Best 14 Garlic Shrimp Linguine Recipes

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.

SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE

Steps:

• In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.

LINGUINE WITH GARLIC-BUTTER SHRIMP

Steps:

• Bring a large pot of lightly salted water and 1 tablespoon oil to a boil. Cook linguine in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes. Drain and set aside.
• Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and saute until shrimp turns pink, 3 to 4 minutes. Add basil and garlic; cook for 2 to 3 minutes more.
• Add butter and cooked linguine. Toss until butter melts, making sure to coat the linguine with the sauce. Remove from heat. Serve immediately.

GARLIC SHRIMP AND PEAS WITH LINGUINE

Steps:

• Cook pasta according to package directions, adding peas during last 5 minutes of cooking time. Drain.
• Meanwhile, in large nonstick skillet, melt 1 T. butter over medium-high heat. Add shrimp, garlic and salt; cook, stirring, until shrimp are pink and opaque, 5-6 minutes, adding wine during last 1 minute of cooking time.
• Stir in lemon juice, zest and remaining 3 T. butter until butter just melts. Add pasta and pea mixture; cook, stirring, until heated through, 1 minute. Remove from heat; stir in parsley. Serve immediately.

LINGUINE WITH GARLIC SHRIMP AND BASIL

Steps:

• Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
• Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• Heat the oil in a skillet.
• Add the shrimp and cook until just pink.
• Add the garlic, basil and butter.
• Saute just until butter is slightly melted.
• Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates.
• Add cooked Linguini to pan and toss to coat.
• Garnish with fresh parsley.

SHRIMP AND CHICKEN LINGUINE IN LEMON GARLIC CREAM SAUCE

Steps:

• Cook linguine according to packaging instructions (al dente).
• Flatten the chicken with a meat tenderizer to an even thickness of about 1/2 inch thickness.
• Season the chicken with Italian seasoning, salt, and pepper (both sides).
• Heat olive oil in a sauce pan and saute the chicken on medium-high heat for 2-4 minutes (or until golden brown on both sides). Then, place the chicken in a baking dish and continue cooking in the oven for 10 minutes at 350 degrees (or the chicken's internal temp reaches 165 degrees Fahrenheit).
• Slice the chicken into 1/2 to 3/4 inch bite size cubes or chunks. Set aside.
• This recipe calls for 'fully cooked shrimp' so make sure your shrimp is fully cooked, warmed, and thawed. Set shrimp aside.
• In the sauce pan, at medium-high heat, heat the olive oil and add the onions until the onions caramelize and release their fragrance. Then, add the garlic, artichokes, capers, roasted red peppers, and stir for about 2 minutes (until the artichokes start to tenderize).
• Sprinkle the pan with the flour and stir until all ingredients are coated.
• Add the white wine and the lemon zest and stir until it reaches a boil. Then, simmer for 2 minutes.
• Bring the heat back up then incorporate the cream. Stir for about a minute. Add the Parmesan cheese and stir When the cheese is incorporated (melts into sauce) and the sauce thickens, add the lemon juice and stir.
• Add the sun-dried tomatoes, chicken, and shrimp then stir for about a minute. Add salt to taste.
• Add the linguine and a little bit of the parsley (save some for garnishing). Make sure the linguine is thoroughly coated with the sauce.
• Plate on to a large serving dish. Try to transfer the linguine first so you can top the dish with the sauce and ingredients. Garnish with chopped parsley, Parmesan, and maybe a sliced lemon and some black pepper. Enjoy.

SHRIMP LINGUINE IN AN OLIVE OIL BASED GARLIC SAUCE

Steps:

• Boil water in a large pot big enough for the half lb. of linguine noodles.
• Put your shrimp in bowl and Fill with HOT water enough to cover shrimp COMPLETELY (set to the side).
• Chop your Oregano and Garlic Cloves and measure out your Italian Herb Seasoning.
• Set your saucepan on a LOW heat.
• In your saucepan add first the Extra Virgin Olive Oil.
• Then add in your Oregano, Garlic and McCormick's Seasoning.
• Stir until well mixed. Then add your 1/4 Cup of white wine stirring slowly.
• Adjust heat to a HIGH Simmer for sauce, stirring occasionally.
• Your water should be about ready to add the noodles at this point, add them to boiling water now.
• (If you prefer to leave the tails on your shrimp you may skip this step).
• At This point your Shrimp should be Unthawed enough to remove the tails.
• Remove the tails from all shrimp placing them in a fresh bowl as the tails are removed.
• Add your shrimp into your saucepan and cook until all shrimp are thoroughly cooked. (If you have never cooked raw shrimp before they will be done when there is no longer any Grey color on them and they are red as you would expect cocktail shrimp to be.).
• Once shrimp are finished cooking remove them from the sauce and place in separate pan or clean bowl to avoid overcooking and set sauce to a VERY LOW SIMMER.
• Once your Noodles are done cooking Strain them THOROUGHLY and put them back in your pot.
• Now you may add the Shrimp and Sauce to your Noodles.
• With everything in the pot set the temp to a Low/Med temp to warm while mixing and stir thoroughly to mix Sauce, Shrimp and Noodles.
• Serve on a plate in a bowl may garnish with parsley snips or whatever is to your liking.
• ENJOY!

EASY SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• Heat oil in a skillet.
• Add shrimp and cook until just pink.
• Add the garlic and basil.
• Add butter. Toss in the cooked pasta.
• Garnish with the cheese.

HONEY-GARLIC SHRIMP AND LINGUINE

Steps:

• Cook and drain linguine as directed on package; cover to keep warm.
• Heat water in 12-inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring frequently.
• Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until thoroughly heated. Serve over linguine.

HONEY GARLIC SHRIMP OVER LINGUINE

Steps:

• Cook and drain the pasta according to the directions on the package; cover to keep warm.
• Heat water in a 12-inch non-stick skillet over medium-high heat.
• Add the frozen veggies and bell pepper.
• Cook for 2-3 minutes, stirring frequently.
• Stir in the shrimp.
• Cook, stirring frequently, until the veggies are crisp-tender and the shrimp are pink and firm.
• Stir in the marinade and honey.
• Heat through and serve over the linguine.

LINGUINE WITH GARLIC SHRIMP

Steps:

• Cook pasta according to package directions, drain and keep warm.
• Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
• Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
• Add broth mixture and undrained tomatoes, cook and stir till bubbly.
• Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
• To serve, spoon shrimp mixture over pasta.
• If desired, top with cheese and garnish with fresh basil leaves.

SHRIMP LINGUINE WITH BASIL-GARLIC BUTTER

Steps:

• see above

HONEY-GARLIC SHRIMP AND LINGUINE

Steps:

• Cook and drain linguine as directed on package; cover to keep warm.
• Heat water in 12-inch nonstick skillet over medium-high heat. Add bell pepper and frozen vegetables; cook 2 to 3 minutes, stirring frequently.
• Stir in shrimp. Cook, stirring frequently, until vegetables are crisp-tender and shrimp are pink. Stir in marinade and honey. Cook, stirring frequently, until thoroughly heated. Serve over linguine.