Best 11 Shrimp Linguini W Pine Nuts Recipes

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If you're looking for a quick, easy, and flavorful seafood dish, shrimp linguini with pine nuts is the perfect recipe for you. This classic Italian dish is made with just a few simple ingredients, and it can be on the table in under 30 minutes. The combination of shrimp, linguini, pine nuts, and a light, creamy sauce is simply irresistible. So what are you waiting for? Give this recipe a try today!

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP LINGUINE



Shrimp Linguine image

Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!

Provided by KRIS GERRETSEN

Categories     Main Dish Recipes     Pasta     Shrimp

Yield 8

Number Of Ingredients 11

1 ½ pounds cooked fresh shrimp
6 tablespoons butter
1 tablespoon minced garlic
1 cup heavy whipping cream
½ cup chopped parsley
3 tablespoons chopped fresh basil
½ teaspoon dried thyme
¾ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

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.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g

LINGUINI WITH SHRIMP AND PINE NUTS



LINGUINI with SHRIMP and PINE NUTS image

This is a favorite pasta dish for company. The combination of shrimp, red peppers and pine nuts, stir fried with garlic and a wine-shallot sauce.

Provided by William Uncle Bill

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb raw large shrimp, tails
2 cups dry white wine
1/2 cup finely chopped shallot
2 tablespoons chilled butter
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 ounces linguine
1 tablespoon salt
5 tablespoons extra virgin olive oil, divided
1/2 cup pine nuts, lightly toasted
2 cloves garlic, finely chopped
2 large sweet red peppers, seeded and juliened
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh oregano
1/2 cup freshly grated padano cheese (optional)

Steps:

  • Shell, devein and butterfly shrimp; set aside.
  • In a saucepan, combine wine and shallots and bring to boil over high heat.
  • Boil until reduced to 2/3 cup, stirring occasionally.
  • Reduce heat to low and whisk in butter.
  • Remove pan from heat when bubbles appear on surface.
  • Season with salt and pepper.
  • Keep sauce warm over very low heat until ready to serve.
  • In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a rolling boil.
  • Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil.
  • Add linguini and cook as instructed on package; about 12 to 15 minutes or until el dente'.
  • While pasta is cooking, heat remaining 3 tablespoons of olive oil in a large frying pan over medium heat.
  • Add prepared shrimp, nuts and garlic; saute' for 2 minutes.
  • Add red peppers and saute' until peppers are tender and shrimp are opaque, about 2 minutes.
  • Drain pasta well and transfer to a large platter or a bowl.
  • Spoon sauce and prawn mixture over pasta and gently toss to coat well.
  • Sprinkle with basil and oregano, toss lightly.
  • Sprinkle grated Padano cheese on each serving.
  • Spinach fettucine is another pasta that is great in this recipe.

LINGUINI WITH SHRIMP



Linguini with Shrimp image

Provided by Ellie Krieger

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

3/4 pound linguini
2 tablespoons olive oil
2 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1/3 cup freshly squeezed lemon juice
1/2 cup white wine
1 bunch asparagus stalks, trimmed
Salt and freshly ground black pepper
1 cup freshly chopped flat-leaf parsley
1 container cherry tomatoes, halved

Steps:

  • Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.
  • Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.

Nutrition Facts : Calories 523 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 776 milligrams, Carbohydrate 72 grams, Fiber 5 grams, Protein 29 grams, Sugar 7 grams

SHRIMP & LINGUINE FRA DIAVOLO



Shrimp & Linguine Fra Diavolo image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao's
1 pound linguine, such as De Cecco

Steps:

  • Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
  • Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
  • Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

ANGEL HAIR WITH SHRIMP, BASIL, AND TOASTED PINE NUTS



Angel Hair with Shrimp, Basil, and Toasted Pine Nuts image

Angel hair is one of my favorite!! But go ahead and use what you like. This is easy! Quick and Delish!!!!!! Serve with a light green salad and Italian bread!

Provided by Rita1652

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb angel hair pasta
2 tablespoons olive oil
2 tablespoons butter
1 1/2 lbs shrimp, peeled,tails left on,deveined,and rinsed (35 to 40 per lb.)
3 tablespoons minced garlic
3/4 teaspoon hot chili flakes
1/4 teaspoon fresh ground pepper
salt
1 cup dry white wine
2 cups fresh basil leaves, slivered
1/2 cup toasted pine nuts

Steps:

  • In a 6- to 8-quart pan over high heat, bring about 4 quarts water to a boil; add angel hair and cook, stirring occasionally, just until tender to bite, 3 to 4 minutes.
  • Drain pasta, reserving about 1/3 cup cooking liquid; return pasta to pan.
  • Meanwhile, large frying pan over medium-high heat, melt butter with olive oil.
  • Add shrimp, garlic, chili flakes, pepper, salt; stir for 2 minutes.
  • Add wine; stir often until shrimp are opaque.
  • Cook 2 more minutes.
  • Stir in basil.
  • Pour shrimp mixture into pan with cooked pasta; mix gently.
  • If mixture is too dry, add reserved pasta-cooking liquid.
  • Divide evenly among four wide, shallow bowls.
  • Add salt to taste.
  • Top with pine nuts.
  • And Grated cheese.

Nutrition Facts : Calories 606.5, Fat 19.2, SaturatedFat 4, Cholesterol 249.2, Sodium 1114.5, Carbohydrate 62.5, Fiber 3.2, Sugar 2.9, Protein 38

ZIPPY SHRIMP LINGUINE



Zippy Shrimp Linguine image

"I won a community recipe contest several years ago with this spicy dish," relates Jackie Selover of Sidney, Ohio. "I make it often for my family, but it's pretty enough to serve guests." Red pepper flakes put a little zing in the shrimp, and the lightly sauteed veggies are crisp-tender and colorful.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) linguine
1 pound uncooked large shrimp, peeled and deveined
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon butter
1-1/2 cups sliced zucchini
1 cup sliced yellow summer squash
1 cup julienned carrots
1 cup fresh broccoli florets
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
3/4 teaspoon salt
1/2 cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a large nonstick skillet, stir-fry the shrimp, garlic and pepper flakes in oil and butter for 3-5 minutes or until shrimp turn pink. Remove shrimp; keep warm. Add the zucchini, summer squash, carrots and broccoli to same skillet; stir-fry for 8-10 minutes or until crisp-tender. , Return shrimp to skillet. Drain the pasta; add to skillet along with the parsley, basil and salt. Heat through. Sprinkle with Parmesan cheese.,

Nutrition Facts : Calories 312 calories, Fat 7g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 407mg sodium, Carbohydrate 45g carbohydrate (0 sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

LEMON SHRIMP LINGUINE



Lemon Shrimp Linguine image

I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. -Patty Walker, West Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

12 ounces uncooked linguine
2 tablespoons butter
2 tablespoons olive oil
3 garlic cloves, minced
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 teaspoon grated lemon zest
1/4 cup lemon juice
1 small lemon, halved and sliced, optional
2 tablespoons minced fresh parsley

Steps:

  • Cook linguine according to package directions. Drain and return to pot., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices., Add to linguine. Sprinkle with parsley and toss to combine.

Nutrition Facts : Calories 378 calories, Fat 11g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 267mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

LINGUINE WITH SHRIMP AND PLUM TOMATOES



Linguine with Shrimp and Plum Tomatoes image

Categories     Mushroom     Pasta     Shellfish     Tomato     Feta     Parmesan     Basil     Shrimp     Spring     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 11

2 pounds uncooked large shrimp, peeled, deveined, tails left intact
10 tablespoons extra-virgin olive oil
1 pound assorted wild mushrooms (such as crimini, baby portable, and stemmed shiitake), sliced
4 pounds plum tomatoes, seeded, chopped (about 7 1/2 cups)
1 1/2 cups chopped fresh basil
1 1/2 cups plus 2 tablespoons chopped fresh parsley
6 garlic cloves, minced
1/2 teaspoon dried crushed red pepper (optional)
1 pound feta cheese, crumbled (about 2 1/2 cups)
2 cups grated Parmesan cheese
1 1/2 pounds linguine

Steps:

  • Place shrimp in medium bowl; sprinkle with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until cooked through, about 3 minutes. Using slotted spoon, transfer to plate; cover. Add 4 tablespoons oil to same skillet. Add mushrooms; sauté until tender, about 8 minutes. Add tomatoes, basil, 1 1/2 cups parsley, garlic, and red pepper, if desired; stir until heated through. Mix in both cheeses.
  • Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Return to pot. Add 3 tablespoons oil; toss to coat. Add mushroom-tomato mixture to pasta; toss to coat. Season with salt and pepper. Transfer linguine to large bowl. Top with shrimp and 2 tablespoons parsley.

SHRIMP LINGUINE WITH TOMATOES



Shrimp Linguine with Tomatoes image

I created this dish after trying a similar dish (made with crab) at a restaurant. It's wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.

Provided by Jessica

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package linguine pasta
¼ pound bacon
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
3 roma (plum) tomatoes, seeded and chopped
½ cup chopped green onions
1 cup half-and-half cream
¼ cup freshly grated Parmesan cheese
¼ cup shredded Monterey Jack cheese
1 pound cooked shrimp
¼ cup toasted pine nuts

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  • Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
  • Serve sauce over pasta, and sprinkle with pine nuts.

Nutrition Facts : Calories 458.6 calories, Carbohydrate 42 g, Cholesterol 176.4 mg, Fat 18.8 g, Fiber 5.5 g, Protein 30.1 g, SaturatedFat 6.6 g, Sodium 427.9 mg, Sugar 1.3 g

LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS



Linguine With Sautéed Shrimp, Tomatoes and Peppers image

Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds medium-size shrimp
3 quarts water
Salt to taste
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes
1 medium-size green pepper, cored, seeded and cut into 1-inch cubes
3 cups canned crushed tomatoes
Freshly ground pepper to taste
1 teaspoon dried oregano
3/4 pound imported linguine
1/4 teaspoon red-pepper flakes
4 tablespoons chopped fresh basil, if available, or chopped Italian parsley

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.

ZUCCHINI "LINGUINI" WITH ROASTED SHRIMP RECIPE BY TASTY



Zucchini

Here's what you need: zucchinis, shrimp, yellow bell pepper, lime juice, kosher salt, black pepper, garlic powder, olive oil

Provided by Spencer Kombol

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 zucchinis
1 lb shrimp, peeled and deveined
½ yellow bell pepper, sliced thin
2 tablespoons lime juice
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

Steps:

  • Preheat oven to 400°F (200°C).
  • Using a vegetable peeler, peel long strips from the zucchini.
  • In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.
  • On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 7 grams, Fat 9 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Cook the shrimp until they are pink and opaque, but not overcooked.
  • Toast the pine nuts in a dry skillet over medium heat until they are golden brown.
  • Add the shrimp, pine nuts, and parsley to the linguini and toss to coat.
  • Serve immediately with a sprinkle of Parmesan cheese.

Conclusion:

This shrimp linguini with pine nuts is a quick and easy weeknight meal that is packed with flavor. The combination of shrimp, pine nuts, and parsley is delicious, and the lemon-butter sauce is the perfect finishing touch. This dish is sure to please everyone at the table.

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