Seafood In Tomato Sauce

SEAFOOD PASTA

Steps:

• Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
• Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
• Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
• While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
• Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
• Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
• Cook the scallops for 1-2 minutes per side or until browned and opaque.
• Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
• Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
• Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
• Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
• Sprinkle with parsley, then serve.

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

SEAFOOD FETTUCCINE

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.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

SPAGHETTI WITH SMOKY TOMATO & SEAFOOD SAUCE

Steps:

• Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions.
• Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks.
• Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.

SEAFOOD IN TOMATO SAUCE

Steps:

• In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.

BEST SHRIMP IN TOMATO SAUCE RECIPE

Steps:

• Heat cooking oil in a pan.
• Saute garlic and onion for 2 minutes or until brown.
• Add the shrimp, then season with salt, pepper and calamansi extract. Cover and cook for 5 minutes.
• Pour-in tomato sauce and let it boil for 10 minutes over low heat.
• Then add sugar and simmer for another 5 minutes.
• Serve while hot! Enjoy.

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

Steps:

• In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
• Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
• Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

SHRIMP IN TOMATO BASIL CREAM SAUCE

Steps:

• Rinse shrimp and pat dry with a paper towel. Season with salt and pepper.
• Melt butter in a large skillet over medium high heat. Add shrimp and cook for approximately 1-1/2 minutes on each side, or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside (leave any juices in the skillet).
• In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
• Add heavy cream and diced tomatoes with juices, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, then reduce heat to maintain a simmer. Simmer for 4-5 minutes, or until slightly thickened (stirring frequently).
• Remove skillet from heat and add fresh basil. Stir to combine. Season cream sauce with additional salt and pepper, if desired.
• Return shrimp to skillet. Serve over your favorite cooked pasta, if desired.

SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE

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.

SEAFOOD PASTA

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.

SEAFOOD IN SPICY TOMATO CREAM SAUCE

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.

HOW TO MAKE SEAFOOD SAUCE

Steps:

• Put the ketchup, horseradish, juice, and sauces in a bowl. Get out a small bowl and put 1/2 cup (115 g) of ketchup into it along with 2 tablespoons (30 g) of horseradish, 1 teaspoon (4.9 ml) of lemon juice, 1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, and 1⁄2 teaspoon (2.5 ml) of hot sauce.Tip: For the most intense flavor, use freshly squeezed lemon juice instead of bottled.
• Whisk the sauce and taste it. Use a whisk or fork to combine the sauce ingredients until they're completely smooth. Then dip a clean spoon into the bowl and taste the sauce. Adjust the flavorings according to your taste. For example, if you want a saltier flavor, mix in a few more drops of Worcestershire sauce. To make it spicier, stir in more horseradish or hot sauce.
• Serve the cocktail sauce with shrimp. Spoon the sauce into a serving bowl and set it out along with boiled and cooled shrimp. Classic cocktail sauce is also great with oysters, clams, and steamed crab legs. Cover and refrigerate the cocktail sauce for up to 1 week. Discard any sauce that you've already dipped into with shrimp or seafood.

PASTA PESCATORE

Steps:

• In a large saucepan, heat the oil and then cook the onions until they are soft and translucent, about 4 minutes.
• Add the garlic, and cook another couple of minutes.
• Add the wine and fish stock and bring to a boil, then add the clams and cook until they open.
• Add the tomatoes, parsley, salt, pepper, and red pepper flakes and bring to a boil.
• Reduce the heat and add the remaining seafood, and cook over low heat while the pasta cooks.
• Cook the pasta in boiling salted water until it is "al dente".
• Mince the gremolata ingredients together and set aside.
• Drain the pasta, top with a scoop of the tomato sauce and toss well.
• Serve in four individual bowls, topped with more sauce, and dividing the seafood up evenly between the four dishes.
• Sprinkle some gremolata on each dish and serve immediately.

SEAFOOD PASTA WITH TOMATO SAUCE

Steps:

• Mix all marinade ingredients in a cup and set aside.
• Get all tomato sauce ingredients in a pot, take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
• Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open) and remove them from shell.
• Clean shrimp and devein.
• Cut fish in strips.
• Cut baby octopus in 3 strips.
• Cut calamari in strips about 1/4-inch width.
• Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour.
• In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes.
• Mix seafood with tomato sauce and cook for 2 minutes stirring.
• Mix all with your pasta.
• Enjoy it with the left over wine.

CRAB AND SHRIMP LASAGNA WITH CREAMY TOMATO SAUCE

Steps:

• Preheat the oven to 375°F and position a rack in the center. In a large bowl, combine the crab, shrimp, and 1 teaspoon salt. In a medium bowl, whisk the Alfredo sauce, ricotta, granulated garlic, 1/2 teaspoon salt, and ½ teaspoon pepper until combined. Spray a 9-inch by 13-inch by 2-inch-deep baking dish with cooking spray. Spread ¾ cup of the tomato sauce evenly on the bottom of the baking dish. Place 3 lasagna noodles side by side over the sauce. Spread half of the Alfredo-cheese mixture evenly over the noodles, followed by half of the herb mixture, half the seafood mixture, and 1 cup mozzarella. Repeat the layering with 3 noodles, 1 cup tomato sauce, the remaining Alfredo-cheese mixture, the remaining herbs, the remaining fish, and 1 cup of mozzarella. Place 3 more noodles on the top layer of mozzarella. Spread the remaining 1 ¼ cups of tomato sauce over the noodles and sprinkle with the remaining 1 cup mozzarella.
• Lightly spray a large sheet of aluminum foil with cooking spray and cover lasagna tightly, sprayed side down. Set the baking dish on a sturdy rimmed baking sheet and bake 45 to 50 minutes, or until the cheese is melted and the lasagna is bubbling. Remove the foil and cool on a wire rack for 25 to 30 minutes. Garnish with more herbs, if desired, and serve.