Bobby Flay Seafood Pasta Recipes

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GRILLED SHRIMP SCAMPI



Grilled Shrimp Scampi image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 11

12 jumbo shrimp, peeled and deveined
1/2 cup canola oil
10 cloves garlic
1/4 teaspoon crushed red pepper flakes
1 teaspoon ground fennel seed
Salt and freshly ground black pepper
1 stick unsalted butter
1 large lemon, zested and juiced
1 tablespoon chopped tarragon leaves
2 teaspoons chopped fresh thyme leaves, plus sprigs for garnish
1/4 cup chopped fresh Italian parsley leaves, plus extra for garnish

Steps:

  • Put the shrimp in a large baking dish.
  • Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
  • Light a grill to high heat.
  • Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.
  • Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

GRILLED SEAFOOD PASTA FRA DIAVOLO



Grilled Seafood Pasta Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup freshly grated Parmesan
2 tablespoons freshly chopped parsley
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
  • For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
  • For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
  • Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
  • Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
  • Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

HEALTHY PASTA WITH SPICY CRAB



Healthy Pasta with Spicy Crab image

"I was training for a marathon when I created this recipe. Crab is high in protein but low in fat, so it's a great balance to the carbs."

Provided by Bobby Flay

Time 30m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound spaghetti
2 tablespoons canola oil
2 Fresno chile peppers, finely chopped
2 cloves garlic, minced
1 cup dry white wine
1 pound jumbo lump crabmeat, picked over
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
2 teaspoons finely grated lemon zest
Extra-virgin olive oil, for drizzling
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, heat the canola oil in a large high-sided saute pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute.
  • Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.

Nutrition Facts : Calories 440 calorie, Fat 8 grams, Cholesterol 53 milligrams, Sodium 280 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 27 grams

PASTA BOLOGNESE



Pasta Bolognese image

Provided by Bobby Flay

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 29

2 cups all-purpose flour, plus more for dusting
3 large eggs plus 1 yolk
2 tablespoons olive oil
8 ounces bacon, diced
1 1/2 pounds ground chuck (80/20)
1/2 pound ground pork (80/20)
1 teaspoon ground dried fennel
1/4 teaspoon Calabrian chile flakes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium stalk celery, finely diced
1 small bulb fennel, finely diced
1 medium red onion, finely diced
1/2 medium carrot, finely diced
4 cloves garlic, smashed to a paste or finely grated
2 tablespoons tomato paste
1 teaspoon ground dried fennel
1 cup rose wine
One 28-ounce can plum tomatoes
2 cups chicken stock
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley leaves, plus more for garnish
1 tablespoon finely chopped fresh oregano
1 loaf ciabatta, sliced lengthwise
1 stick (8 tablespoons) unsalted butter, at room temperature
2 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper
1/4 cup creme fraiche, for serving
Freshly grated Parmigiano-Reggiano, for serving

Steps:

  • For the pasta dough: Combine the flour, eggs and yolk in a food processor and pulse until a dough comes together. Transfer to a counter dusted lightly with flour and knead gently until the dough comes together and is smooth, about 1 minute. Wrap in plastic and refrigerate for at least 30 minutes and up to 24 hours.
  • Divide the dough into 4 pieces. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. If the dough comes out oddly shaped, reform into a rectangle. Fold it in thirds, like a letter, and if necessary, flatten it to a 1/2-inch thickness. Pass it through the widest setting again with the seam of the letter perpendicular to the rollers. Repeat this folding and rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.
  • Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16-inch thick and 3 inches wide.
  • Lay the rolled-out dough on a counter. Roll out the remaining dough in the same manner. Cut each strip of dough into 11-inch lengths. Cut the dough into fettuccine. (Alternatively, use store-bought dried or fresh fettuccine.)
  • For the meat: Heat the oil in a large saute pan over medium heat. Add the bacon and cook slowly until the fat is rendered and the bacon is crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a plate lined with paper towels.
  • Increase the heat to high, add the chuck and pork to the pan and season with the fennel, chile flakes, salt and pepper. Cook, stirring occasionally, until golden brown, about 10 minutes. Drain the excess fat from the pan.
  • For the quick bolognese sauce: Heat the oil in a large Dutch oven over medium-high heat until it begins to shimmer. Add the celery, fennel, onion and carrot and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and ground fennel and cook for 1 minute more.
  • Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and chicken stock and cook until the tomatoes begin to soften, about 10 minutes. Coarsely mash the tomatoes using a potato masher or wooden spoon, season with salt and pepper and cook until the sauce comes to a boil and begins to thicken slightly, about 15 minutes. Add the cooked bacon, chuck and pork to the pan and continue cooking until the sauce is thick, about 15 minutes more. Fold in the parsley and oregano and season with salt and pepper.
  • For the garlic bread: Preheat the broiler.
  • Place the ciabatta on a baking sheet cut-side up. Heat it under the broiler until lightly golden brown. Combine the butter, garlic, salt and pepper in a small bowl. Slather the garlic butter over the bread and broil until bubbly and golden brown, about 2 minutes. Remove, let cool for a few minutes and cut into slices.
  • To serve: Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 4 minutes (if using dried noodles, follow package directions). Reserve a cup of the pasta water and drain the pasta. Put about 2 cups of the sauce in a large saute pan over high heat. Add the pasta, creme fraiche, some of the pasta water and a few handfuls of the Parmigiano-Reggiano. Toss, top with the parsley and serve. Reserve remaining sauce for another use.

BOBBY FLAY'S CIOPPINO



Bobby Flay's Cioppino image

Yield serves 4 to 6

Number Of Ingredients 24

6 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1 cup dry white wine
5 cups fish stock (see Sources, page 269)
1 (16-ounce) can diced tomatoes, drained
1 bay leaf
6 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 1/2 pounds sea bass fillets, cut into 2-inch squares
12 large shrimp, shelled and deveined
32 littleneck clams
24 mussels, scrubbed and debearded
1/4 cup coarsely chopped fresh flat-leaf parsley leaves, plus whole leaves for garnish (optional)
2 tablespoons chopped fresh tarragon leaves
2 tablespoons honey
Few dashes of hot sauce
Sourdough Croutons (recipe follows)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
6 anchovies packed in oil, patted dry
Kosher salt and freshly ground black pepper
8 (1/2-inch-thick) slices sourdough bread
Olive oil

Steps:

  • Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
  • While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
  • Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
  • Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
  • To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
  • Preheat a grill pan over medium-high heat, or preheat your broiler.
  • Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
  • Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
  • Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.

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