Shrimp And Artichoke Linguine Alfredo Food

ARTICHOKE AND SHRIMP LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine, and cook until tender, about 8 minutes. Drain.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic and red pepper flakes; cook and stir until garlic is lightly browned and shrimp is hot, about 5 minutes. Mix in the artichoke hearts, black olives, lemon juice and salt; cook until heated through. Toss with pasta in a serving dish and top with Parmesan cheese before serving.

LEMON GARLIC SHRIMP RECIPE WITH PEAS AND ARTICHOKES

Steps:

• In a small bowl, mix spices.
• Place shrimp in a bowl. Season with salt and pepper and about 2 1/2 tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
• In a large cast iron skillet like this one, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
• Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
• Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
• Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
• Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
• Serve hot with a side of simple orzo or this Lebanese rice.

SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
• Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
• Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
• Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
• Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).

SHRIMP AND ARTICHOKE LINGUINE ALFREDO

Steps:

• Cook linguine according to package directions.
• Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.
• Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.
• Note: Nutritional analysis is per serving.

SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Cook pasta in boiling water.
• While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.

SHRIMP SCAMPI WITH ARTICHOKES

Steps:

• Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.

AMBIE'S SHRIMP & ARTICHOKE ALFREDO

Steps:

• Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Heat large skillet over medium heat. Melt butter and saute mushrooms for 4 minutes. Combine shrimp, artichoke hearts, garlic & sun dried tomatoes, then cook until shrimp turn pink. Reduce heat and stir in whipping cream and parmesan cheese. Simmer on medium-low heat for 5 minutes or until cheese is melted. Pour over cooked pasta.

SHRIMP AND ASPARAGUS ALFREDO RECIPE BY TASTY

Steps:

• In a large bowl, toss the shrimp with the Salt Free Garlic and Herb seasoning until well coated.
• Melt the butter in a large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 2 minutes. Add the asparagus and cook for another 3 minutes, until wilted slightly.
• Stir in the heavy cream and Parmesan. Cook for 5 minutes, until the cream has thickened slightly.
• Serve the shrimp and asparagus Alfredo immediately over the cooked chickpea pasta.
• Enjoy!

ARTICHOKE SHRIMP LINGUINE

Steps:

• Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.

SHRIMP & ARTICHOKE FETTUCCINI

Steps:

• Cook pasta in boiling water.
• While pasta is cooking, saute onion and garlic in 2 tblspn oil for about 5 minutes. Remove to bowl. Add wine, chicken broth & lemon juice to the onion and garlic mixture, set aside. Add shrimp and remaining 2 tblspn of oil to pan for about 3 minutes. Stir in artichokes, onion & garlic mixture and heat to boiling about another 5 minutes on a low to medium flame. Toss with pasta, parsley, salt and pepper. Top with grated cheese. Serve immediately -- ENJOY!

PESTO SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

LINGUINE WITH SHRIMP AND ARTICHOKES

Steps:

• Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
• Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet.
• Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.
• Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes.
• Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes.
• Serve the pasta sprinkled with the bread crumb mixture.

LINGUINE WITH SHRIMP, ASPARAGUS, ARTICHOKES, AND RED PEPPERS

Steps:

• Prepare pasta according to package directions.
• In a large skillet, heat olive oil. Add shrimp, season with salt and pepper, and cook until pink, about 3 minutes.
• Make a well in the center of the pan and add garlic. Saute until fragrant (no longer than 30 seconds or the garlic will scorch and impart a bitterness to the dish). Add asparagus. Next add artichoke quarters, red pepper strips, and lemon juice and bring to a quick boil. Turn off the heat and add butter, tossing with shrimp and vegetables to make a quick sauce. Check seasoning and add salt and pepper if needed.
• Drain pasta, putting aside 1 cup of the pasta cooking water to use later.
• Add shrimp and sauce to pasta and combine. Pour a little of the pasta water in to adjust consistency.
• Serve warm and garnished with fresh parsley, if desired.
• Makes 2 servings.
• VARIATIONS:.
• Feel free to use your favorite type of pasta. This dish works well with scallops (which are also low in mercury) or chicken instead of shrimp.

SHRIMP AND ARTICHOKE LINGUINE ALFREDO

Steps:

• 1. Cook linguine according to package directions. 2. Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky. 3. Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.