Best Linguine With Red Peppers Green Onions And Pine Nuts Recipes

LINGUINI with SHRIMP and PINE NUTS image

Provided by William Uncle Bill

Categories Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb raw large shrimp, tails
2 cups dry white wine
1/2 cup finely chopped shallot
2 tablespoons chilled butter
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 ounces linguine
1 tablespoon salt
5 tablespoons extra virgin olive oil, divided
1/2 cup pine nuts, lightly toasted
2 cloves garlic, finely chopped
2 large sweet red peppers, seeded and juliened
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup freshly grated padano cheese (optional)

Steps:

Shell, devein and butterfly shrimp; set aside.
In a saucepan, combine wine and shallots and bring to boil over high heat.
Boil until reduced to 2/3 cup, stirring occasionally.
Reduce heat to low and whisk in butter.
Remove pan from heat when bubbles appear on surface.
Season with salt and pepper.
Keep sauce warm over very low heat until ready to serve.
In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
Drain pasta well and transfer to a large platter or a bowl.
Spoon sauce and prawn mixture over pasta and gently toss to coat well.
Sprinkle with basil and oregano, toss lightly.
Sprinkle grated Padano cheese on each serving.
Spinach fettucine is another pasta that is great in this recipe.

Linguine with Red Peppers, Green Onions and Pine Nuts image

Yield Makes 2 Servings; can be doubled

Number Of Ingredients 8

1 tablespoon olive oil
2 red bell peppers, cut into strips
6 green onions, cut into thin strips
2/3 cup whipping cream
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
9 ounces fresh linguine
1/4 cup toasted pine nuts

Steps:

Heat oil in heavy large skillet over medium-high heat. Add peppers; sauté until crisp-tender, about 4 minutes. Add green onions and sauté 2 minutes. Transfer vegetable mixture to bowl. Add cream and wine to same skillet and simmer until mixture thickens, about 3 minutes. Mix in cheese and all but 1 cup vegetable mixture. Simmer sauce 2 minutes to blend flavors; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Return pasta to pot. Add sauce and toss to coat over medium heat, adding reserved cooking liquid by tablespoonfuls to moisten, if desired. Mound pasta on plates. Garnish with reserved 1 cup vegetables. Sprinkle with pine nuts.