Linguini With Shrimp Fra Diavolo Recipes

Steps:

• Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

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:

• 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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, 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. Transfer the linguine to a large mixing bowl.
• Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

Steps:

• Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
• Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently.
• Add hot pasta; toss to coat.