Ginger Garlic Linguine Recipes

GARLIC-HERB LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

GINGER GARLIC LINGUINE

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a large skillet, melt butter.
• Stir in the onions, ginger, garlic, basil and cayenne pepper.
• Cook and stir over medium heat for 3-4 minutes or until onions are tender.
• Drain linguine; add to skillet and toss to coat.
• Sprinkle with Parmesan cheese.

SPICY GINGER CHILI NOODLES

Steps:

• Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well.
• Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.)
• Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl.
• Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste.
• Garnish with sliced scallions and sriracha to taste.

GARLIC GINGER LINGUINE

Steps:

• Cook linguine according to package directions. Drain, cover and set aside.
• While pasta cooks, heat oil in a large skillet; add peppers and carrots. Sauté 1 minute.
• Add garlic and ginger; sauté 1 minute.
• Add snow peas and scallions; sauté 1 minute.
• Add broth; bring to a simmer.
• In a small container, combine cornstarch and water; stir to blend.
• Whisk the cornstarch mixture into the sauce. Cook, stirring constantly, until the sauce is slightly thickened.
• Taste for seasonings; add salt, pepper and/or red pepper flakes as desired.
• Add pasta; toss to combine. Serve immediately.

PEANUT GINGER PASTA

Steps:

• Place the first 10 ingredients in a blender; cover and process until blended. Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking; drain. , Transfer linguine and broccoli to a large bowl. Add remaining ingredients. Add peanut butter mixture and toss to combine.

PENNE PASTA WITH GINGER AND BASIL

Steps:

• Bring enough water with salt to a boil and add the penne. Stir, bring to a boil again, stirring. Cook 10 to 12 minutes or until the pasta is al dente. Drain and reserve 1/4 cup of the cooking liquid.
• In the same saucepan, melt 1 tablespoon of the butter. Add the ginger, shallots and garlic. Cook briefly until wilted. Add the pasta, the reserved cooking liquid, remaining butter, pepper flakes, Parmesan, salt, pepper and basil. Toss well and serve

GINGER GARLIC PASTE

Steps:

• In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.