Best 9 Linguine With Grilled Shrimp And Black Olives Recipes

LINGUINE WITH GRILLED SHRIMP AND BLACK OLIVES

Steps:

• Cook linquine as directed on package.
• Meanwhile, thread shrimp onto skewars and sprinkle with salt and pepper to taste.
• Grill over a medium hot fire until just opaque throughout, about 3 to 4 minutes per side (or use your broiler).
• Remove from skewers and cut each shrimp into 3 pieces; set aside.
• Heat oil in a large skillet over medium heat and add garlic.
• Cook just until garlic begins to brown and add tomatoes, black olives, and shrimp.
• Mix in basil and season with salt and pepper to taste.
• Serve over cooked linquine and top with cheese.

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE

Steps:

• Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
• Meanwhile, bring 6 cups water to a boil in a large saucepan.
• Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
• Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

SHRIMP LINGUINE

Steps:

• Begin by adding 1 pound of linguine pasta to a pot of salted boiling water. Cook al dente.
• In the meantime, add 2 tablespoons of olive oil and 6 tablespoons of unsalted butter to a large pan. Bring the heat to medium-high.
• Once you hear the butter sizzle, add 6 finely minced garlic cloves. Quickly stir for about 10-15 seconds.
• Pick the heat up to high and add 2 pounds of large raw shrimp that have been peeled and deveined.
• Mix the shrimp around for about 5-6 minutes or until they are fully cooked through. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
• Then pour in 1/4 cup of fresh lemon juice. Stir for about 1 minute.
• Drain your cooked pasta and add it to the pan. Turn the heat off and add 1/4 cup of freshly chopped parsley on top.

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.

SPAGHETTI WITH SHRIMP AND OLIVES

Steps:

• Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 1/2 cups pasta water; drain.
• Meanwhile, cook bacon in a large straight-sided skillet over medium heat until most of fat is rendered but bacon is still pliable, about 4 minutes. Stir in tomato paste, rosemary, olives, and 1 tablespoon oil; cook 1 minute. Add tomatoes, season with salt and pepper, and cook until they collapse and release their juices, about 5 minutes. Add 1 cup pasta water and shrimp. Simmer, stirring occasionally, until shrimp are opaque, 2 to 3 minutes.
• Stir in pasta and remaining 1 tablespoon oil. Add more pasta water, a few tablespoons at a time, until pasta is evenly coated. Drizzle with oil, sprinkle with cheese, and serve.

GRILLED SHRIMP & TOMATOES WITH LINGUINE

Steps:

• In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

SPAGHETTI AL LIMONE WITH SHRIMP

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

SAUTéED SHRIMP WITH CAPERS AND OLIVES

Steps:

• Put 1/4 cup olive oil in a large skillet over medium-low heat.
• Add 3 sliced garlic cloves, 2 tablespoons capers and 1/2 cup chopped pitted black olives, and cook until the garlic is golden.
• Stir in 1 1/2 pounds peeled shrimp and 1/2 cup chopped tomatoes.
• Cook, turning the shrimp once or twice, until they are pink, 5 to 10 minutes.

GRILLED SHRIMP WITH FRESH TOMATO SAUCE AND ANGEL HAIR PASTA

Steps:

• Combine 1/4 cup olive oil, lemon juice, salt, and pepper in a large resealable plastic bag. Gently squeeze ingredients in the bag to combine. Add shrimp. Remove as much air as possible, seal, and move shrimp around in the bag to coat in the marinade. Place in a tray or plate so shrimp are in a single layer. Marinate in the refrigerator for 30 to 45 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Preheat an outdoor grill for medium-high heat. Place a heat-proof skillet on one side of the grill to heat with the grill. Thread shrimp onto metal skewers.
• Place shrimp skewers onto the hot grate and grill until the shrimp turn white and opaque, 2 to 3 minutes per side. Remove from the grill.
• Meanwhile, pour 2 teaspoons olive oil into the hot skillet and cook onion, stirring frequently, until softened, 2 to 3 minutes. Add tomatoes, garlic, and red pepper flakes; cook and stir for 1 to 2 minutes. Pour in wine and allow to reduce, about 4 minutes. Stir in cream. Cook and stir for 1 minute. Season with salt and pepper to taste. Add cooked pasta and shrimp to the skillet and stir to combine. Sprinkle with fresh parsley and serve.