LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
- Meanwhile, bring 6 cups water to a boil in a large saucepan.
- Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
- Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.
LINGUINE WITH BUTTER, LEMON AND GARLIC
A humble, simple dish with wonderful flavors. Serve with green or spinach salad and the ever present garlic bread, ahhhh!
Provided by Miss Annie
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine until al dente, or slightly firm to the bite.
- Drain, and mix with a Tbsp.
- or two of olive oil; set aside.
- Heat butter in a skillet and add lemon juice and salt.
- Add garlic and cook about 1 minute.
- Add to hot linguine and mix.
- Serve immediately, sprinkled with Parmesan if desired.
Nutrition Facts : Calories 502.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 22.9, Sodium 67.3, Carbohydrate 85.8, Fiber 3.7, Sugar 2.1, Protein 15.1
SPICY GARLIC BUTTER LINGUINI | MARION'S KITCHEN
You know me and fusion pasta - it's an absolute passion of mine! This winning dish is so simple and incredibly delicious, too, making maximum use from minimal ingredients. It's also ideal as a meat-free meal.
Provided by Bee
Yield 2
Number Of Ingredients 11
Steps:
- Step 1.To make the garlic oil, place the oil and the garlic in a small saucepan over medium heat. Once the garlic is sizzling, cook for 2-3 minutes or until the garlic is just starting to turn golden at the edges. Transfer to a heat-proof bowl and set aside for later (the garlic will continue cooking and turn evenly golden in the bowl).
- Step 2.Heat a large pot of salted water over high heat. When boiling rapidly, add the pasta and cook until al dente.
- Step 3.While the pasta is cooking, add the butter, garlic and chilli flakes into a large frying pan over medium-high heat. Cook stirring until the butter is just melted (you want the garlic to soften but not colour), then add the soy sauce and oyster sauce. Simmer for a minute and then take off the heat until the pasta is cooked.
- Step 4.When the pasta is al dente, reserve a cup of pasta cooking liquid in case you need it later. Place the butter sauce back on the heat and add the pasta straight into the pan. Cook, stirring, for 3-4 minutes or until the liquid has been absorbed by the pasta and everything is looking super glossy and thick. Toss through the parmesan cheese (add a little pasta cooking water here if necessary). Divide among serving plates. Top with a drizzle of garlic oil and some garlic chips. Sprinkle with spring onion and add extra cheese.
OYSTERS WITH LINGUINE
Provided by Marian Burros
Categories dinner, lunch, pastas, main course
Time 17m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring 3 or 4 quarts of water to boil in a covered pot for linguine.
- Saute scallions, parsley and garlic in hot oil over medium heat until softened.
- Season with peppers, and add mustard and wine; reduce heat and cook slowly for a minute or two.
- Mix flour with enough of the reserved oyster liquor to make a paste. Add the paste and remaining liquor to pan and cook, stirring, until the mixture thickens a little.
- Add oysters and corn with liquid from can; cook 3 or 4 minutes over moderate heat, just until oysters begin to curl.
- Cook linguine in boiling water according to package directions for dried, or about one minute for fresh.
- Serve oyster sauce over linguine, sprinkled with cheese.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 14 grams, Carbohydrate 121 grams, Fat 26 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 7 grams, Sodium 772 milligrams, Sugar 9 grams, TransFat 0 grams
GARLIC OYSTER LINGUINI
This is a popular Cajun appetizer dish.
Provided by MARBALET
Categories Appetizers and Snacks Spicy
Yield 4
Number Of Ingredients 15
Steps:
- In a small saucepan, melt 2 tablespoons butter or margarine. Stir in flour to make a paste. Set roux aside.
- Saute mushrooms, Cajun spice, and garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add oysters, corn, string beans, and pimento. Saute for 1 1/2 minutes. Add stock and linguine, and bring to a slight simmer.
- Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in lump crabmeat, and heat through. Serve immediately.
Nutrition Facts : Calories 496.6 calories, Carbohydrate 51.1 g, Cholesterol 145.9 mg, Fat 20.7 g, Fiber 5.6 g, Protein 27 g, SaturatedFat 11.4 g, Sodium 577 mg, Sugar 2.8 g
LINGUINE WITH WILD MUSHROOM ALFREDO
From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a "heart attack on a plate". For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook linguine in 3 qts.
- boiling water until al dente, about 8-10 minutes.
- Drain.
- In another large saucepan, heat the oil and wine over medium high heat.
- Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
- Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
- Combine cornstarch and water until smooth.
- Stir into the mushroom sauce and return to a gentle simmer.
- Fold in the cooked linguine.
- Cook for about 1 minute more over low heat, stirring frequently.
- Transfer to warm serving plates and serve immediately.
Nutrition Facts : Calories 357.6, Fat 6.1, SaturatedFat 1.5, Cholesterol 6.1, Sodium 423.2, Carbohydrate 61.5, Fiber 4.1, Sugar 10.5, Protein 15.3
GARLIC OYSTER LINGUINI
TO ALL OYSTER LOVERS, THIS IS A AWESOME MEAL. SOMETIMES I DO HALF OYSTERS AND HALF SHRIMP OR SCALLOPS.
Provided by theresa dibert
Categories Seafood
Number Of Ingredients 15
Steps:
- 1. IN A SMALL SAUCEPAN, MELT 2 TBLS. BUTTER. STIR IN THE FLOUR TO MAKE A ROUX. SET ASIDE
- 2. SAUTE MUSHROOMS, CAJUN SEASONING, AND GARLIC IN 1/4 CUP BUTTER OVER MEDIUM-HIGH HEAT FOR 2 MINUTES. ADD OYSTERS, CORN, GREEN BEANS AND PIMENTO. SAUTE FOR 1-1/2 MINUTES. ADD STOCK AND LINGUINI AND BRING TO A SLIGHT SIMMER.
- 3. FOLD IN ROUX, UNTIL SAUCE THICKENES, THEN REDUCE HEAT. FOLD IN PARSLEY AND GREEN ONION. FOLD IN CRAB MEAT AND HEAT THROUGH.
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- Add 1/2 of the garlic in, continue frying over slower fire for 3-4 minutes. Then place the remaining one in. Fry for another 2-3 minutes until aromatic.
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- Cook your pasta according to the instructions. Reserve 1/3 cup of the pasta water. Then drain the pot and set the pasta aside.
- While your pasta is cooking, melt your butter in a large frying pan over medium-high heat. Add the garlic and cook for 3-4 minutes, then strain out the garlic pieces and return the butter to the pan. Add the mushrooms and thyme. Cook until the mushrooms are golden brown (about 3 minutes).
- Stir in the pasta, reserved cooking liquid, parmesan cheese, cream, lemon zest, lemon juice and pepper. Stir continually until the sauce becomes thick (about 1-2 minutes). Then stir in the parsley and serve.
LINGUINE WITH CLAMS - ITALIAN LINGUINE AND CLAMS RECIPE
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5/5 (1)Estimated Reading Time 3 mins
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.
- While the linguine is cooking, in a large saucepan over medium heat, heat together the olive oil, garlic and red pepper flakes until the garlic softens and is fragrant but not browned, about 3 minutes. Add the clams and wine and cover. Increase the heat to high and cook, shaking the pan occasionally by its handle, until the clams have opened, about 4 minutes. Remove from the heat and discard any unopened clams. Add the butter and swirl the saucepan to melt the butter into the cooking liquid.
- Drain the linguine and return it to its cooking pot. Pour the clams and sauce over the linguine and mix gently. Transfer to a serving platter or individual pasta bowls, dividing the clams evenly. Sprinkle with the parsley and serve at once. Serves 4.
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- Bring a large pot of salted water to a boil and then add in the linguine. Cook according to package instructions, remove strain and set aside.
- In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones.
- Saute one more minute before adding in the canned clams (juice) simmer 5 minutes before adding in the white wine.
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