September 15 is National Linguine Day!

sept15

1. Lemon Garlic Parmesan Linguine

Lemon Garlic Parmesan Linguine

Ingredients:

16 ounces linguine
½ cup reserved pasta water
2 teaspoons extra virgin olive oil
1-2 cloves garlic, minced
2 tablespoons fresh squeezed lemon juice (approximately 1 lemon)
½ cup fresh grated parmesan cheese (plus more for garnish)
fresh ground black pepper
optional: chopped fresh parsley for garnish

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2. Seafood Linguine

Seafood Linguine

Ingredients:

500g (1 lb) Linguine pasta
⅓ cup butter
2 large shallots, finely diced
2-3 cloves garlic, finely minced
1½ cups whipping cream (35% milk fat)
½ cup freshly grated Parmesan cheese
2 Tbsp chopped parsley
1 can frozen lobster pieces, thawed and broken into pieces (alternately, you could use a cup or so of fresh cooked and cut up lobster meat.)
12 -15 large scallops, foot removed
2 cups frozen, pre-cooked shrimp, thawed
salt and pepper to taste

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3. Linguine with Shrimp, Garlic, and Lemon

Linguine with Shrimp, Garlic, and Lemon

Ingredients:

1 and 1/4 pounds large shrimp (about 31 to 40) peeled and deveined
salt and ground black pepper
1/8 teaspoon sugar
6 separate tablespoons unsalted butter
1 onion, minced
8 garlic cloves, minced or pressed
1/4 teaspoon red pepper flakes
2 cups low sodium chicken broth
2 teaspoons cornstarch, dissolved into 1 tablespoon of water
1 pound of linguine
3 tablespoons fresh lemon juice
1/4 cup minced fresh Italian flat leaf parsley (or regular parsley if flat leaf is not available)

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4. Lemon Chicken Linguine

Lemon Chicken Linguine

Ingredients:

pasta
2 chicken breasts
1 teaspoon olive oil
salt & pepper to taste
8 oz linguine
4 tablespoons unsalted butter
1/4 finely chopped parsley
5 lemons, freshly squeezed
1/2 cup grated parmesan cheese
garnish
1/8 finely chopped parsley
thin lemon slices
1/8 cup grated parmesan cheese

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5. Easy Linguine with Clams

Easy Linguine with Clams

Ingredients:

12 ounces linguine
3 tablespoons unsalted butter
3 cloves garlic, minced
Pinch of crushed red pepper flakes, optional
1/2 cup vegetable broth, or more, as needed
Kosher salt and freshly ground black pepper, to taste
2 pounds littleneck clams, cleaned
2 tablespoons chopped fresh parsley leaves

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