Best Dilled Shrimp And Sugar Peas With Linguine Recipes

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GARLIC SHRIMP AND PEAS WITH LINGUINE



Garlic Shrimp and Peas With Linguine image

Make and share this Garlic Shrimp and Peas With Linguine recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

8 ounces linguine
1 (10 ounce) package frozen peas, thawed
1 3/4 lbs large shrimp, peeled, tails left on, deveined and butterflied
1/4 cup butter, divided
2 garlic cloves, minced
1/2 teaspoon salt
1/2 cup white wine or 1/2 cup chicken broth
1/4 cup lemon juice
1 teaspoon grated lemon zest
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
  • Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
  • Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

DILLED SHRIMP AND SUGAR PEAS WITH LINGUINE



Dilled Shrimp and Sugar Peas with Linguine image

Fast-cooking refrigerated pasta helps get this tasty one-dish meal on the table in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

2 cups fresh sugar snap peas (8 oz)
1 package (9 oz) refrigerated linguine
1/4 cup butter or margarine
3 cloves garlic, finely chopped
24 uncooked large shrimp (1 lb), peeled (tail shells removed), deveined
1/2 cup dry white wine or chicken broth
2 teaspoons grated lemon peel
2 tablespoons chopped fresh dill weed
1/2 cup shredded Parmesan cheese (2 oz)

Steps:

  • Fill 5-quart Dutch oven two-thirds full of water; heat to boiling. Meanwhile, remove strings from sugar snap peas, if desired. Add peas to boiling water; boil 3 minutes. Add linguine; boil 2 to 3 minutes longer or until peas and linguine are tender.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook and stir garlic and shrimp in butter 1 minute. Stir in wine and lemon peel; cook 2 minutes or until shrimp are pink.
  • Drain linguine and peas; place in large serving bowl. Add shrimp mixture and dill; toss to combine. Sprinkle with cheese. Serve immediately.

Nutrition Facts : Calories 390, Carbohydrate 38 g, Cholesterol 110 mg, Fat 3, Fiber 2 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving (1 3/4 Cups), Sodium 510 mg, Sugar 3 g, TransFat 1/2 g

SHRIMP AND SUGAR SNAP PEAS



Shrimp and Sugar Snap Peas image

Quick and easy pasta dish with a little bite that will make anyone look like a gourmet chef. Adjust the chili oil to your own spice level.

Provided by EAKE

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 ½ pounds medium shrimp, peeled and deveined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 ½ cups dry white wine
¼ cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
⅓ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes or until al dente. Drain, reserving 1/4 cup liquid.
  • Heat the olive oil and chili oil in a wok over medium-high heat. Mix in the shrimp, pea pods, and garlic. Cook and stir 2 minutes, until shrimp are almost opaque. Remove from heat, and set aside.
  • Pour the wine into the wok, and bring to a boil. Cook until reduced by 1/3. Return shrimp, peas, and garlic to the wok, and stir in the reserved pasta water. Continue to cook and stir until shrimp are opaque. Remove wok from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 47.1 g, Cholesterol 133.2 mg, Fat 7.7 g, Fiber 3.8 g, Protein 25.5 g, SaturatedFat 1.9 g, Sodium 130.3 mg, Sugar 0.5 g

PASTA ALLA PAMELA WITH SHRIMP AND PEAS



Pasta alla Pamela with Shrimp and Peas image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly cracked black pepper
1 pound medium shrimp (U41-50), shelled and deveined
1/4 teaspoon baking soda
1 pound spaghetti
1/4 cup olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup dry white wine
1 cup frozen peas, defrosted
1/3 cup grated Parmesan
1 tablespoon chopped fresh parsley

Steps:

  • Bring a big pot of water to a boil. Salt liberally.
  • In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
  • Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
  • Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
  • Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

SHRIMP AND SUGAR PEAS LO MEIN



Shrimp and Sugar Peas Lo Mein image

Enjoy this one-dish skillet dinner made using Betty Crocker® chicken, peas and shrimp ready in 20 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 tablespoon sesame oil
1/4 cup chunky peanut butter
1 (5.1 oz) box Betty Crocker™ Asian Chicken Helper™ chicken lo mein
1 cup fresh sugar snap peas, strings removed if desired
1/2 lb cooked large deveined peeled shrimp, thawed if frozen, tail shells removed

Steps:

  • In 10-inch skillet, heat oil and peanut butter over medium heat just until peanut butter melts. Stir in noodles (from Chicken Helper box) until coated. Stir in 2 1/4 cups water and the sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat; stir in peas. Cover; simmer 6 minutes, stirring occasionally. Stir in shrimp. Cover; simmer 4 to 5 minutes longer or until noodles are tender.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 110 mg, Fat 2, Fiber 4 g, Protein 22 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 6 g, TransFat 0 g

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