Home

Time 30m

Yield 3-4 servings.

Number Of Ingredients 14

Ingredients

1 pound uncooked vermicelli
4 tablespoons olive oil
2 tablespoons unsalted butter
12 uncooked large shrimp, peeled and deveined
2 to 4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 to 4 teaspoons grated lemon peel
4 to 6 tablespoons lemon juice
1/2 cup Gallo® Family Vineyards Chardonnay
1 tablespoon capers, drained
15 Greek olives, pitted and halved
2 tablespoons oil-packed sun-dried tomatoes, cut into strips
1 cup minced fresh parsley
Salt and pepper to taste

Steps:

Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.

Nutrition Facts :

SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING

Seafood Pasta with Lemon-Saffron Herb Dressing image

Categories Citrus Pasta Freeze/Chill Quick & Easy Mayonnaise Crab Shrimp Celery Arugula Summer Tarragon Sour Cream Dill Capers Lettuce Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

Ingredients

12 ounces campanelle (trumpet-shaped pasta) or macaroni
1/8 teaspoon crushed saffron threads
7 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup thinly sliced green onions
2 tablespoons drained capers
2 tablespoons minced fresh tarragon plus sprigs for garnish
1 tablespoon minced fresh dill plus sprigs for garnish
1 teaspoon sugar
1 pound cooked medium shrimp
1 cup finely chopped celery
1/2 pound Dungeness crabmeat
2 large handfuls of arugula
2 small heads of butter lettuce
Lemon wedges

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

LEMON PEPPER PASTA SEAFOOD

Lemon Pepper Pasta Seafood image

Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.

Provided by Catherine Neal

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
Toss pasta with shrimp and Parmesan cheese.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 43.9 g, Cholesterol 181.3 mg, Fat 19.7 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 4.2 g, Sodium 671.1 mg, Sugar 2.1 g

LEMON SEAFOOD WITH PASTA

Lemon Seafood with Pasta image

Shrimp and scallops combine with veggies in this quick microwave main dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 34m

Yield 4

Number Of Ingredients 11

Ingredients

1/2 pound fresh or frozen uncooked medium shrimp in shells
1/2 pound bay scallops
1 medium zucchini, cut into 1/4-inch slices (1 1/2 cups)
1 small yellow summer squash, cut into 1/4 inch slices (1 1/2 cups)
1 small yellow or green bell pepper, cut into 1/4-inch strips
1 cup Progresso™ chicken broth (from 32-ounce carton)
1/4 cup lemon juice
2 tablespoons cornstarch
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon salt
2 cups hot cooked rotini pasta

Steps:

Peel shrimp. (If shrimp are frozen, do not thaw; peel in cold water.) Make a shallow cut lengthwise down back of each shrimp; wash out vein.
Mix shrimp, scallops, zucchini, yellow squash and bell pepper in 3-quart microwavable casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain; let stand covered 5 minutes.
Mix broth, lemon juice, cornstarch, dill weed and salt in 2-cup microwavable measuring cup until smooth. Microwave uncovered on High 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Stir into seafood mixture.
Serve seafood mixture over pasta. Garnish with additional fresh dill weed if desired.

Nutrition Facts : Calories 200, Carbohydrate 29 g, Cholesterol 60 mg, Fiber 2 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 550 mg

Tips:

Use the freshest seafood you can find. Fresh seafood will have a bright, briny smell and be firm to the touch.
Cook the seafood properly. Seafood should be cooked until it is opaque and flakes easily with a fork. Overcooked seafood will be tough and chewy.
Don't be afraid to experiment with different types of seafood. There are many different types of seafood that can be used in this recipe, so feel free to mix and match your favorites.
Use a good quality pasta. The pasta should be cooked al dente, which means it should be firm to the bite.
Make sure the sauce is thick enough. The sauce should be thick enough to coat the pasta and seafood. If the sauce is too thin, it will not adhere to the pasta and seafood.
Serve the pasta immediately. Lemon seafood pasta is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it is left to sit for too long.

Conclusion:

Lemon seafood pasta is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients, you can create a flavorful and satisfying pasta dish that the whole family will love. So next time you're looking for a quick and easy seafood recipe, give lemon seafood pasta a try. You won't be disappointed!