Shrimp And Mushroom Cream Sauce With Linguine Food

SHRIMP IN MUSHROOM CREAM SAUCE

Steps:

• Melt 2 tbs of the butter in a large skillet over medium-high heat. Add the shrimp and cook until it's pink and opaque on both sides; remove from pan and set aside.
• Add the remaining tablespoon of butter to the pan. Turn the heat up to hight. Add the chopped mushrooms and garlic, cooking until the mushrooms begin to sear.
• Mix the soup and cream in a small bowl, then pour into the pan. Add the cheese and heat until the soup mixture just begins to boil. Place the shrimp back in the skillet and heat through. Garnish with some chopped fresh parsley if desired.
• Serve immediately over basmati rice.

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

CREAMY SHRIMP PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
• Meanwhile, bring 6 cups water to a boil in a large saucepan.
• Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
• Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

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.

LINGUINE WITH MUSHROOMS AND GARLIC CREAM SAUCE

Steps:

• Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.
• Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.
• Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts.
• Sprinkle with parsley and serve.

SHRIMP AND MUSHROOMS WITH ANGEL HAIR PASTA

Steps:

• Peel/devein the shrimp; set aside.
• Cook the pasta by following the package directions, drain and set aside.
• Add the butter to a large skillet; over medium-high heat, let the butter melt.
• Add in the garlic and basil; stir/saute for about 1 minute.
• Add in the shrimp, mushrooms, and pepper to taste (may add salt but the butter makes this salty enough for me); stir/saute for about 5 minutes.
• Serve shrimp sauce over angel hair pasta.

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE

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.

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

MUSHROOM LINGUINE

Steps:

• Cook pasta in boiling salted water according ton package directions; drain and keep hot.
• While pasta is cooking: In a large skillet, melt butter. Add onion, garlic and mushrooms; sauté over med-high heat for about 5 minutes.
• Add wine, salt, pepper and basil to the skillet. Cover and simmer for 8-10 minutes, stirring occasionally.
• Uncover. Add parsley and heavy cream; simmer until liquid thickens/reduces a bit.
• Toss the hot cooked pasta with the mushroom sauce. Place in serving bowls and sprinkle with parmesan cheese, if desired.

LEMONY SHRIMP & MUSHROOM LINGUINE

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.