SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
LINGUINE WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
- Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.
SEAFOOD MARINARA 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 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, Carbohydrate 104 g, Cholesterol 236.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 67.3 g, SaturatedFat 2.9 g, Sodium 938.6 mg, Sugar 7.6 g
LINGUINE WITH RED SEAFOOD SAUCE
I love pasta so this is one of my favorites. The recipe calls for shrimp and scallops but I usually throw whatever seafood I have on hand into the mix. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
- Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
- Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.
Nutrition Facts : Calories 410.8, Fat 9.1, SaturatedFat 1.3, Cholesterol 105.2, Sodium 378.8, Carbohydrate 48, Fiber 2.3, Sugar 2.3, Protein 28.9
LINGUINE WITH SEAFOOD SAUCE
Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.
Nutrition Facts :
RED SEAFOOD SAUCE
Make and share this Red Seafood Sauce recipe from Food.com.
Provided by nina6876
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in olive oil over medium heat until translucent, about 10 minutes. Add garlic and shallot and saute for three to five minutes. Add red pepper, salt and pepper and saute for a minute or two. Add tomatoes, wine, thyme and bay leaf and cook, over low heat, for 15 - 30 minutes.
- Add shrimp just before serving and either cook until pink, if fresh, or simply heat through. Toss in 3/4 lb cooked linguine.
Nutrition Facts : Calories 303.2, Fat 9.1, SaturatedFat 1.2, Cholesterol 239, Sodium 1943.8, Carbohydrate 17.4, Fiber 3, Sugar 7, Protein 28.3
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- Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
- In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
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