Best Shrimp And Shallot Linguini From Traders Joes Recipes

Shrimp and Shallot Linguini from Trader's Joes image

Provided by Sloog

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb uncooked shrimp, peeled and cleaned
4 shallots, chopped fine
1/4 lb butter, melted
1/8 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon black pepper
1/4 cup lemon juice
1/2 cup fresh parsley, chopped
1 lb linguine, cooked

Steps:

Mix melted butter, olive oil, shallots, garlic, pepper, parsley and lemon juice in a bowl.
Toss shrimp into mixture.
Heat skillet on medium.
Pour shrimp mixture into skillet and saute until shrimp turn pink in color.
Serve over linguini noodles.

Seafood Pasta in Lemon Butter Sauce image

Provided by Sara A

Categories Fish

Time 15m

Number Of Ingredients 12

1 lb pasta of choice
1 medium onion, chopped
4 oz butter
1/3 c olive oil
1 lb raw shrimp, peeled and deveined
1/2 lb small raw scallops (or large cut in half)
2 Tbsp minced lemon zest
1/4 c lemon juice
1/4 c white wine
salt and pepper to taste
1/4 c toasted pine nuts (or pinole nuts)
grated romano or parmesan cheese, to taste

Steps:

1. Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-)
2. Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
3. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones.
4. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done.
5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
6. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

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.