SEAFOOD MIX OVER ANGEL HAIR PASTA
Make and share this Seafood Mix over Angel Hair Pasta recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a pot melt butter and add flour stir to blend add milk, 1/2 old bay, and nutmeg stir and simmer till thickened.
- Season seafood with old bay set aside.
- In a hot large pan place oil, add red onion cook still softened add garlic, snow peas, shrimp, lobster cook stirring till seafood turns pink add crab meat, and (add more oil or butter if needed) parsley and salt and pepper and sauce.
- Stir pasta into seafood mixture and garnish with parsley leaves.
SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA
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 angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
- Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.
Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.3 g, Cholesterol 95.5 mg, Fat 21.9 g, Fiber 2.8 g, Protein 33.1 g, SaturatedFat 10.4 g, Sodium 527.8 mg, Sugar 1.5 g
ANGEL-HAIR PASTA WITH SAUTEED OYSTERS AND CHORIZO
In this easy pasta course, chorizo -- a cured-pork sausage seasoned with chili powder and paprika -- is a lively complement to cooked oysters and a refreshing departure from the smoked bacon commonly paired with them.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat oil in a large saucepan over medium-high heat. Add chorizo. Cook, stirring, until crisp, about 3 minutes. Transfer to a plate lined with paper towels, and let drain. Wipe out pan.
- Melt butter in pan over medium heat. Add flour, spices, and 1 teaspoon salt. Cook, whisking constantly, 3 minutes (do not brown). Add sherry, and cook, whisking, 1 minute. Whisk in cream and oyster liquor. Bring to a simmer, and whisk until thick, about 3 minutes.
- Add salt to boiling water; add pasta, and cook until al dente. Drain. Add oysters to sauce; gently poach until just cooked through, 1 to 2 minutes. Add pasta; toss. Divide among plates. Top with chorizo; sprinkle with orange zest.
QUICK SAUTEED SQUID
Got this recipe from Epicurious. Prep time is 5 minutes, cook time is 1 minute. Use this recipe to as a protein addition to all kinds of dishes.
Provided by Mrs Goodall
Categories Squid
Time 6m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Toss squid strips with sea salt.
- Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute.
- Add squid and parsley or cilantro and cook, stirring, 30 seconds. (Squid will still be partially translucent but will con.
- Read More http://www.epicurious.com/recipes/food/views/Angel-Hair-Pasta-with-Sauteed-Squid-106145#ixzz11SMRTBRL.
Nutrition Facts : Calories 352.6, Fat 28.6, SaturatedFat 4.1, Cholesterol 264.7, Sodium 633.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 18.1
ANGEL-HAIR PASTA WITH SAUTEED SQUID
Categories Pasta Shellfish Tomato Appetizer Sauté Dinner Seafood Squid Winter Noodle Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 27
Steps:
- Make tomato sauce:
- Cook onion and garlic in oil in a 3-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add tomatoes (with water if using canned) and sea salt and simmer, covered, stirring occasionally (and breaking up tomatoes if using canned), 40 minutes.
- Purée sauce in a blender (use caution when blending hot liquids), then force through a fine sieve into a bowl, discarding solids.
- Prepare squid:
- Finely chop squid tentacles and chill until ready to use for fish stock and pasta. Cut squid bodies open with kitchen shears, then rinse insides well and pat bodies dry. Lay each body flat on a cutting board, interior side up, and cut lengthwise (including flaps) into thin spaghetti-like strips (less than 1/8 inch wide) with a sharp knife. Chill strips, covered, until ready to use.
- Make stock:
- Cook onion, leek greens, and garlic in oil in a 3- to 4-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add fish bones and trimmings and half of chopped tentacles and cook, covered, stirring occasionally, until tentacles release their liquid, about 2 minutes. Add water, wine, and sea salt and bring to a simmer, skimming froth. Remove from heat and let stand, uncovered, 15 minutes. Pour stock through fine sieve into a bowl, pressing on and discarding solids.
- Prepare pasta:
- Cook onion and garlic in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until well softened, 3 to 5 minutes. Add remaining chopped tentacles and cook, stirring, until they release their liquid, about 2 minutes. Add 1 1/2 cups tomato sauce, 3 cups fish stock, and sea salt and bring to a boil, stirring occasionally. (Leftover sauce and stock can be reserved for another use.) Stir in pasta and return to a boil, stirring. Remove from heat and let stand, covered, until pasta is cooked through, about 5 minutes.
- Sauté squid while pasta stands:
- Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add squid and parsley and cook, stirring, 30 seconds. (Squid will still be partially translucent but will continue to cook from residual heat.)
- Mound squid on top of pasta and serve immediately.
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