Shrimp And Linguine Bake With Mozzarella Cheese Recipes

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

GARLIC SHRIMP PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon butter and vegetable oil large oven-safe skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add shrimp, 2 tablespoons parsley, and dill. Cook and stir, flipping shrimp halfway, until pink, 3 to 4 minutes. Move shrimp to a plate and set aside.
• Melt the remaining 2 tablespoons butter in the skillet, stirring into the shrimp juices. Add flour; whisk until fully combined and starting to turn golden, 30 seconds to 1 minute. Add chicken broth and milk in that order; whisk to combine. Stir in tomatoes, lemon juice, salt, and pepper. Bring sauce to a simmer.
• Stir 1/2 cup Parmesan cheese and Romano cheese into the sauce until cheeses begin to melt and sauce is creamy. Add 1 tablespoon mozzarella cheese. Mix in about 1/2 the cooked penne to start; add more if there is enough sauce to coat. Add the shrimp and stir to combine. Top with the remaining parsley, Parmesan, and mozzarella.
• Bake in the preheated oven and bake until top is golden and sauce bubbles around the edges of the skillet, 8 to 10 minutes.

SHRIMP MONTEREY

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat; saute shrimp and garlic just until shrimp turn pink, 3-5 minutes. Using a slotted spoon, transfer to a greased 11x7-in. baking dish. , Add wine to skillet; bring to a boil. Cook until liquid is reduced by half; pour over shrimp., Sprinkle with cheese and parsley. Bake, uncovered, until cheese is melted, 8-10 minutes. If desired, serve over linguine.

SHRIMP AND LINGUINE BAKE WITH MOZZARELLA CHEESE

Steps:

• Gather the ingredients.
• Peel and devein the shrimp .
• In a small bowl, toss shrimp with garlic and basil. Refrigerate while linguine is cooking.
• Cook linguine in boiling salted water following the package directions.
• Spray a 1 1/2-quart baking dish with nonstick cooking spray. Spoon half the tomatoes into the baking dish; top with linguine.
• Preheat oven to 350 F.
• In the same pot that you cooked the linguine in or a skillet, melt butter with olive oil over medium heat. Add sliced green onions; cook for 1 minute. Add shrimp mixture, peas, wine, salt and pepper, and the remaining tomatoes; cook for 1 to 2 minutes.
• Pour the shrimp mixture over linguine in the baking dish then top with the mozzarella cheese.
• Bake for 20 minutes.
• Serve with freshly grated Parmesan cheese, if desired.
• Enjoy!