Shrimp pasta recipe that tastes equally good with chicken or scallops. Quick, versatile, gourmet!
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8 ounces uncooked dried linguine or spaghetti
1/4 cup Land O Lakes® Butter
1/2 cup chopped onion or shallots
12 ounces fresh medium raw shrimp, peeled, deveined, rinsed, drained
1 medium (1 cup) green bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper
5 to 6 (2 cups) roma tomatoes, cubed 1/2-inch
1 tablespoon chopped fresh basil leaves
1/2 cup freshly shredded Parmesan cheese
Cook linguine according to package directions. Drain. Set aside; keep warm.
Meanwhile, melt butter in 10-inch skillet until sizzling; add onion, shrimp, bell pepper, garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turns pink (6-7 minutes). Stir in tomatoes and basil.
Place hot, cooked pasta in large pasta bowl or onto serving platter; top with shrimp mixture. Sprinkle with Parmesan cheese.
Explore reviews fromour online community
This recipe has the perfect balance of ingredients for taste and texture! The best part is that it doesn't take a long time to prepare this delicious meal.
Very good recipe. Everyone loved it. Will add it to my recipe book to make again.
The kids and I loved this one. My kids are 13, 8, and 11 mos. ALL ate it well... though obviously cut up very small for the baby.
We made a few changes because we didn't have the perfect ingredients on hand. It made a great "catch all" dish catching our little bits of leftover veggies in the fridge/freezer. We used:
* olive oil instead of butter, I used 2/3 of the amount of butter listed, but would perhaps cut that to 1/2 next time. It didn't need all of the oil.
* half the peppers and tomatoes--we used red bell pepper, two small regular tomatoes & added some veggies we had on hand sliced baby portabellas & a little brocolli
* onion powder for the onion
* "poor man's parmesan" homemade breadcrumbs fried in olive oil and heavily seasoned to replace the parmesan--but we even forgot this at first and it was delicious without.
* Oh, one last thing, the linguine noodles were rice noodles. This was great for fructose intolerant people who can't do wheat or onions.
I used sea scallops instead of shrimp. I doubled the recipe, but tripled the peppers, adding 1 cup each green pepper, orange pepper and yellow peppers. Everyone liked it alot. A keeper.
We made it twice and put it in a big pot for a party. Everyone loved it. And, we even forgot the parmesan cheese. This is D-lisch!