@s2021346zcz: Seafood Table Signature Shrimp and Vegetable Linguine Ingredients 1. Linguine Pasta – 12 oz 2. Large Shrimp – 1 lb, peeled and deveined 3. Broccoli Florets – 2 cups 4. Red Bell Pepper – 1 medium, sliced 5. Yellow Bell Pepper – 1 medium, sliced 6. Mushrooms – 8 oz, sliced 7. Garlic – 5 cloves, minced 8. Olive Oil – 3 tbsp 9. Unsalted Butter – 3 tbsp 10. Chicken or Seafood Broth – 1/2 cup 11. Heavy Cream – 1/2 cup 12. Parmesan Cheese – 1/2 cup, grated 13. Lemon Juice – 2 tbsp 14. Lemon – 1, cut into wedges 15. Italian Seasoning – 1 tsp 16. Paprika – 1 tsp 17. Red Pepper Flakes – 1/4 tsp 18. Salt – 1 tsp, or to taste 19. Black Pepper – 1/2 tsp 20. Fresh Parsley – 1/4 cup, chopped 21. Reserved Pasta Water – 1/2 cup, as needed Recipe 1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta. 2. Pat the shrimp dry with paper towels. Season them with paprika, Italian seasoning, half the salt, and black pepper, tossing until evenly coated. 3. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes on each side, until pink and opaque. Transfer to a plate. 4. Add the remaining olive oil to the same skillet. Add the sliced mushrooms and cook for 4–5 minutes until browned and their moisture has evaporated. 5. Add the red and yellow bell peppers and broccoli florets. Sauté for 4–5 minutes until the vegetables are slightly tender but still retain some crispness. 6. Stir in the minced garlic and red pepper flakes. Cook for 30–45 seconds until fragrant, stirring continuously to prevent the garlic from burning. 7. Add the remaining butter and pour in the chicken or seafood broth. Scrape up any flavorful browned bits from the bottom of the skillet and simmer for 2 minutes. 8. Reduce the heat to medium-low and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the sauce becomes smooth and creamy. 9. Add the lemon juice, remaining salt, and a little black pepper. If the sauce is too thick, gradually add reserved pasta water until it reaches a silky consistency. 10. Add the cooked linguine to the skillet and toss thoroughly with the creamy sauce and vegetables, making sure the pasta is evenly coated. 11. Return the cooked shrimp to the skillet and gently fold them into the pasta. Allow everything to heat together for 1–2 minutes without overcooking the shrimp. 12. Sprinkle the chopped fresh parsley over the pasta and toss gently. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if needed. 13. Transfer the shrimp and vegetable linguine to a large serving dish or aluminum tray. Arrange the shrimp and colorful vegetables evenly across the top. 14. Garnish with extra parsley, freshly grated Parmesan, and lemon wedges. Serve immediately while the pasta is warm and the creamy garlic sauce is glossy. Follow for more delicious seafood recipes and amazing food ideas!

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Saturday 17 October 2026 12:50:52 GMT