SHRIMP LINGUINE
This Shrimp Linguine a is a delicious & simple meal you can have again and again. Garlicky, buttery, and zesty, this dish is so tasty!
Provided by Dina
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Begin by adding 1 pound of linguine pasta to a pot of salted boiling water. Cook al dente.
- In the meantime, add 2 tablespoons of olive oil and 6 tablespoons of unsalted butter to a large pan. Bring the heat to medium-high.
- Once you hear the butter sizzle, add 6 finely minced garlic cloves. Quickly stir for about 10-15 seconds.
- Pick the heat up to high and add 2 pounds of large raw shrimp that have been peeled and deveined.
- Mix the shrimp around for about 5-6 minutes or until they are fully cooked through. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Then pour in 1/4 cup of fresh lemon juice. Stir for about 1 minute.
- Drain your cooked pasta and add it to the pan. Turn the heat off and add 1/4 cup of freshly chopped parsley on top.
Nutrition Facts : Calories 581 kcal, Carbohydrate 58 g, Protein 41 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 411 mg, Sodium 1377 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
HEALTHY RAINBOW SHRIMP PASTA - BETHENNY FRANKEL
Bethenny Frankel is from The Real Housewives of New York City. She is also a natural food chef and cooks for many celebrities. This is a colourful and tasty pasta recipe that you can switch the shape of pasta with your favourite. Enjoy!
Provided by Nif_H
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil water and cook linguine. Meanwhile on med/high heat, saute garlic in the sundried tomato oil with the sliced peppers. Once peppers are soft, add the shrimp, sundried tomatoes, and the linguine with some of the reserved pasta water (to bind and make creamy) and white wine.
- Cook on med/high until the shrimp are cooked. add fresh herbs, sprinkle crushed red pepper, parmesan and salt and pepper to taste.
Nutrition Facts : Calories 404.2, Fat 7, SaturatedFat 1.4, Cholesterol 148.7, Sodium 237.3, Carbohydrate 59.5, Fiber 0.5, Sugar 0.8, Protein 28
RIBBONY SHRIMP AND PASTA SCAMPI
Medium-size shrimp are the perfect size for a twirl of spaghetti shot through with ribbons of squash. Have vegetarians at the table? Omit the shrimp, double the tomatoes and serve with a spoonful of part-skim ricotta cheese on top.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente.
- While the pasta cooks, trim the top and bottom off of each squash. Peel the squash in ribbons into a colander, using a vegetable peeler, turning the squash as you peel. Stop peeling the squash when you only have the center core of seeds left. Discard the core and seeds.
- Reserve 1/4 cup of the pasta water, and then drain the pasta over the squash ribbons. Put in a medium bowl and toss to evenly distribute the pasta with the squash ribbons.
- Toss the shrimp with 1/2 teaspoon kosher salt and some pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the shrimp, spread into a single layer and cook without stirring, until just turning pink around the edges, about 2 minutes. Stir the shrimp, add the tomatoes, garlic and pepper flakes and continue to cook until the tomatoes have softened and the garlic has toasted, about 1 minute. Add the pasta and squash ribbons, broth and the remaining 1 tablespoon olive oil. Cook, tossing, until warmed through and most of the liquid has been absorbed. Add the pasta water a bit at a time, if needed, if the noodles seem dry.
- Season with additional salt and pepper. Divide among 4 bowls and top with the chives.
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
RED LOBSTER SHRIMP PASTA
This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.
Provided by KitKat54
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
- Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
- Add clam juice (or chicken broth) and bring to a boil.
- Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
- Reduce heat to low; add cream, stirring constantly.
- Add cheese, stirring until smooth. Cook until thickened.
- Add shrimp back in to sauce. Heat thoroughly.
- Add remaining ingredients except pasta.
- Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
- Serve with additional grated parmesan cheese.
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