SEAFOOD PASTA, BUBBA'S SPICY CREAMY PASTA
One of Bubba's recipes that is fabulous and by the way it's Paula Dean's brother and a very good cook also.
Provided by Timothy H.
Categories One Dish Meal
Time 24m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large cast iron skillet over medium heat. Add the garlic and cook for 2 minutes. Add the vodka and reduce the vodka by 1/2. Add the tomatoes,cream,pepper flakes, salt and pepper to taste. Cook stirring occasionally for 2-3 minutes or until thick, it will turn reddish orange.
- Cook the pasta in a large pot of salted water according to the package instructions.Do not over cook! Drain and transfer to a large bowl,pour the sauce over the pasta,toss to combine. Serve immediately.
Nutrition Facts : Calories 763.9, Fat 20.7, SaturatedFat 8.3, Cholesterol 126, Sodium 767.1, Carbohydrate 96.2, Fiber 5.6, Sugar 3.1, Protein 31.8
CAJUN SEAFOOD PASTA
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!
Provided by Star Pooley
Categories Seafood Shellfish Scallops
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
Nutrition Facts : Calories 695 calories, Carbohydrate 62.2 g, Cholesterol 192.8 mg, Fat 36.7 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 21.6 g, Sodium 1054.1 mg, Sugar 3.3 g
CREAMY SEAFOOD PASTA
This recipe came from the Pillsbury website. It was a from a Bake Off Contest back in 2004. I have tweaked it a bit to suit our taste as the original was a little bland for us.
Provided by Tmisen2980
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside.
- In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well.
- As the pasta drains, add oil and butter to pan and add onions and mushrooms. Cook for about 2 minutes. Add shrimp and cook for about 5 minutes, stirring frequently until shrimp turns pink.
- Stir in all of the seasonings, except the parsley, to taste (as I said, we like it spicy so adjust to suit your family) and add soup mixture and pasta.
- Heat thoroughly, stir in parsley.
- Serve topped with extra cheese and tomatoes if desired.
Nutrition Facts : Calories 890, Fat 21.9, SaturatedFat 7.5, Cholesterol 363.7, Sodium 1606.7, Carbohydrate 105.6, Fiber 5.5, Sugar 4.9, Protein 65.1
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
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