Linguine With Garlic Shrimp Recipes

Steps:

• Cook pasta according to package directions, drain and keep warm.
• Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
• Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
• Add broth mixture and undrained tomatoes, cook and stir till bubbly.
• Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
• To serve, spoon shrimp mixture over pasta.
• If desired, top with cheese and garnish with fresh basil leaves.

Steps:

• For the lemon oil:
• Combine the olive oil and the lemon zest in a small bowl and reserve.
• For the pasta:
• 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, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
• Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

Steps:

• Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
• Meanwhile, bring 6 cups water to a boil in a large saucepan.
• Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
• Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

Steps:

• Cook pasta in a large pot of boiling water with vegetable oil until al dente.
• Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
• In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
• Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

Steps:

• Cook pasta. Drain.
• In large skillet, heat butter and oil. Add garlic, shallots, clam juice and wine. Raise heat to medium high and boil uncovered until sauce is slightly reduced, about 3 minutes.
• Add shrimp, reduce heat to medium, and cook until pink and opaque. Stir in parsley and pepper. Toss pasta with sauce.

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:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
• Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
• Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

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 water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.

Steps:

• Boil water in a large pot big enough for the half lb. of linguine noodles.
• Put your shrimp in bowl and Fill with HOT water enough to cover shrimp COMPLETELY (set to the side).
• Chop your Oregano and Garlic Cloves and measure out your Italian Herb Seasoning.
• Set your saucepan on a LOW heat.
• In your saucepan add first the Extra Virgin Olive Oil.
• Then add in your Oregano, Garlic and McCormick's Seasoning.
• Stir until well mixed. Then add your 1/4 Cup of white wine stirring slowly.
• Adjust heat to a HIGH Simmer for sauce, stirring occasionally.
• Your water should be about ready to add the noodles at this point, add them to boiling water now.
• (If you prefer to leave the tails on your shrimp you may skip this step).
• At This point your Shrimp should be Unthawed enough to remove the tails.
• Remove the tails from all shrimp placing them in a fresh bowl as the tails are removed.
• Add your shrimp into your saucepan and cook until all shrimp are thoroughly cooked. (If you have never cooked raw shrimp before they will be done when there is no longer any Grey color on them and they are red as you would expect cocktail shrimp to be.).
• Once shrimp are finished cooking remove them from the sauce and place in separate pan or clean bowl to avoid overcooking and set sauce to a VERY LOW SIMMER.
• Once your Noodles are done cooking Strain them THOROUGHLY and put them back in your pot.
• Now you may add the Shrimp and Sauce to your Noodles.
• With everything in the pot set the temp to a Low/Med temp to warm while mixing and stir thoroughly to mix Sauce, Shrimp and Noodles.
• Serve on a plate in a bowl may garnish with parsley snips or whatever is to your liking.
• ENJOY!

Steps:

• Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
• Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large saucepan on medium-high heat. Add garlic; cook and stir 1 min. Stir in pasta sauce and carrots; cover. Simmer on medium-low heat 5 min., stirring occasionally. Stir in shrimp; simmer, uncovered, 5 min. or until shrimp are heated through, stirring frequently.
• Drain pasta; place on platter. Top with shrimp mixture, cheese and basil.

Steps:

• Cook and drain the pasta according to the directions on the package; cover to keep warm.
• Heat water in a 12-inch non-stick skillet over medium-high heat.
• Add the frozen veggies and bell pepper.
• Cook for 2-3 minutes, stirring frequently.
• Stir in the shrimp.
• Cook, stirring frequently, until the veggies are crisp-tender and the shrimp are pink and firm.
• Stir in the marinade and honey.
• Heat through and serve over the linguine.

Steps:

• Heat the oil in a skillet.
• Add the shrimp and cook until just pink.
• Add the garlic, basil and butter.
• Saute just until butter is slightly melted.
• Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
• Add cooked Linguini to pan and toss to coat.
• Garnish with fresh parsley.

Steps:

• In a large pot of boiling salted water cook linguine, according to package directions until tender but firm; drain and return to pot.
• Mix 2 tablespoons of the wine with cornstarch until smooth; set aside. In a large skillet, melt butter over meduim-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring for about 5 minutes or until shrimp are opaque. Using a slotted spoon, transfer to a bowl; set aside.
• Pour remaining wine into same pan; increase heat to high and bring to a boil, scraping up any brown bits from bottom of pan. Boil for about 3 minutes or until wine is reduce by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil, stirring for 1 minute.
• Stir in shrimp mixture with any juices and spinach. Cook stirring for 1 minute or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 teaspoons salt. Pour over linguine and toss to coat. Serve sprinkled with basil.
• COOKING TIP: let shrimp thaw in the package set in a bowl overnight in the refrigerator or empty into a colander and run under cold water. Peel and devein, if necessary, and pat dry.
• FOR THE ADVENTUROUS: Increase the hot pepper flakes to 1/2 teaspoons and add 1 tablespoons drained green peppercorns, or 2 tablespoons drained capers with the spinach.

Steps:

• Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
• Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
• Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

Steps:

• Boil water for the linguine, adding 1 tbsp of the olive oil and a pinch of salt to the water. Cook the linguine for 7-8 minutes (al dente), stirring every minute. While the pasta is cooking, heat a large skillet with remaining olive oil.
• When th e oil is hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
• Add the garlic and the basil and cook an additional 2-3 minutes.
• Add the butter, and toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
• Serve immediately and garnish with the Asiago cheese as desired!

Steps:

• Heat oil in a skillet.
• Add shrimp and cook until just pink.
• Add the garlic and basil.
• Add butter. Toss in the cooked pasta.
• Garnish with the cheese.