Bubbas Creamy Spicy Seafood Pasta Recipes

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SEAFOOD PASTA, BUBBA'S SPICY CREAMY PASTA



SEAFOOD PASTA, BUBBA'S SPICY CREAMY PASTA image

One of Bubba's recipes that is fabulous and by the way it's Paula Dean's brother and a very good cook also.

Provided by Timothy H.

Categories     One Dish Meal

Time 24m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup vodka
1 (14 ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon black pepper
1/2 lb bay scallop
1/2 lb large shrimp, peeled deveined
1 lb uncooked linguine

Steps:

  • Heat oil in a large cast iron skillet over medium heat. Add the garlic and cook for 2 minutes. Add the vodka and reduce the vodka by 1/2. Add the tomatoes,cream,pepper flakes, salt and pepper to taste. Cook stirring occasionally for 2-3 minutes or until thick, it will turn reddish orange.
  • Cook the pasta in a large pot of salted water according to the package instructions.Do not over cook! Drain and transfer to a large bowl,pour the sauce over the pasta,toss to combine. Serve immediately.

Nutrition Facts : Calories 763.9, Fat 20.7, SaturatedFat 8.3, Cholesterol 126, Sodium 767.1, Carbohydrate 96.2, Fiber 5.6, Sugar 3.1, Protein 31.8

SHRIMP SHACK PASTA (BUBBA GUMP'S) RECIPE



Shrimp Shack Pasta (Bubba Gump's) Recipe image

Provided by Yish65

Number Of Ingredients 23

Sweet Tequila Marinade:
12 medium shrimp, peeled and deveined, tails on
4 oz. uncooked rigatoni pasta
1/2 Tbsp minced garlic
1 Tbsp butter, softened
1 Tbsp fresh lemon juice
1 tsp grated lemon peel
1/2 Tbsp fresh chopped parsley
1 cup diced roma tomatoes
1 Tbsp thinly sliced green onions
1 Tbsp crumbled Feta
1 Tbsp minced garlic
1/4 cup fresh lime juice
1/4 cup molasses
1/4 cup EVOO
1/2 Tbsp tequila
2 Tbsp sweet chili sauce
Veloute Sauce:
2 1/2 cups chicken stock
2 Tbsp butter
2 Tbsp flour
pinch salt
white pepper

Steps:

  • 1) Thread shrimp on 4 skewers. Combine marinade ingredients and brush generously over shrimp; reserve some for basting. Let shrimp marinade at least 30 minutes in fridge. 2) Meanwhile prepare Veloute sauce. Bring stock to a boil in a small sauce pan. Remove from heat. 3) Melt butter in saucepan and add flour, salt and pepper. Stir until thoroughly blended (about 2 minutes). Gradually add hot stock, stirring until sauce boils and thickens. Reduce heat and simmer, uncovered, 20 minutes or until reduced by half (30+ minutes). Strain into small bowl. 4) Bring pot of water to boil and add pasta. Cook until el dente or according to instructions on packaged. Drain. 5) Grill shrimp over medium heat, turning at least once and basting with marinade each turn. Shrimp is done when med-rare. 6) In skillet, sauce garlic in butter. Stir in lemon juice, lemon peel and parsley. Stir in veloute sauce. Add cooked pasta and stir gently until sauce just starts to thicken. 7) Add tomatoes, toss to incorporate and remove from heat. Remove cooked shrimp from skewers and place on top of pasta. Sprinkle with crumbled Feta and green onions. Serves 2 (cut back a bit on lemon juice and cut green onions really thin)

BUBBA GUMP'S CREAMY SHRIMP CURRY



Bubba Gump's Creamy Shrimp Curry image

From The Bubba Gump Shrimp Cookbook. ..."And I have to tell you...Lieutenant Dan took to shrimpin' like one of them ducks in water."

Provided by COOKGIRl

Categories     White Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 19

6 cups water
2 lbs medium shrimp, unpeeled
1/2 cup minced onion
2 tablespoons melted butter
1 tablespoon peanut oil
1/3 cup flour
1 1/2-2 tablespoons curry powder, to taste (depending on the spiciness of your curry powder!)
14 ounces chicken broth (or vegetable broth)
1 1/2 cups milk (or 1 cup milk and 1/2 cup heavy cream)
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/2 tablespoon freshly grated gingerroot
1 teaspoon fresh lemon juice
roasted peanuts
sliced scallion
raisins
toasted coconut
fresh cilantro
cooked bacon, crumbled

Steps:

  • In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
  • Cook onion in butter and peanut oil in large skillet over medium heat until softened.
  • Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
  • Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
  • Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
  • Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.

Nutrition Facts : Calories 378.3, Fat 15.8, SaturatedFat 6.8, Cholesterol 314.6, Sodium 2012.8, Carbohydrate 19.7, Fiber 1.4, Sugar 2.9, Protein 37.8

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