PREMIUM SEAFOOD MIX RECIPES RECIPES

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CONNIE SEAFOOD MIX RECIPE - FOOD.COM



Connie Seafood Mix Recipe - Food.com image

Make and share this Connie Seafood Mix recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb shrimp (cooked)
1/2 lb scallops (small)
1 cup broccoli floret
1/2 cup baby carrots
1 medium onion, sliced
1 green peppers or 1 red pepper
1 tablespoon olive oil
1 tablespoon garlic (approx. 1 tbs each but do a taste on the pepper)
1 tablespoon oregano (approx. 1 tbs each but do a taste on the pepper)
1 tablespoon pepper (approx. 1 tbs each but do a taste on the pepper)
1 tablespoon fresh basil (approx. 1 tbs each but do a taste on the pepper)
lemon wedges or lemon juice
spaghetti, # 11 works great

Steps:

  • heat oil in large fry pan, add scallops, cook til opaque. remove from pan and place in bowl.(5 min).
  • heat up shrimp in same pan til hot, remove and place in same bowl (3 min).
  • simmer onions, green/red pepper in fry pan til tender not mushy (3 min).
  • add all back together including veggies,in fry pan and simmer a few minutes to let flavors blend. add spices and stir.
  • in kettle, boil carrots and broccoli til tender not mushy. remove and in same water add spagetti to boil. cook til your taste.
  • pour seafood and veggie mix over completed pasta and serve.
  • I sometimes add butter when cooking the onions to give a sweeter taste.
  • This takes me 25 minutes to put on the table. It is a fast favorite for the family.
  • Serve with crusty bread and YUM.

Nutrition Facts : Calories 228.2, FatContent 5.3, SaturatedFatContent 0.9, CholesterolContent 239.6, SodiumContent 365.4, CarbohydrateContent 9.7, FiberContent 1.8, SugarContent 2.7, ProteinContent 34.7

MIXED SEAFOOD PASTA RECIPE | REE DRUMMOND | FOOD NETWORK



Mixed Seafood Pasta Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 30 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

Kosher salt
1 pound fettuccine
2 tablespoons olive oil 
2 tablespoons salted butter 
8 ounces peeled and deveined large shrimp 
8 ounces lobster meat, cut into chunks 
8 ounces calamari, sliced 
Freshly ground black pepper
1/4 cup jarred sun-dried tomato strips packed in oil 
2 tablespoons capers, drained 
1 teaspoon chopped fresh thyme 
1 teaspoon chopped fresh rosemary 
3 cloves garlic, minced 
1/2 red onion, finely diced
1/2 cup white wine 
2 cups heavy cream 
2 cups baby spinach leaves 
1/4 cup freshly grated Parmesan, plus more for garnish 
1/4 cup fresh parsley, chopped, plus more for garnish 
Zest of 1 lemon, plus more for garnish 

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.
  • Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.
  • Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don't brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.
  • Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

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