Linguine Pasta With Shrimp And Tomatoes Recipes

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LINGUINE PASTA WITH SHRIMP AND TOMATOES



Linguine Pasta with Shrimp and Tomatoes image

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Provided by Cindy in Pensacola

Categories     Main Dish Recipes     Pasta     Shrimp

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  • Fill a large pot with lightly-salted water; bring to a rolling boil; 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.
  • Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g

GRILLED SHRIMP & TOMATOES WITH LINGUINE



Grilled Shrimp & Tomatoes with Linguine image

This fancied-up pasta came about one night when I was coming up with dinner on the fly. We knew it turned out great with the very first bite. -Lisa Bynum, Brandon, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked linguine
16 cherry tomatoes
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
2 tablespoons butter
1/4 cup grated Parmesan cheese
2 tablespoons torn fresh basil

Steps:

  • In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

Nutrition Facts : Calories 445 calories, Fat 17g fat (6g saturated fat), Cholesterol 158mg cholesterol, Sodium 416mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

SHRIMP LINGUINE WITH TOMATOES



Shrimp Linguine with Tomatoes image

I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.

Provided by Jessica

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package linguine pasta
¼ pound bacon
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 roma (plum) tomatoes, seeded and chopped
½ cup chopped green onions
1 cup half-and-half cream
¼ cup freshly grated Parmesan cheese
¼ cup shredded Monterey Jack cheese
1 pound cooked shrimp
¼ cup toasted pine nuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
  • Serve sauce over pasta, and sprinkle with pine nuts.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 42 g, Cholesterol 176.4 mg, Fat 18.8 g, Fiber 5.5 g, Protein 30.1 g, SaturatedFat 6.6 g, Sodium 427.9 mg, Sugar 1.3 g

SHRIMP & TOMATO LINGUINE TOSS



Shrimp & Tomato Linguine Toss image

Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 9

6 ounces uncooked linguine
1/3 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup crumbled feta cheese
Additional minced fresh basil, optional

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.

Nutrition Facts : Calories 376 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 611mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

LINGUINE WITH SHRIMP AND TOMATOES



Linguine With Shrimp and Tomatoes image

Make and share this Linguine With Shrimp and Tomatoes recipe from Food.com.

Provided by echo echo

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 15

salt
pepper
2 lbs uncooked large shrimp, peeled and deveined, tails left intact
10 tablespoons extra virgin olive oil
1/2 lb cremini mushroom, sliced
1/2 lb shiitake mushroom, sliced
4 lbs plum tomatoes, seeded, chopped
1 1/2 cups chopped fresh basil
1 1/2 cups chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dry crushed red pepper (optional)
1 lb feta cheese, crumbled
2 cups grated parmesan cheese or 2 cups romano cheese
2 (8 ounce) packages linguine, cooked al dente
2 tablespoons parsley

Steps:

  • Salt and pepper the shrimp.
  • In a heavy skillet over medium-high heat, sauté the shrimp in 3 Tbs oil about 3 minutes until cooked through.
  • Remove shrimp using a slotted spoon and cover to keep warm.
  • Add 4 tablespoons oil to same skillet and sauté mushrooms about 8 minutes until tender.
  • Add tomatoes through red pepper and cook, stirring, until heated through; mix in both cheeses.
  • Toss linquine with 3 Tbs oil to coat.
  • Add mushroom-tomato mixture to pasta and toss.
  • Transfer linguine to a serving bowl, top with shrimp and 2 Tbs parsley.

Nutrition Facts : Calories 765.9, Fat 38.9, SaturatedFat 15.6, Cholesterol 216, Sodium 1688.5, Carbohydrate 60.6, Fiber 6, Sugar 11.4, Protein 44.7

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

LINGUINE WITH SHRIMP AND TOMATOES



Linguine with Shrimp and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces linguine
1 1/2 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
  • Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
  • Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
  • Divide the pasta and shrimp among bowls. Drizzle with olive oil.

LINGUINI WITH GARLICKY SHRIMP AND FRESH TOMATOES



Linguini With Garlicky Shrimp and Fresh Tomatoes image

Adopted from Weight Watcher's From Pantry to Plate, Easy Meals from Food You Keep on Hand. Part of the Cookbook Swap Fall 2008. Partner ALSKANN points-7

Provided by Chef1MOM-Connie

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces linguine
2 tablespoons unsalted butter
1 lb large shrimp, peeled and deveined
1/2 teaspoon salt
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
4 plum tomatoes, chopped
3 tablespoons parsley, chopped
1 tablespoon lemon juice

Steps:

  • Cook the linguine as per directions, drain.
  • Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  • Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  • Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.
  • Add shrinp and cook until heated through, about 1 min longer.
  • Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.

LINGUINE WITH SHRIMP AND SUN-DRIED TOMATOES



Linguine With Shrimp and Sun-Dried Tomatoes image

Make and share this Linguine With Shrimp and Sun-Dried Tomatoes recipe from Food.com.

Provided by Brettonhall

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces sun-dried tomatoes, Bella Sun Luci in oil
5 ounces cooked linguine
1 lb medium raw shrimp, peeded and deveined
1/2 cup green onion, chopped
1/2 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon olive oil (reserve oil from jar of sun-dried tomatoes)
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
16 small pitted black olives
1 garlic clove, minced
1/2 cup parmesan cheese, freshly grated

Steps:

  • Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
  • Add shrimp and green onions, sauté 5 minutes or until shrimp are done.
  • Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
  • Cook 1 minute or until thoroughly heated.
  • Remove from heat, add cooked pasta toss well.
  • Top with freshly grated Parmesan cheese.

Nutrition Facts : Calories 381.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 183.5, Sodium 1137.2, Carbohydrate 32.3, Fiber 5, Sugar 11.9, Protein 34.5

LINGUINE WITH SHRIMP AND PLUM TOMATOES



Linguine with Shrimp and Plum Tomatoes image

Categories     Mushroom     Pasta     Shellfish     Tomato     Feta     Parmesan     Basil     Shrimp     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 pounds uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
1 1/2 cups chopped fresh basil
1 1/2 cups plus 2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 pound feta cheese, crumbled (about 2 1/2 cups)
2 cups grated Parmesan cheese
1 1/2 pounds linguine

Steps:

  • Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.

LINGUINE WITH SHRIMP, TOMATOES, AND FETA SABRAW



Linguine with Shrimp, Tomatoes, and Feta Sabraw image

Categories     Pasta     Tomato     Quick & Easy     Feta     Basil     Shrimp     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes
4 large garlic cloves
1 bunch scallions
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)
1 pound dried linguine

Steps:

  • Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
  • Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
  • In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

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