Best 4 Shrimp And Shallot Linguini From Traders Joes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our tantalizing Shrimp and Shallot Linguini, meticulously crafted with the finest ingredients from Trader Joe's. This delectable dish boasts a symphony of flavors, where succulent shrimp, sautéed shallots, and a creamy sauce dance harmoniously on a bed of perfectly cooked linguini. As a bonus, discover three additional gems from Trader Joe's: a refreshing Cucumber Salad with Dill, a hearty Tuscan Kale Salad with Roasted Butternut Squash, and a zesty Lemon Ricotta Pasta. Each recipe promises a unique taste experience, catering to a variety of palates. Prepare to embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 4 tried and tested recipes!

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE



Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
  • Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
  • Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
  • Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

SHRIMP AND SHALLOT LINGUINI FROM TRADER'S JOES



Shrimp and Shallot Linguini from Trader's Joes image

Make and share this Shrimp and Shallot Linguini from Trader's Joes recipe from Food.com.

Provided by Sloog

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb uncooked shrimp, peeled and cleaned
4 shallots, chopped fine
1/4 lb butter, melted
1/8 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon black pepper
1/4 cup lemon juice
1/2 cup fresh parsley, chopped
1 lb linguine, cooked

Steps:

  • Mix melted butter, olive oil, shallots, garlic, pepper, parsley and lemon juice in a bowl.
  • Toss shrimp into mixture.
  • Heat skillet on medium.
  • Pour shrimp mixture into skillet and saute until shrimp turn pink in color.
  • Serve over linguini noodles.

SEAFOOD PASTA IN LEMON BUTTER SAUCE



Seafood Pasta in Lemon Butter Sauce image

This lemon butter sauce is so darn delicious! Serve this seafood pasta with a crispy salad, some warm bread and prepare to smile.

Provided by Sara A

Categories     Fish

Time 15m

Number Of Ingredients 12

1 lb pasta of choice
1 medium onion, chopped
4 oz butter
1/3 c olive oil
1 lb raw shrimp, peeled and deveined
1/2 lb small raw scallops (or large cut in half)
2 Tbsp minced lemon zest
1/4 c lemon juice
1/4 c white wine
salt and pepper to taste
1/4 c toasted pine nuts (or pinole nuts)
grated romano or parmesan cheese, to taste

Steps:

  • 1. Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-)
  • 2. Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
  • 3. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones.
  • 4. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done.
  • 5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
  • 6. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

SHRIMP AND SCALLOP SAUTé



Shrimp and Scallop Sauté image

Categories     Citrus     Garlic     Mushroom     Shellfish     Tomato     Sauté     Quick & Easy     Wheat/Gluten-Free     Scallop     Shrimp     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons olive oil
6 large garlic cloves, minced
1 pound mushrooms, sliced
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup fresh lemon juice
1 pound medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 pound bay scallops
1/3 cup chopped fresh parsley

Steps:

  • Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.

Tips:

  • Use fresh, large shrimp. Jumbo shrimp are ideal for this recipe, but any size shrimp can be used. Just be sure to adjust the cooking time accordingly.
  • Don't overcook the shrimp. Shrimp cooks very quickly, so it's important to watch it carefully. Overcooked shrimp will be tough and rubbery.
  • Use a good quality olive oil. The olive oil will help to flavor the shrimp and the sauce. Look for an extra virgin olive oil that has a fruity, peppery flavor.
  • Use fresh shallots. Shallots have a milder flavor than onions, so they won't overpower the shrimp. If you don't have shallots, you can use a small yellow onion instead.
  • Add some white wine. White wine adds a subtle flavor to the sauce. If you don't have white wine, you can use chicken broth or water instead.
  • Use a good quality pasta. The pasta is the foundation of this dish, so it's important to use a good quality pasta that will hold its shape when cooked.
  • Garnish with fresh herbs. Fresh herbs, such as basil, parsley, or chives, will add a pop of color and flavor to the dish.

Conclusion:

This shrimp and shallot linguini is a delicious and easy-to-make weeknight meal. It's perfect for a busy family or anyone who loves seafood. The shrimp is cooked to perfection, the shallots add a subtle sweetness, and the white wine adds a touch of acidity. The pasta is cooked al dente and coated in a flavorful sauce. This dish is sure to please everyone at the table.

Related Topics