Linguine With Spicy Shrimp Recipe 445 Recipes

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 SPICY SHRIMP RECIPE - (4.4/5)

Steps:

• Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta. Wipe out the pot. Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes. Reduce heat to medium and add the pasta, watercress, lemon zest, and 1/2 cup of the reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings., In the drippings, saute spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LINGUINE WITH SPICY SHRIMP SAUCE

Steps:

• Prepare pasta according to package directions; drain well and transfer to large bowl.
• Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
• Cover and simmer for 2 mins or until sauce is smooth.
• Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
• Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
• Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.

SPICY LINGUINE WITH SHRIMP

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat oil in large skillet over medium heat. Cook bell pepper, onion, garlic, parsley and red pepper flakes 5 minutes or untill pepper is crisp-tender, stirring frequently. Add shrimp to skillet; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
• Drain pasta. Add to skiller; toss with shrimp mixture. Sprinkle with Parmesan cheese.

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.

SAFFRON LINGUINE WITH SPICY SHRIMP AND VEGETABLES

Steps:

• Put a kettle of water on to boil for cooking linguine.
• In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
• To skillet add wine and boil until most is evaporated. Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. Simmer mixture, covered, until fennel is tender, about 10 minutes.
• In a very small bowl or ramekin combine hot water and saffron.
• While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. Drain linguine well in a colander and return to kettle. Toss linguine with saffron mixture until evenly coated and keep warm.
• To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.