Sambal Shrimp Linguine Recipes

SPICY SAMBAL SHRIMP

Steps:

• Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
• Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
• Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
• Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
• Serve shrimp over rice, topped with remaining lemon juice and green onions.

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.

SAMBAL SHRIMP LINGUINE

Steps:

• Combine 64 ounces (1/2 gallon) water with 1 tablespoon salt in a large pot and bring to a hard rolling boil. Add the linguine and cook until al dente according to the package directions.
• While the pasta cooks, heat a large saute pan over high heat until smoking, about 2 minutes. Add the olive oil and heat until shimmering, about 20 seconds. Add the garlic and shallot and cook, stirring vigorously, until fragrant, about 1 minute. Add the sambal, lemon juice, shrimp and 1/2 teaspoon salt and cook, tossing, until the shrimp start to turn opaque, about 2 minutes. Add the butter, reduce the heat to medium and cook until the sauce is thickened, about 1 minute.
• The pasta should be al dente about now. Set aside 3 tablespoons of the pasta water, then drain the linguine; transfer both to the saute pan and cook over medium high heat, tossing, until mixed thoroughly.
• Remove from the heat and plate the pasta high and tight in the center. Garnish with the scallions directly on the pasta, then garnish that with the breadcrumbs. Enjoy!

SHRIMP LINGUINE PASTA RECIPE

Steps:

• Cook pasta as directed on package, omitting salt. Drain; set aside.
• Cook dressing and shrimp in large skillet on medium-high heat 1 min., stirring frequently. Add tomatoes and crushed pepper; stir. Cook 2 min., stirring frequently. Stir in chicken stock; bring to boil, stirring frequently.
• Add pasta to shrimp mixture; mix lightly. Cook on medium heat 2 min. or until heated through, stirring frequently. Remove from heat.
• Add remaining ingredients; stir until butter is completely melted and mixture is well blended.

SHRIMP SAMBAL

Steps:

• Make sambal paste:
• To a food processor with motor running add sambal paste ingredients, 1 at a time through feed tube, and purée mixture to a paste.
• Shell shrimp, leaving tail and connecting shell segment intact, and devein. In a colander rinse shrimp and drain well. Halve onions lengthwise and cut halves lengthwise into julienne strips.
• Heat a large heavy skillet over moderately low heat until hot. Cook sambal paste in oil, stirring, until fragrant, about 5 minutes. Add onions and cook, stirring, until softened. Stir in coconut milk, brown sugar, and salt and bring to a boil. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Divide shrimp sambal among 4 plates and serve with rice.

LINGUINE WITH SHRIMP SCAMPI

Steps:

• Drizzle 1 tablespoon olive oil into boiling salted water. Add linguine, and cook according to the directions on the package, 7 to 10 minutes.
• While the pasta is cooking, place the butter and the remaining 5 tablespoons olive oil in a large, heavy-bottomed pot set over medium heat. Once butter has melted, add the garlic and saute until lightly brown, about 2 minutes, being careful not to let it burn. Add the shrimp, parsley, salt, and pepper, and saute, stirring occasionally, until the shrimp have just turned pink, about 5 minutes. Turn off the heat.
• When the pasta is done, drain the cooked linguine, and add immediately to the shrimp. Add the lemon juice, pepper flakes, lemon slices, and lemon zest. Toss well, season to taste, and serve immediately.

SHRIMP LINGUINE

Steps:

• Saute red peppers and onions in oil till tender, 5 to 10 minutes, then stir in lime juice, jalapeno peppers, garlic powder, salt and pepper.
• Meanwhile, boil pasta in salted water till al dente, 10 to 12 minutes for dry, 1 to 2 for fresh. Drain, reserving 1 1/4 cups of liquid.
• Pour pasta cooking liquid over peppers and onions, bring to a boil and add shrimp. Boil till shrimp turn just pink. Add pasta to pan. Quickly mix in parsley and cilantro and season with salt and pepper.
• Divide among four plates and grate an ounce of cheese over each.

SAMBAL SHRIMP LETTUCE WRAPS

Steps:

• Whisk hot chili paste, honey, vinegar, and 2 tsp. sesame oil in a small bowl to combine. Season shrimp lightly with kosher salt and place in a resealable plastic bag. Pour in half of marinade and seal bag. Transfer remaining marinade to a small bowl and set aside for serving. Let shrimp sit at room temperature, turning the bag occasionally to ensure even coating, 10-15 minutes.
• Remove shrimp from marinade, allowing excess to drip back into bag, and transfer to paper towels to drain. Heat 1 Tbsp. vegetable oil in a large cast-iron skillet over medium-high until shimmering. Working in batches and adding another 1 Tbsp. oil along the way if the skillet is looking dry, arrange shrimp in skillet in a single layer and cook undisturbed 2 minutes (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Turn shrimp over and cook 30 seconds. Transfer to a platter.
• Arrange cucumbers on platter next to shrimp; season with sea salt and drizzle with remaining 2 tsp. sesame oil. Arrange lettuce leaves and mint sprigs on platter so that each component is visible and easily accessible. Place crushed peanuts in a small bowl and set out next to platter along with reserved marinade (for spooning into wraps).

BAKED SHRIMP SCAMPI LINGUINE PASTA RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a medium-sized casserole pan, combine shrimp, salt, pepper, red chili flakes, garlic, butter, lemon juice, and white wine.
• Bake for 10-13 minutes, or until shrimp turns pink and is fully cooked.
• Bring 4 quarts of water to a boil, add salt to taste, and cook linguine pasta al dente according to package directions, stirring occasionally.
• Strain linguine and combine with shrimp until pasta is fully coated in white wine scampi sauce.
• Garnish with chopped Italian parsley.
• Enjoy!