PASTA WITH SHRIMP, TOMATO, AND ARUGULA
Categories Milk/Cream Onion Pasta Tomato Appetizer Quick & Easy Shrimp Arugula White Wine Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking, in it sauté the shrimp, the garlic, and the pepper flakes, stirring, for 1 to 2 minutes, or until the shrimp are pink and almost cooked through, and transfer the shrimp with a slotted spoon to a bowl. To the skillet add the onion, the tomatoes, and salt and pepper to taste and cook the mixture over moderate heat, stirring, until the vegetables are softened. Add the wine and boil the mixture until the wine is reduced by half. Add the broth, boil the mixture until the liquid is reduced by half, and stir in the cream. Simmer the sauce until it is thickened slightly, stir in the arugula and the shrimp, and simmer the sauce for 1 minutes, or until the shrimp are cooked through. Stir in the parsley and salt and pepper to taste and keep the sauce warm, covered. In a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and in a bowl toss it with the sauce.
LINGUINE WITH SHRIMP AND LEMON OIL
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the lemon oil:
- Combine the olive oil and the lemon zest in a small bowl and reserve.
- For the pasta:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the cooking liquid.
- Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.
SHRIMP AND ARUGULA OVER LINGUINE
Spicy arugula, sweet grape tomatoes and juicy shrimp make this a memorable meal that is both quick and easy. Good enough for company, easy enough for weekdays.
Provided by KelBel
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook linguine to al dente, drain and set aside.
- Heat 2 t oil in large skillet over medium heat. Add shrimp and salt. Cook until shrimp is opaque, about 3 minutes. Transfer to plate. (undercook slightly as shrimp will cook more later).
- In same skillet, add remaining oil and add onion, garlic, red pepper. Cook until onion is soft, about 5 minutes.
- Add tomatoes, shrimp and lemon juice. Stir fry for 3 minutes.
- Add arugula, linguine and basil. Toss together until pasta is coated and arugua is wilted and warm, about 2 minutes.
FUSILLI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes.
- Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
- Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve.
LEMONY SHRIMP SCAMPI WITH ORZO AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 6 to 8 minutes. Drain and reserve about 1 cup of the pasta water.
- For the vinaigrette: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper until smooth. Set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shallots and cook until soft, 2 to 3 minutes. Add the shrimp, salt and pepper. Cook until the shrimp turn pink and are cooked through, 2 to 3 minutes. Remove the shrimp from the skillet. Increase the heat to high. Add the wine and arugula. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Cook for 1 minute until most of the liquid has evaporated and the arugula has wilted. Add the cooked pasta, cooked shrimp and vinaigrette to the skillet. Toss until all the ingredients are coated, adding the reserve pasta water, if needed, to loosen the pasta.
- Transfer to a large bowl and serve.
SHRIMP LINGUINE WITH HERBS, CORN AND ARUGULA
The beauty of this pasta lies in its ease: Combine fresh, seasonal ingredients and let them shine. Here, shrimp is sautéed in butter until just cooked through, then set aside while the rest of the dish comes together. Peppery arugula, sweet corn and an abundance of fresh herbs round out this easy-to-assemble dinner, which is perfect after a long day at the beach or even just the office. Seared scallops would work well in place of shrimp, or you could try a combination of the two. Herbs, too, are up to you: Basil screams summer, but tarragon and Italian parsley would also be nice. White wine is used to make a light sauce for the pasta; you know what to do with any extra.
Provided by Colu Henry
Categories dinner, weekday, pastas, seafood, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package instructions until it is just short of al dente. Reserve 1 cup of the pasta cooking water, then drain pasta.
- While the pasta cooks, season the shrimp well with salt and pepper. Melt half the butter in a deep 12-inch skillet over medium heat. Add the shrimp and sauté until just cooked through, 1 to 2 minutes per side. Remove and set aside.
- Add the corn to the pan and season with salt. Cook, stirring frequently, until browned in spots, 4 to 5 minutes. Add garlic and red-pepper flakes and cook, stirring frequently, 1 minute.
- Add the wine, bring to a simmer and cook until it is reduced by about half, 3 to 4 minutes. Add the cooked pasta to the skillet and toss to combine. Add the arugula by the handful, stirring well between each addition, until wilted, adding some of the reserved pasta water as needed. Add the remaining butter and the shrimp to the pasta and toss until the butter is melted and everything is coated with sauce. Add more pasta water as needed.
- Add half the herbs and toss to combine. Season to taste with salt and pepper. Transfer to a large bowl or serve directly from the skillet. Top with remaining herbs, drizzle with olive oil, if desired, and serve immediately.
SHRIMP ARUGULA LINGUINE # RAGU
Ragú® Recipe Contest Entry. Recipe made with fresh Shrimp, 1 24 ounce jar 6 Cheese Ragu tomato sauce, Arugula, breadcrumbs, Pine Nuts, Feta Cheese
Provided by nheishman
Categories Sauces
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Cook Linguine according to package directions, drain, set aside.
- Heat olive oil in large non stick skillet over high heat.
- Add shrimp and cook , turning once, until shrimp are just opaque in center, about 3 minutes.
- Transfer shrimp to a serving platter, set aside.
- Add butter to the skillet, and add onions, garlic, crushed red pepper; cook about 3 minutes;.
- Add cherry tomato halves, lemon juice, roasted red pepper, fresh basil and thyme.
- Cook until tomatoes are wilted, about 3 minutes.
- Stir in 6 cheese Ragu tomato sauce, shrimp, arugula and Feta cheese crumbles.
- Cook, tossing until pasta is coated and hot, 1 to 2 minutes.
- Garnish with bread crumbs, toasted pine nuts and extra feta cheese.
Nutrition Facts : Calories 494.4, Fat 19.5, SaturatedFat 5.8, Cholesterol 118.7, Sodium 954.9, Carbohydrate 56.6, Fiber 4.2, Sugar 5.9, Protein 24.2
More about "shrimp and arugula over linguine food"
LINGUINE WITH SHRIMP SCAMPI (20-MINUTE RECIPE!)
From giveitsomethyme.com
4.9/5 (20)Total Time 20 minsCategory Main CourseCalories 404 per serving
- Cook linguine in a large pot of boiling, well-salted water until al dente, according to package instructions.
- If the pasta is done before the sauce and shrimp, drain and transfer to a large bowl. Drizzle with a little olive oil so it doesn't stick.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat. Add shallots and cook 3 minutes until softened and translucent.
- Add garlic and cook 2 minutes, stirring frequently. Stir in the red pepper flakes and wine and simmer 3 minutes.
CREAMY SHRIMP LINGUINE - CTV
From more.ctv.ca
- Cook the pasta in a pan of boiling salted water according to the package instructions. Meanwhile, peel and finely slice the garlic. Run your knife down the back of 2 shrimp, so they’ll butterfly as they cook, then finely chop the rest.
- Put a large non-stick frying pan on a medium heat. Finely slice the pancetta, sprinkle into the pan with 1 tablespoon of olive oil and fry until lightly golden. Toss in the garlic and whole shrimp for 2 minutes, then go in with the wine and let it cook away. Toss through the chopped shrimp and mascarpone for 1 minute, then use tongs to drag the pasta straight into the pan, letting a little starchy cooking water go with it. Roughly chop the arugula, add most of it to the pan and toss it all together over the heat until you have a silky sauce. Subtly season to perfection with the Parmesan and black pepper. Serve sprinkled with the remaining arugula and an extra grating of Parmesan, if you like.
CREAMY SHRIMP PASTA WITH TOMATOES AND ARUGULA
From delishdlites.com
LINGUINE WITH SHRIMP AND ARUGULA | PASQUALE SCIARAPPA …
From orsararecipes.net
LEMON SHRIMP PASTA WITH ARUGULA - THE LEMON BOWL®
From thelemonbowl.com
SHRIMP AND PENNE PASTA WITH ARUGULA - FAMILY FOOD ON …
From familyfoodonthetable.com
CHATGPT CREATES EASY-TO-MAKE 'UPSCALE' PASTA RECIPE WITH …
From insider.com
SPRING PASTA PUTTANESCA
From foodandwine.com
CHILI PRAWN PASTA WITH ARUGULA RECIPE - PARADE
From parade.com
EASY SHRIMP LINGUINE - SIMPLY HOME COOKED
From simplyhomecooked.com
LINGUINE WITH GRILLED SHRIMP AND ARUGULA-PARSLEY PESTO - WHOLE …
From wholefoodsmarket.com
BEST SHRIMP, CHERRY PEPPER & ARUGULA LINGUINE RECIPE - WOMAN'S …
From womansday.com
JAMIE’S SPAGHETTI WITH SHRIMP AND ARUGULA - NORA MURPHY …
From noramurphycountryhouse.com
GARLIC SHRIMP PASTA WITH ARUGULA LEMON PESTO - KITCHEN SKIP
From kitchenskip.com
LINGUINE WITH SHRIMP AND ARUGULA - YOUTUBE
From youtube.com
SHRIMP ARUGULA LINGUINE - DIZZY BUSY AND HUNGRY!
From dizzybusyandhungry.com
SHRIMP SCAMPI PASTA WITH ARUGULA - MANGIA WITH MICHELE
From mangiawithmichele.com
BEST LINGUINE WITH SHRIMP AND LEMON OIL RECIPES | EVERYDAY …
From foodnetwork.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love