Calypso Shrimp Linguine Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
• Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
• Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

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.

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.

Steps:

• Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Steps:

• Bring 4 quarts salted water to a rolling boil, cook pasta according to package directions until al dente.
• Heat a medium non-stick skillet over high heat. Reduce heat to medium-high and add the extra virgin olive oil and butter.
• Let butter melt into the oil, stiring to mix.
• Add the garlic and cook for 1-2 minutes.
• Add the onion and peppers and cook 1-2 minutes, just to tender crisp
• Add the bay scallops and shrimp and cook stiring until seafood is opaque and cooked through. Season with fresh ground sea salt and fresh ground black pepper. Remove mixture from pan and keep warm.
• Cook down sauce 2-3 minutes to thicken adding more butter and olive oil if needed. Return seafood mixture to pan and stir until heated through
• Drain pasta and return to pot. Add seafood mixture, scraping pan with spatula to get all the sauce. Toss until pasta and seafood mixture is mixed well and pasta is coated with sauce.
• Divide into warm pasta plates and garnish with a few julienne strips of peppers and sliced green onion tops.
• Serve with soft garlic buns, a fresh Caesar salad and a chilled Moscato.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.

Steps:

• Saute garlic and ginger in butter for one minute, add remaining ingredients.
• Add shrimp cook till firm and pink in color.
• Arrange shrimp over rice pour over sauce reduction.
• Enjoy!