Creamylinguinewithshrimpandveggies Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

Steps:

• Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
• Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
• Turn heat down and add cream cheese salt and pepper.
• Stir until cheese has completely melted and mixed into sauce.
• Pour sauce over veggies and sprinkle the top with the parmesan cheese.
• Bake at 350 degrees F for 30 minutes.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
• Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
• Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

Steps:

• Cook the linguine in boiling salted water until al dente.
• Meanwhile, heat 1 tablespoon oil in a saute pan.
• Add shallots and cook for one minute over medium heat.
• Add cream and bring just to a boil.
• Reduce heat to low.
• Slowly stir in the cheese, a little at a time.
• Add salt and pepper to taste and let simmer.
• In a separate saute pan, heat remaining oil.
• Add shrimp and heat slightly.
• Stir in mustard and sherry.
• Drain linguine.
• Add linguine to cheese sauce and mix well.
• Divide linguine mixture onto serving plates.
• Top with shrimp and serve immediately.