Linguine Pasta With Shrimp And Tomatoes Recipes

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LINGUINI WITH GARLICKY SHRIMP AND FRESH TOMATOES



Linguini With Garlicky Shrimp and Fresh Tomatoes image

Adopted from Weight Watcher's From Pantry to Plate, Easy Meals from Food You Keep on Hand. Part of the Cookbook Swap Fall 2008. Partner ALSKANN points-7

Provided by Chef1MOM-Connie

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces linguine
2 tablespoons unsalted butter
1 lb large shrimp, peeled and deveined
1/2 teaspoon salt
6 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
4 plum tomatoes, chopped
3 tablespoons parsley, chopped
1 tablespoon lemon juice

Steps:

  • Cook the linguine as per directions, drain.
  • Meanwhile, melt 2 tsp butter in large skillet over med-high heat. Sprinkle the shrimp with 1/4 tsp of salt and add to skillet.
  • Cook until pink and opaque, 1 1/2 -2 min each side. Transfer to a plate.
  • Melt the remaining butter in the same skillet over med-high heat. Add garlic and crushed red pepper, soak stirring until fragrant about 30 seconds. Add the tomatoes and remaining salt, cook striirring occassionally, until the tomatoes just begin to wilt, 1-2 minutes.
  • Add shrinp and cook until heated through, about 1 min longer.
  • Add the cooked linguini, parsley, and lemon juice, cook, tossing until combined.

LINGUINE WITH SHRIMP, ASPARAGUS AND CHERRY TOMATOES



Linguine with Shrimp, Asparagus and Cherry Tomatoes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 pound linguine
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes, stemmed and halved
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper
3 large cloves garlic, flattened and chopped
1/2 cup dry white wine
1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces
1 pound large shrimp, peeled and deveined
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

LINGUINE PASTA WITH SHRIMP AND TOMATOES



Linguine Pasta with Shrimp and Tomatoes image

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Provided by Cindy in Pensacola

Categories     Main Dish Recipes     Pasta     Shrimp

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  • Fill a large pot with lightly-salted water; bring to a rolling boil; 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.
  • Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g

LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS



Linguine With Sautéed Shrimp, Tomatoes and Peppers image

Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds medium-size shrimp
3 quarts water
Salt to taste
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes
1 medium-size green pepper, cored, seeded and cut into 1-inch cubes
3 cups canned crushed tomatoes
Freshly ground pepper to taste
1 teaspoon dried oregano
3/4 pound imported linguine
1/4 teaspoon red-pepper flakes
4 tablespoons chopped fresh basil, if available, or chopped Italian parsley

Steps:

  • Peel and devein shrimp.
  • Bring water with salt to a boil in a large kettle.
  • Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
  • Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
  • While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
  • Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

SHRIMP & TOMATO LINGUINE TOSS



Shrimp & Tomato Linguine Toss image

Looking for lighter fare tonight? Pair this fast and flavorful pasta toss with salad and garlic bread for a stress-free supper. -Louise Gilbert, Quesnel, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 9

6 ounces uncooked linguine
1/3 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup crumbled feta cheese
Additional minced fresh basil, optional

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large skillet, cook shrimp and garlic in oil over medium heat until shrimp turn pink. Add the tomatoes, basil and pepper. Bring to a boil; cook and stir for 1-2 minutes or until heated through., Drain linguine; toss with tomato mixture. Sprinkle with feta and additional basil if desired.

Nutrition Facts : Calories 376 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 611mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

SHRIMP, ASPARAGUS & CHERRY TOMATO PASTA



Shrimp, Asparagus & Cherry Tomato Pasta image

This pasta dish has all of the colors and flavors of spring! Tons of fresh herbs and bright flavors make this a perfect recipe for the season.

Provided by Giada De Laurentiis

Categories     Main Course

Time 45m

Yield 4

Number Of Ingredients 14

Kosher salt
1 pound long pasta, such as Tripolini, pictured
2 tablespoons extra-virgin olive oil
Two 12-ounce bags cherry tomatoes (stemmed and halved)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried crushed red pepper or Calabrian chili paste
3 large cloves garlic (flattened and chopped)
1/2 cup dry white wine
1 pound asparagus (trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch pieces)
1 pound large shrimp (peeled and deveined)
1/2 cup chopped fresh basil
1/2 cup chopped fresh mint
2 teaspoons chopped fresh oregano

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.
  • Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.
  • Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through, 5 to 7 minutes. Stir in the basil, mint and oregano.
  • Pour the sauce over the pasta and toss to combine. Serve immediately.

Nutrition Facts : ServingSize 4, Calories 436

CREAMY TOMATO GARLIC BUTTER SHRIMP



Creamy Tomato Garlic Butter Shrimp image

Linguini pasta gets a delicious make over with this 15-Minute Creamy Tomato Garlic Butter Shrimp! A quick and easy flavourful dinner in minutes!

Provided by Karina - Cafe Delites

Number Of Ingredients 15

10 ounces | 300 g dry weight linguini ((or any pasta))
1 medium yellow onion diced
2 tablespoons butter ((or olive oil))
6 garlic cloves (, minced)
1 pound | 500 g raw jumbo shrimp ((prawns), peeled and deveined)
2 teaspoons dried basil
1 teaspoon salt (, divided)
1 x 14-ounce | 400 g bottle passata or marinara sauce
half a chicken bullion cube (, crushed (or 1 teaspoon stock powder))
2 tablespoons fresh chopped parsley
1 teaspoon freshly-ground black pepper (, divided)
pinch of granulated sugar
2/3 cup milk ((or half and half or heavy cream))
grated Parmesan cheese (, to serve)
extra fresh chopped parsley (, to serve)

Steps:

  • Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp sauce.)
  • Heat the butter in a large skillet or pan over medium heat. Add the onion and fry until transparent. Stir in the garlic and fry until fragrant (about 30 seconds), then add in the shrimp with the basil and 1/2 teaspoon salt. Sauté shrimp for 2 minutes on one side; flip and continue to sauté on the other side for a further minute.
  • Quickly add in the sauce, crushed bullion (or stock powder), parsley, pepper sugar and remaining salt. Allow the sauce to heat through for another minute before adding the milk (or cream). Continue cooking for a further minute or until the shrimp are cooked through.
  • Once the pasta is cooked and drained, stir it through the creamy tomato sauce; toss until combined. Season with extra salt if desired.

LINGUINE WITH SHRIMP AND TOMATOES



Linguine with Shrimp and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces linguine
1 1/2 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
  • Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
  • Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
  • Divide the pasta and shrimp among bowls. Drizzle with olive oil.

LINGUINE WITH SHRIMP AND PLUM TOMATOES



Linguine with Shrimp and Plum Tomatoes image

Categories     Mushroom     Pasta     Shellfish     Tomato     Feta     Parmesan     Basil     Shrimp     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 pounds uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
1 1/2 cups chopped fresh basil
1 1/2 cups plus 2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 pound feta cheese, crumbled (about 2 1/2 cups)
2 cups grated Parmesan cheese
1 1/2 pounds linguine

Steps:

  • Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.

LINGUINE WITH SHRIMP, TOMATOES, AND FETA SABRAW



Linguine with Shrimp, Tomatoes, and Feta Sabraw image

Categories     Pasta     Tomato     Quick & Easy     Feta     Basil     Shrimp     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 pound medium shrimp (about 40)
2 pints vine-ripened cherry tomatoes
4 large garlic cloves
1 bunch scallions
1/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh basil leaves
1 1/2 cups crumbled feta (about 6 ounces)
1 pound dried linguine

Steps:

  • Shell shrimp and, if desired, devein. In a large saucepan of boiling salted water cook shrimp until cooked through, about 1 minute, and drain well.
  • Halve tomatoes and mince garlic. Finely chop scallions. In a large bowl stir together all ingredients except linguine with salt and pepper to taste. Chill sauce, covered, 1 hour. Let sauce stand at room temperature, stirring occasionally, 20 minutes.
  • In an 8-quart kettle bring 6 quarts salted water to a boil and cook linguine until al dente. Reserve 1/3 cup pasta water and drain pasta. Add pasta to sauce and toss well, adding enough pasta water to reach desired consistency.

LINGUINE WITH SHRIMP, TOMATOES, OLIVES, AND CAPERS



Linguine With Shrimp, Tomatoes, Olives, and Capers image

from Health.com - http://recipes.health.com/recipes/1879893-linguine-with-shrimp-tomatoes-olives-and-capers

Provided by ellie3763

Categories     < 30 Mins

Time 30m

Yield 4 1 3/4 c servings, 4 serving(s)

Number Of Ingredients 11

12 ounces large shrimp (about 16, peeled and deveined)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4 garlic cloves
10 ounces linguine, uncooked
1 cup canned diced tomato, undrained
3/4 cup clam juice
1/4 cup pitted kalamata olive, halved
2 tablespoons capers
1/2 cup Italian parsley, chopped

Steps:

  • Bring a large pot of water to a boil.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic and cook 1-2 minutes until golden.
  • Add linguine to boiling water and cook 11 minutes until al dente.
  • Season shrimp with salt and pepper. Add to skillet and cook on high 2-3 minutes until golden. Transfer garlic and shrimp to a plate and cover with foil to keep warm.
  • Add tomatoes, clam juice, olives, and capers to skillet. Cook 5-6 minutes until reduced by half. Stir in the shrimp and garlic and 2/3 of the parsley.
  • Drain pasta and return to pot. Add shrimp and tomato sauce to the pot and toss. Transfer to a serving platter and garnish with remaining parsley.

Nutrition Facts : Calories 475.1, Fat 10.6, SaturatedFat 1.6, Cholesterol 135.7, Sodium 792.1, Carbohydrate 65.3, Fiber 4.1, Sugar 5.3, Protein 28.8

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