Shrimp Marinara Over Linguine Food

EASY SHRIMP MARINARA

Steps:

• Thaw the shrimp (according to the package instructions, or see the section above). When thawed, pat the shrimp dry with a paper towel or clean rag.
• Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.
• In a large skillet, heat the butter on medium high heat. Add the shrimp, basil and kosher salt. Cook the shrimp for 1 to 2 minutes per side until almost cooked through, turning them with tongs (they will cook additionally when you add the marinara at the end). Remove the shrimp from the pan into a bowl, leaving the juices inside the skillet.
• In same skillet, add the marinara sauce ingredients, scraping any bits off of the bottom of skillet as you stir it together. Bring to a simmer, then cover and cook for 15 minutes.
• Add shrimp to the skillet and remove the heat. Serve over pasta and topped with Parmesan cheese (optional) and chopped basil.

SPICY SHRIMP MARINARA

Steps:

• Season shrimp with salt. In a large skillet, heat 2 tablespoons oil over medium-high. In 2 batches, cook shrimp until golden brown, 2 to 3 minutes per batch. Transfer to a plate.
• Add remaining 2 tablespoons oil, garlic, and red-pepper flakes to pan and cook until fragrant, about 1 minute. Add marinara and bring to a simmer. Return shrimp to pan and simmer until cooked through, about 1 minute.

LINGUINE WITH SEAFOOD (LINGUINE AI FRUTTI DI MARE)

Steps:

• Peel and devein the shrimp, leaving the tails on and arrange on a large platter. Cut the scallops into quarters and add to the platter with the shrimp.
• Clean the squid if necessary, then slice the tubes into rings. Trim any tough parts from the top of the tentacles and add to the platter.
• Cut the tilapia fillets in half lengthwise, then into bite-sized pieces. Add to the platter, cover it with plastic wrap and refrigerate until ready to use.
• Rinse the clams and mussels under cool running water. Trim any "beards" protruding from the mussels with a sharp knife or kitchen shears.
• Add 1/2 cup of the wine to a deep, 6 to 7 quart pan. Cover and heat to boiling. Add the clams, cover and cook until all the shells have opened. Using tongs, transfer to a bowl and set aside. Be sure to discard any clams that don't open.
• Add the remaining wine to the pan and return to boiling. Add the mussels and cook until all the shells open. Transfer 24 of the mussels to the bowl with the clams and set aside. Be sure to discard any mussels that don't open.
• Remove the meat from any remaining mussels, place in a small bowl, set aside and discard the empty shells. Strain the broth from the pan into a separate bowl and set aside.
• Put a large pot of salted water on to boil for the linguine.
• Heat the olive oil in the pan you cooked the mussels in over medium heat. Add the garlic and onion and cook, stirring frequently, until soft and lightly golden - do not brown. Add 1/2 cup of the reserved mussel liquid along with the tomatoes and their liquid.
• Using a wooden spoon, break the tomatoes into small pieces. Bring the mixture to a simmer, season to taste with salt and freshly ground black pepper and add the crushed red pepper. Simmer until the sauce has thickened slightly, 10 to 12 minutes.
• Begin cooking the pasta according to package directions.
• Keep the sauce simmering and add the squid and shrimp. Stir to coat them with sauce and cook just until you see the shrimp start to turn pink, about 1-1/2 minutes.
• Add the tilapia and shelled mussel meat, coat with sauce again, and continue cooking until the fish begins to turn opaque, 1-1/2 minutes longer.
• Gently mix in the scallops and place the clams and reserved mussels in their shells on top. Cover the pan and cook for an additional 1 to 2 minutes. Remove from the heat and stir in the basil.
• Drain the pasta, toss with a little olive oil and arrange on a very large serving platter or divide amongst individual dinner plates.
• Using tongs arrange the clams and mussels around the edges of the plates or serving platter. Spoon the seafood-sauce mixture over the pasta and serve immediately.

SHRIMP MARINARA

Steps:

• In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.

SHRIMP ALLA MARINARA

Steps:

• Heat 4 tablespoons oil in a large skillet over medium heat. Add 4 garlic cloves and cook just until golden and sizzling. Add half the shrimp, placing them in one layer in the pan. (If you crowd the shrimp, they will steam instead of fry.) Sprinkle with salt.
• Cook, turning once, just until lightly golden and pink around the edges, about 4 minutes total. With a slotted spoon, transfer the shrimp to a plate. Discard garlic cloves. Repeat with remaining oil, garlic and shrimp.
• When all the shrimp are cooked, pour the sauce into the empty skillet, and bring to a lively simmer, stirring to scrape the bottom of the pan. Taste for salt and add more if needed.
• Stir in the shrimp, basil (if using) and parsley, and cook just until the shrimp are heated through. Serve immediately.

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

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.

SPAGHETTI WITH SHRIMP MARINARA

Steps:

• In a large skillet, sauté olive oil and garlic together for about 2 to 3 minutes over medium to low heat, or until garlic is golden brown. Add red pepper flakes, sauté for 1 minute to fragrant the oil.
• Add the chopped tomatoes and chopped fresh parsley.
• Cover and simmer on low heat for about 10 to 12 minutes.
• Add the shrimp and cook until shrimp turns pink, stirring occasionally for about 3 to 5 minutes.
• Stir in the fresh basil.
• Season with salt and pepper to taste. Turn off the heat. Cover and set aside.
• In the meantime, bring a large pot filled with water to a boil. Add 1 teaspoon of salt to the water.
• Toss in the spaghetti and cook spaghetti until al dente, about 6 to 7 minutes.
• Reserve 1/4 cup of boiling water and set it aside. Drain spaghetti. Return spaghetti back to the pot. Toss 2 tablespoons of butter into the spaghetti. And, add in the shrimp marinara and toss to mix. Then add in some reserved water a little at a time slowly. Toss together. Serve.
• Serves 4

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.

SEAFOOD MARINARA WITH LINGUINE

Steps:

• Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion and garlic; cook for 2 minutes. Add tomatoes and juice, chicken broth, tomato paste, wine, basil, oregano and salt. Bring to a boil. Reduce heat to low; simmer for 10 minutes.
• Heat remaining oil in small skillet over high heat. Add shrimp and scallops; cook for 3 to 4 minutes or until shrimp turn pink and scallops are opaque. Add to sauce. Cook for 2 to 3 minutes. Serve over pasta.

SHRIMP & SCALLOP MARINARA

Steps:

• In a large saucepan, heat 2 tabelspoons of the olive oil with the garlic over medium heat.
• When the garlic starts to sizzle, add the tomatoes.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Cook pasta according to package directions and drain.
• Heat the remaining oil in a stir-fry skillet over high heat.
• Add the shrimp and scallops.
• Cook, stirring frequently, until the shrimp turns pink.
• Be very careful not to overcook the seafood, as it will become rubbery if overdone.
• Add seafood to the marinara, and stir in parsley.
• Cook for 5 minutes, or until the sauce begins to bubble.
• Serve over pasta, and top with freshly shredded parmesan cheese if desired.

PASTA WITH SPICY MARINARA SHRIMP

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp and garlic, cook and stir 3 to 4 min. or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Add pasta sauce and tomatoes to skillet; cook on medium-low heat 5 to 8 min. or until heated through, stirring frequently.
• Drain pasta. Add to pasta sauce mixture in skillet; mix lightly. Top with shrimp; sprinkle with parsley.

SHRIMP MARINARA

Steps:

• In 12 inch skillet, bring oil and wine to a boil.
• Add garlic and onions; cook and stir for 3 minutes.
• Add tomatoes and lemon juice; cook and stir for 8 minutes.
• Add shrimp; cook 4 minutes.
• Add remaining ingredients, cook 1 minute.

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 MARINARA

Steps:

• Peel, define and butterfly shrimp. In a bowl, mix shrimp with garlic, 1 tablespoon of the oil and salt. Marinate, refrigerated, 1 hour.
• Heat 2 tablespoons of the oil in a large saute pan over high heat. Add shrimp, spreading them so cut surface lies flat. Weight shrimp with a slightly smaller saute pan or other weight, press and sear 30 seconds, and remove to a plate. Add mariner and chicken stock to pan. Reduce rapidly over high heat 5 minutes, or until liquid has evaporated. Return shrimp to pan, toss well and cook until shrimp are warmed through. Season to taste with crushed red pepper, salt and pepper. Serve immediately, sprinkled with chopped parsley.

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 AND ZUCCHINI MARINARA

Steps:

• Boil water to cook the pasta and cook accordingly. In the meantime, heat olive oil over medium heat. Add garlic, zucchini and a pinch of salt and pepper. Saute for 5 minutes. Add shrimp and another pinch of salt and pepper. Add marinara sauce, oregano, basil and sugar and set flame to as low as possible. When pasta is done cooking add to the shrimp-marinara mixture. Mix well and simmer on low about 5 minutes or so. Serve.