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.
Nutrition Facts : Calories 523 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 776 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams
LINGUINE WITH SPICY SHRIMP RECIPE - (4.4/5)
Provided by NiteSki
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta. Wipe out the pot. Heat the oil in the pasta pot over medium-high heat. Add the shrimp, garlic, red pepper, and ½ teaspoon salt. Cook, tossing occasionally, until cooked through, 3 to 4 minutes. Reduce heat to medium and add the pasta, watercress, lemon zest, and 1/2 cup of the reserved cooking water and cook, tossing, until the sauce coats the pasta, 1 to 2 minutes (adding more cooking water as needed to loosen the sauce).
THAI SHRIMP LINGUINE
"Yum" is what my family says when I serve this. With a squeeze of lime juice and a few sprigs of cilantro added at the end, you'll have a simple meal with complex flavors. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions, adding snow peas and linguine at the same time. , Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through. , Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat.
Nutrition Facts : Calories 599 calories, Fat 22g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 1814mg sodium, Carbohydrate 69g carbohydrate (10g sugars, Fiber 9g fiber), Protein 34g protein.
SHRIMP LINGUINE
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
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
LINGUINE WITH SPICY SHRIMP SAUCE
This recipe is so good, quick and easy to make. It's been a staple in our house for many years now. I tend to add more crushed red pepper flakes then the recipe calls for just to get a little extra heat but it is a great meal just the way it is too. I got this recipe from Woman's Day Low-Fat Meals Magazine, Page 85, from May of 1995
Provided by Cher Jewhurst
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to package directions; drain well and transfer to large bowl.
- Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
- Cover and simmer for 2 mins or until sauce is smooth.
- Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
- Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
- Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.
SAFFRON LINGUINE WITH SPICY SHRIMP AND VEGETABLES
Steps:
- Put a kettle of water on to boil for cooking linguine.
- In a bowl toss shrimp with 1 teaspoon oil, 1/8 teaspoon red pepper flakes, and salt and pepper to taste. Heat a 12-inch non-stick skillet over moderately high heat until hot enough to make drops of water scatter and sauté shrimp in 2 batches until golden and cooked through, 1 to 2 minutes on each side, transferring as cooked to a plate.
- To skillet add wine and boil until most is evaporated. Add remaining 1/2 teaspoon oil, onion, garlic, remaining 1/8 teaspoon red pepper flakes, and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. In a bowl whisk together tomato paste and chicken broth and add to skillet with fennel and bell pepper. Simmer mixture, covered, until fennel is tender, about 10 minutes.
- In a very small bowl or ramekin combine hot water and saffron.
- While fennel mixture is simmering, add salt to taste and linguine to boiling water and cook until al dente. Drain linguine well in a colander and return to kettle. Toss linguine with saffron mixture until evenly coated and keep warm.
- To simmering fennel mixture add tomatoes and fish stock and simmer 2 minutes. Add shrimp and spinach and cook, covered, until just heated through until spinach is slightly wilted, 1 to 2 minutes. To pasta add vegetable mixture, parsley, and salt and pepper to taste and toss well.
SPICY LINGUINE WITH SHRIMP
I got this recipe from Dreamfields Pasta. If you use Dreamfield linguine your Digestible carbs are only 8 g and it has 6 grams of fiber. This pasta is very good.
Provided by shawnajean
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions.
- Meanwhile, heat oil in large skillet over medium heat. Cook bell pepper, onion, garlic, parsley and red pepper flakes 5 minutes or untill pepper is crisp-tender, stirring frequently. Add shrimp to skillet; cook 3 to 5 minutes or until shrimp turn pink, stirring frequently.
- Drain pasta. Add to skiller; toss with shrimp mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 436.4, Fat 8.6, SaturatedFat 2.1, Cholesterol 120.1, Sodium 203.7, Carbohydrate 60, Fiber 3.2, Sugar 2.3, Protein 27.9
LINGUINE WITH CAJUN-SPICED SHRIMP AND CORN
After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.
Provided by MommyDiva
Categories Appetizers and Snacks Tapas
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain.
- Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.
Nutrition Facts : Calories 508.3 calories, Carbohydrate 59.9 g, Cholesterol 163.4 mg, Fat 20.2 g, Fiber 3.3 g, Protein 23.7 g, SaturatedFat 11.7 g, Sodium 1572.7 mg, Sugar 3.8 g
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