SEAFOOD SPAGHETTI
I made this up from a bunch of recipes that I read - tried to take the best/easiest of them all. I have to say, it turned out great! Very yummy, just like a restaurant. I used thin spaghetti because that's what I had in the pantry, and I think it was the perfect balance to the sauce. I used a sauvignon blanc for the wine - which I thought would be too fruity, but it was just right. You can use whatever shellfish you like - I think it would have been great with some muscles or clams. Just add them when you would add the shrimp.
Provided by WorkingMom2three
Categories Spaghetti
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Buy lobster already cooked from seafood department.
- Put on water to boil for spaghetti.
- Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
- Put spaghetti on to cook.
- Heat olive oil in skillet, add garlic to saute - do not brown.
- Add shrimp and saute for about 2 min or until starting to turn pink.
- Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
- Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
- Add salt and pepper.
- Add lobster meat and combine.
- Add red pepper flakes.
- Add the butter and swirl.
- Is your pasta done? If so, drain and put into pot to stay warm.
- Add the parsley flakes.
- At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
- If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.
Nutrition Facts : Calories 456, Fat 13.6, SaturatedFat 4.1, Cholesterol 158.4, Sodium 311.3, Carbohydrate 43.3, Fiber 0.7, Sugar 0.2, Protein 36.6
SPAGHETTI WITH SEAFOOD
Provided by Scott Conant
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells.
- In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame.
- When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
- Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente.
- Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately.
SPAGHETTI WITH SEAFOOD SAUCE
Make and share this Spaghetti with Seafood Sauce recipe from Food.com.
Provided by Strawberry Girl
Categories Spaghetti
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a pan and add the onion and garlic. Fry over a moderate heat for 6-7 minutes, until the onions have softened.
- Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10-12 minutes until al dente. Stir the passata, tomato puree, oregano, bay leaf and sugar into the onions and season well.
- Bring to the boil, then simmer for 2-3 minutes.
- Add the shellfish, lemon juice and 2 Tbsp of the parsley.
- Stir well, then cove r and cook for 6-7 minutes.
- Meanwhile, drain the spaghetti when it is ready and add the butter to the pan.
- Return the drained spaghetti to the pan and toss in the butter.
- Season well.
- Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining 1 Tbsp parsley, garnish with whole prawns and serve immediately.
Nutrition Facts : Calories 623.5, Fat 19.4, SaturatedFat 5.7, Cholesterol 265.2, Sodium 1151.9, Carbohydrate 66.5, Fiber 5, Sugar 10.2, Protein 45.5
20-MINUTE SEAFOOD PASTA
Make a low in fat, satisfying dish in minutes - ideal for Friday nights
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
- Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
SEAFOOD SPAGHETTI
Provided by Paul Richardson
Categories Blender Pressure Cooker Garlic Pasta Tomato Lunch Basil Mussel Octopus Shrimp Squid Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 20
Steps:
- Cook octopus:
- Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
- Make tomato sauce:
- Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
- Make basil purée:
- Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
- Cook pasta and seafood:
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
- Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.
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 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.
Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g
SPICY SEAFOOD SPAGHETTI
Indulge in this simple seafood pasta dish for two. Rich, bold flavours that you can create in just half an hour. Feel free to vary the seafood to include your favourites such as prawns or crab
Provided by Chelsie Collins
Categories Fish Course, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 11
Steps:
- Put a large saucepan of salted water on to boil and cook the spaghetti following pack instructions. Heat the oil in a deep pan, add the garlic and chilli, and fry for 1-2 mins over a medium heat. Pour in the wine (if using) and simmer for 3-5 mins until it reduces by a third. Tip in the tomatoes, burst them with a wooden spoon and bring to a gentle simmer. Season well.
- Discard any broken or open clams and mussels, then add to the tomato sauce and cover with a lid. Cook for about 3 mins until the shells open. Remove any mussels or clams with their shells still shut using a slotted spoon. Stir through the lobster meat.
- Drain the spaghetti, reserving a little cooking water and add to the pan. Toss the spaghetti with tongs to coat in the sauce. Serve in big bowls with a drizzle of chilli or olive oil, a scattering of parsley and a good grinding of black pepper.
Nutrition Facts : Calories 600 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 46 grams protein, Sodium 2.4 milligram of sodium
HEALTHY SEAFOOD SPAGHETTI
Be transported to a beachside restaurant with a bowl of quick and easy seafood pasta that's bursting with nutrients
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
- When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
- Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.
Nutrition Facts : Calories 531 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 11 grams fiber, Protein 35 grams protein, Sodium 0.8 milligram of sodium
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- Separate the seafood mix based on cook time. Longest cook time: fish and medium / large prawns, medium cook time: small prawns, shortest cook time: calamari.
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- Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
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