Spicy Crab Spaghetti Recipe Recipe For Chicken

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FRESH FETTUCCINE WITH SPICY CRAB AND SPRING ONION



Fresh Fettuccine with Spicy Crab and Spring Onion image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for garnish
Pinch crushed red pepper flakes
2 cloves garlic, sliced thin
1/2 cup thinly sliced spring onion or scallions
1/4 cup white wine
1/2 cup heavy cream
8 ounces fresh fettuccine, or Fresh Pasta, recipe follows
1/2 Fresno chile, thinly sliced
4 ounces jumbo lump crab meat, picked
1 tablespoon lemon juice
2 tablespoons unsalted butter
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh tarragon
1/2 cup ground Parmigiano-Reggiano
400 grams "00" flour (about 3 cups), plus more for dusting
1 teaspoon kosher salt
4 large eggs
1 tablespoon extra-virgin olive oil

Steps:

  • Bring a large pot of water to a boil. Season generously with salt.
  • Heat the olive oil, crushed red pepper flakes, garlic and spring onions in a large saute pan and cook over medium heat, stirring often, until softened, 5 to 6 minutes. Add the white wine and allow it to reduce, about 1 minute. Add the cream, then let come to a simmer and cook for 3 to 4 minutes to thicken.
  • Meanwhile, add the pasta to the boiling water and cook to al dente, 2 to 3 minutes. Add the Fresno to the sauce and simmer for another minute. Turn off the heat, then stir the crab and lemon juice into the sauce. Strain the pasta directly into the sauce and gently stir to marry the sauce with the pasta. (Save a little pasta water just in case, to thin the sauce if needed.)
  • Add the butter, dill, parsley, tarragon and salt to taste; the sauce should begin to glaze the pasta. Once thickened, remove the pan from the heat and season with salt and pepper. If the pasta is too thick, add a splash of reserved pasta water. Sprinkle with Parmesan and drizzle with extra-virgin olive oil.
  • Combine the flour and salt in a bowl and mix. Place the flour in a mound on a clean work surface. Make a well in the center of the flour. Crack the eggs into the well. Using a fork, whisk the eggs and add the oil. Slowly and carefully mix the flour into the eggs with the fork, making sure not to break through the walls of the flour mound. Once the eggs are incorporated into the flour and a dough starts to form, you can use your hands to incorporate the remaining flour and knead it into a dough. Once the dough is formed, knead for about 5 minutes. (You can also make the dough in a stand mixer.)
  • Wrap the dough in plastic wrap and let it rest in the refrigerator for 45 minutes to an hour.
  • On a floured work surface, roll the dough with a rolling pin into a rectangle that is about 1/8-inch thick. Lightly flour the top, then gently roll up the dough into a log. Slice into 1/4-inch-thick slices. Unravel and lay out the fettucine on a lightly floured sheet pan. (You can also run the dough through a pasta machine per the manufacturer's instructions.)

SPICY CRAB AND VERMICELLI



Spicy Crab and Vermicelli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 pound vermicelli
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 tablespoon butter, cut into small bits
1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level
2 cloves garlic, chopped
2 shallots, thinly sliced
1/2 pound shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry sherry or Marsala
8 ounces, drained weight, lump crabmeat, shredded
1 (28-ounce) can crushed San Marzano tomatoes
1/4 cup half-and-half or cream, eyeball it
Shredded Romano or Parmigiano, your pick, optional
10 to 12 basil leaves, shredded

Steps:

  • Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
  • While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
  • Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.

SPICY CHICKEN SPAGHETTI



Spicy Chicken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 13

6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 hot Italian sausages
1 tablespoon olive oil, plus more if needed
10 ounces button mushrooms, sliced
1 green bell pepper, chopped
8 sundried tomato halves, chopped
1 pound spaghetti, broken into small pieces
2 tablespoons all-purpose flour
1/2 cup half-and-half
1 tablespoon chopped fresh basil
3/4 cup grated Parmesan
Serving suggestions: salad and French bread

Steps:

  • Line a 9-by-13-inch baking dish with 2 pieces of foil.
  • Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
  • Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
  • Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
  • If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
  • Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
  • If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
  • To cook from frozen: Preheat the oven to 325 degrees F.
  • Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
  • Serve with salad and French bread.

SPICY CRAB AND CORN PASTA



Spicy Crab and Corn Pasta image

Fresh crab meat may taste sweet and delicate, but it can stand up to spicy and strong flavors. In this summery pasta, crab is paired with fresh corn, which brings out its sweetness, and spicy, garlicky panko, which serves as a punchy, crunchy counterpoint. The bread crumbs are a little trick you'll want to keep in your back pocket for any pasta dish that needs a lift (or try them in place of croutons in a Caesar salad.) The crumbs are only mildly spicy as written, but bump up the red-pepper flakes if you want more heat. Finally, a note on Parmesan: The amount called for here is just enough to add depth of flavor, a bit of richness and a hit of salt. Purists who believe seafood and cheese should never mix can omit it altogether if desired.

Provided by Lidey Heuck

Categories     dinner, weeknight, pastas, seafood

Time 35m

Yield 4 servings

Number Of Ingredients 13

Kosher salt (Diamond Crystal)
12 ounces spaghetti
1 lemon
5 tablespoons unsalted butter
1 garlic clove, grated
1/4 teaspoon red-pepper flakes, plus more to taste
3/4 cup panko
1/2 cup dry white wine
Kernels from 1 large or 2 small ears corn (about 3/4 cup)
8 ounces fresh lump crab meat
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan
Julienned or torn fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to boil. Add the spaghetti and cook, tossing occasionally, until al dente. Scoop out 1 cup pasta water, then drain the pasta and set aside. Zest, then juice the lemon, and set aside to use later.
  • Meanwhile, in a large (12-inch) skillet, melt 2 tablespoons butter over medium-low. Add the garlic, red-pepper flakes, and 1/4 teaspoon salt and cook for 1 minute, stirring often, until fragrant. Add the panko and cook, stirring occasionally, until the panko begins to brown. At that point, begin stirring almost constantly and cook until the crumbs are golden brown, about 2 minutes. Transfer to a small bowl and set aside, reserving the skillet.
  • Wipe out the skillet with a paper towel. Add the remaining 3 tablespoons butter, along with the wine. Bring to a simmer over medium heat, stirring to melt the butter, and add the corn kernels. Cook until the corn is tender and the liquid is reduced by about half, 3 to 4 minutes. Turn off the heat and set aside until the pasta is ready.
  • Add the reserved pasta water to the skillet, along with 1 teaspoon salt. Bring to a simmer over medium-low heat, then add the cooked pasta and cook, tossing often, until about half the liquid has been absorbed, 1 to 2 minutes.
  • Add the crab and parsley, toss, and cook for 1 more minute, until the crab is heated through. Off the heat, stir in the lemon juice, then the Parmesan, and toss until the cheese is melted. Taste for seasonings and add salt to taste.
  • Serve the pasta in shallow bowls, topped with a generous sprinkle of bread crumbs, lemon zest, basil and more red-pepper flakes if desired.

SPICY CRAB OVER PASTA



Spicy Crab over Pasta image

I love crab meat and added with my favorite pasta, you can't beat this one. It's a quick week night dinner.

Provided by Nimz_

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 medium garlic cloves, pressed
1/2 medium green bell pepper, diced very small
1 teaspoon crushed red pepper flakes (I add a little more)
1 (16 ounce) can whole tomatoes
1/2 cup salt-free fish stock
1 tablespoon tomato paste
1 tablespoon fresh parsley, finely chopped
2 teaspoons sugar
1 teaspoon finely grated lemon zest
1 bay leaf
1/2 lb flaked crabmeat, with bones removed
cooked pasta, of your choice

Steps:

  • In a large skillet or saucepan, heat the oil with the garlic, bell pepper and red pepper flakes over moderate heat.
  • When they sizzle, add the tomatoes, crushing them with your hands.
  • Stir in the fish stock, tomato paste, parsley, sugar, lemon zest and bay leaf.
  • Simmer for 7 to 10 minutes, until thick but still fairly liquid.
  • Then stir in the crabmeat and continue simmering until the sauce is thick, 3-5 minutes more.
  • Serve over hot cooked pasta such as spaghetti, linguine, fettuccine or fettuccelli.

Nutrition Facts : Calories 122.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.1, Sodium 558.5, Carbohydrate 9.1, Fiber 2.1, Sugar 6.3, Protein 12.6

SPAGHETTINI WITH CRAB AND SPICY LEMON SAUCE



Spaghettini with Crab and Spicy Lemon Sauce image

Provided by Brian Hill

Categories     Fish     Pasta     Sauté     Quick & Easy     Lemon     Crab     Prosciutto     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3/4 pound spaghettini
4 tablespoons extra-virgin olive oil plus more for drizzling
1 large garlic clove, pressed
1/4 cup fresh lemon juice
1 1/2 teaspoons anchovy paste
1 teaspoon lemon peel
1/2 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely chopped fresh parsley plus whole sprigs for garnish
8 ounces lump crabmeat, picked over
3 ounces prosciutto, sliced crosswise (optional)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat 4 tablespoons olive oil and garlic in large skillet over medium heat. Mix in next 4 ingredients.
  • Drain pasta, reserving 1/2 cup cooking liquid. Add pasta, 1/4 cup cooking liquid, chopped parsley, and crabmeat to skillet. Toss over medium heat until sauce coats pasta, adding more cooking liquid by tablespoonfuls to moisten if necessary, about 4 minutes. Season with salt and pepper. Transfer to large platter. Top with prosciutto, if desired. Drizzle with olive oil and garnish with parsley sprigs.

SPICY CAJUN CHICKEN PASTA



Spicy Cajun Chicken Pasta image

This has fettuccini tossed with sauteed chicken, mushrooms, onions, red and green peppers and a spicy, tomato creole sauce. It is an amazing combination of flavors, you'll be full long before you've had enough.

Provided by CharityAnn

Categories     Chicken Breast

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 16

1/4 cup butter
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 white onion, sliced and quartered (1 cup)
1 garlic clove, pressed
2 boneless skinless chicken breast halves
2 tablespoons olive oil
1 medium tomatoes, chopped
4 -6 mushrooms, sliced (1 1/4 cup)
1 cup chicken broth
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon dried thyme
12 ounces fettuccine
2 teaspoons parsley, fresh is preferred

Steps:

  • Melt 2 tbs butter in large skillet over medium-high heat. Saute the bell peppers, onions and garlic in the butter for 8-10 minutes until softened slightly. If you like your veggies blackened in this type of dish, like I do, give them a couple more minutes until the edges start to turn black.
  • While the veggies are cooking, cut the chicken breast into bite size pieces.
  • Prepare a medium size pan over high heat with the olive oil. When the pan is hot, add the chicken and cook, stirring for 5-7 minutes, or until the chicken is no longer pink.
  • When the vegetables are softened or blackened to your liking, add the chicken to the pan.
  • Add the tomatoes, mushrooms, chicken stock, 1/4 tsp salt, cayenne pepper, paprika, pepper and thyme and simmer for 10-12 minutes until thickened. If you like your sauce a little thicker, just add 1/2 teaspoon cornstarch to a couple tablespoons of the liquid from the saucepan. Stir until smooth, remove pan from heat and whisk in cornstarch/sauce mixture, then put back on the heat.
  • While the sauce is simmering, prepare fettucini according to package directions and serve sauce over plated noodles. Sprinkle a little parsley over each serving to complete.

SPICY CRAB SPAGHETTINI WITH PRESERVED LEMON



Spicy Crab Spaghettini With Preserved Lemon image

The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.

Categories     Citrus     Pasta     Shellfish     Quick & Easy     Dinner     Lunch     Lemon     Seafood     Crab     Gourmet     Australia     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first course) servings

Number Of Ingredients 8

1/2 pound spaghettini (thin spaghetti)
1/2 cup chopped red onion
1/4 cup extra-virgin olive oil
1 to 2 teaspoons sambal oelek or Sriracha sauce
1/2 pound shelled cooked crabmeat, cut into 1-inch pieces (from about 1 1/4 pound thawed frozen king crab legs)
2 pieces preserved lemon , pulp discarded and rind rinsed and finely chopped (1 tablespoon)
1/3 cup finely chopped flat-leaf parsley
2 tablespoons salted butter

Steps:

  • Cook spaghettini in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
  • Meanwhile, cook onion in oil in a large heavy skillet over medium heat, stirring, until softened. Stir in sambal oelek and cook 1 minute, then add crabmeat. Reduce heat to low and cook, stirring frequently, just until crabmeat is heated through.
  • Drain pasta, then add to skillet along with remaining ingredients and toss to coat well.

INSTANT POT® SPICY CHICKEN SPAGHETTI CASSEROLE WITH FROZEN CHICKEN BREASTS



Instant Pot® Spicy Chicken Spaghetti Casserole with Frozen Chicken Breasts image

I'm sure many can raise their hand when they've wanted a comforting casserole and their chicken is frozen. Relax. This recipe makes use of frozen chicken breasts... dinner will be ready fast thanks to a head start in the Instant Pot®!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
½ cup chopped onion
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
2 (6 ounce) frozen chicken breasts
10 ounces spaghetti, broken in half
1 (10.5 ounce) can low-sodium cream of mushroom soup
1 (10.5 ounce) can low-sodium cream of chicken soup
½ cup milk
1 teaspoon taco seasoning mix
½ teaspoon chicken seasoning salt (such as Chook®)
nonstick cooking spray
2 cups shredded Cheddar cheese

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add in butter and onion and saute for about 3 minutes. Pour in diced tomatoes with liquid; mix to combine. Add frozen chicken breasts. Cancel Saute mode.
  • Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and cut into bite-sized pieces. Add chicken back into the pot. Scatter noodles on top so they don't clump up.
  • Mix mushroom soup, chicken soup, and milk together in a bowl. Pour over noodles. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in taco seasoning and chicken seasoning salt.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spray an 8x12-inch casserole dish with cooking spray.
  • Transfer 1/2 of the spaghetti mixture to the casserole dish and sprinkle with 1/2 cup cheese. Add remaining spaghetti mixture and sprinkle with remaining 1 1/2 cups cheese.
  • Broil in the preheated oven until the cheese is bubbling and golden, 3 to 5 minutes.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 31.9 g, Cholesterol 63 mg, Fat 16.3 g, Fiber 2.6 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 594.9 mg, Sugar 2.9 g

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From recipes.net


SPICY CRAB SPAGHETTI - BIGOVEN.COM
4 quarts water 1/4 cup plus 1/4 teaspoon kosher salt; divided 3/4 pound Fresh Whole-Wheat Spaghetti or other fresh spaghetti, divided 1/4 cup unsalted butter (2 ounces), sliced into 4 (1-tablespoon) pieces, divided 1 medium shallot, finely chopped 1/2 medium jalapeño, unseeded and thinly sliced, divided 1/2 p
From bigoven.com


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