Linguine With Seafood And Sundried Tomatoes Recipe 465

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
• Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
• Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
• Divide the pasta and shrimp among bowls. Drizzle with olive oil.

Steps:

• Thinly slice sun-dried tomatoes and place in small bowl.
• Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
• Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
• Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
• Add the remaining ingredients from wine to garlic.
• Cook 1 minute or until throughly heated.
• Remove from heat and toss in cooked linguine.
• Mix well.
• Sprinkle each serving with Parmesan cheese.

Steps:

• 1. 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.
• 2. In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
• 3. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
• 4. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

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 large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender. Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more. To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place the pasta in a large serving bowl.
• In a food processor, combine the sun-dried tomatoes, olives, basil, garlic, oil, lemon zest, and lemon juice. Pulse until blended but still chunky.
• Add the Parmesan cheese to the pasta and toss well. Pour the tomato mixture on top and toss until the pasta is coated. Season with salt and pepper, to taste.

Steps:

• Add 1 tablespoons of oil reserved from tomatoes to a nonstick skillet over medium high heat.
• Add shrimp and green onions, sauté 5 minutes or until shrimp are done.
• Add sun-dried tomatoes, wine, and next 7 ingredients (wine through garlic).
• Cook 1 minute or until thoroughly heated.
• Remove from heat, add cooked pasta toss well.
• Top with freshly grated Parmesan cheese.

Steps:

• In large skillet, add olive oil and butter; heat until butter melted.
• Add garlic and sautee until tender.
• Add seafood and cook until shrimp is pink, about 10 minutes.
• Add clam juice; pinch of salt and red pepper to taste; cook for 3 minutes more.
• In large bowl, place cooked, drained pasta; add sundried tomatoes, parsley and lemon peel; toss throughly.
• Pour seafood mixture on top and toss once again.
• Serve immediately.

Steps:

• In a 6-qt. stockpot, cook linguine according to package directions for al dente. Drain, reserving 1/2 cup pasta water; return linguine to pot., Meanwhile, drain tomatoes, reserving 2 tablespoons oil. In a small microwave-safe bowl, combine garlic and reserved oil; microwave on high 45 seconds. Stir in drained tomatoes and lemon juice., Add tomato mixture to linguine. Toss with parsley, cheeses and enough pasta water to moisten.