Creamy Seafood Linguine Recipes

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SCRUMPTIOUS SEAFOOD LINGUINE



Scrumptious Seafood Linguine image

If you love seafood and pasta, you will love this dish! It is so easy to make that I make it at least once a month.

Provided by Jenni Lawson

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 9

2 (9 ounce) packages fresh linguine pasta
¼ cup butter
1 clove garlic, chopped
1 cup heavy cream
½ pound imitation crabmeat
½ pound cooked salad shrimp
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley

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

LINGUINE WITH SHRIMP AND GARLIC CREAM SAUCE



Linguine with Shrimp and Garlic Cream Sauce image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
8 ounces fresh linguine
12 large shrimp, peeled
8 cloves garlic, unpeeled
2 tablespoons olive oil
1 1/2 cups heavy cream
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped fresh parsley, plus more for serving

Steps:

  • Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the pasta and cook, stirring occasionally, until just tender and al dente, 1 to 3 minutes (or according to package directions). Drain well and set aside.
  • Meanwhile, bring 6 cups water to a boil in a large saucepan.
  • Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add the garlic to the boiling water and cook for 2 minutes. Add the shrimp to the water with the garlic and cook for 2 to 3 minutes. Drain the shrimp and garlic. Peel and finely chop the garlic.
  • Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the cream begins to thicken. Stir in the Parmesan, parsley and shrimp. Season with salt and pepper.
  • Pour the sauce over the linguine in a large bowl and toss to coat. Garnish with more Parmesan and parsley.

SEAFOOD LINGUINE



Seafood Linguine image

Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 1h40m

Number Of Ingredients 15

1/2 cup dry white wine, such as Sauvignon Blanc
1 pound cockles or small clams, scrubbed well
2 pounds mussels, scrubbed well, beards removed
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound dry sea scallops, tough muscles removed
Kosher salt and freshly ground pepper
1 medium onion, finely diced
4 cloves garlic, minced
1/4 teaspoon red-pepper flakes
1 tablespoon tomato paste
1 can (28 ounces) whole peeled tomatoes in juices, crushed by hand
1 pound medium shrimp, peeled and deveined, tails on
8 ounces squid, tubes cut into 1/4-inch slices, tentacles left whole
1 pound linguine
1/4 cup finely chopped flat-leaf parsley

Steps:

  • Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
  • Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
  • Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
  • Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.

CREAMY LINGUINE WITH PRAWNS



Creamy linguine with prawns image

This delicious recipe is ready in a flash yet special enough to serve friends too. Add fresh crab and sliced red chilli for a treat

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 20m

Number Of Ingredients 8

175g linguine
2 tsp olive oil
1 garlic clove, finely sliced
100ml white wine
2 tbsp reduced-fat crème fraîche
juice ½ lemon (or to taste)
2 handfuls (150g) raw peeled prawns
small bunch chives, finely chopped

Steps:

  • Cook the pasta. Meanwhile, heat the oil in a pan and gently fry the garlic for 2 mins. Tip in the wine and bubble over a high heat for 1 min, then lower the heat and stir in the crème fraîche and lemon juice. Season to taste with salt and plenty of black pepper. Simmer for 1 min to reduce a little, then add the prawns and simmer in the sauce until just pink.
  • Drain the pasta and tip into the sauce with half the chives. Use tongs to mix everything together. Divide between 2 shallow bowls and sprinkle with the remaining chives.

Nutrition Facts : Calories 441 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.62 milligram of sodium

CREAMY SEAFOOD PASTA



Creamy Seafood Pasta image

Enjoy a seafood dish that's great for casual entertaining AND can be on the table in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 13

16 oz uncooked linguine
1 can (18.5 oz) Progresso™ Traditional New England clam chowder
1 cup milk
1/2 cup shredded Parmesan cheese (2 oz)
2 cloves garlic, minced
2 tablespoons olive oil
1 1/2 lb uncooked peeled deveined large shrimp, tails peeled
1 package (8 oz) sliced fresh mushrooms (3 cups)
4 medium green onions, chopped (1/4 cup)
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
Salt and pepper to taste, if desired
1/2 cup shredded Parmesan cheese (2 oz), if desired

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.

Nutrition Facts : Calories 410, Carbohydrate 55 g, Cholesterol 130 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g

SEAFOOD LINGUINE



Seafood Linguine image

Quick and easy pasta meal with a seafood sauce. Add a salad and bread and you have a hearty, healthy meal.

Provided by SKEHLER

Categories     Seafood     Shellfish     Crab

Yield 8

Number Of Ingredients 17

1 (16 ounce) package linguine pasta
½ cup thinly sliced red onion
3 teaspoons garlic powder
¼ cup olive oil
3 cups milk
2 teaspoons chopped fresh parsley
½ cup chopped green bell pepper
½ cup red bell pepper, chopped
½ cup broccoli florets
½ cup thinly sliced carrots
1 cup sliced fresh mushrooms
1 cup canned shrimp
1 cup crab meat, drained
1 pound scallops
2 tablespoons all-purpose flour
salt to taste
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
  • Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
  • Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
  • Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g

CREAMY SHRIMP LINGUINE



Creamy Shrimp Linguine image

"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2/3 cup chopped onion
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
3 tablespoons butter
3/4 cup heavy whipping cream
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
1 pound cooked small shrimp, peeled and deveined

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

CREAMY SEAFOOD LINGUINE



Creamy Seafood Linguine image

Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

6 ounces uncooked linguine
1 tablespoon cornstarch
1 cup fat-free evaporated milk
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons olive oil
1/2 pound uncooked large shrimp, peeled and deveined
1/2 pound bay scallops
3 tablespoons white wine or reduced-sodium chicken broth
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

CREAMY SEAFOOD LINGUINE



Creamy Seafood Linguine image

Say it 3 times fast! Shrimp, scallops, oregano, parsley, garlic, onions, scallions, tomatoes, and cream...Mmmm! Also great with chicken or crabmeat. I like a touch of red pepper flakes and Parmesan cheese in dishes like this too.

Provided by Oolala

Categories     European

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 12

1/2 cup butter
1 tablespoon oregano
1 teaspoon parsley
2 garlic cloves, chopped
2 -3 ripe tomatoes, chopped
1 small onions or 1 bunch scallion, chopped
1 pint heavy cream
1/2 lb shrimp, raw, unshelled
1/2 lb scallops, raw
1 lb linguine, 1 box
salt
pepper

Steps:

  • Make linguine according to directions on box and drain and keep warm.
  • Meanwhile, melt butter in medium saucepan.
  • Saute garlic, oregano, and parsley.
  • Add chopped tomatoes and onion (or scallions) and simmer 5 minutes.
  • Add shrimp, scallops, and cream.
  • Cook until fish turns pink and cream starts to thicken.
  • Taste for seaoning (may want to add salt and pepper, to taste).
  • Serve over linguine.

Nutrition Facts : Calories 2329.1, Fat 140, SaturatedFat 85.1, Cholesterol 706.5, Sodium 873.6, Carbohydrate 189.3, Fiber 9.6, Sugar 9.1, Protein 79.5

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