One pan orange lemon shrimp pairs garlic with bright citrus for a touch of sunny Capri. A light sprinkle of red pepper flakes and the lovely tang and sweetness of citrus infuse the shrimp with delicious flavor.
One Pan Orange Lemon Shrimp Inspiration
Do you associate smells with time and places? I do! When I get a whiff of lemon or orange, I’m back on the Isle of Capri. The scent of citrus is everywhere.
Besides the scent, there are mosaics, pottery, delicious dishes many with lemon and sometimes oranges themes.
You’ll find citrus is the main ingredient in a variety of foods:
- Cookies – Almond Cookies with Lemon
- Desserts – Lemon Cake
- Drinks – Limoncello
- Main dishes – Pasta and Calamari
Check out Terrazza Brunella’s view and menu. They both take my breath away. All of the senses come into play here. The sight of the azure water, the sound of the beautiful Italian language, the magnificent aroma of fresh ingredients prepared into delicious dishes.
Would you mind waiting for your food with surroundings like this? I doubt it!!
We’re sorry we can’t serve up the view but our one pan orange lemon shrimp reflects the fresh taste and aromas that we found there.
One pan orange lemon shrimp preparation
We had Gulf wild-caught shrimp in the freezer. All I needed to do was thaw out a package, remove the shell from the shrimp, and cut out the dark vein.
I seasoned the shrimp with our Tuscan seasoning, covered the shrimp with plastic wrap, then placed them in the refrigerator.
- juice an orange and a lemon.
- mince garlic cloves.
- chop red onion.
- chop fresh parsley.
- measure out a pinch of red pepper flakes.
- measure olive oil.
- 1 medium orange, cut into slices.
- 1 medium lemon, cut into slices.
Preparing lemon shrimp sauté
In a large skillet whisk together the olive oil, juices, garlic, onion, 1 teaspoon parsley, and the red pepper flakes. Bring the mixture to a simmer over medium heat. Cook about 4 minutes then add the orange and lemon slices.
Add the shrimp and cook just until they turn pink about 2 or 3 minutes. Don’t overcook.
Pour the citrus shrimp and citrus slices over prepared pasta. Sprinkle the rest of the chopped parsley over the top and serve. Garnish with orange slices.
The taste is fresh and tangy with a touch of sweetness. If you like shrimp, this will become a favorite. It’s delicious, light in flavor, and a meal that is easy enough to make weeknights but elegant enough to prepare for company.
Here are more delicious seafood recipes
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
One Pan Orange Lemon Shrimp A Citrusy Touch Of Capri
- 8 oz. pasta your choice made according to directions — al dente!
- 1 Tablespoon olive oil
- 1/2 cup fresh orange juice about 1 orange
- 1/4 cup fresh lemon juice about 1 lemon
- 3 garlic cloves minced
- 1 1/2 teaspoons finely chopped red onion or shallot
- 1 1/2 teaspoons chopped fresh flat-leaf parsley
- pinch of red pepper flakes
- 1 lb. wild-caught shrimp peeled and deveined
- 1 1/2 teaspoon Tuscan style seasoning ours has salt in it – if yours doesn’t you’ll have to add some
- Freshly ground black pepper
- 1 medium orange cut into slices
- 1 medium lemon cut into slices
- Parsley leaves for garnish
- Additional orange slices for garnish optional
- Make the pasta according to directions. Save 1/2 cup of the pasta water when pasta is done.
- Clean the shrimp and season. Cover with plastic wrap and place in fridge until ready to add to the other ingredients.
- In a large heavy skillet, whisk together the olive oil, orange juice, lemon juice, garlic onion, parsley, pepper flakes, sliced orange, and sliced lemon. Over medium heat bring the mixture to a simmer and cook for about 6 minutes. the liquid will reduce by about half. Add the shrimp and season with freshly ground pepper and salt if your Tuscan seasoning didn’t have salt in it. Stir and cook until they turn pink — just a few minutes.
- **If you need more liquid in the sauce add a little of the reserved pasta water.
- Arrange on the pasta on a platter and pour the shrimp and sauce over it. Sprinkle some fresh parsley leaves over the shrimp and garnish with orange slices.
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