Linguine With Seafood Sauce Recipes

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LINGUINE WITH SEAFOOD

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16



Linguine with Seafood image

Steps:

  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE

Easy and elegant, this creamy pasta dish with a hint of heat makes any dinner seem like a special affair. -Athena M. Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12



Shrimp Linguine with Parmesan Cream Sauce image

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.

Nutrition Facts : Calories 567 calories, Fat 35g fat (16g saturated fat), Cholesterol 149mg cholesterol, Sodium 240mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

6 ounces uncooked linguine
1/3 cup chopped onion
1/3 cup sliced fresh mushrooms
2 garlic cloves, minced
1/4 cup butter, cubed
2 tablespoons olive oil
1/4 cup heavy whipping cream
2 tablespoons grated Parmesan cheese
1/4 teaspoon crushed red pepper flakes
1/2 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon salt
1/8 teaspoon pepper

SHRIMP LINGUINE

Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!

Provided by KRIS GERRETSEN

Categories     Main Dish Recipes     Pasta     Shrimp

Yield 8

Number Of Ingredients 11



Shrimp Linguine image

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.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g

1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

GARLIC SHRIMP LINGUINE

A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.

Provided by STACEYO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 30m

Yield 8

Number Of Ingredients 8



Garlic Shrimp Linguine image

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.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 42.3 g, Cholesterol 77.3 mg, Fat 4.9 g, Fiber 2 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 126.3 mg, Sugar 2 g

1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 pinch salt and pepper to taste
1 pound medium shrimp, peeled and deveined

SEAFOOD MEDLEY WITH LINGUINE

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16



Seafood Medley with Linguine image

Steps:

  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

SEAFOOD LINGUINE

Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.

Provided by SKEHLER

Categories     Seafood     Shellfish     Crab

Yield 8

Number Of Ingredients 17



Seafood Linguine image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
  • Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
  • Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
  • Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g

1 (16 ounce) package linguine pasta
½ cup thinly sliced red onion
3 teaspoons garlic powder
¼ cup olive oil
3 cups milk
2 teaspoons chopped fresh parsley
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
½ cup broccoli florets
½ cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 cup canned shrimp
1 cup crab meat, drained
1 pound scallops
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8



Linguine with Shrimp and Garlic Cream Sauce image

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.

Kosher salt and freshly ground black pepper
8 ounces fresh linguine
12 large shrimp, peeled
8 cloves garlic, unpeeled
2 tablespoons olive oil
1 1/2 cups heavy cream
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped fresh parsley, plus more for serving

LINGUINE WITH SEAFOOD SAUCE

Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17



Linguine with Seafood Sauce image

Steps:

  • In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

Nutrition Facts :

4 green onions, sliced
1 garlic clove, minced
2 tablespoons butter
1 pound cooked medium shrimp, peeled and deveined
1 can (6-1/2 ounces) chopped clams, undrained
1 cup chicken broth
1/2 cup white wine or additional chicken broth
2 tablespoons lemon juice
1/2 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup reduced-fat sour cream

LINGUINE WITH SHELLFISH SAUCE

Categories     Pasta     Tomato     Sauté     Valentine's Day     Dinner     Seafood     Clam     Lobster     Mussel     Scallop     Shrimp     Squid     White Wine     Anniversary     Noodle     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15



Linguine with Shellfish Sauce image

Steps:

  • Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
  • Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
  • Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine

SEAFOOD LINGUINI WITH WHITE WINE SAUCE

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12



Seafood Linguini With White Wine Sauce image

Steps:

  • Cook linguini according to package directions.
  • In a large skillet over medium heat, warm the olive oil.
  • Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
  • Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
  • Add the white wine and bring to a boil.
  • Reduce heat and simmer for another 3-5 minutes until wine reduces.
  • Add scallops, remaining 1 tbsp of butter and lemon zest.
  • Cook sea scallops for another couple minutes until just warmed through.
  • Season with salt and pepper to taste.
  • When pasta is cooked , drain and add to a large serving bowl.
  • Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
  • I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7

1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (sauvignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish

SHRIMP LINGUINE ALFREDO

Elegant but simple, fast and very impressive!

Provided by Tina

Categories     Main Dish Recipes     Pasta     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10



Shrimp Linguine Alfredo image

Steps:

  • Cook pasta in a large pot of boiling water until al dente; drain.
  • Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
  • Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

Nutrition Facts : Calories 590.3 calories, Carbohydrate 70.3 g, Cholesterol 135.5 mg, Fat 23.7 g, Fiber 4.9 g, Protein 27.5 g, SaturatedFat 13.5 g, Sodium 316.9 mg, Sugar 3.7 g

1 (12 ounce) package linguine pasta
¼ cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half-and-half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish

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