LINGUINE WITH SHRIMP AND WHITE WINE
This 20-minute shrimp pasta recipe is sure to become a favorite. All you need for the sauce is a flavorful and fragrant combination of butter, garlic, white wine, and lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a large saucepan of boiling salted water, cook pasta until al dente.
- Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.
Nutrition Facts : Calories 449 g, Fat 13 g, Fiber 1 g, Protein 26 g
SHRIMP AND LEEK PASTA
This shrimp and leek pasta ditches the heavy cream sauce in favor of a light broth-based sauce that elevates the shrimp and leeks.
Provided by Lidia Bastianich
Categories Mains
Time 30m
Number Of Ingredients 10
Steps:
- Bring 6 quarts water to a boil and add the 2 tablespoons salt.
- Add the tagliatelle to the boiling water, stirring with a wooden spoon. If the pasta is fresh, it will be done as soon as the water returns to a boil. Otherwise, boil for 2 minutes, turn off the heat, and let the tagliatelle sit for the remaining time specified on the package.
- Meanwhile, trim the root ends from the leeks and discard the tough green portions (roughly the top 1/3). Slice the remaining pale green and white portions of the leeks into 1/2-inch-thick rounds and rinse in several changes of cold water to remove any grit. Rinse and drain well.
- In a sauté pan over medium-high heat, heat 2 tablespoons olive oil. Toss in the shrimp and quickly cook, stirring only occasionally, for 2 minutes. The shrimp will be almost but not quite cooked through. Transfer the shrimp to a plate.
- In the sauté pan, heat the remaining oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. You may need to reduce the heat to medium if the leeks are turning brown.
- Add the shallot and cook, stirring, for 1 minute. Add the butter and stock and simmer gently for 3 minutes. Add the shrimp and simmer for an additional minute. Season with salt and pepper to taste.
- Drain the pasta well and return it to the pot or transfer it to a serving dish. Add the shrimp and leek sauce and gently toss to coat the pasta. Sprinkle with the pecorino Romano cheese, toss well, and serve with plenty of additional pecorino passed on the side.
Nutrition Facts : ServingSize 1 portion, Calories 741 kcal, Carbohydrate 90 g, Protein 44 g, Fat 23 g, SaturatedFat 5 g, TransFat 0.1 g, Cholesterol 289 mg, Sodium 3852 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 16 g
SAUTEED SHRIMP WITH GARLIC, LEMON, AND WHITE WINE
Steps:
- Place 1/4 cup oil, scallion whites, garlic, and oregano in a large skillet or wok over medium heat. Cook, stirring often, until the oil starts to simmer, about 5 minutes. Add shrimp and increase heat to high. Cook, stirring and turning often, until opaque, 4 to 5 minutes.
- Add lemon juice and wine to the skillet; simmer for about 1 1/2 minutes. Add water, pepper, and salt; cook for 30 seconds. Stir in butter, 1 tablespoon olive oil, scallion greens, and parsley until even distributed. Arrange the shrimp on warmed plates and spoon the sauce on top.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 2.6 g, Cholesterol 206.9 mg, Fat 23.8 g, Fiber 0.5 g, Protein 21.1 g, SaturatedFat 6.3 g, Sodium 410.2 mg, Sugar 0.5 g
SHRIMP AND LEEK LINGUINE IN WHITE WINE SAUCE
Make and share this Shrimp and Leek Linguine in White Wine Sauce recipe from Food.com.
Provided by dicentra
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt.
- Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes.
- Strain into measuring cup, pressing on shells to extract as much liquid as possible.
- Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes.
- Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet.
- Add garlic and sauté until soft, about 1 minute. Stir in leeks, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes.
- Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
- Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary.
- Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.
Nutrition Facts : Calories 775.9, Fat 24.2, SaturatedFat 3.5, Cholesterol 172.8, Sodium 188.8, Carbohydrate 96.3, Fiber 5.1, Sugar 4.6, Protein 39
LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
- Meanwhile, bring 6 cups water to a boil in a large saucepan.
- Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
- Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
LINGUINE WITH SHRIMP AND CLAM SAUCE
My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.
Provided by Lovellama
Categories High Protein
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
- Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
- In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
- In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
- With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
- Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
- Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
- Add parsley and cook 1 minute.
- Add salt to taste, serve over linguine.
Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3
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