Shrimp And Leek Linguine In White Wine Sauce Recipes

SHRIMP LINGUINE

Steps:

• In a medium sized skillet over high heat, add the olive oil with the onion. Cook for 10-15 minutes or until soft and starting to turn golden. At this point add the garlic and cook for a further few minutes. Add shrimp, lemon juice, stock and wine. Turn heat to low and cover. Turn heat off after about 4-5 minutes as you don't want to over cook your shrimp
• In a pot of boiling water add pasta and cook for about 4 minutes or according to package. Remove from heat and drain. Rinse with a water
• Back to the shrimps and add the zest (reserving a small amount for sprinkling at the end), and most of the parsley. Give a good stir. Assemble 4 plates with the linguine and top it off with the shrimp and pan juice. Sprinkle over the top remaining lemon zest and parsley. Serve immediately.

SHRIMP SCAMPI WITH LINGUINI

Steps:

• For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
• Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

LEEKS IN WHITE WINE

Steps:

• Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
• Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
• Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
• Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

SEAFOOD LINGUINI WITH WHITE WINE SAUCE

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.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

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.

SHRIMP AND LEEK LINGUINE IN WHITE WINE SAUCE

Steps:

• Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, peperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

SHRIMP AND LEEK LINGUINE IN WHITE WINE SAUCE

Steps:

• Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt.
• Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes.
• Strain into measuring cup, pressing on shells to extract as much liquid as possible.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes.
• Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet.
• Add garlic and sauté until soft, about 1 minute. Stir in leeks, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes.
• Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary.
• Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

SHRIMP LINGUINE IN A TOMATO & WHITE WINE SAUCE RECIPE - (4.2/5)

Steps:

• Heat the oil in the pan. Add the onion & sauté till tender, about 5-7min. Add the garlic & chili flakes & sauté till fragrant, about a minute. Add the white wine & simmer for 5 min. Add the tomatoes & oregano & simmer till the sauce just starts to thicken, about 15 min. Meanwhile, cook the pasta in a pot of boiling, salted water till al dente, about 7-9 min. Season the tomato sauce with salt & freshly ground black pepper to taste. Add the shrimp to the tomato sauce & simmer till cooked, about 2-3 min. per side. Remove the tomato sauce from the heat & mix in the parsley & basil. Drain the pasta, toss in the tomato sauce & serve. *Also great served with crumbled feta cheese sprinkled on top.