Spicy Shrimp Or Crab Linguine With Mustard Crème Fraîche And Herbs Recipes

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SPICY CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS



Spicy Crab Linguine with Mustard, Crème Fraîche and Herbs image

This pasta dish is impressive, but it is barely any work at all, ideal for an impromptu gathering. The sauce is just warm crème fraîche, highly seasoned, along with a shower of herbs, and just enough green chile to cut the richness. (If you don't want chile, increase the mustard and black pepper, and add lime zest.) Obviously, you'll want the freshest sweetest crabmeat available. Substitute lobster if you can't get crab, or use small shrimp, briefly cooked in butter, and feel free to vary the herbs - basil, mint, dill or chervil would be most welcome.

Provided by David Tanis

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
Salt and pepper
1 cup crème fraîche
3 tablespoons Dijon mustard
Pinch of cayenne
1 pound cooked crab meat, lump if possible
1 serrano or jalapeño chile, seeds removed and finely chopped, or less to taste
2 tablespoons finely cut chives
6 scallions, thinly sliced on an angle
1 tablespoon tarragon leaves, roughly chopped
Cilantro sprigs, for garnish

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente.
  • Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
  • Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

Nutrition Facts : @context http, Calories 428, UnsaturatedFat 3 grams, Carbohydrate 60 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 533 milligrams, Sugar 4 grams, TransFat 0 grams

MINI CRAB CAKES WITH MUSTARD CREME FRAICHE



Mini Crab Cakes with Mustard Creme Fraiche image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 15 mini crab cakes

Number Of Ingredients 16

1/4 cup creme fraiche
1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread
1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper
2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish

Steps:

  • For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
  • For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
  • Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
  • Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.

SHRIMP AND CRAB LINGUINI



Shrimp and Crab Linguini image

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

Provided by Demandy

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb linguine
2 1/2 cups water
1/2 cup extra virgin olive oil
3/4 lb large shrimp
1 (6 ounce) can crab
1 teaspoon dry basil
5 -6 fresh garlic cloves, minced
1/4 cup dry sherry
salt & freshly ground black pepper

Steps:

  • Break the linguine in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguine several times to make sure it doesn't clump. While the linguine is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh).
  • When the rice cooker turns itself down to warm, check to see if the linguine is done (eat a piece). If not, add a little water, stir and turn back on to cook.
  • Peel the shrimp and cut into bite size pieces.
  • When the linguine is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Sauté garlic for a minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguine and toss well.
  • Serve topped with parmesan cheese if you like. It's great without.

SPICY SHRIMP OR CRAB LINGUINE WITH MUSTARD, CRèME FRAîCHE AND HERBS



Spicy Shrimp or Crab Linguine with Mustard, Crème Fraîche and Herbs image

Categories     Pasta     Shellfish     Dinner

Number Of Ingredients 9

1/2 pound linguine
1/2 cup sour cream
1 1/2 tablespoons dijon
1 pinch cayenne
1/2 pound crab meat or shrimp, cooked
1/2 serrano or jalapeno, chopped
1 tablespoon chives
3 scallions, sliced
1 tablespoon parsley, chopped

Steps:

  • Put a large pot of water on to boil. Add linguine and a generous amount of salt and cook until al dente
  • Meanwhile, in a wide skillet, warm the crème fraîche over medium heat. Stir in mustard and cayenne and season with salt and pepper. Add crab meat, stir to coat, and heat through.
  • Drain pasta and add to skillet. Toss gently to coat pasta, taking care not to break up the crab meat too much. Add the chile, chives, scallions and tarragon and toss to coat. Transfer to a warm serving dish and garnish with cilantro sprigs.

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.

LINGUINE WITH SPICY SHRIMP SAUCE



Linguine with Spicy Shrimp Sauce image

This recipe is so good, quick and easy to make. It's been a staple in our house for many years now. I tend to add more crushed red pepper flakes then the recipe calls for just to get a little extra heat but it is a great meal just the way it is too. I got this recipe from Woman's Day Low-Fat Meals Magazine, Page 85, from May of 1995

Provided by Cher Jewhurst

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces linguine
3/4 lb fresh shrimp, peeled and deveined
3 red bell peppers, cut into thin strips
3 green onions, thinly sliced (green and white parts)
1/2 cup chicken broth
2 tablespoons smooth peanut butter
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper flakes
1 jalapeno pepper, stemmed,seeded and sliced very thin
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon white vinegar

Steps:

  • Prepare pasta according to package directions; drain well and transfer to large bowl.
  • Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
  • Cover and simmer for 2 mins or until sauce is smooth.
  • Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
  • Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
  • Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.

SMART CRAB LINGUINE



Smart crab linguine image

Italian pasta ribbons work beautifully with sweet crabmeat, peppery rocket, lemon and garlic- a perfect solo supper

Provided by Good Food team

Categories     Dinner, Main course

Time 13m

Number Of Ingredients 8

100g linguine
1 tbsp olive oil
2 garlic cloves , finely sliced
2 tbsp low-fat crème fraîche
100g tub white crabmeat or 100g drained from a can
handful rocket , chopped, plus extra leaves to serve
zest 1/2 lemon
1 tbsp toasted pine nuts

Steps:

  • Cook the linguine following pack instructions, reserving a little cooking liquid before you drain it.
  • Meanwhile, heat the olive oil in a frying pan. Add the garlic and cook gently to soften, but don't brown. Stir in the crème fraîche, crabmeat, chopped rocket and lemon zest, and gently heat through.
  • Tip in the cooked pasta and a little cooking liquid to help the sauce coat the pasta. Season and give everything a stir. Sprinkle with the pine nuts and remaining rocket leaves.

Nutrition Facts : Calories 753 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 1.1 milligram of sodium

CREAMY SHRIMP LINGUINE



Creamy Shrimp Linguine image

"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2/3 cup chopped onion
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
3 tablespoons butter
3/4 cup heavy whipping cream
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
1 pound cooked small shrimp, peeled and deveined

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g 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.

CRAB STUFFED SHRIMP WITH MUSTARD SAUCE



CRAB STUFFED SHRIMP WITH MUSTARD SAUCE image

Categories     Shellfish     Bake

Yield 4

Number Of Ingredients 26

Crab Stuffing:
2 T. butter
1/3 c finely diced onion
1/3 cup diced red pepper
1/3 cup green pepper
1T. diced garlic
1 sleeve crushed ritz crackers
hot sauce to taste
1 egg
1/3 cup mayo
2 T. country mustard (grain)
1 lemon, juiced
1/4 t salt
1/4 t fresh ground pepper
1 lb lump crab meat
Shrimp:
16 raw jumbo shrimp - shelled and deveined
Toothpicks
Butter
Mustard Sauce
1 T. Shallots
1 c cream
1/4 cup white wine
1T. butter
1T. flour
4 T. country mustard

Steps:

  • Stuffing Melt butter in pan. Saute onions, peppers, and garlic 3 min over med. heat or until soft. Off heat allow to slightly cool in large bowl. Add crackers through lemon juice and stir to mix. Fold in crab. Butterfly each shrimp down back vein. Fill with crab mixture until overflowing. Anchor together with toothpick. Place on baking tray and brush with melted butter. Sprinkle with salt and pepper. Bake at 350 for 15 - 18 minutes or until shrimp are pink in color and cooked through. Melt butter in small pan. Add flour and cook 1 min (roux). Reserve. Cook shallot and wine in another pan until wine is reduced by 1/2. Add cream and roux. Simmer few minutes until thick. Stir in mustard and season to taste. Serve shrimp drizzled in sauce. Serve with steamed rice and steamed vegetables.

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