CREAMY GARLIC SEAFOOD PASTA
This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- In a large pan, add a splash of oil and allow to heat up.
- Season the seafood with salt and pepper then cook in batches until golden brown.
- The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
- Remove the seafood from the pan and set aside.
- In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
- Bring to a simmer and allow to reduce by half.
- Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
- Add the seafood (and any of its resting juices) and parsley and stir to combine.
- Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.
Nutrition Facts : Calories 454 kcal, Carbohydrate 65 g, Protein 24 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 192 mg, Sodium 466 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
SPICY FISH AND OLIVE SPAGHETTI
This easy weeknight dinner is loaded with fiber and protein and feeds a family of four with just one 8-ounce piece of fish. And thanks to the whole-grain pasta, this 420-calorie-per-person dish is satisfying as well as economical.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions; drain, reserving 1 cup of the pasta water. Toss the spaghetti with some oil and set aside.
- Add the oil, garlic, 3/4 teaspoon salt and crushed red pepper to a large skillet over medium-high heat. Once the oil begins to shimmer, add the tomatoes, reserved pasta water and oregano; bring to a high simmer and cook until the sauce thickens but is still loose, 12 to 15 minutes.
- Add the fish and olives and cook, stirring occasionally, until the fish is cooked through and flaky, 3 to 4 minutes. Add the spaghetti and parsley. Toss to combine and divide among four bowls.
Nutrition Facts : Calories 420 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 580 milligrams, Carbohydrate 30 grams, Fiber 12 grams, Protein 24 grams, Sugar 8 grams
BAKED FISH DUGLER-INI AND ANGEL HAIR PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- To a small skillet preheated over medium heat, add extra-virgin olive oil, onion and garlic. Cook onions 5 minutes, until translucent. Add wine to the pan and reduce for 30 seconds. Add tomatoes and break up the sliced stewed tomatoes with a wooden spoon as they heat through. When the sauce comes to a boil (2 or 3 minutes) remove it from the heat and stir in the parsley. Season the fish with salt and pepper. Pour a few spoonfuls of sauce into the bottom of a shallow baking dish. Add fish to the dish in a single layer. Add remaining sauce and bake 15 to 17 minutes until fish is firm and opaque.
- Remove fish to serving plate or dinner plates. Spoon a few bits of tomato and sauce over the fish. To the remaining sauce in the baking dish add 2 tablespoons butter cut into small pieces. Add hot pasta to butter and sauce and turn pasta in dish to coat evenly and to allow pasta to absorb juices. Pile pasta alongside fish and serve. If you are entertaining, try bundling portions of pasta around a large, 2-pronged meat fork, by twisting the fork in the pasta allowing it to curl up the fork. Shimmy the twisted pasta off the fork on to a plate you will create pasta "nests." This simple "twist" adds a lot to the plate presentation.
PASTA WITH FISH SAUCE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup oil in a skillet and add onion, shallots and garlic. Cook, stirring, about 3 minutes without browning. Add wine, tomatoes, tarr-agon, pepper flakes, salt and pepper.
- Bring sauce to boil; add cream and stir.
- Meanwhile, bring 10 cups of water to boil. Add pasta and cook, stirring often, about 10 minutes. Add broccoli and when the water returns to a boil cook about 4 minutes. Scoop out and reserve about 2/3 cup water.
- As pasta and broccoli cook, cut monkfish into 1 1/2-inch cubes. Or, if sea scallops are used and they are very large, cut in half. Add remaining tablespoon of oil to a large skillet and add monkfish or scallops. Cook briefly, stirring, about 1 minute and add sauce. Cook about 3 minutes and add shrimp. Cook about 1 minute. Remove from heat.
- Drain pasta and broccoli and add them to sauce. Add reserved Y cup water. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 617, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 25 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 6 grams, Sodium 1015 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED FISH IN SPAGHETTI SAUCE RECIPE
Provided by Shutterfly614
Number Of Ingredients 2
Steps:
- freeze 2 cups spaghetti sauce. put the frozen tilapia fillets in a freezer bag and freeze. when both are thawed, pour 3/4 cup spaghetti sauce on bottom of baking dish. add fish and cover fish with remaining spaghetti sauce. Bake at 350 degrees for 20 minutes or until flaky. Freeze In: 1 gallon freezer bag; 1 2-cup container Serve with broiled tomatoes
BAKED FISH WITH CHEESE SAUCE
There's plenty of time to whip up this flaky fish and decadent cheese sauce. Turn a ho-hum weeknight into a special occasion.-Kristin Reynolds, Van Buren, Arkansas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. Place fish in a greased 11x7-in. baking dish. Brush with butter; sprinkle with bread crumbs. Bake 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, combine flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in cheese and mustard until cheese is melted. Serve with fish.
Nutrition Facts : Calories 206 calories, Fat 9g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 279mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PASTA WITH FISH SAUCE
Provided by Paul Greenberg
Categories dinner, pastas, project, main course
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Rinse the fish heads and drain them in a colander. Put the olive oil in a large pan over medium heat and sauté the onion until it is translucent. Add the garlic and sauté until it is pale gold. Add 2 tablespoons of the parsley, stir, and add the fish heads.
- Turn the heads over, then add the wine. Let it bubble for a minute, then add the tomatoes with their juice. Season with salt and pepper and stir. Cook at a gentle simmer for 15 minutes.
- Remove the heads from the pan. Using a spoon, scoop out any meat on the cheeks, around the collar and on top of the head and set it aside. Remove and discard any large bones. Put the remainder of the heads in a food mill fitted with a coarse disc. Force the juices and pulp through the mill into the pan.
- Bring the sauce to a gentle simmer and cook for 20 minutes, stirring frequently, until it thickens. Add the reserved pieces of fish, stir, and cook for 5 more minutes.
- Meanwhile, cook the pasta, drain it and toss it with the sauce. Add the remaining parsley and the butter and toss again.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 18 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 590 milligrams, Sugar 3 grams, TransFat 0 grams
COD PUTTANESCA WITH SPINACH & SPAGHETTI
Tuck into a healthy seafood pasta dish in under half an hour. We've combined spaghetti with low-fat, high-protein white fish and an easy puttanesca sauce
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 13
Steps:
- Boil the spaghetti for 10 mins until al dente, adding the spinach for the last 2 mins. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli and garlic, then add the tomatoes.
- Add the vinegar, capers, olives and paprika with a ladleful of the pasta water. Put the cod fillets on top, then cover the pan and cook for 5-7 mins until the fish just flakes. Drain the pasta and wilted spinach and pile on to plates, then top with the fish and sauce. Sprinkle over some parsley to serve.
Nutrition Facts : Calories 443 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 36 grams protein, Sodium 0.9 milligram of sodium
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- Place the olive oil, garlic and parsley (and hot pepper if using) in a large, deep sauté pan, bring heat up to high and before the garlic browns, add the tomato puree and stir quickly. Add salt and pepper. Cook on high heat for about 5 minutes, then lower to a simmer. Add a little splash of pasta water if needed.
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