Curried Crab And Shrimp Pasta Recipes

Steps:

• Bring a large pot of salted water to boil for the pasta.
• As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
• Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
• Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
• Cook pasta in salted water according to package directions. Drain and set aside.
• Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

Steps:

• Mix 1/2 cup stock and cornstarch in small bowl to blend. Heat oil in heavy large nonstick skillet over medium-high heat. Add shrimp, shallots, and garlic; sauté 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, about 2 minutes. Add 1 1/4 cups stock and bring to boil. Stir cornstarch mixture to blend; mix into sauce. Bring to boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 1 minute. Add cream and curry powder; simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.
• Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

Steps:

• Saute onion and garlic in butter until onion is nearly translucent.
• Add oregano, basil, red pepper flakes and salt/pepper.
• Add half and half, bring to boil.
• Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
• Stir in crab and shrimp, cook another minute and take off of heat.
• Spoon over angel hair pasta and enjoy!

Steps:

• Boil pasta till al dente about 7 minutes.
• drain, rinse, and put in large bowl.
• also put all veggies, shrimp and bacon in bowl as well.
• In another bowl add mayo, milk, lemon juice,curry and bacon drippings mix well and pour over salad toss to coat chill (overnight is better for all the flavors to soak in.).
• If the next day your pasta is a liitle dry then just add some more mayo and milk combo and it will freshen it up. Sometimes the pasta will suck up all the dressing over night.

Steps:

• Make the roux: In a large pot, heat the oil over medium until just short of smoking, 3 to 5 minutes. Using a wooden spoon, stir the flour into the oil, reduce the heat to medium-low and cook, stirring almost constantly, until the roux is the color of milk chocolate, 15 to 20 minutes.
• Add the onion, bell pepper and celery to the roux. Cook, stirring frequently, until vegetables are softened, 5 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
• Stir in the stock, crushed tomatoes, curry leaves (discard the stems), bay leaves, turmeric and thyme, along with 1 teaspoon salt and 1/4 teaspoon chile powder. Bring the gumbo to a boil over high heat. Once the mixture boils, reduce the heat to low and simmer until the flavors meld, skimming the skin that forms on the surface, about 1 hour.
• Season the shrimp with the remaining 1/2 teaspoon salt and 1/4 teaspoon chile powder. Stir the shrimp into the gumbo and cook until shrimp is pink and cooked through, about 2 minutes. Stir in the crab meat and adjust the seasoning as necessary.
• Crack black pepper into empty soup bowls, then divide the cilantro and scallions among the bowls. Add a scoop of steamed rice to each bowl then ladle the gumbo on top to serve.