Shrimp and Linguine (Or Other Pasta) Recipe

A couple of websites I use it Sparkpeople.com, a free website with dieting info & receipes. Another one is savingdinner.com, you can pay a small price for all the hearthealthy, low fat, low cholesterol, crockpot, & thousands or other receipes you want. I've even lost weight, one of my favorites is mini meatloafs with zuchinni made in muffin tins.

Hi S.,

I have a recipe for what my husband calls "Seafood pasta". You start by saute(ing) garlic (2-3 cloves), salt and pepper in a little (1-2 TBS) of olive oil. Then I add a small can of Spicy V8 tomato juice and 1 cup of white wine (you can also add diced tomatoes) and cook for 10 minutes. Then add one pound of cooked shrimp, one pound of sea scallops and cook for about 5 minutes or until the sea scallops are cooked through. Lastly, add 2 TBS of butter (I use Land of Lakes Light butter with Canola Oil) and 2-3 TBS of lemon (or lime) juice. Let in cook for a few minutes and toss in some pasta. We like it with angel hair or linguine. I got the original recipe from an Italian cooking magazine, then I doctored it up a bit. Buon Appetito!

This is always a favorite in our family. You can substitute a different herb for cilantro if you prefer.

Shrimp with Orzo, Asparagus, Tomato and Feta

Serves 4

24 large raw shrimp
1 tbsp oil
1 tsp minced garlic
1/4 cup chopped cilantro
1/4 cup lime juice
2 tsp butter

Shrimp: Heat 1 tbsp oil in a large non stick skillet, over medium heat until hot. Add 24 shelled and deveined large raw shrimp and saute 3-4 minutes, turning once. Remove to plate. Add 1 tsp minced garlic and 1/4 cup lime juice, cook one minute. Remove from heat and add 1/4 cup chopped cilantro and 2 Tbsp butter, stirring until butter melts. Return shrimp; stir to coat.

1 1/4 cup orzo
10-15 stalks of fresh asparagus (frozen does not work)
1 cup chopped tomato
1 tbl oil
1 tsp salt
1/2 cup feta cheese

Orzo: Cook orzo as bag directs. Precook asparagus and cut into 1 inch pieces. Just before orzo is done, add aspargus to water to heat. Drain, toss with chopped, seeded tomato, 1 tbsp oil, 1 tsp salt, add feta cheese.

Combine the two.

Sautee shrimp in 1 T butter, 1 T olive oil with 4 t. garlic, bay leaf, oregano, and 1/2 t. red pepper flakes, and 1 lemon sliced up in with the shrimp. Add some white wine or chicken broth for more of the sauce and also for flavor. IT won't take long to cook at all-only until it just turns pink. (you can use shrimp in the shell if you want to peel and eat, or not)At the very end toss is parsley. Serve over pasta or rice, or just on a plate with big hunk of bread for dipping. (You can add more or less butter/olive oil or broth for more sauce, depending on how much you make etc.)
Deliciouso and a fave with my family.

Our FAmily Favorite:

1/2 C butter ( or favorite substitute)
1/2 c olive oil
1c dry white wine
6 large cloves of garlic
1 tsp crushed rosemary ( I actually use more)
a pinch of orgegano
large can of crushed tomatoes ( I like Muir Glen's)
1 large onion chopped
3 cups of shellfish ( shrimp, lobster, scallops crab)
( I usually just use the shrimp and crab and pre cooked)

1/2 c minced parsley
1/2 tsp sugar
salt & pepper

Melt butter and oil til mixture bubbles
Add wine, garlic rosemary,oregano and onion
Stir til wine evaporates and onions are golden
Reduce heat and add tomatoes
add shellfish, parsley sugar and salt & pepper
( the sea food is just heated through, not cooked)

Serves 6
Bon Appetit'

Shrimp and Linguine

4 Main Course Serving

1 lb. linguine
1-2 lbs. shrimp(very low cal, so I prefer 2 lbs. myself)
2tspns. lemon zest
juice of 1/2 a lemon
2-3 cloves freshly minced garlic to taste
1 tblspn. butter
1 tblspn. olive oil
1/4 cup fresh chopped parsley
salt and pepper to taste

Bring water to boil. Begin cooking your pasta. In a large skillet, combine butter, olive oil, and lemon zest. Once skillet is nice and hot, sautee your garlic (about 30 seconds), add in shrimp salt and pepper, cook about a minute, then add in wine. Cook another 4 or 5 minutes (or until shrimp is pink and curled). Remove from heat, squeeze the lemon juice, and add parsley. Toss with the linguine and serve.

**If you like a little heat, add red pepper flakes to your taste while the butter and olive oil is heating up

Tongola and Rotini (Albacore Tuna)

4 Main Dish Servings

1 lb. Rotini
2 cans Tongola in water (can find at Trader Joes) or Albacore
1 tblspn. anchovey paste if you can find it, usually at more "ethnic" grocery stores. It is a traditional ingredient in this dish, and many seafood pastas.
1 can cannelini beans drained and rinsed
juice of 1 lemon
1/2 of vidalia onion chopped fine
1/2 cup white wine
1/2 cup fresh chopped parsley
3 tspns. olive oil...reserve 2 tspns. to drizzle over top at end
salt and pepper to taste

Bring water to boil, and begin cooking pasta. In a large skillet, heat 1 tspn. of olive oil, (if seems like it is not enough I like to add a little cooking spray), sautee onion until transluscent, add anchovey paste, beans, salt, and pepper. Cook for 2 or 3 minutes making sure to give an occassional stir, add tongola, cook another 3 minutes or so giving a good stir here and there. Add wine, reduce heat, and let simmer 5-7 minutes, or until wine is just about cooked out. Remove from heat, juice the lemon over the top, drizzle olive oil over top, add parsley, and toss with rotini and serve.

**A nice variation is to use chick peas instead of cannelini, 1 cup choppped fresh tomato, and 1 clove of garlic minced.

I also like to use the whole wheat versions of pastas, they fill you up longer, better for you, and I personally think they taste better with these traditional dishes. The only time I like white flour pasta better is if it is home made by my mother LOL. These are also both very fast dinners to put together..under 30 mintues for sure. Just cook up some veggies in the micro, or make a sald and your good to go :)

Hi! There is a delicious shrimp scampi recipe off of my website that's awesome & my kids love it! Check out http://www.garlicgrapeseedoil.com and click on the shrimp scampi recipe in the recipe section! Enjoy!

S.,
I use a Garlic Infused Canola oil from Pampered Chef. It is really awesome. You only need about a tablespoon of the oil depending on how much shrimp you are cooking. I put the oil in the pan and then cook the shrimp. You can order it through my website if you are interested. www.pamperedchef.biz/L.
Goodluck

Allrecipes.com has great shrimp recipes that I have used sucessfully!

I am no Rachel Ray so I do not even know if rice is considered as pasta BUT if it is....

I LOVE Jambalaya!!!!! I cheat and use the Zatarains. I buy 2 boxes and then I add several things and make it super meaty and even more tasty!!!

Ass Kickin Hot Sauce- to taste. If it gets to be too spicy serve with sour cream to neutralize the HOT out of it! I use 1/4 bottle and for those who do not like it use the sour cream.

Hillshire Farms Beef Sausage... cook the ring and cut into slices. Add last 10 minutes

Butterball precooked chicken strips. Cut into bite size pieces added last 10 minutes

Diced ham added last 10 minutes.

You can use shrimp if you like but I just do not care for the taste of it. Also, stewed tomatoes is great in this also. This is super easy and healthy as well, unless you eat a ton of it like I do!!!! THe most unhealthy part is the beef sausage but it makes it worth it! I always get compliments on this and also make it every 4th of July for the fire department I used to work at. My son and all his friends always ask for it as well and I can actually find out anything I need from them while eating this! lol Great way to get them around my table!!!!

I will be checking back to see what other ideas you get since like I said, I am no Rachel Ray, and am always looking for great recipes!

Good luck and blessings to you!

This is a fast and easy recipe! I buy the box of Shrimp Scampi from Costco (or Sam's) and cook it according to directions (heat in skillet). I then pour it over cooked ligunie (sp?) noodles. Top it off with 2 or so tablespoons of brushette, preferrably Trader Joes. It is a hit at holiday times at my house.

We use spaghetti but I am sure you can use any long pasta.

Saute the shrimp with salt, pepper, oregano, basil and sage in a little olive oil. Even better if you buy Sazon available in the spanish food aisle at the grocery. One packet is all you would need unless you use a lot of shrimp. Then toss with the pasta. You can also add broccoli and other veggies to the shrimp.

Another thing I have done is saute shrimp with some salt and pepper in olive oil (evoo). add a little cilantro and lemon juice (to preference). serve over pasta.

I don't really have a "recipe" per se...& I am not sure of the nutritional facts of this dish. But I make aglio for my family & they love it! Basically I either use angel hair pasta, fettucine, or linguine. I cook the pasta in one pot. In another pot, I put some olive oil, minced (fresh) garlic, & shrimp & lightly sautee them. When the pasta is done, al dente, I drain the water, & add the pasta to the olive oil mixture. I then add olive oil to taste & garlic salt. When u have the taste ur looking 4, add fresh Romano cheese 2 the top. Make a tossed salad & garlic bread for perfect side dishes.

S.,
I agree with Elisabeth. I have found a lot of good recipies on allrecipies.com . That sounds really good.

L. W.
A SAHM of four.Ages almost 11,9,5 & 3

Saute garlic in a pan with olive oil. Add white wine, chicken soup base powder, red pepper flakes, brocolli and shrimp. Cook until shrimp is just done and toss with cooked pasta.

You can also make with chicken breast.

Brocolli Shrimp Diablo

This isn't incredibly healthy, but shrimp is nice with an alfredo/parmesan kind of sauce. I just make my own using milk or cream, butter, and parmesan cheese. If needed, I use a little flour to thicken. It takes lots of butter and cheese to make it so tasty though. :-O But I figure we only have it like once a month, so eat up! ;-)

Good Morning S.
Boil the noodles, add olive oil dice very small portions of cilantro as much as you like,add corn. cook shrimp seperate add garlic a small portion of black pepper a dice of lime,and when it is @ room temperature add advocado diced up optional and mix all together .. Serve @ room temperature does not need to be heated. Great dish Enjoy...

This is quick and easy.
Buy Knorr Pesto Sauce mix or Parma Rosa Sauce mix. Make according to directions on the envelope add your cooked shrimp andmix it with pasta. Voila' dinner is served!Depending on your taste sometimes I use two packages. Enjoy.

Hi S.!

Ok, this will not satisfy the "low fat" requirement, but TASTY - YES!!! And worth the fat? DOUBLE YES!!!

My husband won a cooking contest on Emeril Live and we were featured on the Chef's show. His winning recipe - Fiery Cajun Shrimp Alfredo. It is absolutely fantastic!! You can look up the recipe on www.foodnetwork.com - just type in the name of the dish or Dave DeRousse and it will come up. You can control the spice to your level of taste. Also, you may want to reduce the salt a bit - he has felt like rewriting it to accommodate this since the show aired. You can also substitute the shrimp for chicken if you feel like mixing it up in the future. It's a really versatile dish!

His recipe has been reviewed by over 100 users and he has received 5 stars. A must try - and super easy to make. But the presentation of it will make you look like a super star chef.

I hope you try it! Happy eating!! : )