SEAFOOD PASTA RECIPE RECIPES

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SEAFOOD MARINARA PASTA RECIPE | ALLRECIPES



Seafood Marinara Pasta Recipe | Allrecipes image

A little more elaborate then a basic marinara but still simple, quick and relatively cheap! This recipe will feed 4 people who like to eat or 5-6 light eaters.

Provided by Lee514

Categories     Mussel Recipes

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 16

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
4 cloves garlic, minced
1 small red onion, minced
1 tablespoon olive oil
2 tomatoes, seeded and diced
3 green onions, chopped
1 (8 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon ground thyme
2 pounds mussels, cleaned and debearded
1 pound uncooked medium shrimp, peeled and deveined
1 cup dry white wine
2 teaspoons lemon juice
1 lemon - cut into wedges, for garnish

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

Nutrition Facts : Calories 878 calories, CarbohydrateContent 104 g, CholesterolContent 236.1 mg, FatContent 16.8 g, FiberContent 6.7 g, ProteinContent 67.3 g, SaturatedFatContent 2.9 g, SodiumContent 938.6 mg, SugarContent 7.6 g

SEAFOOD ARRABBIATA RECIPE | MYRECIPES



Seafood Arrabbiata Recipe | MyRecipes image

Italian for "angry," arrabbiata is a spicy tomato sauce. For true fury, use 1/2 teaspoon crushed red pepper in this delicious seafood dish.

Provided by MyRecipes

Total Time 30 minutes

Yield 4 servings (serving size: about 2 cups)

Number Of Ingredients 14

8 ounces uncooked linguine
2 tablespoons extra-virgin olive oil, divided
6 ounces bay scallops
6 ounces peeled and deveined medium shrimp
½ cup chopped onion
¼ to 1/2 teaspoon crushed red pepper
3 garlic cloves, minced
2 tablespoons tomato paste
1 (14.5-ounce) can petite-cut diced tomatoes, drained
½ cup clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh basil

Steps:

  • Cook pasta according to package directions, omitting salt and fat; drain.
  • While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add scallops and shrimp to pan; cook 3 minutes. Remove scallop mixture from pan; keep warm. Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes; bring to a boil, and cook 2 minutes. Add clam juice; cook 1 minute. Add clams; cover, reduce heat to medium, and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels open. Discard any unopened shells. Stir in scallop mixture and parsley; cook 1 minute or until thoroughly heated. Serve over pasta. Sprinkle with basil.

Nutrition Facts : Calories 444 calories, CarbohydrateContent 54 g, CholesterolContent 102 mg, FatContent 10 g, FiberContent 3.9 g, ProteinContent 34 g, SaturatedFatContent 1.6 g, SodiumContent 447 mg

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