Best 6 Linguine With Shrimp Tuscan Style 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.

ITALIAN SHRIMP AND PASTA

Steps:

• In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture.,

LINGUINE WITH SHRIMP TUSCAN STYLE

Steps:

• Defrost shrimp under cold running water 3-5 minutes. Pat Dry.
• Cook pasta according to package directions.
• While pasta is cooking, heat 2 tablespoons of olive oil on low in large skillet.
• Add garlic to skillet and cook for 1 minute (do not brown).
• Add shrimp and cook 2 minutes on medium.
• Add diced tomatoes and cook and additional 2 minutes.
• Season with salt and pepper to taste.
• Squeeze lemon juice over top.
• Toss with cooked pasta.

LINGUINE WITH SHRIMP SCAMPI

Steps:

• 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.

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

CREAMY TUSCAN-INSPIRED SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
• Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
• Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
• If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
• Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.