Creamy Seafood Pasta

CREAMY SEAFOOD PASTA

Steps:

• In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
• Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
• Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
• Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREAMY GARLIC SEAFOOD PASTA

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.

CREAMY SEAFOOD PASTA

Steps:

• Cook pasta according to the package instructions. Drain (reserving 1/2 cup of water) and set aside.
• Add olive oil to a large, non-stick skillet and cook the shrimp and scallops for about 4-5 minutes on high heat. While the juice still remains in the pan, add garlic and cream cheese and then reduce the heat to medium low. Cook for 3-4 minutes and add the reserved water from the noodles to help thin out the sauce. Stir and cook for 2 minutes until the sauce looks smooth.
• Add the pasta to the seafood and stir everything well. Garnish with chopped parsley and lemon wedges.

CREAMY FRAGRANT SEAFOOD PASTA

Steps:

• Cook the pasta according to packet instructions.
• In a pan, add around 1 tablespoonful of olive oil and gently sweat the finely chopped garlic for a couple of minutes. Once the garlic has softened and released its fragrance, add the double cream. Let it heat up.
• Add the salmon, roughly torn or cut into pieces. Cook for a couple of minutes until the salmon has turned opaque, stirring frequently. Then add the prawns. Cook for another 5-6 minutes.
• Add the olives, cut or left whole. Season with pepper but don't add salt as the salmon and olives are salty enough. Let it cook for another couple of minutes or until the sauce thickens.
• Right before taking it off the heat, add about half a teaspoonful of finely chopped dill and parsley (you could use dried).
• Mix the sauce with the drained pasta and serve.

CREAMY LINGUINE WITH PRAWNS

Steps:

• Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
• Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

CREAMY SEAFOOD LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.