Creamy Shrimp Marsala Linguine Recipes

SHRIMP MARSALA

Steps:

• In a large frying pan, heat the oil and cook the onion for 5 minutes over medium-high heat, stirring occasionally.
• Add the mushrooms, cooking them until golden brown for 6-8 minutes, stirring occasionally.
• Add the finely chopped garlic and cook an additional minute. Season with salt and pepper.
• In a cup, dissolve the cornstarch in the broth or cold water, adding the Marsala wine and thoroughly stirring.
• Pour the wine mix in the frying pan and stir well. Add the shrimp and cook for 4 minutes. As soon as the shrimp turns pink, add the butter and vinegar. Stir, adjust the seasoning and serve garnished with chopped parsley.
• Serve immediately to avoid overcooking the shrimp.

CREAMY SHRIMP SCAMPI LINGUINE

Steps:

• In a large, heavy-bottomed pan or jumbo cooker add the oil and set the temperature to medium-low heat. Add the shrimp and cook for 5 minutes or until they have just turned pink, stirring often.
• Then add all of the ingredients to include the garlic, salt and pepper, and fresh parsley. Cook until fragrant (about 30-45 seconds). Stir. Cook for 1 more minute.
• Add butter; stir while cooking until the butter has melted. Add wine and lemon juice. Cook until it starts to boil. Toss to combine. Reduce the heat to low.
• Add the peppers and onions. Drain the cooked linguine pasta and add it to the shrimp mixture. Toss well. Last, serve warm with shrimp mixture and sauce.
• Freshened up the pasta with lemon zest and fresh parsley. Enjoy!

CREAMY SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

CREAMY SHRIMP MARSALA LINGUINE

Steps:

• Wash and chop green onion.
• In a medium sauce pan, mix 8 Tbsp (1 stick) butter, 1/4 cup chopped green onion, 2 tsp thyme leaves and 2 Tbsp minced garlic over medium heat (low boil). Cook for 5 minutes, stirring frequently.
• Add 1 cup of dry marsala wine and continue cooking an additional 5 minutes. Lower heat and set aside. Do not cover.
• In a large saute pan, add 2 Tbsp of butter and 8 oz of sliced muchrooms over meduim-high heat, stirring frequently until muchrooms are browned on both sides (3-5 minutes). Add medium cooked shrimp (de-veined and no tails) and continue cooking with the muchrooms for 5 more minutes. Lower Heat and set aside.
• In the medium sauce pan, add 2 cups of heavy whipping cream, 1 cup whole milk and 1/2 cup grated parmesan cheese to the marsala wine mixture. Cook over medium heat for 5 minutes and then add the mushrooms and shrimp to mixture. Lower heat to a low boil and set aside.
• Cook linguine noodles and drain.
• Pour creamy marsala and shrimp sauce over linguine and enjoy.