SCRUMPTIOUS SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
- Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
- Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.
Nutrition Facts : Calories 582.3 calories, Carbohydrate 54.2 g, Cholesterol 230 mg, Fat 28.7 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 16.7 g, Sodium 699 mg, Sugar 2.5 g
EASY CRAB LINGUINE
Steps:
- Cook the pasta in boiling salted water until al dente.
- Meanwhile, melt butter or margarine in a saucepan over medium heat. Add onion and garlic, and cook till transparent.
- Mix flour into butter or margarine mixture to make a paste. Add warmed milk, and stir until well mixed. Heat gently, and when milk is quite hot add the parmesan. Stir until cheese is melted and sauce is thick. Don't boil. Stir in the crab, heat through.
- Drain pasta. Serve sauce over hot noodles.
Nutrition Facts : Calories 569 calories, Carbohydrate 81.7 g, Cholesterol 57.3 mg, Fat 15.9 g, Fiber 3.5 g, Protein 26.1 g, SaturatedFat 9.1 g, Sodium 915.3 mg, Sugar 15.7 g
CRAB LINGUINE WITH CHILLI & PARSLEY
Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
- While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
- When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
- Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.
Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium
CRAB & LEEKS OVER LINGUINE
Make and share this Crab & Leeks over Linguine recipe from Food.com.
Provided by EdandTheresa
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a deep pan, add butter and melt.
- Add flour, stirring on med heat for 1 minute.
- Add leeks, stirring on med heat for 1 minute.
- Add garlic, stirring on med heat for 1 minute.
- Add wine and chicken stock, stir.
- Add thyme and crab, stir and cover for 5 minutes.
- Cook linguine according to box directions.
- Drain linguine and place on platter, pour crab mixture on top.
- Sprinkle grated asiago cheese on top.
- Serve and enjoy.
Nutrition Facts : Calories 292.4, Fat 3.5, SaturatedFat 1.6, Cholesterol 6.8, Sodium 104.9, Carbohydrate 49.3, Fiber 2, Sugar 2.5, Protein 9.5
ROSEMARY CHICKEN AND MUSHROOMS OVER LINGUINE
Make and share this Rosemary Chicken and Mushrooms over Linguine recipe from Food.com.
Provided by Wendy Melly
Categories Chicken Breast
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for pasta.
- Cut chicken into thin strips. Peel and mince garlic. Peel carrots and cut into thin rounds. Stem mushrooms and cut the caps into thin slices.
- Heat oil in a large skillet over medium-high heat.
- Add the carrots and cook, stirring with a slotted spoon for 1 minute.
- Add the chicken and saute 1 minute.
- Add the mushrooms and garlic and saute 1 minute.
- Add the white wine and rosemary, and cook until chicken is done. Season with salt and pepper.
- Drain pasta, add chicken, vegetables, and sauce. Sprinkle with cheese and serve.
Nutrition Facts : Calories 639.8, Fat 22.5, SaturatedFat 4.2, Cholesterol 55, Sodium 762.4, Carbohydrate 70.5, Fiber 4.5, Sugar 4.1, Protein 35.5
CRAB AND LEEK CHOWDER
Steps:
- Melt the butter in a medium saucepan over high heat. Cook until the butter just begins to brown, about 1 1/2 minutes. Add the jalapeño and sauté for 1 minute. Add the garlic and leek and sauté for 1 minute, stirring. Increase the heat to high, add the stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to low and let the soup simmer for 15 minutes. Remove the pot from the heat.
- Using an immersion blender, puree the soup until smooth. Alternatively, puree the mixture in a food processor or blender. Stir in the hot sauce to taste. Return the pot to low heat and simmer the soup for 15 minutes.
- Put the drained crabmeat in a small bowl and pick through it with your hands, removing any pieces of shell.
- To serve, divide the chowder among 4 bowls. Garnish each bowl with crabmeat, corn, red bell pepper, and shallot rings. Top with a pinch of parsley.
- Crispy Shallots
- Combine the flour, salt, and pepper in a small bowl. Dredge the shallots in the flour mixture, shaking off any excess flour.
- In a medium skillet over high heat, heat the olive oil. Add the shallot rings and cook without stirring until they turn golden brown, about 2 minutes. Turn them over and cook until they are golden and crisp, about 2 minutes. As the shallots finish cooking, remove them to a plate lined with a paper towel.
CRAB & LEEK PASTIES
Adding a crabmeat filling to these pasties makes these special enough to serve to friends
Provided by Good Food team
Categories Lunch, Main course
Time 55m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry on a lightly floured surface, then cut round a plate to make four 18cm circles. Put in the fridge for 10 mins.
- In the meantime, melt the butter in a frying pan. Cook the leeks for 5 mins until soft. Soak the saffron in 1 tbsp of boiling water for 2 mins. Tip the saffron and soaking liquid into the leeks and cook for 1 min more.
- Put the crabmeat in a bowl with the parsley, breadcrumbs, zest and lemon juice and some seasoning. Stir in the leeks then divide the mix between the four pastry circles, laying the filling on one half of the pastry. Brush the edge with egg then fold the pastry over, pressing the edges together. Brush the pasties with egg and bake for 30-35 mins until golden. Leave to cool then serve warm or at room temperature with extra lemon wedges if you like.
Nutrition Facts : Calories 684 calories, Fat 45 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.39 milligram of sodium
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