Garlic Shrimp And Spinach Linguine Food

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

CREAMY SHRIMP AND SPINACH PASTA

Steps:

• Cook pasta according to the package directions, omitting salt and fat. Drain; return to the pan. Immediately stir in spinach; toss until the spinach wilts. Set aside.
• Melt 1 tbsp butter in a large nonstick skillet over medium high heat. Add mushrooms, and cook, stirring occasionally for 8 minutes, or until browned. Add onion, and saute over medium heat for 10 minutes or until tender. Add garlic and saute for 1 minute.
• Stir in chicken broth and white wine. Increase heat to medium high heat, and cook, stirring often for 8 minutes or until the mixture thickens slightly. Reduce heat to medium. Stir in the cream cheese and next 3 ingredients until smooth. Add the cooked shrimp, and cook until thoroughly heated. Pour shrimp mixture over the pasta mixture; toss to combine. Sprinkle evenly with grated Parmesan cheese, and serve immediately.

GARLIC-INFUSED SHRIMP AND SPINACH PASTA SALAD WITH TOASTED ALMONDS

Steps:

• Heat 1/3 cup of the oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 3 minutes. Transfer to a large bowl and cool to room temperature. Stir in the lemon juice and season with 1/2 teaspoon salt and a few grinds of pepper.
• Meanwhile, bring a large pot of salted water to a boil.
• Heat the remaining 1 tablespoon oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate with a slotted spoon. Add the almonds to the skillet and cook, stirring often, until golden, about 3 minutes. Transfer to the plate with the shrimp and set aside.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the garlic oil.
• Add the shrimp, almonds, spinach, parsley, scallions and tomato to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

LINGUINE WITH GARLIC-SARDINE SAUCE AND SPINACH

Steps:

• Cook pasta, al dente. Drain and reserve 1/2 cup of the cooking water.
• Meanwhile, break toast into 2-inch pieces and process in a food processor into coarse crumbs. Set aside.
• Heat oil in a large skillet over medium-high heat. Add garlic, oregano and red pepper flakes and sauté 1 minute.
• Add sardines and cook 3 minutes. Reduce heat to low, add cooked pasta, reserved pasta water and spinach, and toss to combine.
• Remove from heat, add parsley and 4 tbs of bread crumbs, and toss to combine.
• Transfer mixture to individual plates and top with remaining bread crumbs and Parmesan cheese. Serve.

GARLIC SHRIMP AND SPINACH LINGUINE

Steps:

• In a large pot of boiling salted water cook linguine, according to package directions until tender but firm; drain and return to pot.
• Mix 2 tablespoons of the wine with cornstarch until smooth; set aside. In a large skillet, melt butter over meduim-high heat; cook shrimp, garlic, red pepper and hot pepper flakes, stirring for about 5 minutes or until shrimp are opaque. Using a slotted spoon, transfer to a bowl; set aside.
• Pour remaining wine into same pan; increase heat to high and bring to a boil, scraping up any brown bits from bottom of pan. Boil for about 3 minutes or until wine is reduce by about one-third; stir in cream and return to boil. Whisk in cornstarch mixture; boil, stirring for 1 minute.
• Stir in shrimp mixture with any juices and spinach. Cook stirring for 1 minute or until spinach is wilted and shrimp are hot. Season to taste with up to 1/4 teaspoons salt. Pour over linguine and toss to coat. Serve sprinkled with basil.
• COOKING TIP: let shrimp thaw in the package set in a bowl overnight in the refrigerator or empty into a colander and run under cold water. Peel and devein, if necessary, and pat dry.
• FOR THE ADVENTUROUS: Increase the hot pepper flakes to 1/2 teaspoons and add 1 tablespoons drained green peppercorns, or 2 tablespoons drained capers with the spinach.

GARLIC SHRIMP LINGUINE

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.

ONE-POT GARLICKY SHRIMP & SPINACH

Steps:

• Heat 1 tablespoon oil in a large pot over medium heat. Add half the garlic and cook until beginning to brown, 1 to 2 minutes.
• Add spinach and 1/4 teaspoon salt and toss to coat.
• Cook, stirring once or twice, until mostly wilted, 3 to 5 minutes.
• Remove from heat and stir in lemon juice. Transfer to a bowl and keep warm.
• Increase heat to medium-high and add the remaining 2 tablespoons oil to the pot. Add the remaining garlic and cook until beginning to brown, 1 to 2 minutes.
• Add shrimp, crushed red pepper and the remaining 1/8 teaspoon salt; cook, stirring, until the shrimp are just cooked through, 3 to 5 minutes more.
• Serve the shrimp over the spinach, sprinkled with lemon zest and parsley.

GARLIC SHRIMP AND SPINACH PASTA

Steps:

• Thaw and pat dry shrimp, set aside to bring to room temperature.
• Boil water for pasta.
• Meanwhile, prepare garlic by slicing longways in slivers, leaving the garlic quite large. Sometimes, I only cut the garlic cloves in half and leave them in large pieces. Sometimes, I chop them finely. It depends on my mood!
• Finely chop onion.
• In a large skillet, add margarine/butter and Olive Oil and heat through on medium.
• Add onion and garlic.
• Add pasta to boiling water.
• Sautee garlic and onion until onions becomes transparent but do not burn the garlic! Add the onion first if you are afraid to burn the garlic. Burning it will cause it to taste bitter.
• Add shrimp, fresh ground pepper, and salt to taste.
• Once shrimp begin to curl up a little, add spinach. The spinach will be wilted in the pan when finished.
• By this time, your pasta should be ready for draining.
• Drain pasta and add to your shrimp and spinach mix still in the pan.
• Toss thoroughly and plate.
• Feel free to add chopped red or yellow pepper to this recipe. Baby scallops are also very tasty added to it as well.

SHRIMP AND SPINACH PASTA

Steps:

• Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
• Cook the pasta according to package directions.
• While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
• Add the garlic to the pan and cook for 30 seconds.
• Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
• Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
• Season with salt and pepper to taste, then serve.

LEMON GARLIC SHRIMP PASTA

Steps:

• Bring a large pot of salted water to a boil, cook the pasta to al dente - about one minute less than package directions. Drain it well and set aside. Do not rinse.
• Melt half of the butter in a large, heavy bottomed skillet. Add the garlic and cook for a minute or two, then add the crushed red pepper and lemon juice. Stir until hot.
• Add the shrimp, season generously with salt and pepper and cook, stirring, until pink - about 3 - 4 minutes.
• Add the remaining butter, the cooked pasta and spinach, and stir with tongs to combine and wilt the spinach. Add the parmesan and stir more to combine.
• Use the tongs to serve the pasta immediately and garnish with fresh chopped parsley.