Best 8 Shrimp Linguine In A Tomato And White Wine Sauce Recipes

SHRIMP LINGUINE IN A TOMATO & WHITE WINE SAUCE RECIPE - (4.2/5)

Steps:

• Heat the oil in the pan. Add the onion & sauté till tender, about 5-7min. Add the garlic & chili flakes & sauté till fragrant, about a minute. Add the white wine & simmer for 5 min. Add the tomatoes & oregano & simmer till the sauce just starts to thicken, about 15 min. Meanwhile, cook the pasta in a pot of boiling, salted water till al dente, about 7-9 min. Season the tomato sauce with salt & freshly ground black pepper to taste. Add the shrimp to the tomato sauce & simmer till cooked, about 2-3 min. per side. Remove the tomato sauce from the heat & mix in the parsley & basil. Drain the pasta, toss in the tomato sauce & serve. *Also great served with crumbled feta cheese sprinkled on top.

LINGUINE WITH SHRIMP AND TOMATOES

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
• Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
• Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
• Divide the pasta and shrimp among bowls. Drizzle with olive oil.

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.

LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS

Steps:

• Peel and devein shrimp.
• Bring water with salt to a boil in a large kettle.
• Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
• Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
• While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
• Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

SHRIMP LINGUINE IN A TOMATO AND WHITE WINE SAUCE

Steps:

• Heat the oil in a pan.
• Add the onion and saute until tender, about 6-10 minutes.
• Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
• Add the white wine and simmer for 5 minutes.
• Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes.
• Meanwhile, cook the pasta as directed.
• Season the tomato sauce with salt and pepper to taste.
• Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side.
• Remove the tomato sauce from the heat and mix in the parsley and basil.
• Drain the pasta, toss in the tomato sauce and serve garnished with feta.

LINGUINE WITH SHRIMP IN TOMATO WHITE WINE SAUCE

Steps:

• Cook pasta according to box directions. Meanwhile --
• Saute onion in margarine and olive oil.
• Add wine, bouillon and basil, plus salt and pepper to taste. (You shouldn't need much salt, if any, because of the bouillon.) Simmer five minutes over medium heat.
• Add tomato paste and stir until blended.
• Add shrimp and cook until shrimp are done (no longer translucent), but tender.
• If sauce is too thick for your liking, you can thin it down with a bit of water. (Add a little at a time till you achieve the consistency you want.).
• Serve over buttered linguine (use one tablespoon) that has been lightly sprinkled with Parmesan cheese.

LINGUINE WITH SHRIMP AND WHITE WINE

Steps:

• In a large saucepan of boiling salted water, cook pasta until al dente.
• Meanwhile, in a small nonstick skillet, melt half the butter over medium. Add garlic and pinch of red-pepper flakes; cook until fragrant, 1 minute. Raise heat to medium-high; add wine. Cook until reduced by 1/3, about 1 minute. Add shrimp and season with salt and pepper; cook until opaque throughout, 1 to 2 minutes. Remove skillet from heat; swirl in lemon juice and remaining butter. Add pasta and toss to combine. Serve topped with parsley.

LINGUINE PASTA WITH SHRIMP AND TOMATOES

Steps:

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
• Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.