Garlic Shrimp with Linguine Pasta
Time For a Delicious Meal
Calling all seafood lovers...
Always having being a big fan of seafood, I am not sure who loves it more. For the most part, I think it might be a tie between my dad and I. Although, he tries some of the food that is considered exotic, he mostly likes to stick to the seafood that he knows. My family does enjoy eating seafood. Anytime we can, we get together and it usually does involve eating food.
This is a great little seafood recipe that I believe you will enjoy.
Anyone that knows me knows that I love to cook and try to make the simplest, best, recipes possible. Just because I try to make new recipes, doesn't mean that they aren't the easiest ones possible either.
For a recipe like this, I would go to the store and buy some linguine. The store usually has a specialty bag of pasta and this makes the recipe even more special. Plus, this gives you an excuse to go to look for some special pasta for this recipe..
Fresh seafood such as fresh shrimp is best for this recipe. Fresh ingredients are always the best, if you have the opportunity to use them.
Garlic is great in this recipe and I always buy the chopped garlic in a jar. I have been known to grow my own garlic in my yard in the spot where I have my herbs planted. This garlic was transplanted from my grandmother's house. The garlic is great for cooking and it is great to be able to go out into the back yard and get what you need to cook with.
If you happen to go to the beach and you are able to buy some fresh shrimp while there, this would be great to use for this recipe.
- 1 (9oz) package linguine or fettuccine, refrigerated
- 1/3 cup chicken broth
- 1 tablespoon cornstarch
- 1/2 teaspoon basil, crushed, dried
- 2 cups fresh mushrooms, sliced
- 1 large yellow or green sweet pepper, chopped
- 2 tablespoons garlic, bottled, minced
- 1 tablespoon olive oil
- 1 (14 1/2oz) can Italian style tomatoes, stewed and undrained
- 8 oz. shrimp, fresh, frozen peeled and deveined shrimp
- 1/4 cup parmesan cheese, finely, shredded
- basil leaves, fresh, optional
Have You Tried It?
Have you ever had Garlic Shrimp with Linguine pasta?
- Cook the pasta according to the package directions and then drain the pasta well. Return the pasta back to the hot pan to keep it warm until ready to serve.
- **A little trick my mom taught me** You can use a little bit of shortening to keep the pasta from sticking together as it cools off. Just remember it only takes a very little amount of shortening. Starting out with a teaspoon of shortening. It is better to be able to add more shortening to the past than to get too much shortening.
- Don't worry, the shortening will not change the taste of the pasta. It will not effect it at all. Cover to keep warm.
- Take a small mixing bowl and combine chicken broth, cornstarch and the dried basil. Set aside.
- Now, in large skillet cook the mushrooms (if you are using mushrooms in this particular recipe), garlic and sweet pepper in hot olive oil about 3 minutes or just until tender.
- Add the undrained tomatoes and broth mixture. Cook and stir until the mixture is bubbly.
- Add the fresh or frozen shrimp, cover and simmer for 2-5 minutes or until shrimp are opaque, in color.
- Serve the shrimp mixture over hot cooked pasta. Top with some parmesan cheese and if desired, garnish with fresh basil leaves.
Cook Books on Amazon
Shrimp Linguine Alfredo
For this particular shrimp recipe, it is suggested that you have mushrooms and sweet peppers in the dish. If these are ingredients that are not preferred at your household, then you could just simply leave these two ingredients out of the recipe all together or you could substitute them for something that you do like. However, the mushrooms most definitely set this dish apart from other imitations.
If there's someone in the family that does not particularly care for mushrooms, they can be left out of the recipe but, you might try other vegetables that work well with this pasta.
Linguine With Garlic Shrimp
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 2 g||10%|
|Carbohydrates 50 g||17%|
|Fiber 3 g||12%|
|Protein 24 g||48%|
|Cholesterol 131 mg||44%|
|Sodium 487 mg||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Other great pasta dishes
Another idea for this recipe: If someone doesn't like the idea of shrimp as the meat, for this recipe, you could use a variety of other meats such as, Italian sausage, chicken or veal. This is a recipe that is quite versatile. Just cook the meat and marinate it the same exact way that you prepare the shrimp
Being able to substitute the meat in this recipe will make you think that you are trying a different recipe, as well as trying different vegetables.
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My Bread Secret....
You know how you go to certain Italian restaurants and they bring you out some bread and herbs and oil to dip it in? I have my own "version" of that particular bread that I fix at home for my family.
I have a little secret that we have at our house to fix our own "Italian bread". You simply use loaf bread. Use some good melting butter (I usually melt 2 tablespoons of butter). Depending on the amount of bread that you are about to prepare will of course, determine how much butter but, that will get you close to the right amount.
For 2 tablespoons of butter, I can usually fix 6-8 pieces of bread.
For the seasoning on the bread. I use what I like such as, garlic powder, oregano, thyme, basil and parsley. I just melt the butter first and sprinkle just a little bit of each spice into the butter. Then I mix the seasonings the best way that I can and use a brush to apply the butter and seasonings to the bread.
Then we just toss the pan into the oven and bake for 250 degrees for 5 minutes. Watch closely because each oven does vary and we just preheat our oven and just kind of toast our bread, we don't have a set time that we cook it.
© 2014 Buster Johnson