I'm not sure if Gina is around (is she visiting her inlaws in Florida?), her recipe is delicious, I think its from Ina Garten.

Lemon Linguine With Scampi (Gina)

Vegetable oil
1 Tbl kosher salt plus 1/2 teaspoons
3/4 Lb linguine
3 Tbl unsalted butter
2 1/2 Tbl good olive oil
1 1/2 Tbl minced garlic (4 cloves)
1 Lb large shrimp (about 16 shrimp) peeled and deveined
1/4 Tsp freshly ground black pepper
1/3 Cup chopped fresh parsley leaves
1/2 lemon zest grated
1/4 Cup freshly squeezed lemon juice (2 lemons)
1/4 lemon thinly sliced in half-rounds
1/8 Tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

This is another really delicious favorite from Ginger -

FESTIVE SHRIMP (Serves 4)
Posted by: Ginger_St_Thomas (My Page) on Thu, Feb 27, 03 at 5:07
1/3 cup butter
2 TBL olive oil
2 shallots, minced
2 garlic cloves,minced
1 lb uncooked shrimp, peeled & deveined
3 small plum tomatoes, seeded & chopped
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp each, salt & pepper
1/2 cup dry sherry
3 bunches fresh spinach, rinsed, drained, stems removed
1/2 cup heavy cream

Hot cooked rice or pasta

Melt the butter w/the olive oil ina large skillet over medium-low heat. Add the shallots & garlic. Saute 5 minutes. Add the shrimp, tomatoes, basil, oregano, salt & pepper. Saute until the shrimp begin to turn pink.
Add the sherry & spinach to the shrimp mixture. Cook, covered, for 5 minutes or until the spinach wilts, stirring occasionally. Stir in the cream. Heat through, stirring frequently. Serve over rice or pasta.~~

Shaun, This is from Shell's (I think you and I went to the one on Okeechobee?). I have made it with only shrimp:

Shell's Seafood Pasta
PASTA:
1 pound uncooked linguine
1 ounce butter
Salt
SAUCE:
1/2 cup olive oil
1/2 cup dry white cooking wine
8 cloves finely chopped fresh garlic
2 dashes soy sauce
Salt and pepper to taste
2 cups whipping cream
SEAFOOD MIX:
4 ounces uncooked mussel meat
6 ounces chopped clams, cooked, drained
10 ounces raw scallops
12 ounces peeled raw shrimp
Cook pasta in salted water with butter until tender. Drain, set aside.

To make sauce: In medium saucepan, combine ingredients and bring to boil. Add cooked pasta and drained seafood mix.
Stir gently, over high heat about 10 minutes, or until seafood is cooked through and sauce has a creamy consistency. Serve immediately.
Makes 4 servings.

Shaun, here is one of our favorites that SharonCb posted last year. It has a bit of a "kick" to it, but not much.

Thai Red Curry Prawn Pasta
***************************
Serves Four
1 lb 2 oz (500 grams) large raw prawns, peeled and deveined
1 t Thai red curry paste
1 T olive oil
4 cloves garlic, finely chopped
2 large tomatoes, skinned, seeded and chopped
3/4 cup (6 fl. Oz) (180 ml) white wine
zest and juice of 1 lime
2 T chopped fresh cilantro
6 oz (180 grams) wholewheat spaghettini or linguine
Lime wedges, to serve
Sea salt and freshly ground black pepper
1. Toss the prawns with the curry paste in a bowl, until well coated
Cover and chill for at least 2 and up to 8 hours.
2. Heat the oil in a large non-stick frying pan over a medium heat. Add the garlic and cook just until it starts to turn golden,
about 1 - 2 minutes. Add the tomatoes, wine, lime juice and zest; bring to the boil.
Reduce heat and simmer until the sauce reduces and thickens, about 8 minutes.
3. Add the prawns and cook, stirring, until they are pink and firm, about 3 - 4 minutes; season to taste and stir in the cilantro.
4. Cook the pasta in boiling salted water until al dente, about 8 minutes. Drain and add the pasta to the prawn mixture.
Toss to coat and serve with the lime wedges. Sharon Cb 02 11 07

Make an Alfredo sauce....reduce heavy cream a little with a little butter...with some crushed garlic....when reduced by about 1/3...add grated cheese....either parmesan or Romano or a mix, and a handful of chopped parsley...and heat until cheese melts.
Add cooked shrimp and spoon over pasta.
Linda C

This is my absolute favorite seafood/pasta dish. It's a Cooking Light recipe and it has shrimp, scallops, and crab in the recipe although I've never used the crab and I imagine you could use just shrimp. It's fantastic!

Here is a link that might be useful: Seafood Fettucine

Shaun:
You can try a Marinara Spaghetti Sauce:

With Shrimp you can leave out all the other Seafood.
But you can add a small can of Tuna for the Seafood Flavor,
the Tuna will dissapear.
Add the Shrimp after the Sauce cooks for 1/2 hour.
They cook in a few minutes, until pink , don't overcook.

Posted by hawk307 (My Page) on
Fri, Dec 21, 07 at 19:40

To make Ciappino, I use a Marinara Sauce but I usually wing it.
Ingredients :
1 - 28 oz. can of crushed tomatoes
1 cup of Chopped Onions
1/2 cup of Chopped Green Peppers
4 Cloves of Garlic chopped small or
1 teaspoon of Garlic powder
Spices:
1/2 teaspoon of Basil
1/4 teaspoon of Oregano
1/4 teaspoon of Old Bay seasoning
1 Teaspoon of Salt, add more later to taste.
1 tablespoon of Sugar for acidity
1/3 cup of fresh Parsley or
3 tablespoons of Parsley flakes
1/4 teaspoon of Black Pepper
an Italian pinch of Red pepper, if you like it hotter.
I start with a 28 ounce can of Contadina or Tutto Rosso
Crushed tomatoes
I have used San Marsano but they cost 5 times more.
and I get the same results.

Put the Tomatoes in a pot, on the range top and start to
simmer.
Total time about 30 minutes.
Add a little water if it is too thick, stirring often.

If you burn it, you get the wooden spoon treatment.

Meanwhile : Put the Onions , Green Peppers and Garlic,
in a Micro wave safe bowl with 2 tablespoons of water.
Nuke them for about 2 minutes , or until softened a little.
Then put them into the simmering Tomatoes.

Add all the spices.
When the Tomatoes have simmered at least 1/2 hour.
Give them a taste test . Add whatever spices you like.

I use a lot of garlic and parsley in Marinara Sauce.
I dont cook it as long as Spaghetti Sauce.
Now put in the fishes and seafood of your choice.
Put in a small can of Minced Clams with the juices.
Mussels, calms, crabs, Scallops first. Then the faster
cooking seafood last ( Shrimp, Haddock etc.)
Add whatever you like.

I forgot the Red Wine.!!!!! Drink a glass while you're making this.!!!

Save me a portion and some bread for dipping.

- - - - - - - - - - - - - - - - - - - - - - -
OR YOU CAN MAKE SRIMP STIR FRIES AN ADD TO IT :
With the Alioi olio e pepe Recipe below.

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Alioi Olio e pepe:

Hi Everyone: I did the Red bell Pepper thing again tonight .
I simmered Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil.

Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper.

Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it.
While the spaghetti was hot I beat an egg in 1/2 cup of warm water with 1 teaspoon of Chicken Soup Base and dumped this on top and mixed it good,
with some grated Parmesan Cheese and salt to taste. Added more Cheese when served.
It was delicious!!!!!!!!! You have to try it.

Shawn:
Do a little of each:
While the Marinara Sauce is simmering, cook the Spaghetti.
Take some and do the Stir fries.
Prep Time 1/2 hour.

Rice Pudding Question.
I can't remember what recipe we wound up with.
Do you have the Recipe we did a few months ago ???

LOU
PS , Did I ever Stir you wrong before ?

We also like the recipe that Woodie posted of Ina's (from Gina). I also to make with Alfredo Sauce. I make my sauce along these lines:

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.

***********

Another that I like is an older SL recipe (but I made somes changes from the original).

Shrimp With Roasted Red Pepper Cream

1 (7-ounce) package vermicelli1
1 (12-ounce) jar roasted red peppers, drained
1 (8-ounce) package cream cheese, softened
1/2 cup chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 pounds cooked, peeled large shrimp
1/4 cup chopped fresh basil
Garnish: fresh basil sprig

Prepare pasta according to package directions, omitting salt and oil. Keep pasta warm. Process red peppers and next 4 ingredients in a blender or food processor until smooth, scraping down sides. Pour mixture into a large skillet. Cook over medium heat 5 minutes, stirring often, until thoroughly heated. Add shrimp, and cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated. Remove from heat. Serve over hot cooked pasta. Sprinkle with basil. Garnish, if desired.
NOTE: I cooked & peeled my own shrimp. I cooked the shrimp in butter, garlic, red pepper & some Old Bay Seasoning and then proceeded with the recipe.

I've made the Festive Shrimp recipe from Ginger St. Thomas that Woodie posted - excellent!!!

I have made the Festive Shrimp, too. It's good, I served it over rice, but I'm sure pasta would be delicious, too!
It's really pretty, here is a picture of it:

Here is one that we really like, and it goes together very quickly!

GREEK-STYLE PASTA WITH SHRIMP

1/4 cup olive oil
4 teaspoons minced garlic
1 pound uncooked medium shrimp, peeled, deveined
1 1/2 cups drained canned artichoke hearts, chopped
1 1/2 cups crumbled feta cheese
1/2 cup chopped seeded tomatoes
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried
12 ounces angel hair pasta or linguine

Heat oil in a large skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve.

Serves 4.
Bon Appétit
June 1995

My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions.

Linda

Oh my goodness! Look at you guys! Thanks very much for all the choices!

Cathy, the recipe you posted is the exact one I was looking for actually. I had this recipe many years ago and lost it. It's excellent. And that soy sauce makes a difference too. A good difference. (let's do lunch again)

Next on my list to try is that Festive Shrimp, yea baby! Lou your picture of the shrimp stir fry looks devine!

I knew I could count on you all! Many thanks to all of you who posted. I'm saving each one!

Our favorite is very similar to a couple of others, but with a Cajun twist since we're addicted to spicy stuff.

Cajun Shrimp Fettuccine Alfredo

2 lbs. large green shrimp, peeled, rinsed and drained
Cajun/creole seasoning, to taste
1 cup butter, divided
8-oz. package cream cheese, softened
3 c. heavy cream
2 cloves garlic, minced (We like garlic in fairly moderate amounts. If you're wild about it, you'll probably want to use 3 or 4 cloves.)
3/4 cup freshly-grated Parmesan, divided
1 lb. fettucini
Italian parsley, minced (for garnish -- optional but definitely adds to the visual appeal)

Sprinkle shrimp on both sides with c/c seasoning. (How generous you are depends on what you're using and who you're serving, of course. I highly recommend mixing your own spice blend so you can adjust the heat to preference and avoid the ickky saltiness of the commercial stuff.) Melt 1/2 cup butter in large skillet over medium heat and saute shrimp, stirring frequently, until just done. Set aside and keep warm.

Boil water for fettuccini; cook according to package directions ... or a lot longer if your kids are like mine and think the true definition of 'al dente' is "raw". :) Drain well.

Melt remaining butter in a second large skillet. Add cream cheese, stirring constantly to melt. Add cream and minced garlic. Simmer gently over low heat, continuing to stir constantly, until sauce thickens somewhat (approx. 6-7 min.)
Stir in about 1/4 c. of Parmesan cheese. Remove from heat, stirring until Parmesan has melted and sauce is smooth.

Toss shrimp with sauce. Spoon over hot fettuccini, sprinkling each portion with additional grated Parmesan and minced parsley.

This is incredibly, outrageously sinful, of course. To cut down on the remorse, I serve small portions. (It's enough to serve 8 unless they're huge eaters.) I also serve it with a really big, really healthy salad dressed with a light vinaigrette to 'cut' the richness of the entree.

GREEN shrimp? What tha..... I've never heard of green shrimp!! Does it taste any different from regular shrimp?

Here's another to try!

Shrimp & Pasta Pompeian

This recipe comes from New & Healthy Brand Name cookbook, editor Hedi Levine. Serves 4.

Ingredients

½ cup olive oil
1 garlic clove, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 green bell pepper, chopped
1 teaspoon dried parsley
1 lb raw shrimp, peeled and deveined
1 can tomato paste
1 medium onion, chopped
1 teaspoon sugar
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
1 -14 ½ oz can Italian plum tomatoes, chopped
1 lb linguini, cooked, drained and tossed with
2 tablespoons olive oil

Place the olive oil, garlic, onion, and bell pepper in a medium sauce pan. Cook for 5 minutes, stirring occasionally. Add remaining ingredients except shrimp and linguini. Simmer uncovers for 15 minutes. Add the shrimp and cover for 15 minutes. Serve over hot, cooked linguini.

"Green" is another name for raw shrimp.

lol, shaun. No, the leprechauns haven't taken over. :)

Here's a good one posted by Nancy.

HOT GARLICKY SHRIMP WITH ASPARAGUS & LEMON (Nancy)

1 lb shrimp (21-25 per lb) peeled, deveined, rinsed and patted dry
3/4 tsp kosher salt, more as needed
Freshly ground black pepper
1 lemon....note... we thought it could have used more lemon
6 Tbs extra-virgin olive oil
4 medium cloves of garlic, thinly sliced
3/4 lb asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp crushed red pepper flakes
2/3 C low-salt chicken broth
1/2 tsp cornstarch

~Sprinkle the shrimp with a scant 1/4 tsp salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

~Put a 12-inch skillet (not nonstick) over medium-high heat for 1 1/2 minutes. Add 2 Tbs of the oil and once it is shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1 1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.

~Reduce the heat to medium, add the remaining 4 Tbs of oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 sec. Add the asparagus, lemon zest and red pepper flakes, sprinkle with 1/2 tsp salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.

~In a small dish, whisk together the cornstarch with 1 Tbs of water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs of lemon juice and the add salt, pepper, and additional lemon juice to taste. Serve immediately.

Note.... The recipe says that it serves three.... and if you serve as is (without starch) that would seem about right. The picture of the dish (on the mag cover) shows it with fettucini. This would then easily serve four.
We also added some chopped parsley at the very end.

Ginger_St_Thomas

Woodie, we've not seen a posting from Ginger in ages. I always wonder what happened when people just seem to drop out.

Michelle

I made the Festive Shrimp recipe last night - DH and DD loved it. Very very good! But then again, these all look good - we're on a shrimp kick.

Next I'd like to try the cooking light recipe, but use regular cream.

Shaun:
Did you ever make the Shrimp Pasta for your Daughter.
It's nice to know, how you made out SOMETIMES.
Your gonna get your's
LOU

Woodie2 - I made both those recipes - they are outstanding!

Oh Lou sorry, just saw your post asking if I made the shrimp pasta.

I believe I did post on another thread that I made it and even included a picture of it. In case you didnt see it, here it is!!

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