SHRIMP LINGUINE RECIPE EASY RECIPES

SHRIMP DESTIN LINGUINE RECIPE | MYRECIPES

Shrimp Destin Linguine Recipe | MyRecipes image

For a little kick, add a pinch of dried crushed red pepper just before serving.

Provided by MyRecipes

Total Time 30 minutes

Yield Makes 2 to 3 servings

Number Of Ingredients 12

Ingredients

1 ½ pounds unpeeled, large raw shrimp (2 1/25 count)
1 (9-oz.) package refrigerated linguine
¼ cup butter
¼ cup olive oil
¼ cup chopped green onions
2 garlic cloves, minced
1 tablespoon dry white wine
2 teaspoons fresh lemon juice
½ teaspoon salt
¼ teaspoon coarsely ground pepper
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley

Steps:

Peel shrimp, leaving tails on, if desired. Devein, if desired.
Prepare pasta according to package directions.
Meanwhile, melt butter with oil in a large skillet over medium-high heat; add green onions and garlic, and sauté 4 to 5 minutes or until onions are tender. Add shrimp, wine, and next 3 ingredients. Cook over medium heat, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in dill and parsley. Remove shrimp with a slotted spoon, reserving sauce in skillet.
Add hot cooked pasta to sauce in skillet, tossing to coat. Transfer pasta to a serving bowl, and top with shrimp.

Nutrition Facts : Calories 728 calories, CholesterolContent 384 mg, FatContent 49.9 g, SodiumContent 1064 mg

SHRIMP SCAMPI LINGUINE MADE WITHOUT WINE RECIPE | INA ...

Shrimp Scampi Linguine Made Without Wine Recipe | Ina ... image

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.

Provided by Ina Garten

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 3 servings

Number Of Ingredients 13

Ingredients

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Steps:

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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SHRIMP SCAMPI LINGUINE MADE WITHOUT WINE RECIPE | INA ...

Try Ina Garten's Linguine with Shrimp Scampi recipe from Food Network: It's loaded with garlicky shrimp, lemon and red pepper flakes for warmth.
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When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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LINGUINE WITH SHRIMP AND LEMON OIL RECIPE | GIADA DE ...

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Meanwhile, in a large, heavy skillet warm the olive oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 5 minutes. Add the cooked linguine, lemon juice, lemon zest, salt, and pepper. Toss to combine. Turn off the heat and add the arugula. Using a mesh sieve, strain the lemon zest out of the reserved lemon olive oil and add the oil to the pasta. The zest can be discarded. Add some of the cooking water to desired consistency. Add the chopped parsley to the pasta and toss to combine. Serve immediately.

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SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE RECIPE: HOW TO ...

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