Linguine With Firecracker Shrimp Recipes

FIRECRACKER SHRIMP RECIPE

Steps:

• Whisk together the chili-garlic sauce, chili oil, sriracha, vinegar, honey, cayenne, lime juice and a bit of salt and pepper together in a small bowl until mixed. This is your firecracker shrimp marinade and glaze.
• Add the shrimp to a large bowl and add half of firecracker shrimp marinade. Toss to evenly coat the shrimp. Refrigerate for 5 to 10 minutes, though you can cook immediately if desired.
• Heat the olive oil in a large pan to medium heat. Add the shrimp and cook 2-3 minutes per side, until the shrimp is pink and cooked through.
• Brush on the remaining firecracker shrimp glaze. Reserve any leftover marinade/glaze for serving.
• Garnish and serve!

SHRIMP LINGUINE

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.

SHRIMP LINGUINE ALFREDO

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.

LINGUINE WITH FIRECRACKER SHRIMP

Steps:

• Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
• Rinse peas, and pull out the strings. Wash and trim zucchini and cut into 1/4-inch cubes.
• Put on water for linguine.
• Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
• Stir peas and zucchini into hot oil, and stir fry for about one minute.
• Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
• Cook linguine.
• Wash, trim and slice scallions.
• Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
• Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.

LINGUINI WITH SHRIMP

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.

LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
• Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
• Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

FIRECRACKER SHRIMP

Steps:

• Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
• Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
• Add the garlic and green onions and cook until fragrant.
• Stir in the whipping cream and cook until dish is warmed, stirring frequently.
• Mix in parsley and lemon juice just before serving.
• Serve over pasta or hot cooked rice, if desired.