Seafood Spaghetti Recipes

SPAGHETTINI WITH SPICY SEAFOOD

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
• Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
• While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
• Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

SPAGHETTI WITH SEAFOOD

Steps:

• Cook the clams and mussels with 1/2 cup water until cooked. Reserve the liquid. Remove the meat from inside the clams and mussels; discard the shells.
• In boiling salted water, begin cooking the spaghetti. Simultaneously, heat up the extra-virgin olive oil on medium-high heat in a large saute pan. Add the crushed red pepper and shaved garlic and slowly saute. Just when the edges of the garlic become lightly browned, remove the pan from the heat and add a large ladle (approximately 8 ounces) of the pasta cooking water to the saute pan. Put it back on the heat but do not increase the flame.
• When the pasta is three-quarters of the way cooked, remove from the boiling water to the saute pan. Reserve the cooking liquid.
• Continue cooking the spaghetti using the reserved pasta cooking liquid, as needed. Add more clam/mussels liquid to achieve creaminess. Just before the pasta is cooked, add the clams, mussels, squid, and shrimp. Finish cooking the pasta with all the seafood until al dente.
• Remove the seafood pasta from the pan and toss with the sea urchin. Serve immediately.

SHRIMP SPAGHETTI WITH TOMATO SAUCE

Steps:

• Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes.
• Combine tomatoes and 1/2 the parsley in a blender; puree until smooth.
• Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes.
• Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced.
• Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest.
• In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.

SEAFOOD PASTA

Steps:

• In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.

SEAFOOD SPAGHETTI

Steps:

• Cook octopus:
• Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
• Make tomato sauce:
• Simmer tomatoes with their juice, basil, and oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
• Make basil purée:
• Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
• Cook pasta and seafood:
• Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
• Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add oil mixture, then immediately add octopus, shrimp, and mussels and sauté, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
• Drain pasta and return to pot. Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil purée.

SEAFOOD SPAGHETTI

Steps:

• Buy lobster already cooked from seafood department.
• Put on water to boil for spaghetti.
• Peel shrimp, cut scallops into half or fourths - depending on how you like to eat them. Take lobster meat out of shell and chop.
• Put spaghetti on to cook.
• Heat olive oil in skillet, add garlic to saute - do not brown.
• Add shrimp and saute for about 2 min or until starting to turn pink.
• Add scallops and saute for another 1 or 2 min, keeping heat high, but do not burn.
• Add wine and lemon juice and stir to combine. Bring to a boil, then reduce heat a little. (med-high - just on the verge of bubbling, but not too hot or you'll overcook the seafood.
• Add salt and pepper.
• Add lobster meat and combine.
• Add red pepper flakes.
• Add the butter and swirl.
• Is your pasta done? If so, drain and put into pot to stay warm.
• Add the parsley flakes.
• At this point, your sauce may have thickened to your liking. Poor over pasta. If you would like your sauce a bit thicker, sprinkle corn starch over the sauce and stir it in and keep stirring until the sauce thickens a bit. It is still going to be a brothy sauce, but it will thicken. Once thick, turn down heat.
• If you haven't finished cooking your pasta, do that now, drain, and poor the tall the sauce over the pasta and combine.

HEALTHY SEAFOOD SPAGHETTI

Steps:

• Heat the oil in a large non-stick pan and cook the fennel and onion for 10 mins, stirring occasionally until softened. Meanwhile, bring a pan of water to the boil and cook the spaghetti for 10 mins until al dente.
• When the fennel and onion mixture has softened, stir in the chilli flakes, garlic, lemon zest and juice. Add the tomato purée and cook briefly, stirring all the time.
• Drain the pasta, reserving a mugful (around 250ml) of the cooking water. Stir the seafood into the tomato sauce and warm through. Toss the spaghetti into the sauce with the parsley and just enough of the reserved cooking water to loosen. Season and serve.

20-MINUTE SEAFOOD PASTA

Steps:

• Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil.
• Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it's all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

SPAGHETTI WITH SEAFOOD SAUCE

Steps:

• Heat the oil in a pan and add the onion and garlic. Fry over a moderate heat for 6-7 minutes, until the onions have softened.
• Meanwhile, cook the spaghetti in a large pan of boiling salted water for 10-12 minutes until al dente. Stir the passata, tomato puree, oregano, bay leaf and sugar into the onions and season well.
• Bring to the boil, then simmer for 2-3 minutes.
• Add the shellfish, lemon juice and 2 Tbsp of the parsley.
• Stir well, then cove r and cook for 6-7 minutes.
• Meanwhile, drain the spaghetti when it is ready and add the butter to the pan.
• Return the drained spaghetti to the pan and toss in the butter.
• Season well.
• Divide the spaghetti among four warmed plates and top with the seafood sauce. Sprinkle with the remaining 1 Tbsp parsley, garnish with whole prawns and serve immediately.