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How To make Shrimp Sauce with Linguine
Ingredients
1/4
cup
olive oil, extra virgin
2
each
bay leaves
2
tablespoon
lemon juice, fresh
1/2
pound
shrimp, rock or small prawns, shelled
1/2
teaspoon
rosemary, dried
1/2
teaspoon
oregano, dried
3/4
pound
linguine, fresh
1
teaspoon
paprika, sweet or hot
1/2
teaspoon
salt
1/4
teaspoon
cayenne pepper
2
cup
spinach, leaves, fresh, chopped
8
each
garlic, cloves, minced
2
each
tomatoes, roma, diced
1/2
pound
butter
1
parmesan cheese, fresh, grated, for garnish
Directions:
In a food processor bowl equipped with steel blade, puree to a paste the olive oil, lemon juice, rosemary, oregano, paprika, salt,cayenne, and garlic. Stop the motor a couple of times, and scrape down the sides of the work bowl with a spatula to make sure garlic is getting finely minced.
In a large saute pan, melt butter. Add olive oil mixture and bay leaves. Saute breifly over medium heat. Do not burn garlic. Add shrimp to the pan. Roll shrimp around in pan so each shrimp is coated with the hot sauce and cooks quickly. As soon as shrimp are barely cooked (be careful not to overcook - it may take only 1 to 2 minutes), remove pan from heat while you cook the pasta. When pasta is cooked and well-drained, return saute pan to low heat, add pasta, and toss with the shrimp sauce to coat. Fold in spinach and tomatoes. Serve immediately, topped with parmesan.
How To make Shrimp Sauce with Linguine's Videos
This Shrimp in Tomato Sauce is the BEST Shrimp Recipe Ever!
shrimp recipe | easy shrimp recipe
Of all my shrimp recipes, this one is the easiest without compromising on taste! This 15 minute tomato garlic butter shrimp recipe is perfect shrimp dinner recipe. Try this simple yet incredibly delicious shrimp recipe once and you’re sure to make it over and over again.
DETAILED RECIPE ????
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*RECIPE* (3-4 servings)
INGREDIENTS
1 lb/450g shrimp (peeled and deveined)
3 tbsp tomato paste OR 1/2 cup tomato purée
3 garlic cloves
3 tbsp butter
1 tsp paprika (sweet preferred)
1 tsp chilli flakes (divided)
1 tbsp neutral oil
Parsley/cilantro
Salt as needed
METHOD:
1. Marinate 1 lb/450g shrimp in 1 tsp paprika, 1/2 tsp chilli flakes, 1/4 tsp salt and set aside for 15 minutes. Skip salt if using salted butter
2. Mince 3 cloves of garlic. Finely chop parsley/cilantro/coriander for garnish
3. Set aside 3 tbsp tomato paste or 1/2 cup tomato purée. Tomato paste cooks fast and is the preferred option. Tomato purée can also be used but needs to be cooked down properly
4. Heat 1 tsp oil and 1 tbsp butter in a pan. The oil prevents butter from burning
5. Set flame to medium and sear shrimp for 1 minute per side. Don't overcrowd the pan or they won't sear well. Cook in batches and set aside
6. Set flame to low, add 2 tbsp butter, minced garlic, tomato paste (or purée) & 1/2 tsp chilli flakes
7. Add a pinch of salt if using unsalted butter. Cook gently until the tomato paste turns deep red and aromatic. If using tomato purée, cook until the oil separates
8. Add the seared shrimp and its juices. Stir and cook until its done (2-4 mins depending on the size)
9. Switch off the flame. Garnish with parsley or cilantro/coriander leaves
10. Serve with bread or a light salad
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Tomato Shrimp Pasta
Spicy shrimp pasta | Easy shrimp pasta | How to cook shrimp pasta | Red sauce recipe with shrimp | Seafood pasta
Today I’m sharing my easy spicy shrimp pasta recipe. This recipe features delicately cooked shrimp with a bright tomato sauce. The spiciness can be altered to taste but I like it quite hot. The tomato puree when reduced turns deep and savoury making it the perfect sauce for pasta.
If you’re looking for a quick yet delicious meal with shrimp, look no further! This dish is a seafood pasta lovers delight and will surely leave you wanting more.
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White Ceramic Pan:
Glass Stockpot:
Grey Ceramic Pan:
Wok:
Stainless Steel Frypan:
Cast Iron Skillet:
Copper Saucepan:
???? MY AMAZON STOREFRONT -
(You'll find links to my cookware, crockery, kitchen and pantry essentials in my Amazon store)
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???? Instagram:
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*RECIPE*
INGREDIENTS: (2 servings)
250g/ 0.5lb shrimp or prawns (cleaned and deveined)
1.5 cups tomato puree/crushed tomatoes
4 large garlic cloves
1 tbsp chilli flakes
3-4 tbsp olive oil
Parsley/basil/oregano
110g/4 oz pasta (used spaghetti)
Salt as needed
PROCESS:
1. For fresh tomato puree, remove the eye from 4 large tomatoes and blend until smooth. Strain the puree if needed to remove the seeds
2. Add 1/2 tsp salt to shrimp/prawn and set aside for later. This will season the shrimp and enhance its flavour. Skip if using seawater shrimp
3. Heat 3-4 tbsp olive oil and sauté minced garlic for 10 seconds on low flame
4. Add 1 tbsp crushed red chilli flakes and sauté for another 10 seconds on low flame. Add more or less chilli flakes depending on spice tolerance
5. Next add the tomato puree and mix well. Canned and crushed tomatoes can also be used
6. Add salt and simmer the tomato puree until it’s reduced and oil separates from the sides. This is important as the tomatoes can otherwise taste a bit raw especially when using fresh
7. Start cooking the pasta in salted boiling water at this point. It should take 8-10 minutes for the pasta to cook to al dente
8. Once the tomato puree has reduced, add herbs (parsley/basil/oregano) and mix. Cook for a few seconds
9. Add about 1/2 cup of pasta water to make it saucy. Taste the sauce and add 1/4 tsp sugar if its too sour. This will balance the sourness.
10. Add the shrimp and cook for 4-6 minutes depending on the size. It’s cooked when the flesh turns opaque and the shrimp curls into a “C” shape. Don’t overcook the shrimp or it will turn rubbery.
11. Taste the sauce and adjust salt if needed before adding in the pasta
12. Toss in the cooked pasta directly from the pot and mix until its nicely coated with the sauce
13. Garnish with some more herbs and serve
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SUBSTITUTES:
• No fresh/canned tomatoes?
Use 1:3 ratio of tomato paste and water
• No fresh herbs?
Use dried herbs of choice. Preferably dried oregano for a more robust flavour
• No red chilli flakes?
Crushed red pepper flakes, fresh red chillies can also be used
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TIPS:
• Always have the sauce ready before the pasta is cooked. In the video I timed it so they’re both done at almost the same time but you can cook the sauce first and then the pasta
• Don’t drain for add oil to pasta water. It’s unnecessary and is not how pasta must be cooked
• Always add salt to pasta water
• Since we are adding salt to shrimp, tomato sauce and pasta water, be careful to not add too much. You can always add more towards the end
• Always reserve pasta water to thin out the sauce
• For meal prep, store the shrimp sauce in an airtight container for up to 3 days and mix with cooked pasta as needed
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Disclaimer: Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
Creamy shrimp scampi linguine recipe | Shrimp scampi pasta
Spicy Creamy Shrimp Pasta Recipe | 30 Minute Meal
Shrimp Pasta With Creamy Spicy Tomato Sauce Recipe | 30 Minute Meal
This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste
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Shrimp Linguine with Tomato Sauce
Today I would like to share with you my Shrimp Linguine with Tomato Sauce recipe.
Written recipe:
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Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
We can't think of a better dinner than Ina's shrimp scampi over linguine.
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Linguine with Shrimp Scampi
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network