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
LINGUINE WITH SEAFOOD (LINGUINE AI FRUTTI DI MARE)
A favorite of seafood lovers, our version of this classic pasta dish combines shrimp, scallops, squid, tilapia, clams and mussels with a simple marinara sauce served over linguine.
Provided by Lynne Webb
Categories Seafood
Time 1h25m
Number Of Ingredients 15
Steps:
- Peel and devein the shrimp, leaving the tails on and arrange on a large platter. Cut the scallops into quarters and add to the platter with the shrimp.
- Clean the squid if necessary, then slice the tubes into rings. Trim any tough parts from the top of the tentacles and add to the platter.
- Cut the tilapia fillets in half lengthwise, then into bite-sized pieces. Add to the platter, cover it with plastic wrap and refrigerate until ready to use.
- Rinse the clams and mussels under cool running water. Trim any "beards" protruding from the mussels with a sharp knife or kitchen shears.
- Add 1/2 cup of the wine to a deep, 6 to 7 quart pan. Cover and heat to boiling. Add the clams, cover and cook until all the shells have opened. Using tongs, transfer to a bowl and set aside. Be sure to discard any clams that don't open.
- Add the remaining wine to the pan and return to boiling. Add the mussels and cook until all the shells open. Transfer 24 of the mussels to the bowl with the clams and set aside. Be sure to discard any mussels that don't open.
- Remove the meat from any remaining mussels, place in a small bowl, set aside and discard the empty shells. Strain the broth from the pan into a separate bowl and set aside.
- Put a large pot of salted water on to boil for the linguine.
- Heat the olive oil in the pan you cooked the mussels in over medium heat. Add the garlic and onion and cook, stirring frequently, until soft and lightly golden - do not brown. Add 1/2 cup of the reserved mussel liquid along with the tomatoes and their liquid.
- Using a wooden spoon, break the tomatoes into small pieces. Bring the mixture to a simmer, season to taste with salt and freshly ground black pepper and add the crushed red pepper. Simmer until the sauce has thickened slightly, 10 to 12 minutes.
- Begin cooking the pasta according to package directions.
- Keep the sauce simmering and add the squid and shrimp. Stir to coat them with sauce and cook just until you see the shrimp start to turn pink, about 1-1/2 minutes.
- Add the tilapia and shelled mussel meat, coat with sauce again, and continue cooking until the fish begins to turn opaque, 1-1/2 minutes longer.
- Gently mix in the scallops and place the clams and reserved mussels in their shells on top. Cover the pan and cook for an additional 1 to 2 minutes. Remove from the heat and stir in the basil.
- Drain the pasta, toss with a little olive oil and arrange on a very large serving platter or divide amongst individual dinner plates.
- Using tongs arrange the clams and mussels around the edges of the plates or serving platter. Spoon the seafood-sauce mixture over the pasta and serve immediately.
LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
- Meanwhile, bring 6 cups water to a boil in a large saucepan.
- Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
- Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
- Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.
SEAFOOD LINGUINE
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
- Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
- Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
- Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 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
LINGUINE WITH SHELLFISH SAUCE
Categories Pasta Tomato Sauté Valentine's Day Dinner Seafood Clam Lobster Mussel Scallop Shrimp Squid White Wine Anniversary Noodle Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
- Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
- Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.
LINGUINE WITH SEAFOOD SAUCE
Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.
Nutrition Facts :
SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in covered pot for fettuccine.
- Crush garlic.
- Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
- Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
- Add all the raw seafood, and cook for about 2 minutes.
- Cook the fettuccine.
- Wash, dry and mince parsley.
- Add cooked shrimp to the sauce; season with pepper, and heat through.
- Drain fettuccine, and top with sauce; sprinkle with parsley.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 6 grams, Carbohydrate 113 grams, Fat 9 grams, Fiber 12 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2187 milligrams, Sugar 14 grams, TransFat 0 grams
SEAFOOD LINGUINE
Provided by Joanie Moscoe
Categories Garlic Pasta Sauté Quick & Easy Scallop Shrimp Bon Appétit New Jersey
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and sauté until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve.
LINGUINE WITH RED SEAFOOD SAUCE
I love pasta so this is one of my favorites. The recipe calls for shrimp and scallops but I usually throw whatever seafood I have on hand into the mix. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
- Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
- Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.
Nutrition Facts : Calories 410.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 105.2, Sodium 378.8, Carbohydrate 48, Fiber 2.3, Sugar 2.3, Protein 28.9
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
More about "linguine with seafood sauce"
SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS RECIPES
From yummly.com
BEST SEAFOOD PASTA RECIPE - HOW TO MAKE SEAFOOD …
From delish.com
SEAFOOD LINGUINE RECIPE - BBC FOOD
From bbc.co.uk
LINGUINE WITH SHRIMP SAUCE
From cookingwithnonna.com
QUICK SEAFOOD AND GARLIC LINGUINE - SCRUFF & STEPH
From scruffandsteph.com
LINGUINE WITH MIXED SEAFOOD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
LINGUINE WITH SEAFOOD SAUCE RECIPE - GRACE PARISI | FOOD …
From foodandwine.com
5/5 Servings 12
- Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
- In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
- In a large pot of boiling salted water, cook the linguine until al dente. Drain the pasta well and return it to the pot.
- Add the mussels and cockles to the tomato sauce, cover and cook the sauce over moderately high heat until most of the shells have opened, 3 to 5 minutes. Add the shrimp and cook until they are pink and firm, about 2 minutes longer. Discard any unopened mussels and cockles. Pour the tomato-seafood sauce over the cooked pasta and toss over high heat for 2 minutes. Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.
15 MINUTE SHRIMP LINGUINE WITH LEMON GARLIC BUTTER SAUCE
From acedarspoon.com
LINGUINE AND SHRIMP WITH SAUCE VIERGE | FOOD & WINE
From foodandwine.com
CREAMY SEAFOOD LINGUINE WITH LOBSTER - FOODLE CLUB
From foodleclub.com
SHRIMP LINGUINE WITH ROSé SAUCE - 5 INGREDIENTS 15 MINUTES
From 5ingredients15minutes.com
SEAFOOD PASTA RECIPE (WITH SCALLOPS AND SHRIMP) | KITCHN
From thekitchn.com
LINGUINE PASTA WITH FRESH CLAM SAUCE RECIPE | FOODAL
From foodal.com
CREAMY SHRIMP LINGUINE - DINNER AT THE ZOO
From dinneratthezoo.com
SEAFOOD LINGUINI | RICARDO
From ricardocuisine.com
LINGUINE WITH SEAFOOD SAUCE RECIPE | MYRECIPES
From myrecipes.com
SEAFOOD LINGUINE IN TOMATO SAUCE - GORGEOUS HANDS WORK
From gorgeoushandswork.com
HOW TO MAKE SEAFOOD LINGUINE - ITALIAN FOOD BOSS
From italianfoodboss.com
AUTHENTIC JAMIE OLIVER SEAFOOD LINGUINE RECIPE - THEFOODXP
From thefoodxp.com
SHRIMP AND LINGUINE WITH WHITE WINE SAUCE RECIPES
From tutdemy.com
EASY SHRIMP LINGUINE - SIMPLY HOME COOKED
From simplyhomecooked.com
LINGUINE WITH SHRIMP AND TOMATO CREAM SAUCE - EAT, LIVE, RUN
From eatliverun.com
CREAMY GARLIC SEAFOOD PASTA - SIMPLY DELICIOUS
From simply-delicious-food.com
SEAFOOD LINGUINE IN WHITE WINE CREAM SAUCE - MEEESH'S KITCHEN
From meeeshskitchen.com
WHAT IS LINGUINE? - THE SPRUCE EATS
From thespruceeats.com
SEAFOOD LINGUINE FRA DIAVOLO (SPICY RED SAUCE) - BOWL OF DELICIOUS
From bowlofdelicious.com
EASY SEAFOOD LINGUINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAM SAUCE SEAFOOD PASTA - THAT SPICY CHICK
From thatspicychick.com
SEAFOOD LINGUINE - FRAICHE LIVING
From fraicheliving.com
SEAFOOD PASTA RECIPE WITH LINGUINE IN RED SAUCE | BESOS, ALINA
From besosalina.com
EASY LINGUINE WITH CLAM SAUCE AND SEARED SCALLOPS - JZ EATS
From jz-eats.com
ITALIAN SEAFOOD LINGUINE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
LINGUINE WITH SEAFOOD SAUCE - RECIPE | COOKS.COM
From cooks.com
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love