RECIPE SEAFOOD PASTA RECIPES

SEAFOOD PASTA SALAD RECIPE | ALLRECIPES

Seafood Pasta Salad Recipe | Allrecipes image

Something different that's great for picnics. My family begs for it all year!

Provided by flwrpwr60

Categories Crab Salad

Total Time 5 hours 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 ½ (8 ounce) packages tri-color pasta
3 stalks celery
1 pound imitation crabmeat
1 cup frozen green peas
1 cup mayonnaise
1 ½ tablespoons white sugar
2 tablespoons white vinegar
3 tablespoons milk
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.
While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.
In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Nutrition Facts : Calories 436.3 calories, CarbohydrateContent 46.4 g, CholesterolContent 22.3 mg, FatContent 22.9 g, FiberContent 2.6 g, ProteinContent 11.3 g, SaturatedFatContent 3.6 g, SodiumContent 962.2 mg, SugarContent 8.8 g

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE RECIPE ...

Seafood Pasta with Sherry Tomato Cream Sauce Recipe ... image

Provided by Rachael Ray : Food Network

Categories appetizer

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 8 first course or party buffet servings, 6 entree servings

Number Of Ingredients 15

Ingredients

Salt
1 1/2 pound penne rigate or bow tie pasta
3 tablespoons extra-virgin olive oil
1/2 pound shiitake mushrooms, stemmed and sliced
2 large shallots, chopped
3 to 4 cloves garlic, finely chopped or grated
A pinch or 2 crushed red pepper flakes
1/2 cup dry sherry
1/2 cup chicken stock or seafood stock
1 (15-ounce) can crushed tomatoes
1 pound shelled, cooked or raw bulk lobster pieces
1 teaspoon lemon zest
Salt and freshly ground black pepper
1/2 cup cream
A handful chopped chives or parsley or both

Steps:

In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

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20-MINUTE SEAFOOD PASTA RECIPE | BBC GOOD FOOD

Make a low in fat, satisfying dish in minutes – ideal for Friday nights
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Lunch, Main course, Pasta, Starter, Supper
Cuisine Italian
Calories 417 calories per serving

Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

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20-MINUTE SEAFOOD PASTA RECIPE | BBC GOOD FOOD

Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.

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This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!
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Reviews 5.0
Total Time 1 hours
Calories 511.7 per serving

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SEAFOOD RISOTTO | JAMIE OLIVER PASTA & RISOTTO RECIPES

Perfect for the weekend, this amazing risotto will blow everyone away. Slow-roasting the tomatoes transforms them into incredibly sweet, vibrant bombs of goodness that will explode in your mouth, while the combination of delicate seafood is a real treat. An utterly decadent dish, but totally worth it.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 551 calories per serving

1. Preheat the oven to 160°C/325°F/gas 3.
2. Blanch the tomatoes in a large pan of boiling water for 30 seconds. Remove with a slotted spoon to a bowl of ice-cold water and peel the skins. Tip into a medium roasting tray.
3. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes. Drizzle over a little oil, then toss to coat and space them out in a single layer. Roast for 40 minutes, or until golden.
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5. Put the saffron in a small bowl, cover with 50ml of freshly boiled water and leave to infuse.
6. For the risotto, peel and finely chop the onion, celery and fennel, reserving any nice leaves and herby tops for garnish, then place in a large, high-sided pan on a medium heat with 3 tablespoons of olive oil. Cook for 15 minutes, or until softened but not coloured, stirring occasionally, then stir in the rice to toast for 2 minutes.
7. Pour in the wine, and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring for around 10 seconds every minute and continuing to add ladlefuls of stock until the rice is soft and a pleasure to eat, but retains its shape and a tiny bit of bite. It will need 16 to 18 minutes,
8. Add the saffron and its soaking liquid, then stir in the mussels and clams.
9. When the mussels are just starting to open up, go in with the squid, crab and langoustine. Beat in the butter, finely grate and and beat in the Parmesan, then season to perfection and turn the heat off. Cover the pan and leave to relax for 1 to 2 minutes so the risotto becomes creamy and oozy. Beat again, adding a little extra stock if necessary.
10. Carefully pour the risotto onto a large platter and discard any mussels or clams that remain closed. Dot over the roasted tomatoes, scatter over the reserved celery leaves and herby fennel tops, then drizzle with a little extra virgin olive oil. Dish up and enjoy!

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BEST SEAFOOD PASTA RECIPE - HOW TO MAKE SEAFOOD PASTA W…

Seafood Spaghetti from Delish.com is the easiest way to impress.
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Reviews 4.8
Total Time 30 minutes
Category 30-minute meals, date night, weeknight meals, dinner, main dish, seafood
Cuisine Italian

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Total Time 25 minutes0S
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From jamieoliver.com
Total Time 30 minutes
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Calories 760 calories per serving

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From ciaoflorentina.com
Reviews 5
Total Time 30 minutes
Category Main
Cuisine Italian
Calories 646 kcal per serving

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