nd garlic in olive oil for 2 mins. Slowly add tomatoes
Cook the linguine in boiling salted water until
heat olive oil. Add shrimp, season with salt and pepper, and cook
he shallots and cook, stirring, for 1 minute. Add the garlic
br>Shell and devein shrimp, keep shells. Chop shrimp into small pieces
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
epper, Onion and Celery - saute for 2 minutes, stirring frequently
Cook linguine to package directions and set aside in large serving bowl.
Heat olive oil in 2-quart saucepot and saute garlic and shallots for 3 minutes over medium heat.
Then add tomatoes, parsley, wine, red pepper flakes, oregano and salt and pepper to taste.
Cook for 15 minutes.
Then add shrimp; cook another 5 minutes.
Pour shrimp sauce over linguine and serve.
Serves 4.
alted water, add the linguine, and cook for 7 to 10 minutes
f salt and the linguine and cook for 7-19 minutes, or
Over medium heat, melt butter and add shrimp.
Saute for about 2 minutes, then add garlic and cook for 1 more minute, being careful not to brown garlic.
Remove ingredients from pan and set aside; increase heat to medium high and then add wine and chicken broth.
Cook to reduce liquids.
Meanwhile cook linguine according to directions on package and drain well.
Add cream to sauce, then add shrimp back to pan.
Add linguine to sauce and then add Parmesan cheese.
Stir until sauce thickens.
Add black pepper to taste.
Cook linguine 10 to 12 minutes.
Drain.
Brown shrimp, garlic and parsley in oil over gentle fire for 10 minutes.
Add salt, pepper, tomatoes and tomato puree.
Simmer 1 hour.
Add oregano and basil.
Cook 5 minutes.
Pour shrimp sauce over linguine.
Serves 4.
Mortar spices well.
Put cream and milk in pan with butter and 1/2 spice mixture.
Thicken and reduce, and set aside. Cook linguine to the al dente stage.
Saute chicken breasts with wine and remaining spices until done.
Remove and set aside. Saute shrimp in pan, adding wine if necessary.
Serve each breast on a bed of linguine with shrimp.
Cover with sauce.
Serves 4.
For the lemon oil:
Combine
Melt 1/2 butter in oil and saute shrimp for 2 minutes.
Put aside.
Put 1/2 butter, 2 cloves garlic and olive oil in.
Add broccoli, wine, parsley and pepper.
Mix together, then add shrimp.
Serve over cooked linguine.
Cook linguine 10 to 12 minutes.
Drain.
Brown shrimp, garlic and parsley in oil over gentle fire 10 minutes.
Remove shrimp. Add salt, pepper, tomatoes and tomato paste and simmer 1 hour. Add shrimp, oregano and basil and cook 5 minutes.
Pour shrimp sauce over linguine.
Don't cook shrimp too long in tomato.
Brown first; put in last.
inutes until golden.
Add linguine to boiling water and cook
Cook linguine.
Set aside.
Heat dressing.
Add next 9 ingredients.
Cook and stir for 8 to 10 minutes.
Add linguine. Sprinkle with Parmesan.
Saute garlic in oil until lightly golden.
Put in shrimp. When shrimp are tender, add 1 cup wine or 1/2 cup chicken stock with 1/2 cup wine.
Salt and pepper to taste.
Cook down and let thicken a bit.
Cook linguine al dente.
Pour sauce over linguine. Add cheese.
Peel and clean shrimp.
Smash and dice garlic.
Brown garlic in unsalted butter.
Chop parsley.
Slice mushrooms and stir in the warm unsalted butter.
Add coarsely chopped shrimp.
After shrimp turns pink, stir in parsley.
Pour over hot linguine.
Add Romano cheese, salt and pepper to taste.