Best Shrimp Linguica Recipes

Grilled Jumbo Shrimp and Linguica with Corn image

Provided by Martha Stewart

Number Of Ingredients 10

8 jumbo shrimp, shell on
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
1 tablespoon finely chopped fresh flat-leaf parsley
Coarse salt
Freshly ground pepper, to taste
2 ears corn, shucked and cut into 1-inch-thick rounds
1 pound linguica, cut into 2-inch pieces (16 pieces)
Lemon wedges, for serving
Grainy-Mustard Aioli, for serving

Steps:

Using sharp kitchen shears, cut along back of shell of each shrimp, and devein (leave shells on). Combine oil, oregano, parsley, 3/4 teaspoon salt, and pepper in a large, shallow bowl. Add shrimp and corn, and toss to coat. Let marinate at room temperature for 30 minutes, tossing mixture occasionally.
Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Divide shrimp, corn rounds, and linguica among 8 skewers, beginning and ending with the linguica. Grill, turning often, until shrimp are just opaque, 5 to 7 minutes. If corn begins to blacken before shrimp are cooked, move skewers to the coolest part of the grill to finish cooking. Serve skewers with lemon wedges for squeezing over shrimp, and aioli for dipping.

SHRIMP & LINGUICA Recipe - (5/5) image

Provided by joanmarie

Number Of Ingredients 12

8 OZ DRY RICCIA OR FETTUCCINE
6 OZ LINGUICA OR SPANISH CHORIZO 1/2-INCH THICK
2 TBS OLIVE OIL
1/4 CUP MINCED SHALLOTS
1 TBS MINCED FRESH GARLIC
1 TSP RED PEPPER FLAKES
1 LB JUMBO SHRIMP PEELED DEVEINED
2 CUPS CHERRY OR GRAPE TOMATOES HALVED
MINCED ZEST AND JUICE OF 1 SMALL LEMON
SALT AND PEPPER TO TASTE
2 TBS PARSLEY
LEMON WEDGES

Steps:

COOK PASTA ACCORDING TO PACKAGE, RESERVE 1/2 CUP PASTA WATER, THEN DRAIN BROWN LINGUICA IN OIL IN SAUTE PAN OVER MEDIUM-HIGH HEAT, STIRRING OFTEN, ABOUT 5 MINS ADD SHALLOTS, GARLIC AND PEPPER FLAKES TO PAN, SAUTE UNTIL SHALLOTS SOFTEN, 1 MINUTE. ADD SHRIMP AND SAUTE UNTIL FIRM 3-5 MINUTES; TRANSFER MIXTURE TO A BOWL. DEGLAZE PAN WITH RESERVED PASTA WATER, SCRAPING UP ANY BROWN BITS. STIR IN TOMATOES, ZEST, AND LEMON JUICE AND COOK UNTIL TOMATOES ARE HEATED THROUGH, 1 MINUTE. RETURN LINGUICA MIXTURE TO PAN AND SIMMER UNTIL THE TOMATOES START TO BREAK DOWN 1-2 MINUTES MORE; SEASON WITH SALT AND PEPPER AND SERVE OVER PASTA GARNISH EACH SERVING WITH PARSLEY AND LEMON WEDGES.