Crab And Chorizo Linguine Recipes

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SCALLOP AND CHORIZO PASTA



Scallop and Chorizo Pasta image

This personal creation gives a magnificent presentation. The bright colors of the red, yellow, and green bell peppers along with the white wine and clam broth deliver flavor and texture everyone will enjoy.

Provided by George R.

Categories     Meat and Poultry Recipes     Pork

Time 40m

Yield 8

Number Of Ingredients 12

1 (8 ounce) package uncooked linguine pasta
4 teaspoons olive oil, divided
6 ounces chorizo sausage, cut into chunks
1 pound scallops
salt and ground black pepper to taste
cayenne pepper to taste
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 tablespoon minced garlic
⅓ cup dry white wine
1 cup clam juice

Steps:

  • Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain.
  • Heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. Set aside the sausage, and wipe the skillet. Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender. Remove from heat, and set aside.
  • Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. Pour in the wine, and bring to a boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet. Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 26.1 g, Cholesterol 53.9 mg, Fat 11.6 g, Fiber 1.9 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 493.5 mg, Sugar 1.4 g

CRAB LINGUINE WITH CHILLI & PARSLEY



Crab linguine with chilli & parsley image

Keep it simple with this restaurant-style dish that takes a few good-quality ingredients and lets them shine

Provided by Barney Desmazery

Categories     Dinner, Main course, Pasta

Time 30m

Number Of Ingredients 8

400g linguine
4 tbsp extra-virgin olive oil
1 red chilli, deseeded and chopped
2 garlic cloves, finely chopped
1 whole cooked crab, picked, or about 100g/4oz brown crabmeat and 200g/7oz fresh white crabmeat
small splash, about 5 tbsp, white wine
small squeeze of lemon (optional)
large handful flat-leaf parsley leaves, very finely chopped

Steps:

  • Bring a large pan of salted water to the boil and add the linguine. Give it a good stir and boil for 1 min less than the pack says. Stir well occasionally so it doesn't stick.
  • While the pasta cooks, gently heat 3 tbsp of olive oil with the chilli and garlic in a pan large enough to hold all the pasta comfortably. Cook the chilli and garlic very gently until they start to sizzle, then turn up the heat and add the white wine. Simmer everything until the wine and olive oil come together. Then take off the heat and add the brown crabmeat, using a wooden spatula or spoon to mash it into the olive oil to make a thick sauce.
  • When the pasta has had its cooking time, taste a strand - it should have a very slight bite. When it's ready, turn off the heat. Place the sauce on a very low heat and use a pair of kitchen tongs to lift the pasta from the water into the sauce.
  • Off the heat, add the white crabmeat and parsley to the pasta with a sprinkling of sea salt. Stir everything together really well, adding a drop of pasta water if it's starting to get claggy. Taste for seasoning and, if it needs a slight lift, add a small squeeze of lemon. Serve immediately twirled into pasta bowls and drizzled with the remaining oil.

Nutrition Facts : Calories 546 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 1.06 milligram of sodium

LINGUINE WITH SHRIMP & CHORIZO



Linguine with Shrimp & Chorizo image

Provided by Allison Ehri Kreitler

Categories     Lunch

Yield four to six.

Number Of Ingredients 10

Kosher salt
2 Tbs. extra-virgin olive oil; more as needed
6 oz. chorizo, sliced 1/8 inch thick (1-1/3 cups)
1 lb. large shrimp (31 to 40 count), peeled and deveined
1 small onion, finely diced
4 medium cloves garlic, thinly sliced
1 26-oz. box Pomi brand chopped tomatoes (or 2 14-oz. cans petite-cut diced tomatoes)
1/4 to 1/2 tsp. crushed red pepper flakes
1 lb. dried thin linguine
1/4 cup roughly chopped fresh flat-leaf parsley

Steps:

  • Bring a pot of generously salted water to a boil. Heat the olive oil in a 12-inch skillet over medium-high heat. Cook the chorizo, stirring occasionally, until browned, 2 to 3 minutes. Add the shrimp and cook, stirring occasionally, until it curls up and just begins to turn pink, about 2 minutes; don't cook it through. Off the heat, use a slotted spoon to transfer the chorizo and shrimp to a bowl.
  • Pour off all but 2 Tbs. of the fat from the skillet (or add more oil so you have 2 Tbs. fat in the pan) and set the skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes. Stir in the tomatoes with their juices and the pepper flakes, scraping the bottom of the pan, and simmer briskly for 5 minutes to blend the flavors.
  • Meanwhile, cook the linguine in the boiling water until barely al dente, 4 to 6 minutes. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
  • Add the shrimp and chorizo to the sauce and simmer until the shrimp is just cooked through, another 1 to 2 minutes. Season the sauce to taste with salt. Toss the pasta, sauce, and parsley in the pasta pot over medium-low heat for 2 minutes. The sauce should just coat the pasta; add some of the pasta water to moisten if necessary. Drizzle each serving with a little oil.

Nutrition Facts : ServingSize four to six., Calories 570 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 63 g, Fiber 4 g, Protein 34 g, Cholesterol 170 mg, Sodium 940 mg, UnsaturatedFat 12.5 g

EASY CRAB LINGUINE



Easy Crab Linguine image

This crab pasta with a simple lemon butter sauce is one of the quickest and tastiest recipes you can whip up with minimal ingredients and loads of flavour!

Provided by Julia Frey of Vikalinka

Categories     Main Course

Number Of Ingredients 9

1/2 lbs linguine, spaghetti or pasta of your choice
3 tbsp unsalted butter
2 cloves garlic
75ml/1/3 cup dry white wine
1/2 lemon, juice only
200g/1 cup ready to eat crab meat
50g/1/2 cup Parmesan cheese
2 tbsp chopped parsley
salt and pepper to taste

Steps:

  • Cook the linguine in a large pot of salted, boiling water according to package instructions.
  • Five minutes before the pasta is ready, set a large pan over low heat and melt the butter, add sliced garlic and sauté for 1 minute over very low heat without colouring it, then pour in white wine and lemon juice, turn the heat up to medium and let it reduce for a couple of minutes.
  • Stir in the cooked crabmeat and take it off the heat. Drain the pasta once cooked and reserve ½ cup of pasta water. Add the pasta to the pan with the crabmeat and toss to combine, add half of the reserved of pasta water and Parmesan cheese, stir over low heat until the cheese melts and coats the pasta. If the pasta is a bit dry add a splash of pasta water. Your pasta dish should be loose but not swimming in sauce, just lightly coated. Salt to taste. Sprinkle with fresh parsley before serving.

Nutrition Facts : Calories 528 kcal, Carbohydrate 59 g, Protein 28 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 1609 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 5 g, ServingSize 1 serving

CRAB AND CHORIZO LINGUINE



Crab and Chorizo Linguine image

An interesting take on the popular Crab Linguine

Provided by uncle-robbie

Time 25m

Yield Serves 2

Number Of Ingredients 9

180 grams linguine (90grams per person)
2 cloves of garlic
1 red chilli, deseeded and chopped (I used some lazy chilli this time)
2 tsp salt
100 grams chorizo, chopped
50 ml olive oil
1 170 gram tin of crab meat
1 tbsp capers, chopped
Handful of olives, sliced.

Steps:

  • Using a pestle and mortar, crush the garlic cloves with the salt until it makes a smooth paste. Then add the chopped and seeded chilli and crush again until you have a smooth red-tinged mixture.
  • Heat about a tablespoon of oil in a frying pan and gently cook the chorizo for around 2-3 minutes until lightly browned. Drain off the oil and set aside
  • Add the crab meat, breaking it up gently with a fork, add the capers, the olives and the chorizo and pour in the oil. Zest the lemon into the mortar and then add the juice. Mix thoroughly with a fork and set aside whilst you cook the pasta.
  • Once the pasta is cooked, (normally boiled for about 6-7minutes until there is a slight 'al dente' texture) drain and tip into a warmed serving bowl. Immediately pour over the crab sauce and mix thoroughly.

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