Linguine With Shrimp Tomato And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 SHRIMP, TOMATO AND FENNEL



Linguine With Shrimp, Tomato and Fennel image

Provided by Molly O'Neill

Categories     dinner, pastas, main course

Time 35m

Yield Four servings

Number Of Ingredients 11

2 medium-size fennel bulbs
1/2 pound linguine
2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 pound large shrimp, peeled and deveined
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 large tomatoes, seeded and diced
1/2 teaspoon grated orange zest
2 medium-size jalapeno peppers, seeded and minced
2 tablespoons chopped Italian parsley

Steps:

  • Cut the green tops off the fennel, chop and reserve. Trim the bulbs and slice them very thin on a mandoline or with a sharp knife. Set aside. Bring a large pot of lightly salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain and rinse.
  • Meanwhile, heat 1 teaspoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring constantly, for 20 seconds. Add the sliced fennel bulbs and cook until crisp-tender, about 10 minutes.
  • Add the shrimp and cook until just cooked through, about 3 minutes. Season with 1 teaspoon of salt and pepper to taste. In a small bowl, stir together the tomatoes, orange zest and jalapenos. Place the linguine in a large bowl. Add the shrimp mixture, the tomato mixture and the remaining oil and toss to combine. Season with additional salt and pepper to taste. Divide pasta among 4 plates. Combine the fennel tops and parsley and sprinkle over pasta. Serve immediately.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 3 grams, Carbohydrate 58 grams, Fat 5 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 1 gram, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams

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.

FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

Steps:

  • Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
  • Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
  • Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

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.

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.

More about "linguine with shrimp tomato and fennel recipes"

PASTA WITH FENNEL, TOMATOES, OLIVES AND SHRIMP - WILLIAMS SONOMA

From williams-sonoma.com
5/5 (3)
Servings 2
Cuisine American
Total Time 50 mins


SHRIMP LINGUINE WITH BURST TOMATOES & PARSLEY
Feb 21, 2019 A 20-minute Shrimp Linguine made with cherry tomatoes, white wine, garlic, chili, and parsley. A super easy and delicious Italian pasta dish. ... Thank you so much for this easy shrimp pasta recipe! I love how fresh it is and …
From insidetherustickitchen.com


SHRIMP WITH FENNEL - TOMATO AND PERNOD SAUCE RECIPE …
Apr 17, 2007 The shrimp cook quickly, soaking up the flavors of the sautéed fennel and tomato, creating a fragrant and flavorful meal that’s both elegant and easy to prepare. Perfect with crusty bread or served over rice, this dish …
From reluctantgourmet.com


SEAFOOD LINGUINI - RENEE'S KITCHEN QUEST
Sep 8, 2020 tomato paste paprika Italian seasoning crushed red pepper mussels raw shrimp linguine fresh parsley . HOW TO MAKE IT. Cook pasta according to package directions. Dice the onion and fennel bulb. In a Dutch …
From reneeskitchenquest.com


LINGUINE WITH SHRIMP AND TOMATOES RECIPE - CHEF'S RESOURCE
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 …
From chefsresource.com


LINGUINE WITH SCAMPI - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare the linguine with scampi, start by cleaning them: gently detach the head of 8 scampi (leave the other 4 whole) 1.Using a toothpick, extract the black vein inside 2 and then remove …
From giallozafferano.com


EASY SHRIMP LINGUINE - SIMPLY HOME COOKED
Aug 9, 2021 Simple Shrimp Linguine Recipe. TASTE: This pasta dish is bursting with garlic-butter flavor and hints of lemon and herbs. ... Simple but AWESOME, made it 2x now, added asparagus and cherry tomatoes, and white wine. …
From simplyhomecooked.com


PRAWN LINGUINE | PASTA RECIPES - JAMIE OLIVER
½ x royal pasta dough (see Jamie’s Comfort Food book) or 320g dried linguine. 1 large handful of rocket. 1 lemon. extra virgin olive oil. Method. ... After 30 seconds, toss in the whole prawns, then after another 6 seconds add the …
From jamieoliver.com


LINGUINE WITH SEAFOOD, FRESH FENNEL AND TOMATOES
Drain, reserving 1/2 cup of the pasta cooking liquid. While linguine cooks, add remaining 1 tablespoon oil to skillet. Add shrimp and scallops, sprinkle with salt, and pour in white wine. Braise seafood, covered, until just opaque in center …
From tastykitchen.com


LINGUINE PASTA WITH SHRIMP AND TOMATOES RECIPE
Cook the linguine pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Season the Shrimp: Season the peeled and deveined …
From chefsresource.com


LINGUINE WITH SHRIMP TOMATO AND FENNEL RECIPES
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, …
From tfrecipes.com


SHRIMP LINGUINE WITH WHITE WINE, GARLIC, TOMATO
May 5, 2023 Recipe Variations. Fresh lemon – If you like the brightness, add 1 teaspoon of lemon zest and a squeeze of fresh lemon juice to the pasta at the very end. Toss well and serve. Or serve lemon slices at the table so people …
From fifteenspatulas.com


SPAGHETTI WITH SHRIMP AND FENNEL | CAROLYN'S COOKING
Feb 28, 2019 In the same pan, Add the remaining olive oil and the fennel and cook until soft; about 5 minutes. Add the garlic and cook until fragrant; about 30 seconds.
From carolynscooking.com


CAMPANELLE WITH FENNEL AND SHRIMP - LIDIA - LIDIA'S ITALY
Drain the fennel, and rinse under cold running water until cool enough to handle. Cut out the core section from each piece of fennel, then cut the fennel crosswise into 1/4-inch strips. Chop and …
From lidiasitaly.com


13 SHOCKINGLY SIMPLE ITALIAN RECIPES YOU’LL WISH YOU TRIED SOONER
1 day ago Tomato Garlic Pasta. Photo credit: fANNEtastic food. This dish features a simple yet flavorful combination of ripe tomatoes, garlic, and olive oil over pasta. Ready in under 30 …
From immigrantstable.com


SHRIMP LINGUINE RECIPE - THE MEDITERRANEAN DISH
Mar 11, 2024 Add liquids to the pan: Raise the heat to medium-high and pour in 1/2 cup dry wine. Let it bubble for 3 to 4 minutes, until slightly reduced. Then, pour in about 3/4 cup clam juice, seafood stock, or chicken broth, and simmer …
From themediterraneandish.com


CREAMY GARLIC SHRIMP - TO SIMPLY INSPIRE
Dec 15, 2024 How to Store Leftovers. Refrigerate: Keep leftovers in an airtight container in the fridge for up to 3 days. Freeze: Once cooled, transfer the shrimp and sauce to a freezer-safe …
From tosimplyinspire.com


Related Search