SHRIMP LINGUINE WITH PARMESAN CREAM SAUCE
Easy and elegant, this creamy pasta dish with a hint of heat makes any dinner seem like a special affair. -Athena M. Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, saute the onion, mushrooms and garlic in butter and oil for 2-3 minutes or until vegetables are tender. Stir in cream and cheese; sprinkle with pepper flakes., Drain linguine. Add shrimp and linguine to skillet; cook over medium-low heat for 5-7 minutes or until shrimp are no longer pink. Sprinkle with salt and pepper.
Nutrition Facts : Calories 567 calories, Fat 35g fat (16g saturated fat), Cholesterol 149mg cholesterol, Sodium 240mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
SEAFOOD PASTA SAUCE
My friend prepared this meal for us one evening and I included it in our Family Recipe Book; it remains a favourite. Tastes very rich but very low fat and so easy to prepare. i followed some and added the seafood a bit later.
Provided by Sageca
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook onions and garlic in butter and oil.
- Set shrimps and scallops aside.
- Add rest of ingredients and simmer about 5 minutes.
- Add shrimps and scallops and cook 5 minutes.
- Thicken with 2 Tbsp cornstarch and 3 tbsp water.
- Cook linguini and toss with 1/4 cup no fat sour cream.
- Add seafood sauce to pasta and serve.
- Offer some freshly grated parmesan cheese and crushed pepper.
Nutrition Facts : Calories 174.4, Fat 4.2, SaturatedFat 1.3, Cholesterol 102.7, Sodium 1264.9, Carbohydrate 8.5, Fiber 0.4, Sugar 1.9, Protein 24.2
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.
LINGUINE AND SHELLFISH
This meal isn't fat free, but it is a recipe that I serve at least once per month anyhow. :D. It's a great dish on its own, but I normally serve it up with some fresh Italian bread and basil-flavored olive oil for dipping. Wicked yummy pasta, people!! Serve this with a bowl of freshly grated Parmesan cheese on the side, so that people can decide how much they feel like using.
Provided by Moodygurl
Categories Seafood Shellfish Lobster
Time 50m
Yield 6
Number Of Ingredients 21
Steps:
- Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a heavy skillet over medium heat, and cook and stir the Spanish onion and garlic until the onion is translucent, about 5 minutes.
- While onions and garlic are cooking, bring a pot of salted water to a boil, and drizzle in 1 teaspoon of olive oil.
- In the skillet, stir in remaining 3 tablespoons of olive oil and 1 more teaspoon of butter. Allow butter to melt, then stir in the clam juice, mussels, red pepper flakes, 2 tablespoons of chopped flat-leaf parsley, basil, salt, and black pepper. Bring the mixture to a simmer and cook just until the mussel shells begin to open, about 3 minutes.
- Stir the fresh linguine pasta into the boiling water and cook, stirring occasionally, until the pasta is tender, about 5 minutes.
- Drain the linguine and transfer to a large serving platter; keep the linguine warm.
- Stir the shrimp and clams into the sauce, and cook until the shrimp turn pink and the clam meat is slightly opaque, about 5 minutes. Drizzle lemon juice over the top of the sauce and stir to combine.
- Mix in the lobster meat and allow to cook just until heated, about 1 minute (do not overcook). Adjust salt and black pepper, if desired.
- Spoon the sauce and shellfish over the platter of cooked linguine, arranging the mussels in their shells, several shrimp, and lemon wedges decoratively around the edge of the platter. Top the sauce with shaved Parmesan cheese curls in the center of the sauce, and place 1 sprig of parsley in the center for garnish.
Nutrition Facts : Calories 567.1 calories, Carbohydrate 48.3 g, Cholesterol 284.5 mg, Fat 15.7 g, Fiber 3.9 g, Protein 55.9 g, SaturatedFat 3.1 g, Sodium 863.4 mg, Sugar 0.6 g
SHRIMP LINGUINE
Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!
Provided by KRIS GERRETSEN
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta until al dente according to package directions.
- While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
- Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 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 :
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!
Provided by Christina Conte
Categories Main Courses
Time 30m
Number Of Ingredients 11
Steps:
- Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
- Remove after 10 minutes and place on a rack to dry.
- Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
- Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
- When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
- Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
- Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
- Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
- Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
- Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!
Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
SEAFOOD PASTA
Easy seafood pasta with homemade tomato pasta sauce. This is a quick and delicious dinner that you can make in one pot in less than 30 mins.
Provided by Rasa Malaysia
Categories American Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Cook the spaghetti according to the package instructions. Drained and set aside. Blend the entire can of the whole peeled tomatoes in a blender or food processor. Set aside the sauce.
- Heat up a skillet on medium heat. Add the olive oil, then add the garlic. Saute the garlic before adding the shrimp, Manila clams and scallop. Stir to combine well with the garlic, then add the tomato sauce, basil leaves. Cook the seafood until they are almost done, add salt (to taste) and sugar. Transfer the spaghetti into the skillet, stir to mix well with the sauce. Top with the chopped parsley, serve immediately.
Nutrition Facts : Calories 431 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 70 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 2152 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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
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.
EASY SEAFOOD PASTA WITH GARLIC CREAM SAUCE
This deceptively simple seafood pasta recipe takes only minutes to prepare but with the delicious, easy cream sauce and perfectly-seared scallops and shrimp, it'll become a new favourite.
Provided by Jennifer Pallian BSc, RD
Categories Dinner
Number Of Ingredients 11
Steps:
- Start a pot of salted water to a boil.
- Heat a dutch oven over medium high heat for several minutes. Heat oil until it shimmers then pat dry shrimp and scallops and sprinkle with salt. Use long tongs to carefully arrange in a single layer on the hot pan. Let cook undisturbed until well browned on the underside, flipping only when they release easily, about 3 minutes. Flip and cook about a minute more, until just opaque. Transfer to a plate.
- Meanwhile, cook pasta according to package directions (about 4 minutes for these types).
- Add butter and garlic to the same dutch oven (without cleaning it) and cook about 30 seconds, until garlic is softened. Whisk in cream and bring to a simmer. Turn off heat and whisk in cheeses until smooth. Add pasta to the sauce and toss to combine. Stir shrimp and scallops into the sauce or top servings individually to show off the gorgeous sear. Serve sprinkled with parsley or chives if desired.
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- 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.
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- Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Season the scallops with salt and pepper, then add them to the pan. Cook scallops for 2 minutes per side or until browned. Remove the scallops from the pan.
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