Creamy Seafood Medley With Pasta Recipes

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SEAFOOD MEDLEY PASTA



Seafood Medley Pasta image

Great Meal for Two. It is a Rich and Creamy Explosian of Flavors that is sure to win over a loved on, or impress a date. This has been a hit at the Restaurants I have been a chef at. This recipe is simple to make and will defrintely be one of your new favorite if you enjoy seafood. ENJOY from Chef Travis Holland

Provided by Chef Travis W Holla

Categories     One Dish Meal

Time 20m

Yield 2 entrees, 2 serving(s)

Number Of Ingredients 15

3 tablespoons olive oil
1/4 lb sea scallops
1/4 lb shrimp, peeled and deveined
1/2 cup smoked salmon, sliced into 1/2 inch strips
1/2 cup white wine
1 cup heavy cream
1 shallot, peeled and sliced into rings
1/2 tablespoon garlic, minced
1 tablespoon basil, thinly sliced
3 roma tomatoes, seeded & diced
1 tablespoon parsley, chopped
1/3 cup parmesan cheese, shredded
4 cups linguine, already cooked
1/2 teaspoon sea salt
1/4 teaspoon white pepper

Steps:

  • In a large skillet add in your Olive Oil and bring it to a medium high heat, add in the shallots cook for 1-2 minutes,
  • then add in the shrimp and scallops lightly and lightly brown on both sides for about a minute on each side.
  • Add in garlic and stir it around to incorporate it into the pan.
  • Add the wine and reduce for 2-3 minutes. Then add heavy cream and salmon reduce for 1-2 minutes.
  • Season with Sea Salt and White Pepper to taste.
  • Then finish by adding Tomatoes, Basil, and pasta. Turn off heat and fold all ingredients together, let sit for 2-3 minutes.
  • Top with Parmesan and Parsley then serve.
  • By: Chef Travis W. Holland.

MIXED SEAFOOD PASTA



Mixed Seafood Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Kosher salt
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons salted butter
8 ounces peeled and deveined large shrimp
8 ounces lobster meat, cut into chunks
8 ounces calamari, sliced
Freshly ground black pepper
1/4 cup jarred sun-dried tomato strips packed in oil
2 tablespoons capers, drained
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 cloves garlic, minced
1/2 red onion, finely diced
1/2 cup white wine
2 cups heavy cream
2 cups baby spinach leaves
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 cup fresh parsley, chopped, plus more for garnish
Zest of 1 lemon, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
  • Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
  • Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
  • Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

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

CREAMY SEAFOOD MEDLEY WITH PASTA



Creamy Seafood Medley with Pasta image

Luscious scallops and shrimp join sauteed mushrooms and broccoli in a creamy sauce to top spaghetti - a seafood lover's dream dinner. But best of all, it's on the table in just 45 minutes.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 cups frozen broccoli cuts
2 stalks celery, chopped
1 medium onion, chopped
½ cup sliced mushrooms
4 cloves garlic, minced
1 pound fresh sea scallops, cut into quarters
½ pound frozen cooked peeled large shrimp, thawed
1 (10.75 ounce) can Campbell's® Condensed Cream of Shrimp Soup
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
½ (16 ounce) package spaghetti

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.
  • Stir the scallops and shrimp in the skillet and cook for 3 minutes. Stir in the soup, parsley and black pepper and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Serve the seafood mixture over the spaghetti.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.5 g, Cholesterol 157.6 mg, Fat 9.8 g, Fiber 5.2 g, Protein 42.9 g, SaturatedFat 1.4 g, Sodium 403.2 mg, Sugar 4.3 g

SEAFOOD MEDLEY WITH LINGUINE



Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

SEAFOOD MEDLEY



Seafood Medley image

"This is our traditional Christmas Eve dinner." Rich, creamy and delicious with flaky and tender orange roughy, this dish is perfect for company." -Marilyn Bishop, Redbridge, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 14

5 cups water
2 tablespoons lemon juice
1/2 teaspoon salt
2 pounds orange roughy fillets
1 pound uncooked medium shrimp, peeled and deveined
1/2 pound bay scallops
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1 teaspoon Dijon mustard
Dash pepper
1 cup heavy whipping cream
1 cup shredded Gruyere or Swiss cheese
Hot cooked pasta

Steps:

  • In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid., In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.

Nutrition Facts : Calories 478 calories, Fat 27g fat (15g saturated fat), Cholesterol 280mg cholesterol, Sodium 584mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 50g protein.

SEAFOOD & PASTA MEDLEY



Seafood & Pasta Medley image

Make and share this Seafood & Pasta Medley recipe from Food.com.

Provided by IOjaw

Categories     < 30 Mins

Time 23m

Yield 2-3 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 cups frozen seafood, mix
1 tablespoon dried garlic flakes
3 tablespoons tomato paste
1/4 cup white wine
2 tablespoons dried tarragon
1 tablespoon white pepper
1 tablespoon soy sauce
2 tablespoons dried oregano
1 teaspoon dried dill weed
2 teaspoons dried parsley
1/4 cup fresh basil leaf (chopped)
1 cup pasta (I used a mini-pasta mix)
grated parmesan cheese

Steps:

  • Cook pasta according to directions on package.
  • Heat olive oil large frying pan on medium heat.
  • Add seafood mix
  • As the shrimp begins to turn light pink, stir-in garlic, tomato paste, tarragon, pepper, dill weed, parsley, soy sauce, and wine.
  • Bring to a light boil, and simmer until pasta is ready.
  • Strain pasta and add to seafood mix, combining thoroughly.
  • Plate and top with basil and Parmesan.
  • ***A simple basic side-salad makes a good accompaniment -- .

Nutrition Facts : Calories 378.8, Fat 15.1, SaturatedFat 2.2, Sodium 703.3, Carbohydrate 48, Fiber 5.6, Sugar 4.3, Protein 10.2

CREAMY SEAFOOD MEDLEY WITH PASTA



Creamy Seafood Medley with Pasta image

Luscious scallops and shrimp join sauteed mushrooms and broccoli in a creamy sauce to top spaghetti - a seafood lover's dream dinner. But best of all, it's on the table in just 45 minutes.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 cups frozen broccoli cuts
2 stalks celery, chopped
1 medium onion, chopped
½ cup sliced mushrooms
4 cloves garlic, minced
1 pound fresh sea scallops, cut into quarters
½ pound frozen cooked peeled large shrimp, thawed
1 (10.75 ounce) can Campbell's® Condensed Cream of Shrimp Soup
2 tablespoons chopped fresh parsley
1 teaspoon ground black pepper
½ (16 ounce) package spaghetti

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Add the broccoli, celery, onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally.
  • Stir the scallops and shrimp in the skillet and cook for 3 minutes. Stir in the soup, parsley and black pepper and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the scallops are cooked through. Serve the seafood mixture over the spaghetti.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.5 g, Cholesterol 157.6 mg, Fat 9.8 g, Fiber 5.2 g, Protein 42.9 g, SaturatedFat 1.4 g, Sodium 403.2 mg, Sugar 4.3 g

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