Shrimp And Crab Linguini Recipes

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Steps:

• Break the linguine in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguine several times to make sure it doesn't clump. While the linguine is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh).
• When the rice cooker turns itself down to warm, check to see if the linguine is done (eat a piece). If not, add a little water, stir and turn back on to cook.
• Peel the shrimp and cut into bite size pieces.
• When the linguine is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Sauté garlic for a minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguine and toss well.
• Serve topped with parmesan cheese if you like. It's great without.

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:

• 1. Dice the onion, green pepper and garlic, shred the cheese. Put the water on to boil and add the spaghetti when it does.
• 2. At the same time heat enough of the olive oil in a saute pan big enough to accommodate the spaghetti when it is done. When the oil is hot add the onion,green pepper, garlic and red pepper flakes. When onions are clear( do not brown) add the shrimp and stir fry them.
• 3. While the shrimp are cooking, drain off your cooked spaghetti and toss with a couple of tablespoons of olive oil.
• 4. When the shrimp are done(just when they turn pink. Do NOT OVERCOOK, because they will keep cooking in the pasta)Put all the pasta and the rest of the olive oil in the pan with the shrimp and using two spoons or tongs, toss well. If it seems a little dry add a little more olive oil.
• 5. Then add the asiago cheese and keep tossing so it melts evenly and coats all the pasta.
• 6. Add the crab meat and black pepper. Continue to toss until the crab is evenly dispersed.
• 7. When you plate the dish you will have to pick up the shrimp and put it on the pasta because it falls to the bottom of the pan.
• 8. Serve with a salad, some white wine. The combination of the crab and asiago makes it melt in your mouth!

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• 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.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.