SEAFOOD APP RECIPES

SEAFOOD PASTA IN LEMON BUTTER SAUCE | JUST A PINCH RECIPES

Seafood Pasta in Lemon Butter Sauce | Just A Pinch Recipes image

The lemon butter sauce in this seafood pasta is so good. It's a light sauce with a delicious lemony flavor. We love the blend of shrimp and scallops in this dish. They enhance the flavor of the sauce. Easy to prepare, save this for a special occasion (like Valentine's Day or New Year's Eve) or make this when you're craving shrimp and scallops. Serve this seafood pasta with a crispy salad, some warm bread, and prepare to smile.

Provided by Sara A @cybersara

Categories Fish

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 pound(s) pasta of choice
1 medium onion, chopped
4 ounce(s) butter
1/3 cup(s) olive oil
1 pound(s) raw shrimp, peeled and deveined
1/2 pound(s) small raw scallops (or large cut in half)
2 tablespoon(s) minced lemon zest
1/4 cup(s) lemon juice
1/4 cup(s) white wine
- salt and pepper, to taste
1/4 cup(s) toasted pine nuts (or pinole nuts)
- grated Romano or Parmesan cheese, to taste

Steps:

Pour a glass of wine for the cook, saving 1/4 cup for the recipe. ;-)
Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
Saute onions in butter and olive oil on medium-high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also, the giant scallops take a long time to cook so I cut them in half to match the cooking time of the shrimp if I can't find smaller ones.
Add lemon zest, lemon juice, white wine, salt, and pepper. c=Cook for a few more minutes till bubbly and seafood is done.
Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
Trader Joe's market has its frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

CHEESY SEAFOOD MANICOTTI | JUST A PINCH RECIPES

Cheesy Seafood Manicotti | Just A Pinch Recipes image

This recipe is adapted from a cheesy chicken manicotti recipe I found somewhere. All of my family really like this served with either a vegetable or a salad and garlic bread.

Provided by Judy Garcia @snflwr8351

Categories Pasta

Prep Time 30 minutes

Cook Time 45 minutes

Yield 7

Number Of Ingredients 16

Ingredients

SAUCE:
1 box(es) (14) manicotti shells
1 can(s) (10 3/4 oz) cream of potato or cream of shrimp soup, undiluted
1 cup(s) half-and-half
1/2 cup(s) sour cream
1 cup(s) water or seafood stock/broth
1-2 tablespoon(s) grated parmesan cheese
FILLING:
1 large egg
3 cup(s) shredded mozzarella, divided
2 cup(s) cooked seafood (shrimp, scallops, crab), chopped
1/2 cup(s) small-curd cottage cheese
1-2 tablespoon(s) grated parmesan cheese
1/2 teaspoon(s) black pepper
1 teaspoon(s) garlic salt
1 tablespoon(s) minced chives, optional

Steps:

Heat oven to 350°F
Combine undiluted soup, half-and-half, sour cream, water or broth, and Parmesan cheese in a bowl. Spread about 1 cup into a greased 11" x 7" x 2" baking dish.
In another bowl, combine egg, 1 cup mozzarella, seafood, cottage cheese, Parmesan cheese, pepper and garlic salt.
Spread enough sauce in greased (cooking sprayed) baking dish to cover bottom.
Stuff uncooked manicotti shells with about 1/3 cup of seafood mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells. Top with remaining mozzarella cheese. Sprinkle with chives, if desired.
Bake, uncovered for 40-45 minutes or until heated through and bubbly.

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