SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING
Categories Citrus Pasta Freeze/Chill Quick & Easy Mayonnaise Crab Shrimp Celery Arugula Summer Tarragon Sour Cream Dill Capers Lettuce Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
- Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
- Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.
SPECIAL SEAFOOD & SAFFRON PASTA
Mussels, scallops and king prawns make this shellfish supper for two a real treat - it works just as well with spaghetti or linguini
Provided by Cassie Best
Categories Main course
Time 50m
Number Of Ingredients 13
Steps:
- Bring a large pan of salted water to the boil and have a bowl of cold water to hand. Cut a small cross in the base of each tomato and add to the hot water, then after 15 secs, scoop out with a slotted spoon (but keep the water boiling for the pasta) and plunge into the cold water. Leave the tomatoes to cool for 30 secs, then remove. Use a small sharp knife to peel away the skin, starting at the base where you made the cross. Cut each tomato into quarters then cut out and discard the seeds and any membrane. Cut into small dice, then set aside.
- Add the pasta to the boiling water and cook for 2 mins less than it says on the pack. Meanwhile, heat the oil in a large frying pan (you'll need to use one with a lid) and add the garlic, sizzle for 2 mins until just starting to turn golden, then push to one side of the pan. Increase the heat and add the prawns and scallops, fry for 1-2 mins until the prawns are pink and the scallops are just turning golden, then scoop out of the pan and set aside on a plate. Add the mussels, white wine, saffron (with its soaking liquid) and some seasoning. Cover the pan with a lid and leave to steam for 3 mins until the mussels open (discard any which stay closed).
- Add the lemon zest and juice and the cream to the sauce and check the seasoning. Drain the pasta and add this too, along with the prawns, scallops and diced tomato. Toss everything together, and bubble for another 2 mins, or until the pasta has absorbed some of the sauce and is cooked through. Scatter with parsley and pine nuts and give everything a final toss together.
Nutrition Facts : Calories 758 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium
LEMON PEPPER PASTA SEAFOOD
Steps:
- Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot.
- Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes.
- Toss pasta with shrimp and Parmesan cheese.
Nutrition Facts : Calories 491.5 calories, Carbohydrate 43.9 g, Cholesterol 181.3 mg, Fat 19.7 g, Fiber 2.1 g, Protein 34.7 g, SaturatedFat 4.2 g, Sodium 671.1 mg, Sugar 2.1 g
LEMON SEAFOOD PASTA
This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.
Provided by Taste of Home
Time 30m
Yield 3-4 servings.
Number Of Ingredients 14
Steps:
- Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.
Nutrition Facts :
HERB AND LEMON SAUCE FOR SHRIMP AND PASTA
Very yummy and spicy. Lower the amount of oregano and basil to reduce spiciness, and use less red pepper flakes to lower the heat. To ease cooking and prevent burning or overcooking, have all the ingredients chopped and prepared in separate bowls for quick addition to the skillet. I serve this with steamed broccoli and garlic bread.
Provided by Spankie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions only until just al dente; drain; set aside.
- Melt the butter in a large, heavy skillet (I love making this in my wok!). Add lemon zest, garlic, red pepper flakes, basil and oregano; saute over medium heat 2 minutes.
- Add shrimp and saute until opaque, about 4 minutes. Note that shrimp should almost be fully cooked at this stage, but not completely, so don't overcook this step or shrimp will be tough.
- Add parsley, green onions, salt and pepper, and cook 1 minute longer.
- Stir in lemon juice and cook another minute, then add the cooked pasta and parmesan cheese; toss well and serve immediately.
- Serve with additional parmesan cheese, if desired.
Nutrition Facts : Calories 647, Fat 27.4, SaturatedFat 16.1, Cholesterol 209.8, Sodium 953.7, Carbohydrate 69.4, Fiber 3.7, Sugar 3, Protein 30.2
LEMON HERB SHRIMP AND PASTA
It only takes 25 minutes to make our delicious seafood pasta dish made with frozen basil vegetable medley, shrimp and bow-tie pasta.
Provided by By Deborah Harroun
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, cook frozen vegetables in microwave as directed on package.
- In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.
Nutrition Facts : Calories 404.2, Carbohydrate 56.3 g, Cholesterol 81.1 mg, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 3.2 g, ServingSize 1 Serving, Sodium 561.3 mg, Sugar 2.6 g
SHRIMP PASTA WITH LEMON-BUTTER SAUCE
If you're in rush to cook dinner plus want something so delicious and scrumptious, look no further. This shrimp pasta with lemon-butter sauce will definitely be a winner for dinner. This pasta is not meant to be saucy like Alfredo pasta. It will look a bit dry but it will definitely be full of lots of flavor.
Provided by Pamela Leyva
Categories Pasta and Noodles Pasta by Shape Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
- Slice the whole lemon into circles, then cut circles in half. Juice the remaining half lemon and set aside.
- Preheat a skillet over medium-high heat. Add enough chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter with shrimp and lemon slices. Add parsley, salt, and pepper; cook shrimp until they are bright pink on the outside and the meat is opaque, about 4 minutes. Turn heat off, add tomatoes, and cover with a lid until the heat softens the tomatoes.
- Drain pasta and return to its pan. Add shrimp and tomato mixture and mix to combine. You may take out the lemon slices and squeeze the juice out of them or simply keep them mixed in.
- Add more chicken stock to cover the bottom of the skillet. Add 1 tablespoon butter, more parsley, and the reserved lemon juice. Let the butter melt and simmer, then pour sauce into the pasta along with Parmesan cheese. Stir until fully combined.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 38.5 g, Cholesterol 202.4 mg, Fat 14.1 g, Fiber 4.6 g, Protein 33.3 g, SaturatedFat 7.5 g, Sodium 869.7 mg, Sugar 2.8 g
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- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
- Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
- Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.
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