St Patricks Linguini Recipes
PATRICK'S SHRIMP LINGUINI DIABLO
I savored this incredible dish at a great restaurant located in Washington County, Pennsylvania in 2001 and swore that I'd clone it ASAP. I did that fairly quickly after my tour of The Keystone State and, while the great mesh of flavors was still clear in my mind. I'm pretty happy with the result. Really, I like it hotter than this (I add more hot sauce at the table) but this level of heat seems to make most folks happy. Cooking time does not take into account the time it takes to cook the pasta. Enjoy!
Provided by Bone Man
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium heat and add olive oil. Saute shrimp and add the garlic.
- Add all seasonings and the heavy cream -- sautee for 2 minutes and add the cheese.
- Pour the sauce over the cooked pasta, toss, garnish the top with the freshly chopped parsley, and serve.
- A full batch of Dee514's Italian Spice Blend Recipe #38293, can be made by combining: 2 tablespoons dried basil; 2 tablespoons dried marjoram; 1 tablespoon garlic powder; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1 tablespoon dried rosemary; 1 tablespoon crushed red pepper flakes.
- Note: The primary reason I use West Indies Hot Sauce in this dish is to not discolor the white sauce with the traditional red hot sauce. If you don't care, then you can use red hot sauce (Frank's is comparable on the heat scale) and it will still taste the same.
Nutrition Facts : Calories 953.9, Fat 49.5, SaturatedFat 24.7, Cholesterol 266.3, Sodium 1291.3, Carbohydrate 90.8, Fiber 4.1, Sugar 3.4, Protein 35.7
ST. PATRICK'S LINGUINE
Make and share this St. Patrick's Linguine recipe from Food.com.
Provided by AZPARZYCH
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large saute pan over medium-high heat, add the butter and 1 tablespoon canola oil. Add the carrots and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 20 minutes.
- Stir in the shallots and garlic and saute 3 to 4 minutes longer.
- Add the corned beef and black pepper and cook until the beef is starting to crisp, about 10 minutes. Stir occasionally during this process. Deglaze the pan with the white wine.
- Add in the cream, half- and-half, the mustards and the horseradish.
- Let simmer until the sauce has tightened up a bit, about 5 minutes.
- Stir in the shredded cheese and adjust seasonings, as needed.
- Stir in the peas and the pasta, then transfer into a serving dish.
- Serve immediately garnished with the Parmesan.
Nutrition Facts : Calories 1279.6, Fat 78.5, SaturatedFat 46.3, Cholesterol 245.9, Sodium 741.8, Carbohydrate 101.3, Fiber 6.5, Sugar 6.9, Protein 40.7
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