PASTA ALLA PAMELA WITH SHRIMP AND PEAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)
Provided by Nancy Harmon Jenkins
Categories easy, quick, pastas, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired.
- While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside.
- Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil.
- When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 644 milligrams, Sugar 5 grams
LINGUINI ALLA CECCA
This is a light, summery dinner with little preparation involved, and easy clean up. It came from an extremely old issue of Shape magazine (sorry, can't recall which issue!).
Provided by Moody
Categories European
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate tomatoes, oil garlic and basil together for 2 hours.
- Remove garlic.
- Add salt, pepper, and a little cayenne to taste.
- Toss with hot, drained linguini.
- (Marinate on countertop, so it will be at room temperature when serving on linguini).
LINGUINE ALFREDO RECIPE BY TASTY
Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.
Provided by Betsy Carter
Categories Lunch
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
- Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
- Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
- Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
- Remove the pan from the heat, top with parsley, and serve immediately.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 21 grams, Fat 38 grams, Fiber 0 grams, Protein 22 grams, Sugar 3 grams
CREAMY LINGUINI FOR TWO
A very quick and delicious pasta dish with a light, creamy blend of Parmesan cheese and ground nutmeg. Serve with a tossed green salad and some garlic bread.
Provided by SHERRANCE
Categories Main Dish Recipes Pasta
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Add pasta and cook for about 7 to 8 minutes or until al dente; drain. Remove from pot, cover and set aside.
- Meanwhile, in a small skillet cook bacon over medium heat until crispy. Break up into small pieces and set aside.
- In the pasta pot, melt butter over medium-low heat and add cream; heat thoroughly, but do not allow to boil. Combine cooked pasta with butter/cream mixture. Add Parmesan cheese and bacon; toss well. Allow sauce to thicken for a few minutes; add ground white pepper and nutmeg. Serve immediately.
Nutrition Facts : Calories 992.4 calories, Carbohydrate 85.8 g, Cholesterol 173 mg, Fat 62.1 g, Fiber 4.1 g, Protein 26.5 g, SaturatedFat 35.2 g, Sodium 656 mg, Sugar 4.2 g
LINGUINE ALLA CARBONARA
Categories Milk/Cream Pasta Sauté Parmesan Bacon White Wine Summer Bon Appétit
Yield 6 to 8 first-course servings
Number Of Ingredients 9
Steps:
- Whisk 3/4 cup cheese, eggs and cream in medium bowl to blend; set aside.
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot.
- Meanwhile, sauté bacon in heavy large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Sauté until onion is translucent, about 8 minutes. Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.
- Add onion mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper.
- Transfer pasta to large bowl. Pass remaining 1/2 cup Parmesan separately.
LINGUINI WITH CASHEWS AND SCALLIONS
This is a great recipe to have by itself or with an Asian-style meal.
Provided by CYOTE78
Categories Everyday Cooking Vegetarian Side Dishes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain.
- Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.
Nutrition Facts : Calories 513.4 calories, Carbohydrate 55.4 g, Cholesterol 30.5 mg, Fat 27.7 g, Fiber 4.1 g, Protein 13.4 g, SaturatedFat 10.4 g, Sodium 987.8 mg, Sugar 4.9 g
LINGUINI ALLA CRITZOS
This is my version of a copycat recipe from a wonderful Italian restaurant in Annapolis, MD, MARIA'S SICILIAN RISTORANTE. We fight over seconds in this household!
Provided by JenniferPT
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring pot of water to boil. Salt heavily. Add linguini. Cook to al dente, drain.
- Drizzle oil in large skillet, aprx. 4 rotations. throw in onions and saute on medium for about 2 minutes.
- Add garlic, basil, salt to taste and 1-2 tsp butter and saute until onions are soft. You do not want to burn the garlic so watch temp accordingly.
- Add tomatoes and linguine, toss until heated then add mozzarella. Heat until cheese begins to soften.
Nutrition Facts : Calories 632.6, Fat 34.2, SaturatedFat 7.7, Cholesterol 15.3, Sodium 9.9, Carbohydrate 69.8, Fiber 4, Sugar 4.3, Protein 12.2
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