COMPANY SEAFOOD PASTA
This was my first original recipe. It blends seafood, angel hair pasta, which I love, and an awesome, cheesy white sauce.-Robert Ulis, Alexandria, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk flour and sour cream until smooth. Add cheese and butter; cook and stir over low heat until thickened. Remove from the heat; stir in crab and pepper. Set aside and keep warm., Place the scallops in a large saucepan with 1/2 in. of water. Cover and cook over medium heat for 5-7 minutes or just until opaque., Drain scallops; add to crab mixture. Add shrimp; cook and stir over low heat until shrimp turn pink. Drain pasta; toss with sauce. Sprinkle with parsley if desired.
Nutrition Facts : Calories 657 calories, Fat 28g fat (17g saturated fat), Cholesterol 194mg cholesterol, Sodium 622mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.
SPECIAL COMPANY SEAFOOD PASTA
The trick to doing this flawlessly is to clean and shell shrimp, and scrub mussels earlier in the day. With the shrimp shells make your shrimp stock next. Refridgerate everything and you are ready for the supper event. This dish is beautifull in presentation and the actual cooking is done in the time it takes to cook the pasta.
Provided by Jane Whittaker @janenov46
Categories Fish
Number Of Ingredients 28
Steps:
- Earlier in the day I do all the prep work. peel and clean shrimp, toss shrimp shells and heads (if you have heads)in stock pot. put shrimp in a bowl, cover and refridgerate.
- Scrub mussels with a brush, cover with water, put in the flour, cover and refridgerate.
- Make stock: Cover shrimp shells with water, add all shrimp stock ingredients and simmer 20 minutes.Strain out all the solids.
- Cover and refrigerate the stock til needed. You can also freeze this and use in chowders and fish dishes if you have some left over.
- When you are just about ready to eat, chop the onions, celery, and garlic.
- Assemble all your ingredients by the stove, this baby cooks fast!
- Put pasta water on, add salt and olive oil, when water starts to boil, cook pasta aldente, drain well.
- Meanwhile Saute onions and celery until onion turns translucent and celery softens, add garlic and cook a minute more.
- Add 2 cups of shirmp stock, bring to a boil and arrange mussels in a single layer, cover and cook 4 minutes.
- Add shrimp, cover and cook until shrimp are pink and firm.
- Add crabmeat, lobster if you are using it, milk and cream.
- Mix the slurry ingredients, and stir in the middle of the pot, continue to cook until thickened a little,
- Put the pasta in the shrimp mixture, and toss to combine.
- Just heat to serving temperature, taste to adust seasonings. The shrimp stock add so much flavor you might not need any.
SEAFOOD PASTA
Make and share this Seafood Pasta recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, drain and set aside.
- While pasta is cooking, heat oil in skillet over low heat. Add next 8 ingredients (tomatoes - pepper), cook stirring until heated.
- Stir in cooked seafood (which has been seared or sauted or it isn't stone cold).
- Spoon sauce over pasta and sprinkle with cheese.
Nutrition Facts : Calories 161.8, Fat 10.8, SaturatedFat 3.2, Cholesterol 11, Sodium 784.9, Carbohydrate 11.6, Fiber 2.6, Sugar 6.5, Protein 6.9
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
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