SEAFOOD PASTA
This light dish is always welcome on a warm spring night.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.
Nutrition Facts :
SEAFOOD MIX IN CREAM SAUCE
This 15-minute recipe makes an easy, quick, delicious meal, perfect for using that frozen bag of seafood mix.
Provided by Vered DeLeeuw
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
- When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
- Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
- Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
- When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
- Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
- Add the Parmesan cheese and gently stir until melted, about 30 seconds.
- Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.
Nutrition Facts : ServingSize 0.5 recipe, Calories 476 kcal, Carbohydrate 8 g, Protein 40 g, Fat 32 g, SaturatedFat 19 g, Sodium 902 mg, Fiber 1 g, Sugar 1 g
LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS
Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Peel and devein shrimp.
- Bring water with salt to a boil in a large kettle.
- Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
- Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
- While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
- Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.
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
WHITE WINE GARLIC SHRIMP LINGUINE
A delicious but simple entrée is enhanced with a touch of white wine.
Provided by Land O'Lakes
Categories Shellfish Garlic Shrimp Shrimp Savory Cooking Keeping It Simple Pasta and noodles Main Course Seafood Meat, poultry, and seafood Vegetable Seafood Meat, poultry, and seafood
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Drain; keep warm. Set aside.
- Melt Butter with Olive Oil & Sea Salt in 12-inch skillet over medium heat until sizzling. Add garlic and parsley; sauté 30 seconds. Add wine; cook 1 minute. Add shrimp; cook, turning once, 2-3 minutes or until shrimp are pink.
- Add hot, cooked pasta. Toss lightly until pasta is well coated. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Fat 16 grams, SaturatedFat grams, Transfat grams, Cholesterol 175 milligrams, Sodium 900 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Sugar grams, Protein 26 grams
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 PASTA IN LEMON BUTTER SAUCE
This lemon butter sauce is so darn delicious! Serve this seafood pasta with a crispy salad, some warm bread and prepare to smile.
Provided by Sara A
Categories Fish
Time 15m
Number Of Ingredients 12
Steps:
- 1. Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-)
- 2. Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
- 3. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones.
- 4. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done.
- 5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
- 6. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.
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 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.
SEAFOOD COCKTAIL SAUCE
This is the seafood sauce I have been making for the past 40 years; it still the easiest and tastiest!
Provided by Sageca
Categories Sauces
Time 5m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients and chill.
- Serve with cold shrimps or other seafood.
Nutrition Facts : Calories 186.8, Fat 0.7, SaturatedFat 0.1, Sodium 2198.2, Carbohydrate 42.1, Fiber 6, Sugar 29.8, Protein 3.9
GARLIC SHRIMP LINGUINE
A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.
Provided by STACEYO
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes
Time 30m
Yield 8
Number Of Ingredients 8
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 medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
- Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
- Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 42.3 g, Cholesterol 77.3 mg, Fat 4.9 g, Fiber 2 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 126.3 mg, Sugar 2 g
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
GARLIC BUTTER WHITE WINE SHRIMP LINGUINE
Garlic Butter White Wine Shrimp Linguine! Linguine noodles tossed with parmesan, parsley, and shrimp sautéed in garlic butter sage white wine sauce. YES.
Provided by Pinch of Yum
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Heat two tablespoons butter in a large pot over high heat. Add half of the garlic and sauté, stirring constantly, for one minute. Add the broth and water; bring to a boil. Add the pasta and boil until the pasta is cooked. Lower the heat and simmer until most of the liquid is absorbed. Do not drain - there should be some liquid left in the pan to help coat the noodles.
- While the pasta is cooking, heat two tablespoons butter in a large skillet over medium heat. Add the shrimp and saute for 1-2 minutes on each side until the shrimp are almost cooked through.
- Add the garlic, sage, and white wine to the shrimp pan. Let the shrimp cook for another 3-5 minutes or until most of the wine has evaporated and the shrimp are lightly browned on the outside. Remove from heat and set aside. Cover so the shrimp stays warm.
- Add the shrimp, whipping cream, Parmesan, and parsley to the cooked pasta. Toss everything together and finish with a squeeze of lemon juice, salt, and pepper.
Nutrition Facts : Calories 481 calories, Sugar 2 g, Sodium 675.7 mg, Fat 20.6 g, SaturatedFat 12 g, TransFat 0.4 g, Carbohydrate 45.2 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 193.1 mg
SHRIMP AND SPINACH PASTA
Whole wheat pasta with garlic shrimp, tomatoes, and fresh spinach.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
- Cook the pasta according to package directions.
- While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
- Add the garlic to the pan and cook for 30 seconds.
- Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
- Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
- Season with salt and pepper to taste, then serve.
Nutrition Facts : Calories 358 kcal, Carbohydrate 48 g, Protein 25 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 150 mg, Sodium 758 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
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
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 LEMON BASIL SHRIMP PASTA
Lemon Basil Shrimp Pasta Dinner
Provided by Stephanie Jackson
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook pasta as directed on the package. Drain and set aside.
- In a large saute pan melt the butter over medium-high heat.
- Add in the garlic and saute for 30 seconds.
- Add in the shrimp. Stir and cook shrimp until pink.
- Turn heat down to medium-low.
- Add in the white wine, lemon juice, heavy cream, basil leaves, and Parmesan cheese.
- Stir until sauce is blended.
- Let the sauce simmer for 5 to 7 minutes; stirring occasionally. Allow to thicken and cheese to melt.
- Add pasta and toss to combine.
- Serve
Nutrition Facts : ServingSize 1 g, Carbohydrate 16.3 g, Protein 36.8 g, Fat 32 g, SaturatedFat 19.5 g, Cholesterol 257 mg, Sodium 1577.8 mg, Fiber 0.8 g, Sugar 1.8 g, Calories 522 kcal, UnsaturatedFat 10.2 g
SEAFOOD SAUTE WITH LINGUINNE
Make and share this Seafood Saute with Linguinne recipe from Food.com.
Provided by Mysterygirl
Categories Lobster
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Steam lobsters in one inch of water for 8 to 10 minutes.
- Remove from pot and cool.
- Reserve 1/2 cup of cooking liquid.
- Pick meat out of the shells and dice in large pieces.
- Carefully extract claw meat and leave whole.
- Cook pasta according to package directions; drain.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft.
- Do not allow to brown.
- Add mushrooms and cook water out of them, remove and reserve.
- Add wine and reduce by one-half.
- Stir in tomatoes and cook 2 to 3 minutes.
- Add reserved lobster broth and reduce by one-forth.
- Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat) and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste.
- Add Parmesan cheese to thicken.
- Toss half of sauce with cooked linguine.
- Arrange on plate; pour remaining half of sauce over each serving.
- Top each serving with the whole claw meat.
- to substitute other seafood- substitute shrimp or vegetable broth for lobster broth.
Nutrition Facts : Calories 1766.6, Fat 29.2, SaturatedFat 12.9, Cholesterol 858.2, Sodium 3405.2, Carbohydrate 184.3, Fiber 26.3, Sugar 19, Protein 185.1
SPEEDY SHRIMP PASTA
Speedy Shrimp Pasta - Plump and juicy shrimp sauteed in olive oil, garlic, and onions. Tossed with pasta for a quick and easy dinner.
Provided by Erin S
Categories Dinner Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Cook pasta according to the package directions.
- In a large skillet heat oil over medium high heat. Add onions, and saute for 2 minutes.
- Add garlic and crushed red pepper, and saute until the onions are soft and translucent, about 4 minutes.
- Add shrimp, and cook until the shrimp are pink, about 3-4 minutes.
- Mix in sun-dried tomatoes and lemon juice. Season with salt and pepper.
- Toss together with cooked pasta.
- Serve immediately.
- Drizzle with additional olive oil if desired.
- Store any leftovers in an air tight container for up to 3 days
Nutrition Facts : Calories 381 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 888 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
HOW TO SAUTE SHRIMP FOR PASTA
All the tips and tricks you need to know how to saute shrimp for pasta! A comforting shrimp pasta is just minutes away.
Provided by Erin S
Categories Main Course
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil, and cook pasta according to the package directions.
- Heat a large skillet over medium high heat. Season shrimp with salt and pepper.
- Add butter to the pan to melt.
- Add garlic and cook for 2 minutes until fragrant.
- Add shrimp to the pan and cook for 3-4 minutes per side until cooked through.
- Add cooked pasta to the pan, tossing to coat.
- Serve immediately.
Nutrition Facts : Calories 433 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 317 milligrams cholesterol, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1281 grams sodium, Sugar 1 grams sugar
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
GARLIC BUTTER SHRIMP PASTA
An easy peasy pasta dish that's simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.
SEAFOOD BOIL
An old recipe that's especially good for family get-togethers. It's good, it's fun, and clean-up is easy. It's best done outside around a picnic table. When shrimp and crabs are done, cover picnic table with four to five layers of newspaper. Remove everything from pot, drain, and spread in center of table. Gather everyone around and enjoy the feast. When everyone has had their fill, gather up the leftovers (if there is any), put all the scraps in the center of the table, roll up the newspaper around them, and put them in the trash. Go wash the one pot and the cleanup is done. Have fun and enjoy.
Provided by Gary W. Brown
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 15
Number Of Ingredients 9
Steps:
- Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
- Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
- Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.
Nutrition Facts : Calories 780.1 calories, Carbohydrate 45.5 g, Cholesterol 520 mg, Fat 31 g, Fiber 5.3 g, Protein 78 g, SaturatedFat 9.5 g, Sodium 7352.4 mg, Sugar 5 g
More about "seafood saute with linguinne"
LOBSTER SAUTE WITH LINGUINE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (1)Total Time 29 minsServings 4Calories 563 per serving
TOP 5 EASY HOMEMADE CRAB CAKE SAUCES - CAMERON'S SEAFOOD
From cameronsseafood.com
SHRIMP SCAMPI WITH SPINACH | SHRIMP | JENNY SHEA RAWN
From jennyshearawn.com
Cuisine MediterraneanCategory Main CourseServings 4Total Time 25 mins
- Bring a large pot of salted water to a boil. Add linguine and cook until just before al dente. Drain, reserving 1 cup of the pasta water and place pasta back into the large pot.
- Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a medium saucepan over medium heat. Once hot, add garlic and saute 1-2 minutes. Add wine and bring to a boil, then reduce to a simmer. Simmer until wine has reduced a bit, then add spinach. Stir, then add to pasta.
- In the same saucepan you used for the spinach, add the remaining tablespoon of butter over medium heat. Pat the shrimp dry, then season with salt and pepper on both sides. Add to saucepan and cook about 1 minute on each side, until opaque and cooked through. Don't overcook the shrimp!
- Add shrimp and chopped parsley to the pasta and spinach and toss gently with tongs. Drizzle in a bit of pasta water, toss gently again (this should help smooth the sauce and provide silkiness to the dish). Add salt and pepper to taste.
SIMPLE SAUTéED SHRIMP (15-MINUTE DINNER) - WILL COOK FOR ...
From willcookforsmiles.com
Reviews 2Category Main CourseCuisine AmericanTotal Time 14 mins
- If you need to, peel and devein shrimp first or purchase the shrimp that are already cleaned and deveined. You can learn how to peel and devein shrimp here.
- On average, shrimp take 2-3 minutes to cook completely. Jumbo shrimp could take 4-6 minutes, depending on the actual size and thickness. You are looking for the shrimp to turn completely opaque to be done, and no more.
- Right after you take the shrimp out, melt a tablespoon of butter in the pan, then add 1/2 cup of white wine. Let it simmer and reduce by about half over medium heat.
QUICK AND EASY SHRIMP LINGUINE - MEALTHY.COM
From mealthy.com
5/5 (5)Category DinnerServings 2Total Time 30 mins
- Bring a pot of salted water to a boil. Cook linguine at a boil until al dente, 9 to 11 minutes; drain.
- While the linguine cooks, stir 3 tablespoons olive oil, garlic, 2 tablespoons parsley, lemon zest, sugar, and cayenne pepper together in a bowl; add shrimp and turn to coat.
- Pour contents of the bowl into the skillet and cook until shrimp are pink and beginning to curl, 3 to 4 minutes per side.
CREAMY SEAFOOD LINGUINE WITH LOBSTER - FOODLE CLUB
From foodleclub.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 683 per serving
CREAMY SEAFOOD AND MUSHROOM LINGUINE
From honestcooking.com
Servings 6Estimated Reading Time 3 minsCategory Secondi
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add mushrooms and leek and sauté, stirring occasionally, for 5 minutes, or until mushrooms are browned and the liquid has evaporated. Add the garlic and sauté for one minute longer. Remove the vegetables to a medium bowl.
- Add the remaining 2 tablespoons of olive oil in the skillet and add the shrimp and scallops. Cook the seafood for 4-5 minutes, until the shrimp begin to turn pink and the scallops are white. Remove to the same bowl with a slotted spoon. Pour liquid from the skillet, reserving 2 tablespoons in a measuring cup. Add enough white wine to the measuring cup to bring the level up to ? cup.
- Heat the quarter cup of butter in the skillet until melted, over low heat. Add the flour, salt, pepper and mustard and stir constantly until the mixture is smooth and bubbling. Remove the skillet from the heat and pour in the half-and-half, stirring until smooth. Add the wine mixture and once again, stir until smooth.
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.
OVERBOARD SEAFOOD LINGUINE ALFREDO - SAY GRACE
From saygraceblog.com
4.8/5 (6)Total Time 30 minsServings 6
- Add grapeseed oil, shallots, garlic, asparagus, mushrooms, sun-dried tomatoes and little kosher salt and white pepper to the pan. Saute for a few minutes .
SHRIMP SAUTéED WITH FRESH TOMATOES, WINE, & BASIL RECIPE ...
From myrecipes.com
5/5 (9)Calories 380 per servingServings 4
- Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 15 seconds. Add shrimp, and sauté 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.
15 MINUTE SAUTEED SHRIMP - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (6)Total Time 15 minsCuisine AmericanCalories 171 per serving
PASTA LIMONE WITH SAUTéED GARLIC SHRIMP
From savourontario.milk.org
Total Time 10 mins
CITRUS SHRIMP PASTA | TABLE & TWINE – TABLE & TWINE BY ...
From tableandtwineclt.com
Availability Out of stock
CHRISTMAS EVE SEAFOOD PASTA - GROSSYPELOSI
From danpelosi.com
Estimated Reading Time 6 mins
SEAFOOD LINGUINI | RICARDO
From ricardocuisine.com
5/5 (34)Total Time 45 minsCategory Main DishesCalories 675 per serving
LINGUINE WITH SHRIMP MADE SIMPLE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di SabatinoEstimated Reading Time 2 mins
ALVOR SEAFOOD | RECIPES | SAUTE MUSSELS WITH LINGUINI
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SEAFOOD STOCK - SHELLFISH STOCK USING SHRIMP, LOBSTER, OR ...
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SEAFOOD LINGUINE PASTA RECIPE - YOUTUBE
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SEAFOOD LINGUINI – NAPOLI PIZZERIA
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10 BEST SEAFOOD SAUTE RECIPES | YUMMLY
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