Linguine Pasta With Shrimp And Tomatoes Recipes

Steps:

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
• Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
• Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
• Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
• Divide the pasta and shrimp among bowls. Drizzle with olive oil.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
• Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
• Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
• Pour the sauce over the pasta and toss to combine. Serve immediately.

Steps:

• Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
• Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
• In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

Steps:

• Peel and devein shrimp.
• Bring water with salt to a boil in a large kettle.
• Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
• Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
• While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
• Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding kale 2 minutes before end. Reserve 1 cup pasta water; drain. Meanwhile, in a large straight-sided skillet, heat oil, red-pepper flakes, garlic, and tomatoes over medium. Season with salt and cook, stirring, until tomatoes begin to burst, about 10 minutes.
• Season shrimp with salt and arrange in a single layer on top of tomatoes. Cover and cook until shrimp are bright pink and opaque, about 2 minutes. Remove from heat. Add pasta and kale, butter, and 1/2 cup pasta water; toss until pasta is well coated, adding more pasta water as needed. Serve with cheese and more red-pepper flakes.

Steps:

• Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
• Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
• Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.