GARLIC BUTTER WHITE WINE SHRIMP LINGUINE
Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.
Provided by Pinch of Yum
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles.
- While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
- Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
- Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.
Nutrition Facts : Calories 481 calories, Sugar 2 g, Sodium 675.7 mg, Fat 20.6 g, SaturatedFat 12 g, TransFat 0.4 g, Carbohydrate 45.2 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 193.1 mg
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP
Categories Pasta Quick & Easy Dinner Shrimp Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a main course
Number Of Ingredients 6
Steps:
- Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
- Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
- In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
- Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
- In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
- Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.
SHRIMP LINGUINE
This Shrimp Linguine a is a delicious & simple meal you can have again and again. Garlicky, buttery, and zesty, this dish is so tasty!
Provided by Dina
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Begin by adding 1 pound of linguine pasta to a pot of salted boiling water. Cook al dente.
- In the meantime, add 2 tablespoons of olive oil and 6 tablespoons of unsalted butter to a large pan. Bring the heat to medium-high.
- Once you hear the butter sizzle, add 6 finely minced garlic cloves. Quickly stir for about 10-15 seconds.
- Pick the heat up to high and add 2 pounds of large raw shrimp that have been peeled and deveined.
- Mix the shrimp around for about 5-6 minutes or until they are fully cooked through. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Then pour in 1/4 cup of fresh lemon juice. Stir for about 1 minute.
- Drain your cooked pasta and add it to the pan. Turn the heat off and add 1/4 cup of freshly chopped parsley on top.
Nutrition Facts : Calories 581 kcal, Carbohydrate 58 g, Protein 41 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 411 mg, Sodium 1377 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LINGUINE WITH SHRIMP SCAMPI
Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.
Provided by Ina Garten
Categories main-dish
Time 25m
Yield 3 servings
Number Of Ingredients 13
Steps:
- Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp.
- Bring water with salt to a boil in a large kettle.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
- Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
- While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
- Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.
GARLIC SHRIMP LINGUINE
A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.
Provided by STACEYO
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
- Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
- Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 42.3 g, Cholesterol 77.3 mg, Fat 4.9 g, Fiber 2 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 126.3 mg, Sugar 2 g
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 & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
AMAZING SHRIMP AND LANGOSTINO LOBSTER LINGUINE
Steps:
- Bring a large pot of lightly salted and oiled water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large saucepan over medium-high heat; saute bacon, onion, garlic, and red pepper flakes in hot oil until onion is golden brown, 10 to 15 minutes. Stir white wine into bacon mixture; cook and stir until wine is absorbed, 2 to 4 minutes.
- Stir shrimp and langostino lobster into bacon mixture; saute until shrimp and langostino are pink, about 2 minutes.
- Reduce heat to medium and stir cooked linguine into shrimp mixture. Stir peas, pesto sauce, and half-and-half into shrimp-linguine mixture; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top servings with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 50.6 g, Cholesterol 202.6 mg, Fat 26.3 g, Fiber 4.3 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 637.9 mg, Sugar 4.3 g
SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
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- Clean the shrimp and allow to defrost if using frozen. Pat the shrimp dry and set aside on a plate. Then wash and julienne the scallions and set them aside, along with the sliced ginger and chili.
- Heat a pan or wok until it is almost smoking and add 2 tablespoons of oil. Add the ginger and saute for 15 seconds over high heat.
- Add the shrimp quickly but carefully to the pan, and try to add it in one layer. You should be getting a real good sizzle right now since the pan is so hot. Add scallions and chili (if using), and stir/saute.
- Add the shaoxing wine and cover immediately, keeping the heat on high. Let the shrimp cook for 30 seconds. Take the cover off and continue to stir. Add the salt, white pepper and soy sauce. Give it another quick stir and plate it up.
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- Bring a large pot of water to boil. Add a little bit of oil and salt to the boiling water and cook the linguine according to package instructions.
- Add the butter and olive oil to an extra-large skillet over medium-low. Once the butter has melted, add the garlic and sauté for 1 minute, being careful not to burn it.
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