Curried Crab And Shrimp Pasta Recipes

EASY SHRIMP & CRAB PASTA

Steps:

• Saute onion and garlic in butter until onion is nearly translucent.
• Add oregano, basil, red pepper flakes and salt/pepper.
• Add half and half, bring to boil.
• Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
• Stir in crab and shrimp, cook another minute and take off of heat.
• Spoon over angel hair pasta and enjoy!

CURRIED SHRIMP PASTA

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

CURRIED CRAB AND SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

VICKI'S SHRIMP AND CRAB PASTA

Steps:

• Cook Spaghetti strings according to package directions.
• In a large skillet saute the Bell Pepper in the butter till tender.
• Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
• Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
• Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
• Serve with Garlic Bread and Fresh Salad for a complete meal.

PASTA WITH CURRY SEAFOOD SAUCE

Steps:

• Mix 1/2 cup stock and cornstarch in small bowl to blend. Heat oil in heavy large nonstick skillet over medium-high heat. Add shrimp, shallots, and garlic; sauté 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, about 2 minutes. Add 1 1/4 cups stock and bring to boil. Stir cornstarch mixture to blend; mix into sauce. Bring to boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 1 minute. Add cream and curry powder; simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.
• Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

CRAB AND SHRIMP PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

CARIBBEAN PASTA WITH SHRIMP

Steps:

• In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
• 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.
• Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
• Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
• Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

CURRIED SHRIMP AND PASTA

Steps:

• In a 10-inch skillet, heat the olive oil over medium-high heat.
• Add the red bell pepper and garlic and cook until tender, but not browned.
• Add the cranberry-apple juice and curry powder to the skillet and bring to a boil.
• Mix the cornstarch and water in a small bowl and add to the skillet (stirring constantly) until the sauce thickens.
• Add the shrimp, tomato and green onions to the skillet and reduce the heat to low.
• Heat the mixture until evenly warmed.
• Spoon over the angel hair pasta to serve.

CRAB AND SHRIMP BOIL PASTA

Steps:

• Bring a large pot of salted water to boil for the pasta.
• As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
• Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
• Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
• Cook pasta in salted water according to package directions. Drain and set aside.
• Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

CURRIED CRAB DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
• Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
• Drain currants, and reserve the liquid.
• Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
• Bake in the preheated oven for 25 to 30 minutes.

PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• 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.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

SHRIMP AND CRAB SPAGHETTI

Steps:

• Preheat oven to 375°F.
• In a pan over medium heat, melt the butter.
• Add in the mushrooms, onions, and garlic; stir/sauté for 5 minutes or until tender.
• Stir in flour; blend well.
• Add in stock, cream, wine, and seasonings; stir about 2 minutes or until thickened.
• Stir in cheese, shrimp, and crabmeat.
• In a 4-quart casserole dish lightly coated with cooking spray combine spaghetti and seafood sauce (you can combine the spaghetti and seafood in a bowl, then transfer to the prepared casserole dish, if preferred).
• Sprinkle with Parmesan cheese.
• Bake, uncovered, for about 45 minutes or until bubbly.

CATFISH CURRY

Steps:

• Rinse fillets under cold water and cut into 2-inch pieces.
• Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
• Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
• Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
• Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
• Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

CURRIED SHRIMP AND CRAB GUMBO

Steps:

• Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
• Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
• Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
• Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.

SHRIMP & CRAB TOMATO CREAM PASTA

Steps:

• Sauce:.
• In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, peas, salt, and pepper. Bring to boil and continue to boil for 5 more minutes. Remove from heat, stir in whipping cream and butter. Reduce heat and simmer 5 or more minutes to make sure the peas are cooked.
• Pasta:.
• In a pot boil the angel hair pasta with water to cover for about 20 minutes or until tender. Then drain and place back in to pot. Boil the shrimp in a separate pot for about 20 minutes as well or until tender. Then place on top of angel hair pasta.The crab meat can be heated in the microwave for about 1 minute or until warm and also placed on the pasta.
• Then just pour your sauce over the angel hair pasta and serve with some parmesan cheese as a garnish. Will feed a party for 8 people with seconds!

CURRIED SHRIMP SALAD

Steps:

• In a bowl, combine the shrimp, water chestnuts, celery and onions. In a small bowl, combine the Miracle Whip, soy sauce and curry powder. Stir into shrimp mixture. Cover and refrigerate for at least 2 hours. Serve in a lettuce-lined bowl. Sprinkle;with almonds.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.