How To Make Linguine Pasta

Parmesan & Garlic Linguine Pasta

Nutrition FactsBaked RigatoniAmount Per ServingCalories624Calories from Fat 252 percent Daily Value*Fat28g43 percent Daily ValueCalories from Fat 15% of total calories come from saturated fat. 94 percent of the total population Fat from trans sources (g): 1g 1 g of polyunsaturated fatty acids (PUFAs). Unsaturated Fatty Acids (MuFA) 9 g Cholesterol116mg The figure is 39%. Amounts of sodium (1338mg) and potassium (1003mg) are given in percent. carbohydrates (49g16 percent) fiber ( 5g21 percent) calories 10g11 % of the total sugar Protein44g 88% of the population 25 percent of the daily recommended intake of vitamin A is 1232 IU.

* A 2000-calorie diet is used to calculate the percent daily values.

How to make Linguine Pasta

Nutritional InformationBaked RigatoniAmount Per ServingCalories624Calories from Fat 252 percent Daily Value*Fat28g43 percent Saturated fat (about 15g) 94 percent of the time Trans Fat (g): 1 g 1 g of polyunsaturated fatty acids 9 g of monounsaturated fatty acids Cholesterol116mg 39 percent of the total Potassium1003mg29 percent Sodium1338mg58 percent carbohydrates (49g16%) and fiber (5g21%) 10g11 percent of the sugar Protein44g eighty-eight percent Vitamin A1232IU25 percent (as measured in micrograms) Calcium545mg Vitamin C15mg18 percent Iron5mg28 percent Iron55 percent Iron5mg28 percent * The %DV is based on a 2000-calorie diet.

Making ensuring your linguine is as wonderful as possible begins with using authentic Parmigiano Reggiano cheese. It’s not the pre-grated parmesan cheese that’s important. When you’re in the shop, seek for a block of parmesan cheese that has the name printed right on the rind, rather than on the side. That is the most reliable method of determining whether or not you have the genuine article. It’s a touch more expensive, but it’s definitely worth it in terms of flavor. This is delicious on its own, but you can make it a more complete dinner by adding some veggies or meat to it.

YUM!

What to serve with this Linguine:

Summer Corn Salad with Avocado and Basil, Grilled Chicken Caesar Salad, and Iceberg Wedge Salad are some of the salads you may make this summer.

Make a note of this recipe and print, pin, bookmark, share, or save it! It’s a delectable treat you won’t want to miss out on

ParmesanGarlic Linguine

This Parmesan and Garlic Linguine Pasta is simple, quick, and bursting with flavor! We are confident that this will become one of your new favorite linguine recipes!

Ingredients

Half-a-pound of linguine pasta
2 tablespoons salted butter
1/4 cup heavy cream
1/2 clove finely chopped garlic
Enough of salt and pepper to taste Freshly grated parmigiano reggiano (the genuine kind)
1/2 cup pasta boiling liquid
1/4 cup fresh parsley for garnish

Instructions

Prepare a big saucepan of water by bringing it to a boil. Add a good quantity of salt and toss in the spaghetti to coat it all. Linguine should be cooked until al dente
Drain, reserving 1/2 cup of the cooking liquid. Remove linguine from heat and toss in butter, cream, garlic, salt and pepper until the butter and cheese begin to melt and form a sauce. Remove linguine from heat and set aside. Pour in a little pasta water to thin the sauce to the consistency you like
And Season with salt and pepper to taste and adjust seasonings as needed. Pour the mixture onto a serving plate and garnish with fresh parsley and more grated cheese.

Notes

-I used a microplane to grate the garlic and parmesan cheese directly into the saucepan, which saved time. It is recommended that you use around 1/2 cup of pre-grated store-bought parmesan cheese. – In this dish, there is only a little touch of garlic. You may adjust the amount of garlic to your liking!

Nutrition

Garlic-Herb Linguine

14 out of 10 stars

The following are the 5star values: 9, 4star values: 5, 3star values: 0, 2star values: 0 and 1star values: 0

Simple spaghetti meals like these are some of my favorites! Very simple to create, and it makes use of materials that the majority of us keep on hand at all times. Because of this, I recommend not using the full teaspoon of seasoned salt, but rather a little sprinkle to taste. I discovered that I only required a quarter of the materials specified. This would be a wonderful side dish, or you could even serve it with some grilled shrimp for a delicious, light summer entrée. This is a recipe that we will definitely make again and again.

This is an excellent side dish.
Originally, I followed the recipe exactly, but the amount of butter was too much for me.
Only 1/2 tbsp of seasoned salt was used in my recipe, which included 3/4 cup butter, 1 cup chicken stock, and 3/4 cup flour.
It was a big hit.
It was a better handmade version of the garlic and herb pasta roni than the store-bought one.
Because I didn’t read the serving sizes before starting, it was gone far too quickly!
However, I did add a small amount of Parmesan cheese and it turned out delicious!:) This is something I will absolutely cook again!
Continue readingAdvertisement I was looking for a side dish to go with my Parmesan chicken.
It was a hit with my family, especially when served with linguine pasta.

This dish is basic and straightforward, but it is also bursting with flavor.

I discovered that I needed to increase the amounts of all of the ingredients since I want my pasta to be well coated.

BEST Parmesan Garlic Linguine Recipe – Super Easy Pasta Dish!

This Garlic Parmesan Linguine dish is ridiculously simple, and as a result, it easily ranks at the top of my list of supper ideas. It’s so simple that Nonnas all over the world could give me the stink eye, but that’s fine with me. Pasta, how I love you. I’m madly in love with you. One of the things I took away from our trip to Italy was the fact that making pasta can be both time-consuming and simple.

What is the Difference Between Carbonara, Alfredo, Cacio e Pepe?

With its ridiculously simple ingredients and straightforward preparation, this Garlic Parmesan Linguine dish easily takes the number one spot in my supper ideas ranking. My life has become so simple that I’m sure Nonnas everywhere will be giving me the stink eye, but that’s fine with me. Pasta, how I love you! I adore you to the moon and the stars. When we were in Italy, I discovered that pasta can be both time-consuming and ridiculously simple to prepare.

Linguine

For many people, pasta is simply pasta, and the type of pasta used in any dish is simply a matter of personal choice. In the globe, there are approximately 300 different forms and styles of pasta, which may be found in practically every country. Each was created for a certain purpose and to be used in conjunction with a sauce or topping, no matter how sophisticated or simple it may be. You may learn everything you need to know about pasta geometry from a wonderful book called TheGeometry of Pasta, which includes delicious recipes.

Something fragile like angle hair or capellini would be inappropriate.

Despite the fact that I used linguine, there are a variety of other forms of pasta that would work well, including:

For many people, pasta is just pasta, and the type of pasta used in a dish is a matter of personal choice rather than a matter of necessity. Pasta may be found in practically every civilization on the planet in over 300 different forms and varieties. Each was created for a specific purpose and to be used in conjunction with a sauce or topping, no matter how intricate or simple the recipe. You may learn everything you need to know about pasta geometry from a wonderful book called TheGeometry of Pasta, which includes delicious recipes. For this Parmesan Garlic Linguine recipe, I used spaghetti since I wanted something filling and substantial. Something delicate like angle hair or capellini would be too delicate for this occasion.” Even anything as inconsequential as elbows or ditalini would be lost in the mix. The following forms of pasta would be excellent alternatives to the linguine I used: fettuccine, rigatoni, ravioli, pappardelle, cavatappi, and pappardelle rigatoni

Parmesan Garlic Linguine

Here’s everything you’ll need and how to create parmesan garlic linguine now that you’ve gotten considerably more information than you bargained for about how to prepare it.

A long pasta strand, such as linguine or another sort of long pasta strand Full-fat cream cheese is preferred, although reduced-fat cream cheese would suffice
Fat-free cream cheese is not recommended. Don’t skimp on the fresh garlic
Jarred garlic isn’t worth it. To get the distinctive garlicky flavor, fresh garlic must be used. Parmesan cheese–you may substitute parmesan reggiano or even pecorino romano in place of the parmesan. No matter what you do, I strongly advise using freshly grated vegetables rather than canned, which may be dry and gritty. Heavy Cream — you may substitute milk or leave this out entirely if you want. I feel that it makes the cream cheese melt more easily. In the same way that pasta water serves to thin a carbonara sauce, pasta water helps to coat your Parmesan Garlic Linguine with a uniform coating of sauce and cover the pasta evenly. Pasta water is a touch starchy, so it’s best used sparingly and with a hint of flavor to avoid diluting the sauce too much. It is also, most likely, quite hot. If you fail to ladle this out, use the warmest water available from that faucet, whisked with 1 teaspoon of flour
Freshly ground pepper
Extra virgin olive oil
Coarse or flaky salt

After that, cook the linguine until it is al dente, or softer if you choose. Allow the pasta to sit in the strainer while you lightly brown fresh garlic in olive oil in a hot pan while the pasta is still cooking in the pan. Then, while the cream cheese is melting, add the cubed cream cheese and whisk constantly.

When the chocolate is nearly melted, about 3-4 minutes on medium heat, stir in the heavy cream and a splash of pasta water to flatten it down a little. Finally, stir with parmesan cheese and heated pasta to combine.

When serving, sprinkle freshly grated pepper and flakey or coarse sea salt on top of the dish.

Top With….

I usually serve this pasta as a stand-alone dish since it is so delicious, but it can also be served as a side dish to add protein and vegetables to a meal. Here are a few of my personal favorites:

Grilled or roasted chicken
Seared scallops
Shrimp
Sun-dried tomatoes (served with julienne tomatoes when plating)
Grilled or roasted vegetables
Grilled or roasted chicken
Grilled or roast vegetables
Grilled or roast vegetables Fresh spinach- just before serving, stir fresh spinach with the spaghetti to combine. Mussels- Cook fresh sliced mushrooms in cream cheese until it melts, stirring constantly The following ingredients: crab or lobster meat
Crushed red pepper oreppo
And saffron.

More classicpasta recipes:

Mom’s Spaghetti and Meatballs, Linguine and Clam, Giant No-Boil Lasagna, Spinach Stuffed Shells, and Pomodoro Sauce Recipe are all delicious.

Mostaccioli in the Oven Baked pasta, tomato sauce, cheese, and sausage combine to make a delightful one-dish supper. This dish is perfect for potlucks and as a freezer dinner! Tender chicken breasts are braised in a tomato sauce with mushrooms, bell peppers, olives, and herbs to make this simple chicken cacciatore recipe. Cooking time from stove to dish is under 30 minutes! Pasta with Chicken Bruschetta made in a single pot One Pot Chicken Bruschetta Pasta is a quick and easy supper that requires just one pot and a few simple ingredients to prepare for the entire family.

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Parmesan Garlic Linguine

This EASY Parmesan Garlic Linguine pasta dish is creamy, cheesy, and delicious, and it’s great for a weekday meal on the go! With only a few basic components! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Main Course and Main Dish: Main Course and Main Dish American and Italian cuisines are available. pasta with cream cheese, linguine recipe with parmesan and garlic, parmesan garlic linguine Servings:4 Calories:756kcal per serving

Cook the pasta according to the directions on the package. Cook until the pasta is al dente, or to the desired tenderness. Drain the heated pan and then place it back on the burner over medium heat
Add the olive oil and garlic and mix well. Cook for 3-4 minutes, or until the garlic begins to brown and smells aromatic
Remove from heat. Approximately 3-4 minutes later, add the cream cheese, stirring constantly as it cooks and melts. When the butter is melted, mix in the Parmesan cheese, heavy cream, and pasta water until everything is well combined. Toss with hot pasta until well combined. Serve on a plate and garnish with freshly grated Parmesan cheese, flakey or coarse sea salt, and freshly ground black pepper. If you’ve tried this recipe, please come back and let us know how it turned out in the comments or ratings
Else, we’ll delete your comment.

*If you don’t want to use cream, you may use milk instead. **I find that it makes the cream cheese melt more easily. Pasta water aids in thinning the sauce and coating the pasta evenly with the sauce. Pasta water is a touch starchy, so it’s best used sparingly and with a hint of flavor to avoid diluting the sauce too much. It is also, most likely, quite hot. You may also use the warmest water from the faucet with 1 teaspoon of flour mixed in if you fail to ladle out the mixture. The following are the nutritional values: calories: 756, carbohydrates: 89, proteins: 23, fat: 34, saturated fat: 16, cholesterol: 81 mg, sodium: 393, potassium: 355, fiber: 4, sugar: 5, vitamin A: 969IU, vitamin C: 1, calcium: 238 mg, iron: 2 milligrams

Meet The Author:Jessica Formicola

Savory Experiments is run by Jessica, a mother, wife, and food enthusiast. She is obsessed with butter, salt, and bacon, and she spends the majority of her time in the kitchen and in front of the lens of her camera. Jessica contributes to a variety of publications, including PopKitchen by Parade, Better HomesGardens, The Daily Meal Food + Travel, and others.

Linguine with Fresh Tomatoes

Preparation/Total Time: 20 minutes

Makes

This recipe makes 6 servings. This linguine with garlic and basil is a delicious way to use up the last of your late-summer tomato bounty. When served with a salad, it makes a delicious light supper, and you can make it even heartier by adding some chopped chicken. Susan Jones, of Downers Grove, Illinois, contributed to this article. Recipe photo courtesy of Taste of Home. Linguine with Fresh Tomatoes.

Ingredients

6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1 tablespoon pepper
8 ounces uncooked linguine
3 tablespoons butter

Directions

To prepare the linguine, follow the package guidelines. In the meantime, combine all of the remaining ingredients (except the butter) in a large mixing bowl
Drain the linguine and toss with the butter. Toss the ingredients together in the tomato mixture.

Nutrition Facts

1 cup has 233 calories, 9 grams of fat (5 grams of saturated fat), 21 milligrams of cholesterol, 567 milligrams of sodium, 32 grams of carbohydrates (3 grams of sugars, 3 grams of fiber), and 8 grams of protein.

Pasta Recipe: Linguine Made From-Scratch

Are you a pasta connoisseur looking for something more flavorful than the boiling spaghetti you can get at the grocery store? We’ve prepared a recipe for your enjoyment. While many handmade pasta recipes call for the use of a stand mixer fitted with a pasta flattening attachment, this is not always feasible in the real world. How many of us truly own such a device, or have the financial means to spend on such a device? We needed to discover a pasta that would be both delicious and simple to prepare without the use of special tools, which is why we settled on an excellent linguine.

When compared to other types of pasta, such as angel hair or spaghetti, broad, flat noodles are more simpler to prepare. All you need is a little patience and time. Continue reading to find out how to create this delicious pasta from scratch.

Linguine From-Scratch

(This recipe yields approximately 1 pound of pasta, or 4 servings) Ingredients

1 1/2 cups all-purpose flour plus a little amount of extra flour for shaping and slicing 1/2 teaspoon salt
1 1/2 cups semolina flour 4 big eggs
2 tablespoons water
1 teaspoon salt

Directions 1. In a medium-sized mixing basin, whisk together the flour and salt. Combine well to ensure a smooth, uniform mixture. Fill a mixing bowl halfway with the eggs and, using a fork (or your hands if you want to be a purist), work the mixture together until it begins to form a firm dough. Using your hands, incorporate the water until you have a large ball of dough. 2. Turn the dough out onto a lightly floured surface and knead it with your hands for five minutes, or until you have a smooth pasta that is free of air pockets.

Re-flour your work area and roll out the dough until it’s lovely and thin, around 10 minutes.
If you leave the dough to rest in between rollings, it will be easier to make the dough as thin as you want without continually struggling or risking breaking the dough.
Once the dough has been rolled out to the desired thickness, cut the edges and roll it up.
After you’ve slid each round, immediately unroll the noodle and set it flat on the counter.
To cook the fresh pasta, place it in a saucepan of boiling water for approximately four minutes.
When it begins to float, you’ll know it’s finished.
6.
The following recipe was adapted from The Food Network.

Homemade Pasta

Directions 1st, in a medium-sized mixing basin, whisk together flour and salt until smooth. To make a good, uniform mixture, combine all of the ingredients thoroughly. The eggs should be cracked into a mixing bowl and mixed together with a fork (or your hands if you want to be a purist) until it starts to form a firm dough. Mix in the water until you have a large ball of dough on your hands. 2. Turn the dough out onto a lightly floured surface and knead it with your hands for five minutes, or until you have a silky pasta that is completely free of air pockets.

Re-flour your work area and roll out the dough until it’s lovely and thin, around 15 minutes.
The dough will be able to be rolled as thin as you like if you let it to rest between rollings rather than continually struggling or risking ripping the dough.
5.
Immediately after you slide each circle, unfurl the noodle completely and set it flat on the work surface.
When it begins to float, you’ll know it’s finished.
Take pleasure in it.

Homemade Pasta Recipe Ingredients

Make wonderful fresh pasta at home with only four ingredients, all of which are likely to be found in your pantry or refrigerator already:

Pasta produced using all-purpose flour has proven me incorrect in the past. I used to believe that you required 00 flour or semolina flour to make excellent fresh pasta, but this handmade pasta recipe has shown me wrong. Regular all-purpose flour produces chewy, bouncy noodles every time it is used in this recipe. Eggs– The most important element in the dough, since they provide richness and moisture. Olive oil– A few drops of olive oil, together with the eggs, moistens the dough and aids in its cohesiveness. For the finest flavor, salt should be added to both the dough and the pasta water.

The whole recipe, including measurements, may be seen below.

How to Make Pasta

Are you interested in learning how to make pasta? Check out this step-by-step tutorial first, and then scroll down to the bottom of this article to see the entire recipe! Create a nest of flour on a clean work area by sprinkling it about. Add the other ingredients to the center of the pan and gently break the eggs with a fork to combine them. Make every effort to preserve the flour walls as intact as possible! After that, carefully incorporate the flour into the mixture with your hands. Maintain your efforts to bring the dough together into a shaggy ball.

Although the dough will seem dry at first, persevere and the dough will come together.
To avoid the dough becoming too sticky, sprinkle more flour onto your work surface.
Allow the dough to rest at room temperature for 30 minutes before using it.
One should be carefully flattened into an oval disk using a rolling pin or your fingertips.
Before moving on to the next stage, I put the dough through the pasta machine three times on this setting before continuing.
After that, you may fold the dough.
This step is largely optional, but it will make the final pasta sheet more rectangular, which will result in longer strands of spaghetti when you are through.

Simply put the dough flat on a work surface and fold both short ends in to meet in the middle.

After you’ve folded the dough in half, roll it out to the thickness you choose.

I use a KitchenAid attachment to do this.

Each time you are finished with a piece of dough, place one half of it on a baking sheet that has been lightly dusted.

Also sprinkle flour on top of the dish!

Pasta sheets should be run through the pasta cutter attachment of your choice.

Homemade Pasta Serving Suggestions

For those of you who have never tried fresh pasta before, you are in for a real treat! Its chewy, bouncy texture, as well as its rich flavor, distinguish it from the dry pasta available at the grocery store. In fact, these noodles are so delicious that we normally offer them in their most basic form.

With marinara sauce, pesto, home-made Alfredo sauce, or just olive oil and vegan Parmesan or Parmesan cheese, they’re quite delicious. Of course, they’re also delectable in bigger pasta meals like rigatoni. You may substitute them for dry pasta in any of the following recipes:

Tagliatelle with Asparagus and Peas
Spaghetti Aglio e Olio
Fettuccine Alfredo
Pesto Pasta
Tagliatelle with Asparagus and Peas Pasta with Roasted Vegetables
Linguine with Lemon and Tomatoes
Garlic Herb Mushroom Pasta
Linguine with Lemon and Tomatoes

More of my favorite pasta recipes may be found here.

Homemade Pasta

Preparation time: 30 minutes 30 minutes of resting time Serves 3 to 4 people Made from scratch, this fresh handmade pasta is incredibly tasty and simple to prepare! Make a simple dish out of it by tossing it with olive oil and Parmesan cheese, or use it into your favorite pasta dishes.

To construct a nest out of the flour, spread it out on a clean work area. To make the middle of the cake, place the eggs, olive oil, and salt in the center and gently break up the eggs with a fork, trying to keep the flour walls as intact as possible. To integrate the flour, gently press it into the batter with your hands. Working with your hands, bring the dough together into a shaggy ball. Knead the dough for 8 to 10 minutes until it is elastic. Although the dough will seem dry at first, persevere and the dough will come together. Initially, it may not appear as though the dough will come together, but after 8-10 minutes of kneading, the dough should become cohesive and smooth. To integrate a small amount of water if the dough is still too dry, sprinkle a small amount of water over your fingertips and work it in. If the mixture becomes too sticky, sprinkle extra flour onto your work surface. Make a ball out of the dough and cover it tightly in plastic wrap, then let it aside at room temperature for 30 minutes. Set aside 2 big baking sheets dusted with flour for later use. Using a sharp knife, cut the dough into four pieces. Gently flatten one into an oval disk using your hands. Place dough in the Pasta Roller Attachment and roll it out. the first three times on level 1 (the most expansive setting)
Place the dough piece on a counter or work surface to be worked on. Then fold both short ends in to meet in the center, then fold the dough in half to make a rectangle (as seen in the photograph above)
Feed the dough through the pasta roller three times on level 2, three times on level 3, and once on each of levels 4, 5, and 6 of the pasta roller. Half of the pasta sheet should be placed on the prepared baking sheet and sprinkled with flour before folding the other half on top of the first half. More flour should be sprinkled on top of the second half. Every side of the pasta should be floured to ensure that the final spaghetti noodles do not adhere to one another. Repeat the process with the remaining dough. Feed the pasta sheets through thePasta Cutter Attachment to cut them into shapes (pictured is the fettuccine cutter). Repeat the process with the remaining dough. Cook the pasta for 1 to 2 minutes in a saucepan of salted boiling water
Drain.

Fresh pasta may be kept in the refrigerator for up to 2 days if it is tightly wrapped in plastic wrap. borrowed from the website Serious Eats

Linguine recipes

Items 1 through 22 out of 22 shown.

Spicy clamkale linguine

A 4.2-star rating out of a possible 5-star rating This quick and easy seafood linguine is the perfect dish to serve to guests to celebrate the beginning of the weekend. Who could say no to clams, greens, and a decadent white wine sauce in this dish?

Samphirelemony salmon linguine

A 4.4-star rating out of a possible 5.12 stars. When combined with soft fish in this lemony pasta recipe, the samphire’s natural sweetness and saltiness complement each other well.

Creamy linguine with prawns

Rating: 4.4 stars out of a possible 5.12 stars. When combined with sensitive fish in this lemony pasta recipe, the samphire’s natural sweetness and saltiness work wonders.

Courgettetomato linguine

A 4.4-star rating out of a possible 5.31 stars. Based on the famous Italian bacon and tomato sauce, amatriciana (which may be served with or without bacon), this sauce is also delicious served with or without bacon for vegetables.

Crab linguine with chilliparsley

A 4.7-star rating out of a possible 5.52 stars. With this restaurant-style recipe, you can keep it simple by using only a few high-quality ingredients and allowing them to shine

Linguine with tuna sauce

A 4.6-star rating out of a possible 5.38 stars. It’s a traditional Italian pasta dish that’s excellent for a casual meal with friends.

Smart crab linguine

A 4.1-star rating out of a possible 5.12 stars. Italian spaghetti ribbons combine well with sweet crabmeat, peppery rocket, lemon, and garlic in this light and refreshing solo dinner recipe.

Linguine with garlic butter prawns

A 4.6-star rating out of a possible 5.54 stars. Using king prawns, garlic, lemon, and parsley, this quick and easy pasta recipe makes for a delicious midweek seafood dinner.

Chilli crabcherry tomato linguine

A 4.1-star rating out of a possible 5.10 stars. In only 30 minutes, you can transform pantry staples such as canned crab and dry spaghetti into a delectable seafood meal.

Lemony prawnpea pasta

A four-star rating out of a possible five-star rating Recipe for prawn pasta from the storecupboard that is simple to prepare and full of flavor

Special prawn pasta

A rating of 4.5 stars out of a possible 5.93 stars The addition of juicy tiger prawns elevates this basic evening dish to something very exceptional.

Special seafoodsaffron pasta

A rating of 4.2 stars out of a possible 5.12 stars. This seafood supper for two is a wonderful treat, thanks to the addition of mussels, scallops, and king prawns
It’s as delicious served over spaghetti or linguini.

Creamy prawn pasta

A 4.1-star rating out of a possible 5.20 stars. A creamy and tasty pasta dish that is low in fat thanks to the use of crème fraîche.

More Linguine recipes may be found here.

Easy linguine recipes

You’re looking for linguine recipes, right? Interested in learning how to create the greatest linguine pasta carbonara? Try one of our pasta sauces below, then browse our collection of the greatest spaghetti recipes.

Linguine recipes

Sabrina Ghayour’s spicy rendition of spaghetti alle vongole is a delicious dish to try. It was inspired by her trips to Venice, and it makes reference to the Venetians’ penchant for importing spices. This linguine dish is simple, colorful, and visually appealing. This spicy prawn linguine gets a bite from the chilli peppers to make it exciting. It’s so tasty that you’ll forget that you’re doing something good for yourself.

Linguini carbonara

Recipe created by Sabrina Ghayour, who uses spices to make her spaghetti alle vongole. Inspired by her travels through Venice, it pays homage to the Venetians’ passion for spice importation. This linguine dish is simple, colorful, and eye-catching. In order to keep things interesting, we added some chilli to this spicy prawn linguine. If it’s this good, you’ll forget everything about being good for yourself!

Linguine with prawn butter sauce

This creamy, rich, and flavorful linguine with prawn butter sauce comes together in minutes and is perfect for entertaining. It’s a quick and easy meal for two that’s ready in 15 minutes.

Green vegetarian linguine

Take a look at this really simple linguine meal. What’s not to enjoy about something that’s simple to cook, vegetable friendly, and low in calories?

Linguine with garlic mushrooms and sage

Quick and simple, our mushroom linguine is vegetarian and contains fewer than 500 calories.

Marmite carbonara

This delightful take on a classic carbonara recipe incorporates Marmite, which imparts a lovely flavor to the dish. Garnish with a liberal sprinkling of parmesan and parsley before serving.

Linguine with chorizo and fresh tomato salsa

Pasta and chorizo are two simple ingredients that come together to make a fast midweek lunch for two. Make a fast salsa sauce with shallots and fresh tomatoes and you’ll have dinner ready in less than 20 minutes.

Leek fondue linguine

Vegan, quick and simple to prepare, this leek linguine is a warming dish that everyone will enjoy.

Linguine with tuna, lemon and dill

This extremely simple store-cupboard pasta recipe will be a hit with the whole family. Tuna is mixed with red onion, lemon, and dill before being served on top of freshly cooked linguine pasta.

Sweet potato linguine with puy lentil ragu

Sweet potato linguine is more durable than courgetti and can thus endure a little more cooking time than courgetti.

Serving this gluten-free, low-calorie main dish with a comforting vegan bolognese-style ragù is the perfect way to round off a plant-based supper.

Summer carbonara

Carbonara is a classic Italian dish that everyone enjoys, so we’ve updated it with asparagus and peas for the summer. What could be better than a summer carbonara that is vegetarian, ready in under 20 minutes, and makes the most of fresh seasonal vegetables?

Linguine with smoky paprika prawns

This hot and spicy seafood spaghetti comes together in a jiffy and is really simple to prepare. This low-calorie mid-week meal suggestion has just under 500 calories per dish, making it an excellent option for dieters.

Linguine with samphire and prawns

Quick and simple to prepare, this hot and spicy seafood spaghetti is a crowd pleaser. This low-calorie mid-week meal plan has just under 500 calories per dish, making it an excellent option for anyone watching their calorie intake.

Crab, tarragon and lemon linguine

Our crab linguine is quick and easy to prepare, taking only 20 minutes from start to finish. It has less than 500 calories, yet is filled with wonderful, fresh flavors to satisfy any need. It’s the perfect entrée for a midweek dinner.

Linguine with creamy tomato, rosemary and caper sauce

This vegetarian linguine is really simple to prepare yet quite tasty. It’s done in less than 30 minutes, making it a perfect option for a quick vegetable meal.

Linguine with peas and mint pesto

This light and flavorful pasta dish comes together in minutes and is excellent for serving to the family after a long day at work. The addition of pine nuts provides a pleasant crunch to the meal.

Prawn linguine with ‘nduja

‘Nduja is a spicy Italian sausage that may be spread on bread. It works really well in this linguine dish, which is not only quick and simple to prepare, but is also bursting with bold Italian flavors. For a mid-week dinner, this recipe is ideal.

Crab and saffron linguine

Do you want to be a little more posh? Fresh crabmeat, red chili peppers, lemon zest and saffron are sprinkled throughout this elegant linguine dish to make it stand out.

Easy Shrimp Linguine

It is possible that this content contains affiliate links. You can read more about my disclosure policy here. This Shrimp Linguine is simple to prepare and great to eat. This linguine meal is made even better by the combination of buttery garlic flavor, zesty fresh lemon flavor, and perfectly cooked shrimp. You should also try ourgarlic shrimp scampiandcreamy shrimp Alfredo pasta if you’re seeking for more mouthwatering meals to serve with pasta. Contents of the Table of Contents

A recipe for simple shrimp linguine
The ingredients you’ll need for this meal
How to make linguine with shrimp
There are several variations on this pasta dish
How to Keep It Safe
More scrumptious pasta meals to savor are available
Instructions for the entire recipe

Simple Shrimp Linguine Recipe

A recipe for simple shrimp linguine
The ingredients you’ll need for this meal How to make linguine with shrimp and other seafood
The following are some variations on this Pasta recipe: When and where should it be stored
Even more delectable pasta meals to savor
Instructions for the entire recipe

What you’ll need for this recipe

Dish for Simple Shrimp Linguine
Ingredients for this recipe
Instructions on how to make shrimp linguine. There are several variations on this Pasta dish
The best way to store it
More delectable pasta meals to savor
Instructions for the complete recipe

How to make Shrimp linguine

This is a fast run-down of the recipe, along with step-by-step images to guide you through it. Scroll down to the printable recipe card for the whole recipe, which includes measurements.

Variations on this Pasta dish

Wine can be used in place of the stock—white wine, such as riesling or pinot grigio, pairs well with these ingredients when cooked in the sauce (cook it for a few minutes to simmer off the alcohol while retaining the flavor
If you are unable to utilize shrimp, replace another protein of equal or greater value. Clams, mussels, chicken, or bacon are all excellent options. Make it creamy by mixing in some Parmesan cheese and heavy cream to the sauce to give it a creamy consistency. Try a different type of pasta-While I used linguine in this recipe, you could substitute angel hair, spaghetti, penne, or any type of pasta. Simply follow the directions on the package to prepare it al dente.

How to Store it

Any leftovers from this Lemon Garlic Shrimp Pasta should be stored in an airtight container in the refrigerator for up to 3 days. In order to reheat the pasta, you can either place it back in the pot to warm up or cook it in the microwave.

More Scrumptious Pasta dishes to Enjoy!

A few of my favorite pasta dishes include: Pasta Pomodoro, Shrimp Alfredo, Cajun Chicken Pasta, Garlic Shrimp Scampi Pasta, and Easy Four Cheese Ravioli (15-Minute Meal).

Full Recipe Instructions

2 tablespoons olive oil
6 tablespoons unsalted butter
2 pound big shrimp (peeled and deveined)
6 garlic cloves chopped
2 teaspoons soy sauce 4 tablespoons freshly squeezed lemon juice
1/2 teaspoon freshly ground salt to taste
1/8 teaspoon freshly ground black pepper
1 pound linguine
1/4 cup freshly chopped parsley

To begin, place 1 pound of linguine pasta in a pot of salted boiling water and bring to a boil. Cook until al dente
In the meantime, heat 2 tablespoons olive oil and 6 tablespoons unsalted butter in a large skillet over medium heat. Preheat the stovetop to medium-high heat and, as the butter begins to crackle, add 6 finely minced garlic cloves to the pan. Stir quickly for around 10-15 seconds
Using a huge raw shrimp that has been peeled and deveined, increase the heat to high and add 2 pounds of giant raw shrimp
For about 5-6 minutes, or until the shrimp are thoroughly cooked through, toss the shrimp around in the pan. Pour in 1/4 cup of freshly squeezed lemon juice after seasoning with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Stir for approximately 1 minute
Drain your cooked pasta and return it to the pan with the vegetables. Remove the pan from the heat and sprinkle 1/4 cup freshly chopped parsley on top

The following frequently asked questions are addressed in the post above: 58 grams of carbohydrates, 41 grams of protein, 19 grams of fat, 8 grams of saturated fat, 1 gram of trans fat, 411 milligrams of cholesterol, 1377 milligrams of sodium, 330 milligrams of potassium, 3 grams of fiber, 2 grams of sugar, 562 international units of vitamin A, 14 milligrams of vitamin C, 248 milligrams of calcium, and 4 milligrams of iron Photograph it and tag me on [email protected] use the hashtag simplyhomecookedso that I may see it and include your recipe!

Hello, my name is Dina, and I’m delighted you’ve dropped by!

You’ll be astonished at how fast a clean and tasty supper can be put together with my simple step-by-step recipes, which are easy to understand and follow.

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Homemade pasta is not only a delicious and simple meal to prepare in your own home, but nothing compares to the flavor and texture of freshly made pasta. Whether you want to knead and cut the dough by hand, or whether you prefer to use a Kitchenaid stand mixer to combine the dough and a roller to flatten and cut it, I’ll share all of my handmade pasta tips and tricks with you!

Why this recipe works:

Everybody should try their hand at making homemade pasta at least once in their lives. There are probably 99 percent of us who prepare the standard dry pasta that comes in a box. There’s nothing wrong about doing so. I’m the one that does it! This recipe is simple to follow, especially for those who are new to the kitchen. Not only does the pasta taste fantastic, but the texture is also excellent – soft but with a slight “bite.” I’ve done a few of culinary lessons where we made our own pasta, and I’m really good at it now!

I’ll take you through the process step by step and provide as many tips and tricks as I can with you.

Wrong.

However, like with any work, having the correct equipment makes things simpler.

Ingredients needed:

My pasta dough is made using olive oil, water, eggs, and a combination of all-purpose flour and semolina flour in equal amounts. I’ve attempted to make pasta with simply all-purpose flour in the past and found it to be too doughy. With the addition of semolina, the pasta takes on extra bite. It enhances the flavor and texture of the dish. You may, of course, make this recipe entirely using semolina, but I think that combining the two flours produces a dough that is both easy to work with and delicious to eat.

Here’s how to make it:

All of the components will be combined by you. On a clean surface (picture 12), or in the bowl of your stand mixer, combine the ingredients
Then knead the dough until it is smooth and elastic (photo 3). After that, all you have to do is cover the dough with plastic wrap or a towel and let it aside for at least 30 minutes. In order for the gluten to develop, your pasta must be cooked for at least 10 minutes at a low temperature. Next, after a time of rest, you will roll it out by folding it in thirds to create smooth edges (picture 4) and then continuing to roll it smaller and smaller (photo 5)
Once the sheet of pasta has been rolled out to the correct thickness, it may be cut into individual noodles (see photo 6).

After the pasta is made:

After the pasta has been rolled and cut, you will have three options for cooking it.

Alternatively, you may cook it briefly in a saucepan of salty boiling water until it is ready to eat
If you don’t want to use the entire batch right once, you may keep it in an airtight container in the refrigerator or freezer until needed. Alternatively, you may dry your pasta by hanging it on a drying rack.

Recipe tips for success:

In order to consume it, you may cook it for a few minutes in a saucepan of salted boiling water. In the event that you do not want to use the entire batch immediately, you may keep it in an airtight container in the refrigerator or freezer. Alternatively, you may dry your pasta by hanging it on a rack.

How to you make it without a machine or pasta roller:

I’m not going to sugarcoat it. In order to get the best results, I prefer using a pasta roller, but I’ll show you how to make it by hand if you don’t have one.

To roll out pasta by hand, just split the dough into sections and roll each chunk out separately. This step will be made considerably simpler if you use a dough cutter
Make sure you have enough all-purpose flour on your work area and rolling pin to keep things from sticking. Make a pie crust out of the dough by rolling it out like you would a pie crust. The aim, on the other hand, is to produce lengthy sheets that are approximately 1/8 inch thick. You may then cut the dough into noodles once the sheets have been flattened out into long and thin sheets as described above. I recommend that you use a clean straight edge, such as a ruler, to cut the pasta, otherwise you may wind up with some strangely shaped spaghetti.

Tips for using a pasta roller:

No matter whether you use a hand roller or the KitchenAid attachment, the method is the same. My personal favorite is the Atlas hand roller, which I would definitely suggest. There’s just something enjoyable about physically pushing the pasta through the machine.

Using a hand roller or a KitchenAid attachment, the identical procedure is followed in each case. My personal favorite is the Atlas hand roller, which I can definitely suggest. There’s something enjoyable about manually pushing the pasta through the machine.

Recipes to serve with homemade pasta:

Put some basil meatballs on top of this pasta, and imagine how great it would be if you served it with a rich homemade pasta sauce. This is Fettucine Alfredo, which is created with fresh pasta and a rich homemade Alfredo sauce that has been infused with garlic. To satisfy your need, how about some meat and cheese ravioli, or butternut squash ravioli with a herb brown butter sauce? Yes, I did make it with my own pasta
Can you imaging how much wonderful a tenderpork marsala would taste served over top of that? You get the picture.

In the end, if you appreciate creating items from scratch, such as handmade pasta, you’ll probably enjoy making homemade gnocchi as well.

Recipe video below:

Don’t let the size of the task frighten you.

It’s pretty simple to put together. Any queries you may have while waiting for your order should be addressed in the comments section below.

One and a half cupsSemolina Pasta Flour
One and a half cupsall-purpose flour
Four eggs (room temperature and slightly beaten)
Four tablespoon olive oil, four teaspoon water, one teaspoon salt

Homemade pasta can either be made by hand or in a stand mixer.

If you’re doing it by hand: Combine the semolina, flour, beaten eggs, water, oil, and salt in a large mixing bowl. To form a firm dough, combine all of the ingredients. Hand knead for 10 minutes
If using a stand mixer, put semolina, flour, beaten eggs, water, salt, and oil in the bowl of the stand mixer and mix until smooth. Using a dough hook, knead the dough on a medium speed until it comes together. If the dough is too sticky, sprinkle in extra Semolina until it comes together. If the dough is too dry, add a little water at a time until it reaches the desired consistency. You’ll want to knead the dough until it becomes elastic. Remove slices from the dough with a paring knife, and continue to work the dough if there are many air bubbles. It has been kneaded when the dough comes together in a smooth, elastic ball with very few air bubbles when it is sliced. Try pressing your knuckle into the dough to see whether it starts to bounce back
If it does, the dough is ready. Refrigerate for at least 30 minutes after wrapping the dough in plastic wrap or in a covered bowl.

Rolling and cutting the dough:

On a lightly floured surface, spread out the dough to the required thickness and cut into shapes. To make a pasta roller, cut the dough into small bits with flour and run it through it. In order to complete this procedure, send through on a thickness of 0. Fold it in thirds and rotate it so that the straight edges are on the outside. Then run it through the machine once more. Fold it in thirds once again, this time with straight edges on the sides, and then run it through thickness 0 for a third time to finish it off. Then reduce the thickness to 1 and run the dough through the machine one more. Continue the procedure, going through the thicknesses of 2, 3, 4, and 5, and finally ending with 5. Give the dough sheet one more dredge in flour before passing it through the fettucine cutting side
You may also dredge the pasta in flour to ensure that it does not cling together. Alternatively, place pasta on a baking sheet until ready to cook or dry pasta on a drying rack until ready to cook. Bring a big saucepan of generously salted water to a boil before beginning to cook. Cook until the pasta is soft, about 5 minutes (approximately 3 – 5 minutes). There is no need to cook the noodles when creating lasagna. Make a straight addition to your recipe

Tips for using a pasta roller:

Send tiny pieces of well-floured dough through the roller on the widest setting, working with little portions at a time. The dough should be folded into thirds and sent back through the machine with the folded ends on the sides. Repeat the process once more, this time using the largest possible option. The objective for doing this is to ensure that you receive a pasta sheet with straight edges, which will result in less waste when you cut it. Continue to pass the dough through the roller, spinning the dial each time, until the pasta sheet becomes thinner and thinner as a result of your efforts. Always make sure that your dough has enough flour in it so that it does not stick to your roller. I normally use the thickness option of 5, but you may adjust it to make your spaghetti thicker or thinner to your liking. Following the receipt of your sheet, you can proceed to prepare your own ravioli or lasagna. When it comes to producing ravioli, having the correct tools is essential. If you’re making ravioli, I recommend utilizing an aravioli press. In order to cut spaghetti or linguine noodles, pass the pasta through the cutting side of the pasta machine first. Make sure that each of the noodles is well coated with flour so that they do not cling together. This is one place where you can’t go overboard since everything will fall off when you boil the pasta.

Olive Garden Fans, This Shrimp Linguine Is Amazing

Parker Feierbach is a professional photographer based in Los Angeles, California. Linguine with tomatoes, greens, and shrimp in a buttery sauce is a delicious dish to prepare. Yields:4servings Preparation time: 0 hours and 10 minutes Time allotted: 0 hours 35mins 1lb.linguine a tablespoon of extra-virgin olive oil 1 pound of peeled and deveined shrimp Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground 4tbsp.butter 3 cloves garlic, finely chopped 1/2 teaspoon crushed red pepper flakes, with a little extra for decoration 2 a half-cup of grape tomatoes, cut in half a quarter cup of white wine 1 cup of heavy cream 1 tbsp.

Cook the linguine until al dente in a large pot of salted boiling water according to the package recommendations, draining well. Drain the pasta, reserving 12 cup of the cooking water, and return it to the saucepan. Heat the oil in a large skillet over medium heat until shimmering. Season with salt and pepper after adding the shrimp. Cook for 4 minutes, or until the shrimp is pink and cooked through. Cook until fragrant, about 1 minute, then transfer to a platter. Melt butter in a pan over medium heat, then add garlic and red pepper flakes. Cook the tomatoes in the pan for 3 minutes, or until they are beginning to soften. Season with salt and freshly ground pepper. Cook for 5 minutes, or until the wine has been mostly reduced
Then add the heavy cream, lemon juice, and Parmesan. Allow for 5 minutes of simmering time to thicken the sauce. Toss in the pasta, shrimp, and greens until everything is well coated. If the sauce becomes too thick, add a little more pasta water.

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Reader Interactions

Why this recipe works:

Ingredients needed:

Here’s how to make it:

After the pasta is made: