Ginger Garlic Linguine Food

GINGERED GARLIC SHRIMP

Steps:

• In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

GARLIC LINGUINE

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, heat oil in large saucepan. Add garlic and cook 2 minutes, stirring constantly. Crush herbs, and add to the garlic.
• Add linguine. Heat through, stirring frequently. Fold in tomatoes. Serve.

GARLIC-HERB LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl.
• Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.

GINGER GARLIC LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute the onions, ginger, basil and cayenne in butter for 3-4 minutes or until onions are tender. Add garlic; cook 1 minute longer., Drain the linguine; add to skillet and toss to coat. Sprinkle with cheese.

GINGER GARLIC LINGUINE

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a large skillet, melt butter.
• Stir in the onions, ginger, garlic, basil and cayenne pepper.
• Cook and stir over medium heat for 3-4 minutes or until onions are tender.
• Drain linguine; add to skillet and toss to coat.
• Sprinkle with Parmesan cheese.

LINGUINE AND CLAMS IN GINGER-SOY BROTH

Steps:

• Preheat oven to 400°F. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange 1/4 cup cilantro on 1 half of foil. Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams. Place foil packets on heated baking sheets. Bake until clams open, about 20 minutes (discard any that do not open).
• Divide linguine among 4 bowls. Open 1 foil packet over pasta in each bowl to retain juices. Sprinkle with bell pepper and green onions and serve.

PENNE WITH GINGER GARLIC & VEGETABLES

Steps:

• In a small bowl combine vegetable stock, soy sauce, balsamic vinegar, cornstarch, garlic& ginger; set aside.
• Heat 1 teaspoon olive oil in a wok or large sauté pan.
• Sauté pasta for 2 minutes.
• Pour into a bowl and set aside.
• Heat remaining olive oil and sauté shallots, carrots, red bell pepper and broccoli for 5 minutes.
• Add sauce and stir 2 minutes, until thickened.
• Add pasta, sesame oil and scallions.
• Toss and serve.

GARLIC GINGER LINGUINE

Steps:

• Cook linguine according to package directions. Drain, cover and set aside.
• While pasta cooks, heat oil in a large skillet; add peppers and carrots. Sauté 1 minute.
• Add garlic and ginger; sauté 1 minute.
• Add snow peas and scallions; sauté 1 minute.
• Add broth; bring to a simmer.
• In a small container, combine cornstarch and water; stir to blend.
• Whisk the cornstarch mixture into the sauce. Cook, stirring constantly, until the sauce is slightly thickened.
• Taste for seasonings; add salt, pepper and/or red pepper flakes as desired.
• Add pasta; toss to combine. Serve immediately.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

GINGER GARLIC PASTE

Steps:

• In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.