Linguine With Sauteed Shrimp And Radicchio Recipes

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:

• 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:

• 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:

• Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.
• Bring a large pot of water to a boil, and add salt. Add pasta, and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.

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 salted water to a boil for pasta. Place stocks and wine in a small saucepan, and reduce to 1/2 cup.
• Heat oil in a large, heavy skillet. Add radicchio, and sauté over medium heat, stirring, until it wilts. Add shrimp, and cook a minute or two, until radicchio is tender and shrimp just turn pink. Remove from heat.
• Add tagliolini to boiling water, and cook about 3 minutes. Drain, reserving about a half cup cooking water. Transfer pasta to skillet with radicchio and shrimp. Toss. Add butter and reduced stock mixture, return to heat, cook and toss a few minutes more. Moisten with cooking water if needed. Season to taste with salt and pepper. Add parsley.
• Serve at once with grated cheese on top or transfer to an oiled baking dish and dust with cheese. Lightly brown under preheated broiler.

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:

• Prepare pasta according to package directions; drain well and transfer to large bowl.
• Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
• Cover and simmer for 2 mins or until sauce is smooth.
• Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
• Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
• Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.

Steps:

• In a large pot, heat the oil, add the medium onion and saute 5 minutes. Add the celery and tomato and saute 2 minutes. Add the shrimp shells, fish bones, 1 cup wine and water and bring to a boil. Simmer for 20 minutes; strain. Place broth in a saucepan and keep at a bare simmer.
• In a large, heavy saucepan, melt 4 tablespoons butter over medium-low heat. Add small onion and cook until translucent, about 7 minutes. Add the rice and cook, stirring, for 5 minutes. Stir in 1/3 cup wine, then 1/2 cup broth. Cook 3 minutes. Stir in radicchio.
• Add broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left. Stir in all but 4 shrimp.
• Cook another few minutes, adding broth as needed, until rice is al dente. Stir in brandy and 2 tablespoons butter. Season with salt and pepper. Garnish with shrimp and parsley; serve immediately.

Steps:

• Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
• In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
• Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
• In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
• Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until al dente.
• While pasta is cooking, heat oil in a large, straight-sided skillet over medium-high heat. Add garlic, anchovies, and raisins, and cook until fragrant, about 2 minutes. Stir in pine nuts.
• Drain pasta, reserving 1/2 cup pasta water. Add pasta to the pan, and stir to combine. Moisten with pasta water as necessary. Stir in half the pecorino, and season with salt and pepper to taste.
• Divide pasta between 4 plates, and top each with a dollop of ricotta, a handful of radicchio, and a sprinkling of the remaining pecorino.