Best Calypso Shrimp Linguine Recipes

CALYPSO SHRIMP

Calypso Shrimp image

Make and share this Calypso Shrimp recipe from Food.com.

Provided by Gingerbear

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

24 large shrimp
4 tablespoons butter
1 teaspoon fresh ginger
1 teaspoon chopped garlic
3/4 tablespoon curry paste
1 tablespoon tamarind paste
1/2 cup Coco Lopez (this is a coconut liquer that you can get in the liquor store)
2 tablespoons brown sugar

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!

GARLIC-LEMON SHRIMP LINGUINE

Garlic-Lemon Shrimp Linguine image

The Cheesecake Factory has an extensive menu, but I always seem to order their delicious fresh and citrusy Lemon Shrimp Linguine. I'd enjoyed it enough times that I was confident I reproduce it to share with friends and family. Think I hit it spot on! When I have fresh basil from the garden I use that instead of parsley.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked linguine
2 tablespoons olive oil
1 tablespoon butter
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 garlic cloves, minced
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley

Steps:

Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

Nutrition Facts : Calories 387 calories, Fat 12g fat (3g saturated fat), Cholesterol 146mg cholesterol, Sodium 239mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

CALIFORNIA CALYPSO SHRIMP AND SCALLOP LINGUINI

California Calypso Shrimp and Scallop Linguini image

I created this recipe while my husband, Victor and I were living in California. It was a favorite of his until his death on February 19, 2018. I still make this dish as it is still a favorite of mine and a nice memory of us cooking together all those times. No matter what dishes we made. Our timing was perfect and everything came together at the same time. I hope you love it as much as we did.

Provided by Connie Landron @ConnieEllen

Categories Seafood

Number Of Ingredients 10

Ingredients

1 pound(s) linguine, uncooked
2 tablespoon(s) olive oil, extra virgin, divided
2 tablespoon(s) butter, unsalted, divided
1 clove(s) garlic, minced
2-3 each small sweet peppers (red, orange, yellow), julienned, set some aside for garnish
2-3 green onions, biased-sliced, set some of the sliced tops aside for garnish
1/2 pound(s) bay scallops, cleaned, rinsed and pat dry
1/2 pound(s) shrimp, medium, cleaned, rinsed and pat dry
1/4+ teaspoon(s) black pepper, fresh ground, to taste
1/4+ teaspoon(s) sea salt, fresh ground to taste

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.