SEAFOOD MEDLEY PASTA
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
SEAFOOD MEDLEY
"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
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 MARINARA PASTA
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Nutrition Facts : Calories 878 calories, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g
SEAFOOD MEDLEY WITH LINGUINE
"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
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.
CROCK POT SEAFOOD MEDLEY
Make and share this Crock Pot Seafood Medley recipe from Food.com.
Provided by CelebrationFL
Categories Crab
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Layer shrimp, crab, and scallops in slow cooker.
- Combine soup and milk. Pour over seafood.
- Mix together butter and spices and pour over top.
- Cover. Cook on low 3-4 hours.
- Serve over rice or noodles.
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