LINGUINE WITH SHRIMP AND TOMATOES
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
SHRIMP & TOMATO LINGUINE TOSS
Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. -Louise Gilbert, Quesnel, British Columbia
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.
Nutrition Facts : Calories 376 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 611mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.
SHRIMP LINGUINE WITH TOMATOES
I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.
Provided by Jessica
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
- Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
- Serve sauce over pasta, and sprinkle with pine nuts.
Nutrition Facts : Calories 458.6 calories, Carbohydrate 42 g, Cholesterol 176.4 mg, Fat 18.8 g, Fiber 5.5 g, Protein 30.1 g, SaturatedFat 6.6 g, Sodium 427.9 mg, Sugar 1.3 g
LINGUINE PASTA WITH SHRIMP AND TOMATOES
When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.
Provided by Cindy in Pensacola
Categories Main Dish Recipes Pasta Shrimp
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
- Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g
SHRIMP AND TOMATO PASTA
Frozen shrimp is a freezer staple that can be counted on to save dinner any night - simply thaw to use them whenever needed. Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes, but the aromatic fennel seeds and garlic infused in the oil will coax maximum flavor out of less enthusiastic tomatoes while adding depth to the sauce.
Provided by Naz Deravian
Categories dinner, easy, quick, weeknight, pastas, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan.
- Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1 1/2 teaspoons salt.
- Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
- Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
- Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve 1/4 cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.
LINGUINE WITH SHRIMP, TOMATO AND FENNEL
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 35m
Yield Four servings
Number Of Ingredients 11
Steps:
- Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
- Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
- Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams
LINGUINE WITH SHRIMP, TOMATOES, AND FETA SABRAW
Steps:
- Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
- Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
- In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g
SHRIMP WITH TOMATOES, FENNEL AND OREGANO
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium heat. Add onion, fennel and red pepper. Sauté until vegetables are tender, about 6 minutes. Add tomatoes and oregano. Season with salt and pepper. Reduce heat to low and cook 5 minutes. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and chill.)
- Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and cook until just pink and opaque, about 3 minutes. Add vegetables and heat through. Stir in cheese. Season to taste with lemon juice, salt and pepper. Serve over orzo.
FENNEL & SEAFOOD LINGUINE
Impress dinner guests with this deceptively quick and easy fennel and crab linguine. It's a lovely summertime dish served with a glass of chilled wine
Provided by Rosie Birkett
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 13
Steps:
- Mix any brown crabmeat with the crème fraîche and cayenne pepper, and set aside. Pull away any tough outer leaves from the fennel bulb (you can keep these to use for stock). Trim the base, and remove the stem (again, reserve these for making stock, if you like). Finely chop the fronds and set aside. Slice the bulb in half along the core, then lay the pieces, cut-side down, on a chopping board. Cut each half into thick slices, then rotate by 90 degrees and chop.
- Heat the olive oil in a large, heavy-bottomed frying pan over a medium heat, add the fennel, shallot, chilli, garlic and a good pinch of sea salt and cook for 8-10 mins, or until the fennel and shallot are have softened. Add the tomatoes and cook for a few minutes more until they start to break down. Tip in the vermouth or white wine, and scrape up any browned bits from the bottom of the pan. Continue to cook until the liquid has reduced by about half, then remove from the heat.
- Meanwhile, cook the linguine in a large pan of boiling salted water, following pack instructions, until just al dente. Reheat the fennel sauce over a medium heat and transfer the pasta directly from its water to the sauce using tongs. Add a good ladleful of the pasta cooking water to loosen the mix, then spoon in the white crabmeat. Stir everything together well to agitate the mixture and emulsify the sauce. Add the crab and crème fraîche mixture, and stir for a few minutes until the sauce is thick and glossy. Stir in the chopped herbs and taste for seasoning - the sauce should be thick, silky and not too runny, so continue to cook until it's the right thickness, if needed. Season with a little lemon juice, then divide between warmed bowls.
Nutrition Facts : Calories 841 calories, Fat 47 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 0.8 milligram of sodium
LINGUINE WITH SHRIMP AND PLUM TOMATOES
Steps:
- Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.
LINGUINI WITH GARLICKY SHRIMP AND FRESH TOMATOES
Adopted from Weight Watcher's From Pantry to Plate, Easy Meals from Food You Keep on Hand. Part of the Cookbook Swap Fall 2008. Partner ALSKANN points-7
Provided by Chef1MOM-Connie
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the linguine as per directions, drain.
- Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
- Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
- Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.
- Add shrinp and cook until heated through, about 1 min longer.
- Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.
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