Seafoodpasta Recipes

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.

Steps:

• In a large saute pan over medium-high heat, saute onion and garlic in olive oil until soft. Add tomato puree and tomato paste. Simmer, uncovered, for 20 minutes. Add lobster. After 5 minutes, add shrimp. After another 2 minutes, add calamari. The stew should be done in 2 minutes. Do not over cook calamari or it will toughen. Add basil and red pepper flakes. Serve over linguini and sprinkle with cheese.

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions, about 8 minutes. Reserve 1 cup of the pasta water, then drain and reserve.
• Heat the oil in large heavy-bottomed pot over high heat until shimmering. Add the garlic and red pepper flakes if using. Lower the heat and cook until the garlic is starting to turn golden, about 1 minute. Add the clams, mussels and white wine and cover. Cook until the shells start to open. As they open transfer them to a bowl with tongs. The mussels will cook faster than the clams but in all it should take 6 to 10 minutes (discard any that do not open). Add the tomato puree to the pot and bring to a boil. Reduce to a simmer and cook until slightly reduced, about 5 minutes.
• Add the pasta to the sauce and cook until hot, about 2 minutes. If the sauce gets too thick, add the reserved pasta water 1/4 cup at a time until saucy. Stir in the lobster, mussels, clams and any broth from the bottom of the bowl and stir to get everything hot, about 2 minutes. Finish with the lemon zest. Divide between bowls and top with the basil and Parmesan.

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.

Steps:

• In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
• Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
• Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
• Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.

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.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.

Steps:

• Bring a large pot of salted water to a boil.
• Make the Cajun spice mix: In a small bowl or resealable container, mix together the paprika, black pepper, salt, garlic powder, onion powder, cayenne, oregano, and thyme until well combined. The spice mix will keep in an airtight container for up to 1 month.
• Make the pasta: Cook the pasta in the boiling water according to the package instructions until al dente. Reserve ¼ cup of the pasta water, then drain the noodles.
• While the pasta cooks, toss the shrimp in a medium bowl with 2 tablespoons of Cajun spice mix. Toss the scallops in a separate medium bowl with 1 tablespoon of the Cajun spice mix as well.
• Heat 1 tablespoon of the olive oil in a large, deep skillet over medium-high heat until nearly smoking. Add the shrimp to the pan and cook, flipping once until they just turn pink, 2-3 minutes per side, being careful not to overcook. Transfer the shrimp back to the bowl and wipe the pan clean.
• Heat the remaining tablespoon of olive oil in the same pan until nearly smoking. Add the scallops to the pan and sear on each side for about 2 minutes, until they are easy to flip without resistance. Transfer the scallops to the bowl with the shrimp. Wipe out the pan.
• Melt 2 tablespoons of butter in the same pan over medium heat. Add the yellow and orange bell peppers, season with 1 tablespoon of Cajun spice mix, and cook for 7-10 minutes, until the peppers are soft and tender. Add the red bell peppers and scallions and cook for another 5 minutes, until warmed through. Transfer the vegetables to the bowl with the shrimp and scallops.
• In the same pan (do not wipe out!), combine the remaining 2 tablespoons of butter, 2 tablespoons Cajun spice mix, and the heavy cream. Bring to a boil and cook for 7-10 minutes, or until reduced by at least half, scraping up any browned bits from the bottom of the pan.
• Remove the pan from the heat and stir in the Parmesan cheese. Add the cooked linguine, sautéed vegetables, shrimp, and scallops and toss to coat in the sauce, adding 1-2 tablespoons of the reserved pasta water if the sauce is too thick. Garnish with the parsley.
• Enjoy!

Steps:

• Cook onions and garlic in butter and oil.
• Set shrimps and scallops aside.
• Add rest of ingredients and simmer about 5 minutes.
• Add shrimps and scallops and cook 5 minutes.
• Thicken with 2 Tbsp cornstarch and 3 tbsp water.
• Cook linguini and toss with 1/4 cup no fat sour cream.
• Add seafood sauce to pasta and serve.
• Offer some freshly grated parmesan cheese and crushed pepper.