I am making a shrimp and linguine dish and I noticed that the recipe called for refrigerated linguine. Can I just use regular boxed linguine or do you think that refrigerated linguine is better? I don't know if my grocer would have this and since I have to cook it anyway, I didn't think it would really matter. Thanks a head of time!
PS: I provided a link below for the recipe I will be using.
Link: http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=shrimp%20and%20pasta&u3=**14*19&wf=9&recipe_id=53322
2007-09-06 04:56:24 · 19 answers · asked by hapigrl85 4 in Food & Drink ➔ Cooking & Recipes
Shrimp and Linguine Fra Diavolo
1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 to 3 teaspoons crushed red pepper flakes
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
Cook for 5 minutes and then drain; pasta will be only partially cooked.
As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds.
Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes.
Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.
it really doesn't make matter if its fresh pasta or boxed pasta the fresh pasta is quite good though. i added this recipe for you to try also its my favorite. good luck, enjoy.
2007-09-06 05:14:52 · answer #1 · answered by Ms. Diamond Girl 6 · 0⤊ 0⤋
You can use box linguine, But the fresh linguine has a better taste. Most stores carry it. The store I shop at has it the same aisle as the box kind. Its all the way down near the end. Ask someone if they carry it. Also remember when your doing a recipe for the first time its best if you use what they tell you to use. It all has to with measuring and the fresh linguine maybe just the right amount for what you are cooking.
2007-09-06 05:17:14 · answer #2 · answered by gizmoe 3 · 0⤊ 0⤋
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2016-05-12 21:40:05 · answer #3 · answered by Madalene 3 · 0⤊ 0⤋
Let me guess, the recipe calls for Kraft refridgerated linguine? Just being sarcastic, but usually the creators of these recipes have in mind that you will use their processed product to make the dish.
I would cook the boxed linguine as directed on the package, and then, if you have time, refridgerate it. In fried rice, cold rice is called for because it fries better, the grains are less clingy. This might hold true for the linguine in your recipe. If you don't have time, don't bother, it probably wouldn't make that much difference.
The main thing is that you're being directed to buy a processed product, which puts more money in the pockets of the Kraft company.
2007-09-06 05:26:28 · answer #4 · answered by fmckin1 4 · 0⤊ 0⤋
you can use the regular box linguine, I think that they will call for that for the following 2 reasons 1) they want to sell you an specific product or 2) convenience it is faster, since is fresh pasta it cooks in less that half the time than box dry pasta
besides that the results will be the same for you dish...
I also see that this is a low-fat cal kind of recipe. have you tried using the whole wheat pasta I love it !!!
2007-09-06 05:30:12 · answer #5 · answered by wanna_help_u 5 · 0⤊ 0⤋
yes you could use a package of dried linguine and cook per the directions on the box....they say the refrigerated because of the brand and where the recipe comes from (Kraft foods)
2007-09-06 05:02:06 · answer #6 · answered by jonni_hayes 6 · 0⤊ 0⤋
Since Kraft has come out with a new line of refrigerated pasta i think it is added here to booste, sales. Just remember when you used fresh cooked pasta from a box it has a tendancy to absorb more liquid if it is not shocked before using. To do this simply cook your pasta to espresso, that stage before al dente and chillit in cold water. then when ready to add return it to the pan and allow to cook for the last couple remaining minutes with the other ingrediants.
2007-09-06 06:06:06 · answer #7 · answered by masterchfjay from chefs_table 2 · 0⤊ 0⤋
Yes, you can use dry. Just boil for the length of time state on the box (usually 7-8 min), rather than the 3-4 min refrigerated pasta would take. Proceed as usual!
2007-09-06 05:00:50 · answer #8 · answered by Sugar Pie 7 · 0⤊ 0⤋
Boxed dry pasta will be fine in any recipe. The fresh refrigerated kind just tastes more like homemade.
2007-09-06 05:11:52 · answer #9 · answered by ~ Floridian`` 7 · 0⤊ 0⤋
You could use the DiGiorno fresh linguine - they sell this pretty much everywhere.
Either that, or I imagine that using dried would produce about the same result.
2007-09-06 04:58:50 · answer #10 · answered by HooliganGrrl 5 · 0⤊ 0⤋