Type what you have

Ingredients

• ✓ linguine pasta
• olive oil
• butter
• garlic
• thyme
• red pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Ingredients

• ✓ linguine pasta
• butter
• heavy cream
• black pepper
• parmesan cheese
• pesto
• shrimp

Instructions

1. 1 Gather ingredients together.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Stir in cream and season with pepper; cook, stirring constantly, for 6 to 8 minutes.
4. 4 Stir Parmesan cheese into cream sauce until thoroughly mixed. Stir in pesto and cook until thickened, 3 to 5 minutes.
5. 5 Stir in shrimp and cook until they turn pink, about 5 minutes. Serve sauce over hot linguine.
6. 6 Serve hot and enjoy!

By Loretta Buffa

Ingredients

• ✓ linguine pasta
• butter
• garlic
• shrimp
• pinot grigio wine
• lemon juice
• half-and-half
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
3. 3 Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

By thedailygourmet

Ingredients

• ✓ linguine pasta
• butter
• onion
• garlic
• mushroom
• whipping cream
• ham
• basil
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. 2 Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
3. 3 In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

By Cindy

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• shrimp
• fire roasted tomato
• basil
• salt
• pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir in hot oil until fragrant, about 1 minute. Add shrimp; cook, stirring occasionally, until opaque, 3 to 5 minutes. Pour in tomatoes and cook until heated through. Season with basil, salt, and pepper.
3. 3 Add drained pasta to sauce; toss to coat. Sprinkle with feta to serve.

By Amy

Ingredients

• ✓ linguine pasta
• butter
• onion
• mushroom
• garlic
• white wine
• clam
• sour cream
• black pepper
• flat leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
2. 2 Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
3. 3 Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

By Cristina

Ingredients

• ✓ linguine pasta
• water
• salt
• parsley
• black pepper
• pea
• ricotta cheese
• pesto sauce
• parmesan cheese

Instructions

1. 1 Combine water, pasta, salt, parsley, and pepper in a multi-functional pressure cooker (such as Instant Pot). Seal lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in peas, ricotta cheese, pesto, and Parmesan. Seal lid again and cook on high pressure for 1 minute, allowing 5 to 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method, about 5 minutes.

By peloquinswife

Ingredients

• ✓ linguine pasta
• fennel bulb
• onion
• olive oil
• white wine
• tomato
• lemon
• pine nut
• parmesan cheese

Instructions

1. 1 Cut fennel bulbs in half, lengthwise; remove tough cores. Thinly slice fennel bulb halves lengthwise. Slice onions in half lengthwise; thinly slice onions lengthwise.
2. 2 Heat olive oil in a large skillet over medium heat. Add fennel and onions; cook and stir until onions are translucent, about 8 minutes. Add wine; increase heat to medium-high. Cook, stirring often, until wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1/4 cup pasta water. Drain linguine; keep warm.
4. 4 Stir tomatoes into fennel mixture; cook until tomatoes soften, about 3 minutes. Stir lemon juice and pine nuts into fennel mixture.
5. 5 Stir linguine into fennel mixture; stir in reserved pasta water. Cook over high heat, stirring until hot and thoroughly combined, about 2 minutes. Top servings with Parmesan cheese.

By cookinwithmom

Ingredients

• ✓ linguine pasta
• olive oil
• shrimp
• salt
• black pepper
• lemon
• parsley
• butter
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil.
2. 2 Meanwhile, heat olive oil in a large pan over medium heat. Season shrimp with salt and pepper. Cook and stir shrimp in hot oil until opaque, about 2 minutes per side. Remove from heat.
3. 3 Cook linguine in boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain, reserving 2 tablespoons cooking water.
4. 4 Combine lemon zest and juice in a small saucepan over medium heat; bring to a simmer. Sprinkle in parsley and stir in butter until melted. Stir in reserved cooking water. Add shrimp to lemon sauce.
5. 5 Mix together linguine, lemon-shrimp sauce, and Parmesan cheese in a large serving bowl.

By Allrecipes Member

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• tomato
• oregano
• basil
• red pepper flakes
• mussel
• white wine
• lemon
• flat-leaf parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.
3. 3 Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.

By Donna Holub

Ingredients

• ✓ linguine pasta
• olive oil
• butter
• garlic
• bay scallop
• shrimp
• clam juice
• sun-dried tomato
• parsley
• lemon zest
• salt
• red pepper flakes

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
3. 3 Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
4. 4 To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.

By Star Pooley

Ingredients

• ✓ linguine pasta
• olive oil
• butter
• shrimp
• baby bella mushroom
• garlic
• artichoke heart
• lemon
• caper
• white wine
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Heat olive oil and butter in a saucepan over medium heat. Add shrimp, mushrooms, and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers, and white wine. Cook and stir until shrimp is tender and mixture is bubbling, about 10 minutes.
3. 3 Spoon shrimp piccata over individual beds of pasta. Season with salt and pepper.

By Dark Phoenix

Ingredients

• ✓ linguine pasta
• salt
• olive oil
• garlic
• spinach
• tomato
• chickpea
• marjoram
• black pepper
• red pepper flakes
• pecorino romano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of water with 2 teaspoons salt to a boil. Cook pasta at a boil until tender yet firm to the bite, about 10 to 11 minutes. Drain, reserving 1/2 cup of the cooking water.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Increase heat to medium-high and add spinach, tomatoes, and chickpeas; cook and stir until spinach begins to wilt, 1 to 2 minutes more.
4. 4 Season spinach mixture with remaining teaspoon sea salt, marjoram, black pepper, and red pepper flakes. Reduce heat to low. Stir drained pasta with spinach mixture to evenly coat.
5. 5 Add extra olive oil or reserved pasta water to achieve preferred level of moisture in the dish. Top with grated Pecorino Romano cheese.

By KIMBICA

Ingredients

• ✓ linguine pasta
• butter
• onion
• basil
• red pepper flake
• salt
• black pepper
• chicken thigh
• spinach
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butter in a 9x13-inch baking dish; melt in the oven while it preheats, about 5 minutes.
3. 3 Stir onion, basil, pepper flakes, salt, and black pepper into melted butter; add chicken thighs, turning to coat with butter mixture. Arrange skin-sides up in the baking dish.
4. 4 Bake in the preheated oven until chicken no longer pink at bones and the juices run clear, about 1 hour. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C). Transfer chicken to a plate.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
6. 6 Stir spinach into butter sauce until thoroughly combined; add linguine and Parmesan cheese, tossing to combine. Place chicken on top to serve.

By CHEFTASMAN

Ingredients

• ✓ linguine pasta
• portobello mushroom
• olive oil
• red wine vinegar
• oregano
• basil
• rosemary
• garlic
• lemon juice
• salt
• pepper

Instructions

1. 1 Preheat the oven broiler.
2. 2 Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
3. 3 Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.
4. 4 Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.
5. 5 In a large bowl, toss together cooked linguine and the mushroom mixture.

By Maryanne

Ingredients

• ✓ linguine pasta
• zucchini
• salt
• olive oil
• garlic
• salt
• black pepper
• portobello mushroom
• parmesan cheese
• mushroom alfredo sauce

Instructions

1. 1 Shred zucchini with the shredding blade of a food processor and toss with 1/2 teaspoon salt in a colander. Let the zucchini drain for 2 to 3 hours if possible. Transfer zucchini to several layers of paper towels and squeeze out as much liquid as possible.
2. 2 Heat olive oil in a large skillet over medium-high heat; cook and stir garlic with 1/2 teaspoon salt and black pepper until garlic is fragrant, about 1 minute. Stir in portobello mushrooms and cook until mushrooms have released their liquid, the juice has evaporated, and the mushrooms are browned, about 15 minutes. Stir shredded zucchini into the mushrooms and cook, stirring often, until the zucchini are tender but not mushy, about 5 minutes.
3. 3 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Transfer linguine into a large serving bowl.
4. 4 Toss pasta with zucchini-mushroom mixture, Parmesan cheese, and mushroom Alfredo sauce, tossing until thoroughly combined.

By Jacqueline

Ingredients

• ✓ linguine pasta
• olive oil
• onion
• thyme
• tuna steak
• white wine
• chicken stock
• lemon juice
• lemon zest
• sun-dried tomato
• artichoke heart
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. 2 Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm.
3. 3 Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup.
4. 4 Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.

By RENZ

Ingredients

• ✓ linguine pasta
• bacon
• olive oil
• garlic
• oregano
• basil
• tomato
• green onion
• half-and-half
• parmesan cheese
• monterey jack cheese
• shrimp
• pine nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. 3 Heat olive oil in a large skillet over medium heat. Saute garlic, basil, and oregano in oil for 1 minute. Stir in tomatoes and green onions, and saute for 3 minutes. Add bacon, half and half, Parmesan cheese, and Monterey Jack cheese. Cook until cheese is just melted. Stir in shrimp, and cook until heated through, about 2 minutes.
4. 4 Serve sauce over pasta, and sprinkle with pine nuts.

By Jessica

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• squid
• white wine
• cherry pepper
• cornstarch
• cream
• basil
• red pepper flakes
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add garlic, cook and stir until golden brown. Add squid; cook until it turns white. Stir in white wine and cherry peppers; bring to a simmer and cook until wine is reduced by half, about 3 minutes.
3. 3 Stir cornstarch into cream in a small bowl, then add to simmering calamari mixture; season with basil, pepper flakes, salt, and black pepper. Stir until sauce is thickened.
4. 4 Add linguine to sauce; toss until evenly coated. Sprinkle with Parmesan cheese.

By NUKA1

Ingredients

• ✓ linguine pasta
• butter
• olive oil
• red bell pepper
• yellow bell pepper
• garlic
• shrimp
• white wine
• clam juice
• lemon juice
• parsley
• heavy cream
• red pepper flakes
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Reserve 1 cup pasta water; drain linguine well in a colander set in the sink.
2. 2 Melt 2 tablespoons butter with 1 ½ tablespoons olive oil in a large skillet over medium heat. Add bell peppers and garlic; cook and stir until peppers have softened, about 10 minutes. Stir in shrimp; cook and stir until shrimp are opaque and pink, about 5 minutes. Transfer shrimp to a bowl and set aside, leaving peppers and garlic in the skillet.
3. 3 Stir wine, clam juice, and lemon juice into the skillet; bring to a boil over medium heat. Add remaining 2 tablespoons butter and remaining 1 ½ tablespoons olive oil; return shrimp to the skillet. Stir in reserved 1 cup pasta water, parsley, cream, pepper flakes, and salt. Add cooked linguine; toss lightly to coat. Simmer scampi over medium-low heat to let linguine absorb some sauce, about 5 minutes; serve hot.

By misteme

Ingredients

• ✓ linguine pasta
• broccoli
• pine nut
• parmesan cheese
• garlic
• olive oil
• lemon pepper seasoning
• chicken soup base
• olive oil
• tomato
• red pepper flake
• salt
• butter
• balsamic vinegar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Combine broccoli and pine nuts in a baking dish. Add Parmesan cheese, garlic, 3 tablespoons olive oil, and lemon-pepper seasoning; toss to coat.
4. 4 Bake in the preheated oven, removing every 5 minutes to stir, until broccoli is tender but still firm, 10 to 15 minutes.
5. 5 Drain pasta, reserving 1 to 2 tablespoons of the cooking liquid. Mix cooking liquid with soup base in a small bowl; set aside. Return pasta to the pot.
6. 6 Heat 1 teaspoon olive oil in a large skillet over high heat. Add tomatoes, red pepper flakes, and salt. Cook, stirring often until some of the liquid has reduced, 3 to 5 minutes. Reduce the heat to low and add broccoli mixture, 2 tablespoons olive oil, butter, and balsamic vinegar; stir to combine.
7. 7 Transfer the entire vegetable mixture to the pasta pot. Add bouillon water, stir thoroughly, and serve immediately.

By caterwauler

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• anchovy paste
• caper
• caper juice
• tomato
• black olive
• oregano
• white sugar
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.
3. 3 Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.

By ttkc

Ingredients

• ✓ linguine pasta
• olive oil
• onion
• garlic
• butter
• all-purpose flour
• milk
• salt
• pepper
• romano cheese
• basil pesto
• shrimp
• mushroom
• tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in linguine and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes; drain.
2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion until tender and translucent. Stir in garlic and butter; sauté until garlic is soft and fragrant, about 1 minute.
3. 3 Dissolve flour in milk; stir into onion mixture. Season with salt and pepper; simmer for 4 minutes, stirring constantly. Add cheese and stir until melted. Stir in pesto. Add shrimp, mushrooms, and tomatoes; cook for 4 minutes, or until heated through.
4. 4 Add pasta and toss until evenly coated.

By rosiella

Ingredients

• ✓ linguine pasta
• celery
• olive oil
• onion
• garlic
• cauliflower
• tomato
• sage
• salt
• black pepper
• chicken broth
• parmesan cheese

Instructions

1. 1 Put a celery slice in a deep skillet with a cover; add olive oil. Heat olive oil over medium-high heat until celery slice is sizzling, 3 to 5 minutes. Add remaining celery, onion, and garlic to olive oil; turn heat to medium. Cook and stir onion mixture until slightly tender, about 5 minutes.
2. 2 Mix cauliflower, tomatoes, sage, salt, and pepper into onion mixture; cook and stir over medium-high heat until bubbling, about 5 minutes. Cover skillet with lid, reduce heat to low, and cook until a knife slides easily into cauliflower, about 15 minutes. Add chicken broth if tomato and cauliflower sauce begins to burn.
3. 3 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer to a serving bowl.
4. 4 Pour tomato and cauliflower sauce over pasta; add Parmesan cheese. Toss to coat.

By Seth Kolloen

Ingredients

• ✓ linguine pasta
• butter
• mushroom
• onion
• green bell pepper
• cream of mushroom soup
• chicken broth
• cheddar cheese
• green pea
• cooking sherry
• worcestershire sauce
• salt
• black pepper
• chicken breast
• parmesan cheese
• paprika

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika.
4. 4 Bake in the preheated oven for 25 to 35 minutes, or until heated through.

By DACLKG

Ingredients

• ✓ linguine pasta
• olive oil
• garlic
• broccoli floret
• mushroom
• anchovy fillet
• water
• green onion
• tomato
• parsley
• olive oil
• red pepper flakes
• black pepper

Instructions

1. 1 Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
2. 2 While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

By Rachel

Ingredients

• ✓ linguine pasta
• calamari tube
• green onion
• garlic
• shrimp
• crabmeat
• lemon juice
• butter
• cream cheese
• garlic
• milk
• parmesan cheese
• black pepper
• romano cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Rinse the calamari tubes and pat dry.
2. 2 In a large bowl, stir together the onions, 6 cloves garlic, shrimp, crabmeat and lemon juice. Spoon some of this mixture into each squid tube and seal the ends by 'sewing' with a toothpick. Arrange in a single layer in the bottom of a 9x13-inch baking dish. Set aside.
3. 3 Melt the butter in a saucepan over medium heat. Stir in cream cheese and 2 cloves garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese and pepper. Pour over all of the calamari tubes in the baking dish. Sprinkle about 2 tablespoons of Romano cheese on top of each one.
4. 4 Bake uncovered until the cheese is browned and sauce is bubbly. While the calamari is baking, Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook until al dente, about 8 minutes. Drain. Serve the stuffed calamari and sauce over a bed of linguine.

By UNREFINEDNERD

Ingredients

• ✓ linguine pasta
• butter
• olive oil
• shallot
• garlic
• red pepper flakes
• shrimp
• kosher salt
• black pepper
• white wine
• lemon
• butter
• olive oil
• parsley
• olive oil

Instructions

1. 1 Gather ingredients.
2. 2 Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
3. 3 Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
4. 4 Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.
5. 5 Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
6. 6 Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
7. 7 Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
8. 8 Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
9. 9 Serve hot and enjoy!

By JustJen

Ingredients

• ✓ linguine pasta
• olive oil
• chicken breast
• garlic
• italian seasoning
• shrimp
• bacon
• heavy cream
• parmesan cheese
• egg yolk
• salt
• black pepper
• onion
• sauvignon blanc wine

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken, 1 tablespoon garlic, and 1 tablespoon Italian seasoning; cook and stir until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes. Transfer to a bowl.
2. 2 Heat 1 tablespoon oil and 1 tablespoon garlic in the same skillet until fragrant, about 1 minute. Add shrimp and cook until bright pink on the outside and the meat is opaque, 2 to 3 minutes per side. Transfer to the bowl with chicken.
3. 3 Cook bacon in the same skillet until just crispy (not crunchy), about 6 minutes. Drain on a paper towel-lined plate; leave grease in the skillet.
4. 4 Bring a large pot of lightly salted water to a boil. Add linguine and remaining 2 tablespoons oil; cook until tender yet firm to the bite, about 11 minutes. Drain and keep warm.
5. 5 Mix cream, Parmesan cheese, egg yolks, remaining 1 tablespoon Italian seasoning, salt, and pepper together in a bowl.
6. 6 Sauté onion in bacon grease over medium heat until translucent, about 5 minutes. Add wine, increase the heat, and bring to a boil.
7. 7 Add cream mixture, reduce the heat, and simmer until sauce begins to thicken, 3 to 5 minutes. Stir in chicken, bacon, and shrimp until coated, then serve over linguine.

By Kitchen Commander

Ingredients

• ✓ linguine pasta
• olive oil
• italian seasoning
• garlic
• anchovy fillet
• olive oil
• tomato
• clam
• shrimp
• bay scallop
• squid
• salt
• black pepper
• italian seasoning
• lemon
• manchego cheese
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. 2 Heat a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid. Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning.
3. 3 Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

By strmrdr23