Spicy Crab Spaghetti Recipe Recipe For Shrimp

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SPICY CRAB PASTA



Spicy Crab Pasta image

I made this up once when I was short on groceries. Surprisingly, it was super easy! The amounts for the spices are just my recommendation, but really it's just to taste.

Provided by BRIGHTEYZ

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package dry farfalle (bow tie) pasta
½ cup butter
1 (6 ounce) can crabmeat, drained and flaked
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 ½ tablespoons red pepper flakes
1 tablespoon garlic salt
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Melt the butter in a separate pot. Mix in crabmeat and tomatoes. Season with red pepper, garlic salt, salt, and pepper. Cook and stir 10 minutes. Toss with cooked pasta to serve.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 46.1 g, Cholesterol 49.2 mg, Fat 13.4 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 7.6 g, Sodium 912.8 mg, Sugar 2.2 g

SHRIMP AND CRAB FRA DIAVOLO PASTA RECIPE



Shrimp and Crab Fra Diavolo Pasta Recipe image

Provided by ... besos, ALINA

Number Of Ingredients 11

1/4 cup olive oil
1 small onion, diced
6 garlic cloves, crushed
1 28 oz whole plum crushed tomatoes can
2 tsp crushed red pepper flakes
salt and pepper to taste
16 oz linguine pasta
1 lb shrimp, peeled and deveined
1 lb lump crab meat
1/2 cup white wine
1/4 cup fresh parsley, chopped (optional garnish)

Steps:

  • Add half of the olive oil, the onion and the garlic to a large saucepan, cooking on medium heat.
  • Pour in the tomatoes when the garlic begins to sizzle and the onion has sautéed. Season with the salt, black pepper and red pepper flakes before bringing to a boil.
  • Lower the heat, and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.
  • In another pan, heat the remaining olive oil on high. Add the shrimp, and the white wine, and cook for about two minutes, stirring frequently or until the shrimp turn pink 4 minutes or so.
  • Add the lump crab meat and cook for a few more minutes.
  • Place the seafood in the tomato sauce. Cook for three to four minutes or until the sauce begins to bubble.
  • Combine al dente pasta, the seafood in one pan, toss gently.
  • Sprinkle with parsley and serve immediately.

SHRIMP AND CRAB SPAGHETTI



Shrimp and Crab Spaghetti image

Make and share this Shrimp and Crab Spaghetti recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 1h22m

Yield 8 serving(s)

Number Of Ingredients 17

3 tablespoons butter or 3 tablespoons margarine
8 ounces mushrooms, sliced
1 cup sliced green onion (include some tender green tops)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock or 1 cup chicken broth
1 cup light cream or 1 cup milk
2 tablespoons dry white wine
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried marjoram
1/2 teaspoon salt (or to taste)
fresh ground black pepper, to taste
1/4 cup freshly grated parmesan cheese
3/4 lb small cooked shrimp, peeled and deveined
1/2 lb crabmeat, flaked and picked over
8 ounces spaghetti, broken up, cooked, and drained
parmesan cheese, for topping

Steps:

  • Preheat oven to 375°F.
  • In a pan over medium heat, melt the butter.
  • Add in the mushrooms, onions, and garlic; stir/sauté for 5 minutes or until tender.
  • Stir in flour; blend well.
  • Add in stock, cream, wine, and seasonings; stir about 2 minutes or until thickened.
  • Stir in cheese, shrimp, and crabmeat.
  • In a 4-quart casserole dish lightly coated with cooking spray combine spaghetti and seafood sauce (you can combine the spaghetti and seafood in a bowl, then transfer to the prepared casserole dish, if preferred).
  • Sprinkle with Parmesan cheese.
  • Bake, uncovered, for about 45 minutes or until bubbly.

Nutrition Facts : Calories 317.3, Fat 12.6, SaturatedFat 7.2, Cholesterol 129.7, Sodium 616, Carbohydrate 27.9, Fiber 1.6, Sugar 1.9, Protein 22.1

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 SHRIMP AND SPAGHETTI AGLIO OLIO (GARLIC AND OIL)



Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

2 pounds jumbo shrimp, peeled and deveined
1 lemon, juiced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
1 teaspoon crushed red pepper flakes
4 cloves garlic, crushed and peeled
Coarse salt, about 1 teaspoon
2 tablespoons (a couple of generous drizzles) extra-virgin olive oil
1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil
1 (2-ounce) tin anchovy fillets
6 to 8 large cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
1/4 cup finely chopped flat leaf parsley, a couple of handfuls
Coarse salt
1 pound spaghetti, cooked to al dente
Tomato and Onion Salad, as an accompaniment
Crusty bread, as an accompaniment
5 medium plum tomatoes, halved lengthwise, gently seeded, and thinly sliced
1 small white skinned onion, peeled, halved lengthwise, and thinly sliced
1/4 cup chopped flat-leaf parsley (a couple of handfuls)
A generous drizzle extra-virgin olive oil, about 2 tablespoons
Coarse salt and black pepper
Crusty Bread, as an accompaniment

Steps:

  • Combine shrimp with next 6 ingredients and toss to coat shrimp evenly.
  • Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp.
  • Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture.
  • Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread.
  • Prep your garlic and parsley for aglio olio and set them, as well as drained pasta and remaining ingredients all within arm's reach of your stove top.
  • The aroma will be intense! Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.
  • Toss the tomatoes and onions with the chopped parsley, oil, salt, and pepper. Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

SPICY SHRIMP & CRAB COCKTAIL



Spicy Shrimp & Crab Cocktail image

This seafood starter is so good that it makes me love a food I usually don't-radishes! This recipe also calls for spicy V8, but Zing Zang Bloody Mary Mix works just as well. Serve the cocktail straight up, with tortilla chips or on a bed of butter lettuce. -Heidi Knaak, Liberty, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 12 servings (about 9 cups)

Number Of Ingredients 13

2 medium cucumbers, peeled, seeded and chopped
8 radishes, halved and thinly sliced (about 2 cups)
2 cups spicy hot V8 juice (about 16 ounces)
1 cup Clamato juice
1/2 cup finely chopped red onion
1/2 cup ketchup
5 jalapeno peppers, seeded and finely chopped
1/4 cup coarsely chopped fresh cilantro
2 garlic cloves, minced
1/2 teaspoon salt
1 pound peeled and deveined cooked small shrimp
1 pound lump crabmeat, drained
2 medium ripe avocados, peeled and cubed

Steps:

  • Mix the first 10 ingredients. Gently fold in shrimp, crab and avocados. Refrigerate, covered, at least 2 hours or until cold. Serve in martini glasses.

Nutrition Facts : Calories 162 calories, Fat 6g fat (1g saturated fat), Cholesterol 91mg cholesterol, Sodium 604mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 17g protein.

CRAB AND SHRIMP BOIL PASTA



Crab and Shrimp Boil Pasta image

Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping - a crab boil has everything you want in a meal. But unless you're a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.

Provided by Millie Peartree

Categories     dinner, pastas, seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
1 pound smoked sausage, such as kielbasa, sliced 1/2-inch-thick
1 tablespoon neutral oil, such as canola or vegetable oil
1 cup unsalted butter (2 sticks)
6 garlic cloves, minced
1 cup chicken broth or seafood stock
2 1/2 teaspoons seafood seasoning, such as Old Bay
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon red-pepper flakes, or to taste
2 tablespoons lemon juice (from 1 lemon)
1 (16-ounce) box linguine
1 pound lump crab meat
1 recipe sheet-pan shrimp boil
1 tablespoon chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to boil for the pasta.
  • As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
  • Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
  • Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
  • Cook pasta in salted water according to package directions. Drain and set aside.
  • Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

SHRIMP SPAGHETTI



Shrimp Spaghetti image

My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.

Provided by Rita

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 30m

Yield 1

Number Of Ingredients 7

4 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 lemon, zested; zest cut into thin slivers
10 uncooked medium shrimp, peeled and deveined
1 clove garlic, minced
salt and freshly ground black pepper to taste
¼ cup chopped fresh basil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
  • Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Nutrition Facts : Calories 744 calories, Carbohydrate 85.4 g, Cholesterol 152.1 mg, Fat 29.6 g, Fiber 4.1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 337.6 mg, Sugar 3.2 g

SPICY CRAB AND SHRIMP SOUP



Spicy Crab and Shrimp Soup image

A robust seafood soup from the Robert Morris Inn. Accompany this soup with crusty bread for a satisfying meal.

Provided by mjmurr

Categories     Crab

Time 40m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 18

6 tablespoons butter sticks (3/4)
1/2 cup chopped onion
1/2 cup celery
4 (8 ounce) bottles clam juice
14 ounces diced tomatoes with juice
1 1/2 cups tomato juice
2 tablespoons dry sherry
1/4 cup pearl barley
1 bay leaf
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon Old Bay Seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce (Tabasco )
1/4 teaspoon cayenne pepper
1 lb uncooked medium shrimp, peeled deveined
1/2 lb crabmeat (picked over )

Steps:

  • Melt butter in heavy saucepan over meduium-high heat.
  • add onion and celery ,.
  • saute' until tender ,about 6 minutes.
  • Add clam juice , tomatoes with their jucies and sherry.
  • Bring to a boil.
  • Add next 8 ingredients.
  • Simmer until barley is tender ,stirring often about 25 minutes.
  • Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes.
  • season with salt and pepper.
  • .

Nutrition Facts : Calories 408.9, Fat 3.2, SaturatedFat 0.5, Cholesterol 196.6, Sodium 2025.6, Carbohydrate 50.5, Fiber 5.3, Sugar 16.5, Protein 37.9

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.

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Total Time 35 mins
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  • Add Fresh Whole-Wheat Spaghetti to boiling water; cook, stirring occasionally, until just tender, 2 to 3 minutes. Lift pasta from water using a fine wire-mesh strainer, reserving pasta cooking liquid in pot. Drain pasta in strainer; set aside.
  • While pasta cooks, melt 1 tablespoon butter in a large skillet over medium. Add shallot and 1 tablespoon jalapeño slices; cook, stirring often, until softened, 1 to 2 minutes. Add crabmeat and wine; cook, stirring constantly, until reduced, about 10 seconds.
  • Add cooked pasta and 1/2 cup reserved cooking liquid to crabmeat mixture; let mixture come to a boil over medium. Add remaining 3 tablespoons butter; cook, tossing mixture constantly, until sauce thickens and coats pasta, 1 to 2 minutes, adding an additional 1/4 cup cooking liquid if needed to reach desired consistency. Stir in basil, scallions, remaining jalapeño slices, lemon zest and juice, and remaining 1/4 teaspoon salt. Toss to combine. Divide spaghetti evenly among 4 plates, and serve with lemon wedges.


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SHRIMP CHEESE PASTA CASSEROLE - THERESCIPES.INFO
Three Cheese Spicy Shrimp & Pasta Casserole Recipe - Paula ... new www.pauladeen.com. Preheat oven to 350 °F. Grease a 12 by 8-inch pan or glass dish with butter. Combine the …
From therecipes.info


SHRIMP IN CHILI CRAB SAUCE - FOXY FOLKSY
2020-07-17 Instructions. Heat oil in a pan over medium heat. Saute the garlic until tender and slightly browned. Add the crab fat paste and ketchup and stir until well blended. Season with …
From foxyfolksy.com


SHRIMP SCAMPI RECIPE WITH SPAGHETTI - THERESCIPES.INFO
salad, shrimp scampi, arugula, baby spinach, pasta,.... All information about healthy recipes and cooking tips
From therecipes.info


SPICY CRAB WITH PASTA RECIPE | SPARKRECIPES
This is a wonderfully easy and quick way to enjoy pasta with crab. You can substitute shrimp or other fish/seafood if you don't like or have crab This is a wonderfully easy and quick way to …
From recipes.sparkpeople.com


36+ PEACHES SHRIMP AND CRAB BLUE CRAB SPAGHETTI RECIPE PNG
2020-02-05 Snag the recipe for my crab stuffed cheesy buffalo chicken spaghetti squash bowls. Shrimp pasta bakea sprinkle of this and that. Prep shrimp and crab as needed by …
From foodpoin.com


SPICY SHRIMP AND CRAB BRUSCHETTA RECIPE - FOOD NEWS
How to make 1 Cut bread into quarters; arrange on baking sheet. 2 Grill bread on barbeque for 1-2 minutes per side until toasted. Set aside. 3 Stir together shrimp, lemon rind, garlic, paprika, …
From foodnewsnews.com


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