Shrimp Linguine With Basil Garlic Butter Recipes

EASY SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• Heat oil in a skillet.
• Add shrimp and cook until just pink.
• Add the garlic and basil.
• Add butter. Toss in the cooked pasta.
• Garnish with the cheese.

GARLIC SHRIMP LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
• Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
• Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

TOMATO & BASIL SHRIMP IN GARLIC BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; keep warm.
• Melt 2 tablespoons butter in skillet over medium heat. Add shrimp; cook and stir occasionally until shrimp are opaque and cooked through, 3 to 4 minutes. Transfer to a warm plate with a slotted spoon.
• Cook garlic in skillet, stirring constantly for 1 minute. Add remaining butter, extra virgin olive oil, tomato and basil. Stir in shrimp.
• Serve over cooked pasta and garnish with additional chopped fresh basil

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• Heat the oil in a skillet.
• Add the shrimp and cook until just pink.
• Add the garlic, basil and butter.
• Saute just until butter is slightly melted.
• Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
• Add cooked Linguini to pan and toss to coat.
• Garnish with fresh parsley.

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-LEMON SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley., Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• Boil water for the linguine, adding 1 tbsp of the olive oil and a pinch of salt to the water. Cook the linguine for 7-8 minutes (al dente), stirring every minute. While the pasta is cooking, heat a large skillet with remaining olive oil.
• When th e oil is hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes.
• Add the garlic and the basil and cook an additional 2-3 minutes.
• Add the butter, and toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat.
• Serve immediately and garnish with the Asiago cheese as desired!