Best Shrimp Linguica Recipe 55 Recipes

SHRIMP AND CHORIZO IN GARLIC SAUCE

Steps:

• In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
• Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SHRIMP LINGUINE

Steps:

• Begin by adding 1 pound of linguine pasta to a pot of salted boiling water. Cook al dente.
• In the meantime, add 2 tablespoons of olive oil and 6 tablespoons of unsalted butter to a large pan. Bring the heat to medium-high.
• Once you hear the butter sizzle, add 6 finely minced garlic cloves. Quickly stir for about 10-15 seconds.
• Pick the heat up to high and add 2 pounds of large raw shrimp that have been peeled and deveined.
• Mix the shrimp around for about 5-6 minutes or until they are fully cooked through. Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
• Then pour in 1/4 cup of fresh lemon juice. Stir for about 1 minute.
• Drain your cooked pasta and add it to the pan. Turn the heat off and add 1/4 cup of freshly chopped parsley on top.

SHRIMP LINGUINE

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.

PORTUGUESE FISHERMAN'S SHRIMP AND CHORIZO

Steps:

• Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, chile pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal.
• Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside.

SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.

GRILLED JUMBO SHRIMP AND LINGUICA WITH CORN

Steps:

• Using sharp kitchen shears, cut along back of shell of each shrimp, and devein (leave shells on). Combine oil, oregano, parsley, 3/4 teaspoon salt, and pepper in a large, shallow bowl. Add shrimp and corn, and toss to coat. Let marinate at room temperature for 30 minutes, tossing mixture occasionally.
• Preheat grill to medium-high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Divide shrimp, corn rounds, and linguica among 8 skewers, beginning and ending with the linguica. Grill, turning often, until shrimp are just opaque, 5 to 7 minutes. If corn begins to blacken before shrimp are cooked, move skewers to the coolest part of the grill to finish cooking. Serve skewers with lemon wedges for squeezing over shrimp, and aioli for dipping.

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 & LINGUICA RECIPE - (5/5)

Steps:

• COOK PASTA ACCORDING TO PACKAGE, RESERVE 1/2 CUP PASTA WATER, THEN DRAIN BROWN LINGUICA IN OIL IN SAUTE PAN OVER MEDIUM-HIGH HEAT, STIRRING OFTEN, ABOUT 5 MINS ADD SHALLOTS, GARLIC AND PEPPER FLAKES TO PAN, SAUTE UNTIL SHALLOTS SOFTEN, 1 MINUTE. ADD SHRIMP AND SAUTE UNTIL FIRM 3-5 MINUTES; TRANSFER MIXTURE TO A BOWL. DEGLAZE PAN WITH RESERVED PASTA WATER, SCRAPING UP ANY BROWN BITS. STIR IN TOMATOES, ZEST, AND LEMON JUICE AND COOK UNTIL TOMATOES ARE HEATED THROUGH, 1 MINUTE. RETURN LINGUICA MIXTURE TO PAN AND SIMMER UNTIL THE TOMATOES START TO BREAK DOWN 1-2 MINUTES MORE; SEASON WITH SALT AND PEPPER AND SERVE OVER PASTA GARNISH EACH SERVING WITH PARSLEY AND LEMON WEDGES.