Shrimp Longhi Recipes
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
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
SHRIMP LONGHI
I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat!
Provided by Kendra
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- For garlic toast, preheat broiler.
- Saute garlic in butter for 2-3 minutes.
- Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
- Put each slice of bread onto a serving plate and set aside.
- In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
- Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
- Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
- Remove shrimp from pan and pour out any excess butter.
- Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
- Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
- Add basil and tomato to the pan and stir.
- Return shrimp to the pan and toss.
- Put shrimp on garlic toast and pour sauce over the shrimp.
Nutrition Facts : Calories 918.8, Fat 56.3, SaturatedFat 31, Cholesterol 563.8, Sodium 961.5, Carbohydrate 29.6, Fiber 2, Sugar 3.4, Protein 52.1
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