Red Seafood Sauce Recipes

SEAFOOD MARINARA PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.

FISH IN A RED SAUCE

Steps:

• In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
• Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
• When the fish is cooked, remove from heat. Let cool and serve cold

LINGUINE WITH SHELLFISH SAUCE

Steps:

• Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
• Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
• Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

LINGUINE WITH RED SEAFOOD SAUCE

Steps:

• In large heavy saucepot or Dutch oven heat oil; cook onion and garlic 5 minutes or until golden. Add wine; simmer until reduced by half.
• Stir in spaghetti sauce, parsley, bay leaf, basil, Tabasco sauce and salt. Cover; simmer 10 minutes.
• Add shrimp and scallops. Cover; simmer 4-5 minutes or until seafood is done. Server over linguine.

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
• Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
• Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes).
• Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
• When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
• Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.

RED SEAFOOD SAUCE

Steps:

• Saute onion in olive oil over medium heat until translucent, about 10 minutes. Add garlic and shallot and saute for three to five minutes. Add red pepper, salt and pepper and saute for a minute or two. Add tomatoes, wine, thyme and bay leaf and cook, over low heat, for 15 - 30 minutes.
• Add shrimp just before serving and either cook until pink, if fresh, or simply heat through. Toss in 3/4 lb cooked linguine.

HOW TO MAKE SEAFOOD SAUCE

Steps:

• Put the ketchup, horseradish, juice, and sauces in a bowl. Get out a small bowl and put 1/2 cup (115 g) of ketchup into it along with 2 tablespoons (30 g) of horseradish, 1 teaspoon (4.9 ml) of lemon juice, 1⁄2 teaspoon (2.5 ml) of Worcestershire sauce, and 1⁄2 teaspoon (2.5 ml) of hot sauce.Tip: For the most intense flavor, use freshly squeezed lemon juice instead of bottled.
• Whisk the sauce and taste it. Use a whisk or fork to combine the sauce ingredients until they're completely smooth. Then dip a clean spoon into the bowl and taste the sauce. Adjust the flavorings according to your taste. For example, if you want a saltier flavor, mix in a few more drops of Worcestershire sauce. To make it spicier, stir in more horseradish or hot sauce.
• Serve the cocktail sauce with shrimp. Spoon the sauce into a serving bowl and set it out along with boiled and cooled shrimp. Classic cocktail sauce is also great with oysters, clams, and steamed crab legs. Cover and refrigerate the cocktail sauce for up to 1 week. Discard any sauce that you've already dipped into with shrimp or seafood.