Shrimp Italiano Over Linguine Food

LINGUINE WITH SHRIMP SCAMPI

Steps:

• Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
• Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
• When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

SHRIMP AND LINGUINE FRA DIAVOLO

Steps:

• Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

SHRIMP FRANCESE OVER LINGUINE

Steps:

• Combine cornstarch and water in a small bowl. Bring chicken broth, wine, butter, lemon juice, parsley, salt, and pepper to a boil in a medium saucepan over medium heat, stirring occasionally. Add the water and cornstarch mixture, 1 teaspoon at a time, until sauce thickens slightly. Remove from heat.
• While sauce is heating, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
• Coat shrimp with flour, then with beaten egg.
• Heat oil in a large skillet set over medium-high heat. Pan-fry shrimp in the hot oil until opaque, 2 to 3 minutes on each side, working in batches if needed.
• Add cooked shrimp to the finished sauce. Place a serving of pasta on each plate; add about 5 shrimp and a few spoonfuls of sauce over top.

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

SHRIMP MARINARA OVER LINGUINE

Steps:

• Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week).
• In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens.
• Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper.
• Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.

HONEY GARLIC SHRIMP OVER LINGUINE

Steps:

• Cook and drain the pasta according to the directions on the package; cover to keep warm.
• Heat water in a 12-inch non-stick skillet over medium-high heat.
• Add the frozen veggies and bell pepper.
• Cook for 2-3 minutes, stirring frequently.
• Stir in the shrimp.
• Cook, stirring frequently, until the veggies are crisp-tender and the shrimp are pink and firm.
• Stir in the marinade and honey.
• Heat through and serve over the linguine.

SHRIMP ITALIANO

Steps:

• Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on.
• Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must).
• Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well.
• Serve over Pasta along with garlic bread.

SHRIMP MARINARA WITH LINGUINE

Steps:

• Cook linguine according to package directions. Drain and keep warm.
• Meanwhile, heat 1 tbsp olive oil in a large skillet. Add onion and garlic. Sauté for 2 minutes,.
• Add undrained tomatoes, broth, tomato paste, wine, basil, oregano and salt.
• Bring to a boil. Reduce heat to low. simmer, uncovered, for 10 minutes.
• Heat remaining 1 tbsp olive oil in a separate skillet. Add shrimp. Sauté 3 to 4 minutes until shrimp turns pink.
• Add shrimp to sauce. Simmer for 2 to 3 minutes or until heated through.
• Serve over linguine.
• Serve with Parmesan cheese if desired.

SHRIMP AND ARUGULA OVER LINGUINE

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.

SHRIMP LINGUINE ALFREDO

Steps:

• Cook pasta in a large pot of boiling water until al dente; drain.
• Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Stir in half-and-half. Cook, stirring constantly, until sauce thickens.
• Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.

SHRIMP ITALIANO OVER LINGUINE

Steps:

• Put oil and butter in a skillet heat on medium heat.
• While skillet is heating bring 4 quart Sauce pan of water to a boil.
• While your waiting for water to boil add onion and garlic to skillet and sauté unit onion is almost transparent.
• Add linguine to 4 qt sauce pan and cook approx 7-10 min, until desired tenderness.
• While your linguine is cooking add shrimp to skillet and cook 2-3 minutes, until shrimp is pink and cooked through out.
• Once your shrimp is ready add parsley, walnuts, olives, oregano, basil, salt and pepper to the skillet.
• Mix to combine skillet ingredients.
• Remove from heat.
• When your Linguine is done, drain it.
• Place about a cup to a cup and a half of linguine on each plate and then spoon the skillet mixture over the to of the linguine.
• Provide parmesan cheese for sprinkling.