Broiled Shrimp Linguine

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This topic contains 4 replies, has 3 contributors, and was last updated by statedriller statedriller 2 years, 1 month ago.

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  • February 22, 2012 at 10:19 pm #496650 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008
    Broiled Shrimp Linguine

    1-1 1/2 lb medium shrimp, cleaned
    1/4 c olive oil
    1/4 c white wine
    2 cloves garlic
    2 tsp parsley
    1/8 tsp crushed red pepper
    1/8 tsp oregano
    salt & pepper to taste
    3 tsp fresh breadcrumbs
    Linguine

    Combine all ingredients and toss to coat. Pour into a shallow baking pan in a single layer and sprinkle with breadcrumbs. Broil 7″ from heat for 6-7 minutes.

    I also add asparagus pieces to the mix before adding to the cooked pasta. I just lay the asparagus out in a jellyroll pan, drizzle with olive oil, salt & pepper. Broil for 6-7 min.


    March 3, 2012 at 1:15 pm #533903 Back to Top REPORT
    statedriller
    statedriller

    Joined: 9/15/2006
    Location: Call me...867-5309
    We made this the other night. Great recipe. :thumbup :thumbup Only thing I would change is to double the garlic. But that might be due to my vampire phobia… :oops:

    One question. How do you keep the pasta from sticking into one big dough ball?

    The end is near....
    March 3, 2012 at 5:06 pm #533904 Back to Top REPORT
    the-ghost
    The Ghost

    Joined: 10/27/2010

    We made this the other night. Great recipe. :thumbup :thumbup Only thing I would change is to double the garlic. But that might be due to my vampire phobia… :oops:

    One question. How do you keep the pasta from sticking into one big dough ball?[/quote:3hj7l6xb]

    Try putting just a little oil (cooking not motor [:supershocked] ) in the boiling water before putting the pasta in to cook.

    March 6, 2012 at 5:30 am #533905 Back to Top REPORT
    bbeltram
    bbeltram

    Joined: 1/20/2008

    We made this the other night. Great recipe. :thumbup :thumbup Only thing I would change is to double the garlic. But that might be due to my vampire phobia… :oops:

    One question. How do you keep the pasta from sticking into one big dough ball?[/quote:1ysk9epn]

    A little olive oil in the water helps. Rinsing the pasta after you drain it in a collander will also keep it from sticking. :thumbup

    March 9, 2012 at 8:32 pm #533906 Back to Top REPORT
    statedriller
    statedriller

    Joined: 9/15/2006
    Location: Call me...867-5309

    We made this the other night. Great recipe. :thumbup :thumbup Only thing I would change is to double the garlic. But that might be due to my vampire phobia… :oops:

    One question. How do you keep the pasta from sticking into one big dough ball?[/quote:llg6rdon]

    A little olive oil in the water helps. Rinsing the pasta after you drain it in a collander will also keep it from sticking. :thumbup[/quote:llg6rdon]

    Not in my colander… #-o :oops: :oops: I’ll give the oil a try. :thumbup

    The end is near....
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