Linguine With Shellfish Sauce Recipes

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SEAFOOD LINGUINI WITH WHITE WINE SAUCE



Seafood Linguini With White Wine Sauce image

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (sauvignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish

Steps:

  • Cook linguini according to package directions.
  • In a large skillet over medium heat, warm the olive oil.
  • Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
  • Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
  • Add the white wine and bring to a boil.
  • Reduce heat and simmer for another 3-5 minutes until wine reduces.
  • Add scallops, remaining 1 tbsp of butter and lemon zest.
  • Cook sea scallops for another couple minutes until just warmed through.
  • Season with salt and pepper to taste.
  • When pasta is cooked , drain and add to a large serving bowl.
  • Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
  • I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE



Linguine with Shrimp and Garlic Cream Sauce image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
8 ounces fresh linguine
12 large shrimp, peeled
8 cloves garlic, unpeeled
2 tablespoons olive oil
1 1/2 cups heavy cream
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped fresh parsley, plus more for serving

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.

LINGUINE AND SHELLFISH



Linguine and Shellfish image

This meal isn't fat free, but it is a recipe that I serve at least once per month anyhow. :D. It's a great dish on its own, but I normally serve it up with some fresh Italian bread and basil-flavored olive oil for dipping. Wicked yummy pasta, people!! Serve this with a bowl of freshly grated Parmesan cheese on the side, so that people can decide how much they feel like using.

Provided by Moodygurl

Categories     Seafood     Shellfish     Lobster

Time 50m

Yield 6

Number Of Ingredients 21

1 tablespoon olive oil
1 teaspoon butter
½ Spanish onion, minced
3 cloves garlic, minced
3 ⅓ tablespoons olive oil, divided
1 teaspoon butter
2 cups clam juice
¼ pound fresh mussels, scrubbed and debearded
½ teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon chopped fresh basil
salt to taste
ground black pepper to taste
1 (16 ounce) package fresh linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
1 cup chopped fresh clam meat
½ lemon, juiced
1 cooked lobster tail and claw meat - coarsely chopped
1 tablespoon freshly shaved Parmesan cheese
½ lemon, cut into wedges
1 sprig fresh flat-leaf parsley

Steps:

  • Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a heavy skillet over medium heat, and cook and stir the Spanish onion and garlic until the onion is translucent, about 5 minutes.
  • While onions and garlic are cooking, bring a pot of salted water to a boil, and drizzle in 1 teaspoon of olive oil.
  • In the skillet, stir in remaining 3 tablespoons of olive oil and 1 more teaspoon of butter. Allow butter to melt, then stir in the clam juice, mussels, red pepper flakes, 2 tablespoons of chopped flat-leaf parsley, basil, salt, and black pepper. Bring the mixture to a simmer and cook just until the mussel shells begin to open, about 3 minutes.
  • Stir the fresh linguine pasta into the boiling water and cook, stirring occasionally, until the pasta is tender, about 5 minutes.
  • Drain the linguine and transfer to a large serving platter; keep the linguine warm.
  • Stir the shrimp and clams into the sauce, and cook until the shrimp turn pink and the clam meat is slightly opaque, about 5 minutes. Drizzle lemon juice over the top of the sauce and stir to combine.
  • Mix in the lobster meat and allow to cook just until heated, about 1 minute (do not overcook). Adjust salt and black pepper, if desired.
  • Spoon the sauce and shellfish over the platter of cooked linguine, arranging the mussels in their shells, several shrimp, and lemon wedges decoratively around the edge of the platter. Top the sauce with shaved Parmesan cheese curls in the center of the sauce, and place 1 sprig of parsley in the center for garnish.

Nutrition Facts : Calories 567.1 calories, Carbohydrate 48.3 g, Cholesterol 284.5 mg, Fat 15.7 g, Fiber 3.9 g, Protein 55.9 g, SaturatedFat 3.1 g, Sodium 863.4 mg, Sugar 0.6 g

SHRIMP LINGUINE



Shrimp Linguine image

Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!

Provided by KRIS GERRETSEN

Categories     Main Dish Recipes     Pasta     Shrimp

Yield 8

Number Of Ingredients 11

1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

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.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g

SHRIMP SAUCE FOR PASTA



Shrimp Sauce for Pasta image

Make and share this Shrimp Sauce for Pasta recipe from Food.com.

Provided by Rumrill

Categories     Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs medium shrimp, peeled and deveined (about 10-13 per serving)
4 garlic cloves, minced
1/4 cup parsley, chopped
1/3 cup white wine
1 teaspoon butter
2 tablespoons olive oil (light oil)
1/4 cup water (reserved from pasta)
1/4 cup parmesan cheese, grated
salt and pepper
2/3 lb pasta (linguini is the classical pasta, but it's up to you)

Steps:

  • Heat a large pot of water to the boil, add 1 tsp salt and pasta (cooking time about 11 minutes), then start your sauce.
  • When pasta is done, usually at the most critical point of cooking the sauce, reserve 1/4 cup of pasta water, and drain the pasta.
  • Put butter and olive oil into a large frying pan over medium-high heat and add the garlic when the butter melts.
  • Cook garlic, stirring constantly, until it becomes soft, but not browned at all, about 3-4 minutes.
  • Add shrimp and briefly stir into the oil, then add the parsley, stir again and add the wine, half the pasta water and a good grind of pepper.
  • Reduce heat to medium and cook, stirring occasionally, until the shrimp are just done.
  • Add the pasta and Parmesan cheese to the shrimp pan and toss thoroughly.

Nutrition Facts : Calories 520.1, Fat 12.4, SaturatedFat 3, Cholesterol 222.9, Sodium 1077.9, Carbohydrate 60.3, Fiber 2.6, Sugar 2.3, Protein 35.9

LINGUINE WITH SEAFOOD



Linguine with Seafood image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

Steps:

  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

LINGUINE WITH SHELLFISH SAUCE



Linguine with Shellfish Sauce image

Categories     Pasta     Tomato     Sauté     Valentine's Day     Dinner     Seafood     Clam     Lobster     Mussel     Scallop     Shrimp     Squid     White Wine     Anniversary     Noodle     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine

Steps:

  • Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
  • Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
  • Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

CREAMY SEAFOOD LINGUINE



Creamy Seafood Linguine image

Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

6 ounces uncooked linguine
1 tablespoon cornstarch
1 cup fat-free evaporated milk
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound bay scallops
3 tablespoons white wine or reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

LINGUINE WITH SEAFOOD SAUCE



Linguine with Seafood Sauce image

Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

4 green onions, sliced
1 garlic clove, minced
2 tablespoons butter
1 pound cooked medium shrimp, peeled and deveined
1 can (6-1/2 ounces) chopped clams, undrained
1 cup chicken broth
1/2 cup white wine or additional chicken broth
2 tablespoons lemon juice
1/2 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

Nutrition Facts :

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LINGUINE WITH SEAFOOD SAUCE - RECIPE | COOKS.COM
2006-02-13  · Home > Recipes > Seafood > Linguine with Seafood Sauce. Printer-friendly version. LINGUINE WITH SEAFOOD SAUCE : 2 tbsp. butter 4 sliced green onions 1 clove minced garlic 12 oz. frozen shrimp, thawed & drained 4 oz. can minced clams with liquid 1 c. chicken broth 1/2 c. dry white wine 2 tbsp. lemon juice 1/4 c. chopped parsley 1 tsp. basil leaves 1 tsp. oregano leaves 1/4 tsp. each …
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Top Asked Questions

How do you make Linguine with seafood sauce?
In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. Combine cornstarch and water until smooth; gradually add to seafood mixture.
How to make Linguine with shrimp and mussels?
Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine.
How to make Linguine with shrimp and Parmesan cheese?
Directions. Cook, uncovered, for 3-5 minutes or until shrimp turn pink. Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining Parmesan cheese.
How do you make a seafood pasta sauce?
This seafood pasta sauce is probably the quickest sauce you can make! Add the wine and then turn the heat down just to keep the pan warm, and add some freshly ground black pepper, if desired. Drain the pasta, which should be ready, but reserve a cup or so of pasta water.

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