GARLIC SHRIMP & MUSHROOM PASTA
Effortless and delicious: That's exactly how we like Monday-through-Friday meals to be, and this one fits the bill perfectly. The lightly coated pasta and veggie mixture tastes like it came from an Italian restaurant, but it's ready in no time for just a few dollars a serving. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.
Nutrition Facts : Calories 469 calories, Fat 23g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 648mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE
This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.
Provided by Karyn
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
- Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
- Toss linguini with shrimp sauce and serve.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g
LEMONY SHRIMP & MUSHROOM LINGUINE
My husband made this for me shortly before we married. I made some slight tweaks to the recipe over the years, and he says it's even better now. The lemons are a refreshing addition. -Ann Baker, Texarkana, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook linguine according to package directions. Meanwhile, halve and thinly slice one lemon. Finely grate peel from remaining lemon; place in small bowl. Cut lemon crosswise in half; squeeze juice into bowl; set aside., In a 6-qt. stockpot, heat butter and oil over medium-high heat. Add mushrooms, onion and garlic; cook and stir 5 minutes. Add tomatoes, lemon slices, lemon peel and juice; cook 5 minutes longer, stirring occasionally., Stir in chardonnay, salt, pepper and pepper flakes; cook 3-5 minutes, stirring occasionally until wine is evaporated. Add shrimp; cook and stir 4-6 minutes or until shrimp just turn pink., Reduce heat to medium-low. Drain linguine, reserving 1 cup pasta water. Stir linguine into shrimp mixture, adding enough reserved pasta water to moisten. Heat through. Serve with parsley and, if desired, cheese.
Nutrition Facts : Calories 379 calories, Fat 15g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 306mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
LINGUINI SHRIMP & MUSHROOM TETRAZZINI
Make and share this Linguini Shrimp & Mushroom Tetrazzini recipe from Food.com.
Provided by Chippy
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the linguini and drain.
- Saute mushrooms and onion until soft and most of liquid has been absorbed.
- Melt the butter with the garlic and then stir in the cream cheese until it is melted.
- Add parsley and basil and simmer for 5 minutes This will be lumpy.
- Stir in boiling water, to create a smooth sauce.
- Add the mushrooms, onion and shrimp and heat unit hot, but not boiling.
- Toss with linguini and serve with parmesan cheese on top.
Nutrition Facts : Calories 1032.7, Fat 48.3, SaturatedFat 29, Cholesterol 350.8, Sodium 616.5, Carbohydrate 101.1, Fiber 5.4, Sugar 4.7, Protein 48.8
SHRIMP SCAMPI TETRAZZINI
The supremely creamy sauce of tetrazzini is baked together with the sharp flavors of garlic and lemon from shrimp scampi for a ridiculously good mashup casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Drain and set aside.
- Melt 2 tablespoons of the butter in a large heavy-bottom pot or Dutch oven over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds black pepper and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 6 minutes. Add the shallots, minced garlic and red pepper flakes and cook, stirring occasionally, until the shallots soften, 3 to 4 minutes.
- Add the wine and bring to a boil, stirring to combine. Cook, stirring frequently, until reduced completely, 5 to 6 minutes. Stir in 2 tablespoons of the butter until melted, then sprinkle in the flour and stir until well combined with the vegetables. Slowly pour in the cream, then add the lemon juice, 1 teaspoon salt and a few grinds black pepper. Simmer, stirring occasionally, until the sauce is slightly thickened and no longer has a floury taste, 6 to 8 minutes. Add the pasta and cheese and toss until pasta is well coated. Transfer to a 3-quart casserole dish.
- Meanwhile, microwave the remaining 4 tablespoons butter in a small bowl until melted, about 1 minute. Stir 2 tablespoons of the melted butter and 1/2 teaspoon salt into the panko in a small bowl; set aside. Toss the remaining 2 tablespoons melted butter with the shrimp, grated garlic, 1/2 teaspoon salt and a few grinds black pepper in a medium bowl. Scatter the shrimp evenly over top of the pasta, then sprinkle with the panko mixture.
- Bake until the shrimp are opaque throughout and the topping is slightly golden, about 10 minutes. Let sit for 10 minutes before sprinkling with the parsley.
SHRIMP TETRAZZINI
It looks and tastes impressively gourmet, but only you will know how simple this savory dish was to prepare!
Provided by Pillsbury Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
- Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
- Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
- In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
- Bake about 30 minutes or until mixture is hot and topping is golden brown.
Nutrition Facts : Calories 570, Carbohydrate 67 g, Cholesterol 160 mg, Fat 2, Fiber 4 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 5 g, TransFat 1/2 g
MUSHROOM TETRAZZINI
This could serve 1 or 2, depending on how hungry you both are. Update 4/15/07: Mushrooms should be sauteed in separate skillet and drained of any liquid before adding to the sour cream. I also changed the recipe to use regular cheddar cheese, finely grated.
Provided by CookingONTheSide
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan of boiling salted water, cook the fettuccine until al dente.
- Drain and set aside.
- In same saucepan, add the creamed spinach and cook over medium heat until heated through.
- Stir in the sour cream and sauteed mushrooms, season to taste with salt.
- Add the reserved pasta and toss to coat.
- Transfer the mixture to a small baking dish.
- Preheat a toaster oven to 375 degrees.
- In a small bowl, combine the bread crumbs and cheese.
- Sprinkle the bread crumb mixture on the pasta and bake until golden, about 10 minutes.
Nutrition Facts : Calories 611.3, Fat 25.3, SaturatedFat 9.7, Cholesterol 65.4, Sodium 852.8, Carbohydrate 75.8, Fiber 6.4, Sugar 5.5, Protein 19.9
SEAFOOD TETRAZZINI
This is from Vol 29 no. 9 of Michegan County Lines. Cooktime really depends on when you put it in the oven. if everything is still hot from the stovetop, 15 minutes should do it. If you have let come down to room temp, then you will probably need more, just be careful to watch it and not let it burn.
Provided by SarahBeth
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In a 3-quart saucepan, melt butter or margarine; add onion, green pepper and mushrooms. Cook over medium heat until onion is soft; stir in flour, salt and pepper.
- Add cream of shrimp soup and then add milk gradually; cook stirring constantly until thickened.
- Stir in cheese, lemon juice, mustard, Worcestershire sauce and liquid from mushrooms; cook until cheese melts.
- Break lobster and crab into pieces. Add lobster, crab and shrimp to sauce.
- Meanwhile, cook spaghetti according to package directions and drain.
- Pour cooked pasta into a shallow ovenproof casserole dish that has been sprayed with cooking spray.
- Pour seafood mixture over pasta. Sprinkle with Parmesan cheese.
- Bake at 350° 15 minutes, then put under the broiler until the cheese browns slightly.
Nutrition Facts : Calories 916.4, Fat 36.6, SaturatedFat 21.5, Cholesterol 317.1, Sodium 2417.2, Carbohydrate 74.4, Fiber 1.4, Sugar 2.1, Protein 70.3
SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE
I love nothing better than shrimp, mushrooms and pasta bathed a rich inviting, flavorful sauce. But, if you prefer chicken, sub it for the shrimp, or substitute any vegetable you like for the mushrooms. This recipe is quite versatile and will lend itself to your imagination. The sauce is rich and full of flavor. I think you are going to love it : ) I found this on All Recipes.
Provided by Bev I Am
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
- 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
- 3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
- 4. Toss linguini with shrimp sauce, and serve.
Nutrition Facts : Calories 611.9, Fat 37.9, SaturatedFat 23.2, Cholesterol 210.2, Sodium 402.1, Carbohydrate 45.7, Fiber 2.5, Sugar 2, Protein 23.1
MUSHROOM TETRAZZINI
A very easy to throw together pasta dish that is delicious--especially if you are a mushroom lover like me. Cooking time includes the boiling of the spaghetti.
Provided by Denise in NH
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven broiler.
- Cook spaghetti as label directs.
- cut cheese slices into small pieces (reserve 1/2 cup for topping).
- Melt butter in 3 quart saucepan over medium heat and saute onion and mushrooms till tender (about 5 minutes).
- stir in flour, salt and pepper until blended.
- Gradually stir in milk & wine.
- Add cheese & parsley stirring constantly until mixture is thickened and cheese is melted.
- place hot spaghetti in large deep oven proof dish.
- Pour sauce over hot spaghetti and sprinkle with reserved cheese.
- Broil until cheese is melted.
Nutrition Facts : Calories 675, Fat 30.9, SaturatedFat 19.1, Cholesterol 81, Sodium 1208.5, Carbohydrate 68.4, Fiber 3.3, Sugar 3.2, Protein 29.1
SHRIMP TETRAZZINI
Make and share this Shrimp Tetrazzini recipe from Food.com.
Provided by iewe7726
Categories < 60 Mins
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook linguine as directed on package.
- Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Stir in flour and lemon-pepper seasoning. Stir in broth; heat to boiling, stirring constantly. Stir in half-and-half, sherry, shrimp and peas.
- Drain linguine; place in 13x9-inch (3-quart) glass baking dish. Pour sauce over linguine; toss to mix.
- In small bowl, mix 2 tablespoons melted butter and the bread crumbs. Sprinkle over shrimp mixture. Sprinkle with cheese.
- Bake about 30 minutes or until mixture is hot and topping is golden brown.
Nutrition Facts : Calories 978.7, Fat 41.4, SaturatedFat 24.4, Cholesterol 103.1, Sodium 1191.7, Carbohydrate 120.2, Fiber 7.8, Sugar 7.8, Protein 30.4
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