Balsamic Marinated Shrimp With Linguini Recipes

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 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.

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.

GARLIC SHRIMP LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
• Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
• Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

CILANTRO-MARINATED SHRIMP WITH FRUIT

Steps:

• In large nonmetal bowl, mix vinegar, oil, honey, lemon juice and salt. Stir in chopped cilantro. Add shrimp; toss to coat. Cover; refrigerate at least 1 hour to marinate.
• To serve, remove shrimp from marinade; reserve marinade. Arrange shrimp on large platter. Add avocado, mango and strawberries to marinade; toss to coat. Surround shrimp with avocado, mango and strawberries. Drizzle some of the reserved marinade over top; discard remaining marinade. Garnish with cilantro sprigs. Serve with decorative toothpicks or cocktail forks.

MEXICAN SHRIMP WITH LINGUINE

Steps:

• Whisk 1/2 cup olive oil, lime zest, lime juice, 1 teaspoon pepper, Cajun seasoning, and 1/2 teaspoon salt together in a large glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator while you prepare the sausage.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain, and drain and discard most of the grease from the skillet.
• 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.
• While the pasta is cooking, remove shrimp from the marinade and shake off excess. Discard the remaining marinade.
• Place garlic in the same skillet used to cook the sausage. Cook garlic over medium-high heat until fragrant, about 1 minute. Add shrimp and cook until pink, 2 to 3 minutes per side. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
• Add sausage, chicken stock, cumin, remaining 1 teaspoon pepper, and remaining 1/2 teaspoon salt; cook until heated through, about 5 minutes. Add drained pasta and cilantro; toss to combine. Serve immediately.

BALSAMIC MARINATED SHRIMP WITH LINGUINI

Steps:

• Toss dressing over shrimp in small bowl; cover.
• Refrigerate 20 minutes to marinate.
• Remove shrimp from marinade and pour off excess liquid.
• In a large pot of boiling, salted water, cook linguini until al dente, about 7 minutes.
• Heat large skillet on medium heat; add shrimp.
• Cook 3 minutes or until shrimp turn pink, stirring frequently.
• Remove shrimp from skillet and cover to keep warm.
• Add tomatoes and half of the basil to same skillet; cook and stir 3 minutes.
• Stir in cream cheese until well blended.
• Add shrimp; cook until heated through, stirring occasionally.
• *Note: I kept 3-4 ladles of the salted pasta water aside, before I drained the linguini, in case the pasta sauce became thick (just to help coat the linguini evenly).
• In a large serving dish, toss the hot fettuccine with the shrimp and sauce mixture.
• Sprinkle with the remaining chopped basil and shredded cheese.

LINGUINI WITH SHRIMP

Steps:

• Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.

SHRIMP MARINADERS

Steps:

• In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly. DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
• Place the mixture in the refrigerator and chill over night.

BALSAMIC SHRIMP SAUTE

Steps:

• In fry pan, over medium heat, melt butter.
• Add minced garlic, cook 1 minute, don't let it brown.
• Add Vinegar, hot sauce & seasoning.
• Bring to boil and add shrimp.
• Cook until shrimp are just done, 2 to 3 minutes.
• Remove & keep warm.
• Reduce sauce by about 1/3, pour over shrimp & serve.
• Goes well with some bread to "Sop up the Sauce"!

SHRIMP JAMBALAYA LINGUINI

Steps:

• In a skillet over medium high heat, heat the olive oil.
• Add chopped peppers, onion powder and garlic; cook 5 minutes (or until tender), stirring frequently.
• Stir in pasta sauce, shrimp, and remaining ingredients (except pasta).
• Heat to boiling, reduce heat, and simmer 10 minutes.
• Meanwhile, cook pasta in boiling water until tender; drain and toss with a little olive oil.
• Spoon sauce over hot pasta.
• SERVING SUGGESTION: Serve with a romaine and spinach salad.

BALSAMIC SAUTEED SHRIMP

Steps:

• Heat 1 tbsp butter in a sauté pan sprinkle shrimp with salt& pepper, sauté 5 minutes, stirring, until shrimp are cooked through.
• Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze.
• Add shrimp back to pan, stir to coat sprinkle with fresh herbs.
• Serve with lemon.