LINGUINE WITH SEAFOOD
Steps:
- Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
- Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
- While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
SEAFOOD LINGUINI WITH WHITE WINE SAUCE
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
Provided by Kozmic Blues
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7
SCRUMPTIOUS SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
- Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
- Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 54.2 g, Cholesterol 230 mg, Fat 28.7 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 16.7 g, Sodium 699 mg, Sugar 2.5 g
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