Firecracker Shrimp With Cool Creamy Lime Linguine Recipes

Steps:

• In a small bowl, combine the apricot preserves, oil, soy sauce and pepper flakes. Thread shrimp onto metal or soaked wooden skewers., Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink, basting frequently with apricot mixture.

Steps:

• Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
• Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
• Add the garlic and green onions and cook until fragrant.
• Stir in the whipping cream and cook until dish is warmed, stirring frequently.
• Mix in parsley and lemon juice just before serving.
• Serve over pasta or hot cooked rice, if desired.

Steps:

• Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Steps:

• Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
• Rinse peas, and pull out the strings. Wash and trim zucchini and cut into 1/4-inch cubes.
• Put on water for linguine.
• Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
• Stir peas and zucchini into hot oil, and stir fry for about one minute.
• Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
• Cook linguine.
• Wash, trim and slice scallions.
• Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
• Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.