SHRIMP AND CRAB FRA DIAVOLO PASTA RECIPE
Provided by ... besos, ALINA
Number Of Ingredients 11
Steps:
- Add half of the olive oil, the onion and the garlic to a large saucepan, cooking on medium heat.
- Pour in the tomatoes when the garlic begins to sizzle and the onion has sautéed. Season with the salt, black pepper and red pepper flakes before bringing to a boil.
- Lower the heat, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.
- In another pan, heat the remaining olive oil on high. Add the shrimp, and the white wine, and cook for about two minutes, stirring frequently or until the shrimp turn pink 4 minutes or so.
- Add the lump crab meat and cook for a few more minutes.
- Place the seafood in the tomato sauce. Cook for three to four minutes or until the sauce begins to bubble.
- Combine al dente pasta, the seafood in one pan, toss gently.
- Sprinkle with parsley and serve immediately.
EASY SHRIMP & CRAB PASTA
I couldn't quite find a recipe with what I had in mind, so after looking at a few different ones, I tried this. I was surprised at how much I enjoyed this. It is rich, but such a treat!
Provided by ladywisconsin
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in butter until onion is nearly translucent.
- Add oregano, basil, red pepper flakes and salt/pepper.
- Add half and half, bring to boil.
- Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
- Stir in crab and shrimp, cook another minute and take off of heat.
- Spoon over angel hair pasta and enjoy!
Nutrition Facts : Calories 496.2, Fat 24, SaturatedFat 14.3, Cholesterol 168.2, Sodium 374.2, Carbohydrate 40.9, Fiber 1.6, Sugar 2, Protein 28.7
SHRIMP AND CRAB LINGUINI
Make and share this Shrimp and Crab Linguini recipe from Food.com.
Provided by Demandy
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Break the linguine in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguine several times to make sure it doesn't clump. While the linguine is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh).
- When the rice cooker turns itself down to warm, check to see if the linguine is done (eat a piece). If not, add a little water, stir and turn back on to cook.
- Peel the shrimp and cut into bite size pieces.
- When the linguine is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Sauté garlic for a minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguine and toss well.
- Serve topped with parmesan cheese if you like. It's great without.
LINGUINE WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
- Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.
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.
LINGUINE WITH SHRIMP AND CLAM SAUCE
My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.
Provided by Lovellama
Categories High Protein
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
- Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
- In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
- In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
- With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
- Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
- Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
- Add parsley and cook 1 minute.
- Add salt to taste, serve over linguine.
Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3
RED LOBSTER CRAB ALFREDO
Make and share this Red Lobster Crab Alfredo recipe from Food.com.
Provided by AFWifey
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook linguine according to package.
- Melt the butter in a saucepan. Stir in the flour and cook briefly until it looks sandy.
- Do Not let it color.
- Whisk in the half-and-half and stir until the mixture forms a thick sauce.
- Stir in the cheese and season to taste.
- Simmer a few minutes to blend the flavors and stir in the crab meat. Cook just until the crab meat is heated through.
- Serve over cooked linguine with additional parmesan cheese and red pepper flakes on the side.
Nutrition Facts : Calories 839.9, Fat 32.1, SaturatedFat 18.6, Cholesterol 229.1, Sodium 3188.2, Carbohydrate 54.5, Fiber 2.2, Sugar 1.9, Protein 79
CRAB LINGUINE
Becky Moldenhauer of La Crescent, Minnesota lightened up the creamy sauce for this delicious seafood pasta dish after seeing it in a cookbook. "My entire family loves it," she notes. "In fact, they always ask for seconds."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions. Meanwhile, in a small saucepan, bring broth to a boil; cook until reduced to 1/3 cup. Stir in milk and evaporated milk; return to a boil. Reduce heat; simmer until reduced to about 1-1/3 cups, stirring constantly. Remove from the heat. , In a skillet, melt 1 tablespoon butter; stir in flour until smooth. Gradually stir in milk mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add the crab, onion, lemon juice, salt and pepper; heat through. , Drain linguine; place in a serving bowl. Toss with Parmesan cheese and remaining butter. Add sauce and toss to coat.
Nutrition Facts :
RED LOBSTER SHRIMP PASTA
This is a copycat recipe, but it's delicious. I used a pinot grigio wine but you could substitute chicken broth if you didn't want to use alcohol.
Provided by KitKat54
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
- Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
- Add clam juice (or chicken broth) and bring to a boil.
- Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
- Reduce heat to low; add cream, stirring constantly.
- Add cheese, stirring until smooth. Cook until thickened.
- Add shrimp back in to sauce. Heat thoroughly.
- Add remaining ingredients except pasta.
- Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
- Serve with additional grated parmesan cheese.
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
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