Shrimp And Crab Spaghetti Recipes

Steps:

• Preheat oven to 375°F.
• In a pan over medium heat, melt the butter.
• Add in the mushrooms, onions, and garlic; stir/sauté for 5 minutes or until tender.
• Stir in flour; blend well.
• Add in stock, cream, wine, and seasonings; stir about 2 minutes or until thickened.
• Stir in cheese, shrimp, and crabmeat.
• In a 4-quart casserole dish lightly coated with cooking spray combine spaghetti and seafood sauce (you can combine the spaghetti and seafood in a bowl, then transfer to the prepared casserole dish, if preferred).
• Sprinkle with Parmesan cheese.
• Bake, uncovered, for about 45 minutes or until bubbly.

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:

• 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.

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 Spaghetti strings according to package directions.
• In a large skillet saute the Bell Pepper in the butter till tender.
• Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
• Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
• Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
• Serve with Garlic Bread and Fresh Salad for a complete meal.