Linguine With Shrimp And Plum Tomatoes Recipes

LINGUINE WITH SHRIMP AND TOMATOES

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.

SHRIMP LINGUINE WITH TOMATOES

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.

LINGUINE PASTA WITH SHRIMP AND TOMATOES

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.

LINGUINE WITH SHRIMP AND PLUM TOMATOES

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 AND PLUM TOMATOES

Steps:

• Place shrimp in medium bowl (peeled, but with tails left on), Sprinkle with salt and pepper. Heat 3 tablespoons of oil in large skillet over medium high heat. Add shrimp, saute until cooked thru, about 3 minutes. Using slotted spoon, transfer shrimp to plate and cover to keep warm. Add 4 tablespoons of oil to same skillet. Add mushrooms and saute until tender (about 8 minutes). Add tomatoes, basil, parsley, garlic and red pepper. Stir until heated thru. Mix in both cheeses. Meanwhile, cook linguine in large pot. Drain and return to pot. Add 3 tablespoons of oil, toss to coat. Add mushroom-tomate mixture to pasta, toss to mix. Transfer to large bowl, top with shrimp and serve.

LINGUINE WITH SHRIMP AND TOMATOES

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.

LINGUINI WITH GARLICKY SHRIMP AND FRESH TOMATOES

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 PLUM TOMATOES

Steps:

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

LINGUINE WITH SHRIMP, TOMATOES, AND FETA SABRAW

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.