Linguine With Firecracker Shrimp Recipes

FIRECRACKER SHRIMP

Steps:

• Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
• Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
• Add the garlic and green onions and cook until fragrant.
• Stir in the whipping cream and cook until dish is warmed, stirring frequently.
• Mix in parsley and lemon juice just before serving.
• Serve over pasta or hot cooked rice, if desired.

FIRECRACKER SHRIMP WITH COOL CREAMY LIME LINGUINE

Steps:

• 1. In a small bowl, mix together the yogurt, lime zest, and lime juice; set aside.
• 2. In a large saucepan, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the linguine, and salt to taste, and cook according to package directions to al dente. Remove and set aside 1/2 cup of pasta water; drain pasta; set aside.
• 3. In the same saucepan, heat 1 tablespoon olive oil over medium-low heat. Add in the garlic and cook for 1 minute. Add in the pasta, toss. Add in the yogurt mixture and white wine, mix to combine. Add in the Asiago cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix to combine and allow the cheese to melt. Add in some of the pasta water, 1 tablespoon at a time, to loosen mixture.
• 4. Heat remaining 1 tablespoon olive oil a large skillet over medium-high heat. Season the shrimp with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add shrimp to skillet and cook until pink and cooked through, approximately 2 minutes. Add in the adobo sauce, mix to combine.
• 5. To serve, divide the pasta evenly between two serving plates, creating a well in the center of the pasta, evenly divide the shrimp and place into the well in the center of the pasta. Serve with lime 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.

BANG BANG SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• Meanwhile, whisk mayonnaise, chili sauce, lime juice, and Sriracha together in a bowl.
• Melt butter in a large soup pot over medium-high heat. Add shrimp and cook for 5 minutes. Add garlic and cook until fragrant, 1 more minute. Add cooked spaghetti and mayonnaise-chili sauce; toss to combine. Cook until sauce is hot, about 2 minutes. Turn heat off and let sit for 5 minutes to thicken.
• Divide among serving plates and garnish with chopped scallion.

LINGUINE WITH FIRECRACKER SHRIMP

Steps:

• Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
• Rinse peas, and pull out the strings. Wash and trim zucchini and cut into 1/4-inch cubes.
• Put on water for linguine.
• Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
• Stir peas and zucchini into hot oil, and stir fry for about one minute.
• Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
• Cook linguine.
• Wash, trim and slice scallions.
• Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
• Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.