SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE
Provided by Brian Hill
Categories Fish Pasta Sauté Quick & Easy Lemon Crab Prosciutto Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
- Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
- Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.
SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
- While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
- Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
SPICY LEMON SPAGHETTI WITH LOBSTER AND TOASTED BREADCRUMBS
Steps:
- Heat the oil and butter in a large skillet over medium heat until the mixture begins to shimmer. Add the garlic and cook, stirring constantly, until soft and lightly golden brown, about 2 minutes.
- Add the breadcrumbs, salt and pepper and cook, stirring occasionally, until golden brown and toasted, about 5 minutes; stir in the lemon zest. Transfer to a plate in an even layer. Set aside.
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook, stirring occasionally, until just slightly under al dente, about 7 minutes. Reserve 1 cup of the pasta water and drain.
- While the pasta is cooking, heat the oil in a large high-sided skillet over medium heat until it begins to shimmer. Add the garlic and cook, stirring, for 1 minute. Add the chile flakes and cook, stirring, 1 minute longer. Add the anchovy and stir constantly until it melts into the oil, about 1 minute longer.
- Increase the heat to high, add the wine and cook until reduced by half, about 5 minutes. Stir in the lemon juice and bring to a simmer. Add the butter, piece by piece, whisking in each addition until smooth.
- Add the pasta to the skillet and toss with tongs to coat. Add the lobster and some of the reserved pasta water, as needed, to thin the sauce. Add the basil, the 1/4 cup parsley, and the zest from 1 lemon and toss to combine. Season with salt and pepper.
- Transfer the pasta to a large shallow serving bowl and sprinkle the breadcrumbs evenly over the top. Garnish with more lemon zest and chopped parsley, if desired, and serve.
SPICY CRAB OVER PASTA
I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner.
Provided by Nimz_
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
- When they sizzle, add the tomatoes, crushing them with your hands.
- Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
- Simmer for 7 to 10 minutes, until thick but still fairly liquid.
- Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
- Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.
Nutrition Facts : Calories 122.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.1, Sodium 558.5, Carbohydrate 9.1, Fiber 2.1, Sugar 6.3, Protein 12.6
SPAGHETTINI WITH CRAB, LIME & CHILLI
From Bill Granger's bills Sydney Food. This dish relies on the hot pasta to warm the other ingredients, so combine immediately after draining. This works well as a quick weeknight meal. I've made many variations, using only lemon zest and juice, coriander in place of the parsley, omitting the lime and adding Parmesan, etc. . . It's easy and versatile.
Provided by AmandaInOz
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine the crab, garlic, chilli, lime zest, lime and lemon juices, parsley, green onions, salt and pepper in a large bowl. Stir in olive oil to combine. Taste to adjust the seasoning.
- Bring a large pot of salted water to the boil. Add pasta, stir well and continue boiling, stirring occasionally, until it is al dente, according to the manufacturer's instructions. Drain well.
- Toss pasta into crab mixture and serve in individual bowls.
Nutrition Facts : Calories 706, Fat 29.2, SaturatedFat 4.1, Cholesterol 31.5, Sodium 1804.8, Carbohydrate 83.8, Fiber 4.4, Sugar 4.5, Protein 28
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