Green Yellow Squash Linguini W Shrimp Scampi Recipes

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SHRIMP SCAMPI WITH YELLOW-SQUASH NOODLES



Shrimp Scampi with Yellow-Squash Noodles image

Yellow squash is transformed into sunny strands of "pasta" for this one-pan weeknight dinner. The shrimp is sautéed with butter, garlic, and red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
Kosher salt
2 tablespoons unsalted butter
3 garlic cloves, minced
Pinch of red-pepper flakes
2 medium yellow squashes (1 pound), trimmed and cut into thin noodles (5 cups)
1 tablespoon fresh lemon juice
2 tablespoons chopped flat-leaf parsley

Steps:

  • Heat oil in a large skillet over medium-high. Season shrimp with salt; add to skillet in a single layer. Cook, flipping once, until opaque, about 3 minutes; transfer to a plate.
  • Reduce heat to medium; add butter, garlic, and red-pepper flakes to skillet. Cook, stirring, about 2 minutes.
  • Add squash noodles; cook, stirring, until just tender, about 4 minutes. Remove from heat; add lemon juice, parsley, and shrimp. Season with salt. Toss to combine; serve.

GREEN & YELLOW SQUASH 'LINGUINI' W/ SHRIMP SCAMPI



Green & Yellow Squash 'linguini' W/ Shrimp Scampi image

Super light and deliciously satisfying, this creation totally hit the spot on a night I was craving pasta! The best part is? It's so light, feel free to go back for seconds, maybe even thirds! And Never fear, that "fat" is healthy fat (Monounsaturated fat aka MUFA) from the olive oil ;) The kind that's good for you!

Provided by esactress

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

4 green zucchini
3 -4 yellow squash
1 lb large shrimp, peeled & deveined
2 tablespoons olive oil, divided
4 garlic cloves, divided
2 tablespoons white wine
1/2 a lemon, juiced
2 tablespoons romano cheese, grated
red pepper flakes, to taste
2 tablespoons parsley
1 tablespoon basil
salt & pepper, to taste

Steps:

  • Rinse and pat dry all zucchini and squash. Remove the ends. Over a large bowl, with a vegetable peeler, peel all zucchini and squash lengthwise into linguini/pappardelle-like strips. Continue to peel until you see seeds. Discard seeded cores of zucchini and squash.
  • Finely mince the garlic cloves. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. Once oil is heated, add the "linguini". Sauté for about 1 minute. Add half the minced garlic, generous amounts of salt and pepper, and sauté for 1 more minute, gently stirring/folding with tongs. Remove "linguini" from heat and reserve.
  • To the same skillet, add the remaining 1 tablespoon of olive oil and heat. Add the remaining garlic and stir; do not burn garlic. When garlic is lightly toasted, add the shrimp, cooking for only 1 to 2 minutes, stirring occasionally. Add the white wine and let simmer for a few seconds.
  • Before shrimp are completely pink, add the red pepper flakes, parsley, basil and lemon juice. Add the "linguini", more salt and pepper and the grated cheese. Toss to combine, about 1 to 2 minutes. Transfer to a large dish and serve sprinkled with additional grated cheese and lemon wedges.

ULTIMATE SHRIMP SCAMPI LINGUINI



Ultimate Shrimp Scampi Linguini image

This is a super simple recipe for shrimp scampi. Such a rich and elegant dish! For the white wine, I would recommend a Pinot Grigio. This is my take on a Tyler Florence recipe from Tyler's Ultimate!

Provided by KPD123

Categories     One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb linguine, cooked and reserve 1 cup cooking liquid
4 tablespoons butter, divided
5 tablespoons olive oil, divided
1 shallot, finely chopped
5 garlic cloves, thinly sliced
1 lb shrimp, peeled and deveined
1/2 cup dry white wine
1 lemon, juice of
3 tablespoons fresh parsley, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional)

Steps:

  • Saute garlic, shallots and red pepper flakes in 2 tablespoons butter and 2 tablespoons olive oil over medium heat in large skillet.
  • Add shrimp to skillet, cooking until pink about 2-3 minutes. Remove shrimp from pan.
  • Add wine and lemon juice to skillet. When mixture comes to a boil, add 2 tablespoons butter, 2 tablespoons olive oil. When butter melts, return shrimp to pan and add parsley, cooked pasta and 1 cup pasta cooking liquid. Toss to combine.
  • To be extra fancy: drizzle a little more olive oil over finished dish!

Nutrition Facts : Calories 792.9, Fat 31.4, SaturatedFat 10.1, Cholesterol 173.4, Sodium 1336.3, Carbohydrate 90.4, Fiber 4, Sugar 3.7, Protein 31

SHRIMP SCAMPI WITH LINGUINI



Shrimp Scampi with Linguini image

This recipe results in lots of garlicky shrimp with some white wine and lemon juice.

Provided by janiceliv

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 45m

Yield 4

Number Of Ingredients 13

1 (16 ounce) package linguine
¼ cup olive oil
¼ cup butter
6 cloves garlic, minced
1 pound peeled and deveined medium shrimp
¾ cup white wine
½ cup lemon juice
¼ teaspoon crushed red pepper
1 tablespoon chopped fresh basil
½ teaspoon salt
½ pint grape tomatoes, halved
2 tablespoons grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Transfer the linguine to a large mixing bowl.
  • Heat the olive oil and butter together in large skillet over medium heat until the butter is melted. Cook and stir the garlic in the butter and oil for 2 to 3 minutes. Add shrimp and cook for 4 to 5 minutes, stirring frequently. Stir in the wine, lemon juice, red pepper, basil, and salt and cook another 1 minute. Mix in the tomatoes and cook 1 minute more; remove from heat and transfer mixture to the bowl with the linguine. Sprinkle the Pecorino Romano cheese and parsley over the pasta and sauce; toss until well mixed.

Nutrition Facts : Calories 707.1 calories, Carbohydrate 68.6 g, Cholesterol 288.7 mg, Fat 29.7 g, Fiber 5.1 g, Protein 33.3 g, SaturatedFat 10.4 g, Sodium 652 mg, Sugar 1.3 g

SHRIMP SCAMPI



Shrimp Scampi image

These are delicious by them self or served with linguini pasta. Prep does not include peeling & devining shrimp

Provided by Barb G.

Categories     European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup white wine
1/2 cup unsalted butter, melted (Do not use Margarine)
3 tablespoons minced garlic
1 lb shrimp, peeled and devined
Italian breadcrumbs

Steps:

  • Preheat oven to 350 degree.
  • Place shrimp, wine, melted butter and garlic into casserole dish, Sprinkle with Bread crumbs.
  • Bake 7 to 10 minutes, Be careful not to over cook the shrimp.
  • The shrimp are done when they turn pink.
  • (cooking to long will make them tough).

Nutrition Facts : Calories 341.5, Fat 24.2, SaturatedFat 14.7, Cholesterol 203.9, Sodium 649, Carbohydrate 4.7, Fiber 0.1, Sugar 0.6, Protein 16.1

GREEK STYLE SHRIMP SCAMPI AND LINGUINI



Greek Style Shrimp Scampi and Linguini image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 13

1 pound linguini
Salt
1 pound medium to large shrimp deveined and peeled, tails removed
Pepper
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine, eyeball it
1/2 cup chopped flat-leaf parsley
1 cup feta cheese crumbles

Steps:

  • Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
  • Season the shrimp with salt and pepper.
  • While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat. Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.

SHRIMP SCAMPI WITH LINGUINI



Shrimp Scampi with Linguini image

Dine seaside tonight with Tyler Florence's Shrimp Scampi with Linguini recipe from Food Network: Lemon, garlic and white wine meet hearty shrimp and pasta.

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Steps:

  • For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
  • Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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