Seafood Mix Over Angel Hair Pasta Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute shrimp in oil for 5 minutes or until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm., In the same skillet, combine the tomatoes, broth, sugar, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in crab and reserved shrimp; heat through. Drain pasta; serve with seafood mixture.

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.

Steps:

• Add the pasta to a large pot of boiling salted water, over medium heat, and cook until al dente.
• Meanwhile, heat a large 12-inch skillet over medium-high heat. Add the olive oil. Once shimmering and hot, add the shrimp and saute until just cooked through, about 2 to 3 minutes. Remove to a plate and reserve. Add the garlic and red pepper flakes to the skillet, then saute for until the garlic is fragrant, about 1 minute. Add the lemon juice and white wine and raise the heat to high. Let the liquid reduce for 2 to 3 minutes. Whisk in the butter, add a ladleful of the pasta cooking water and return the shrimp. Remove from the heat.
• Drain the pasta in a colander, and add it to the skillet along with the chopped parsley and toss. Add the lemon zest and adjust the seasonings with salt and pepper, to taste. Transfer to a serving platter and serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
• Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
• In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

Steps:

• Cook pasta;drain. Heat oven to 400°F.
• Spoon tomatoes into shallow baking dish. Stir in parsley, oregano and crushed red pepper flakes. Put fish on tomatoes. Drizzle with lemon juice. Spoon some tomato mixture on fish. Sprinkle with feta. Bake 12-14 minutes, or until tomato mixture is bubbly and fish is opaque. Serve on pasta. Garnish with parsley.

Steps:

• Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
• Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
• Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain well.
• Set aside and keep warm.
• Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet.
• Bring to a boil.
• Reduce heat, and simmer, uncovered until liquid evaporates.
• Add margarine, stirring to melt.
• Add flour and cook stirring constantly for 1 minute.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly until mixture thickens and begins to boil.
• Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thorougly heated.
• Spoon over pasta; sprinkle with cheese and paprika.