Turmeric linguine with shrimp and saffron sauce ... Both, however, are used in South Asian and Indian cooking. Turmeric is a ...

Add lobster and shrimp. Cover with a tight-fitting lid ... Add the seafood and linguini. Using large tongs, gently toss to coat well. Simmer for 1 to 2 minutes or until sauce clings nicely ...

Jumbo shrimp sauteed with garlic and lemon juice are tossed with linguine and sprinkled with breadcrumbs, parsley and, if you like, sliced chili pepper. The dish comes together in just 30 minutes, ...

It is used in many Asian dishes ... A wok or skillet can be used to make the shrimp. Dried Chinese noodles or angel-hair pasta can be used instead of fresh Chinese noodles. To buy: — pound ...

Reduce heat to low and add the raw shrimp, and continue to cook for 1 to ... Compensation for this post was provided by New World Pasta via AOL Media. The opinions expressed herein are those ...

Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat ...

shrimp, cilantro, ginger, teriyaki sauce and chile sauce for a quick and easy lunch. Find these recipes and more in F&W's guide to Asian noodles. Chow Mein Noodles Ramen Noodles Rice Noodles Soba ...

Let yourself imagine summertime by the sea — no matter the time of year —with this simple, vibrant pasta dish. Technique Tip: Don’t be afraid to cook your shrimp on high heat — that’s ...

1. Linguine With Zucchini, Corn and Shrimp By Dan Pelosi This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while ...

Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat ...

One of our New York Times Cooking editors recently described the linguine recipe below as ... The zucchini and corn stay a bit crisp, the shrimp remains tender and every last bite is juicy ...