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 SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
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 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
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 :
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