Seafood Saute With Linguinne Recipes

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SEAFOOD LINGUINI WITH WHITE WINE SAUCE



Seafood Linguini With White Wine Sauce image

We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb linguine
1 lb shrimp, peeled and deveined
1/2 lb bay scallop
2 tablespoons extra virgin olive oil
3 tablespoons garlic, minced
3/4 teaspoon crushed red pepper flakes
3 tablespoons butter
1 1/2 cups white wine (sauvignon blanc)
1 teaspoon lemon zest
sea salt (Tuscan Seasoned)
ground black pepper, to taste
fresh parsley, chopped, to garnish

Steps:

  • Cook linguini according to package directions.
  • In a large skillet over medium heat, warm the olive oil.
  • Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
  • Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
  • Add the white wine and bring to a boil.
  • Reduce heat and simmer for another 3-5 minutes until wine reduces.
  • Add scallops, remaining 1 tbsp of butter and lemon zest.
  • Cook sea scallops for another couple minutes until just warmed through.
  • Season with salt and pepper to taste.
  • When pasta is cooked , drain and add to a large serving bowl.
  • Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
  • I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.

Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7

SEAFOOD MIX IN CREAM SAUCE



Seafood Mix In Cream Sauce image

This 15-minute recipe makes an easy, quick, delicious meal, perfect for using that frozen bag of seafood mix.

Provided by Vered DeLeeuw

Categories     Main Course

Time 15m

Number Of Ingredients 9

2 tablespoons unsalted butter (divided)
1 lb. frozen seafood mix (thawed*)
1/2 teaspoon Diamond Crystal kosher salt (divided)
1/4 teaspoon black pepper (divided)
4 garlic cloves (minced**)
6 tablespoons heavy cream
Pinch cayenne
3 tablespoons parmesan cheese (dry-grated)
2 tablespoons parsley (chopped)

Steps:

  • Heat one tablespoon of butter in a large skillet over medium-high heat. Season the seafood with half the kosher salt and black pepper.
  • When the butter starts foaming, add the seafood to the skillet and cook, stirring often, until just cooked through and no longer translucent, about 3 minutes.
  • Using a slotted spoon, transfer the seafood to a plate, cover with foil, and set aside.
  • Pour the liquids out of the skillet, wipe it clean with paper towels (careful, it's hot), and add the remaining butter. Reduce the heat to medium.
  • When the butter starts foaming, add the garlic to the skillet. Sauté, stirring, until fragrant, 30-60 seconds, depending on how hot your skillet is.
  • Reduce the heat to medium-low. Add the cream, the cayenne pepper, and the remaining kosher salt and black pepper. Bring to a gentle simmer, stirring. This should take about 1 minute.
  • Add the Parmesan cheese and gently stir until melted, about 30 seconds.
  • Add the seafood back to the skillet. Gently stir to combine with the sauce and to reheat, about 1 more minute. Sprinkle with parsley and serve.

Nutrition Facts : ServingSize 0.5 recipe, Calories 476 kcal, Carbohydrate 8 g, Protein 40 g, Fat 32 g, SaturatedFat 19 g, Sodium 902 mg, Fiber 1 g, Sugar 1 g

SCRUMPTIOUS SEAFOOD LINGUINE



Scrumptious Seafood Linguine image

If you love seafood and pasta, you will love this dish! It is so easy to make that I make it at least once a month.

Provided by Jenni Lawson

Categories     Seafood     Fish

Time 30m

Yield 6

Number Of Ingredients 9

2 (9 ounce) packages fresh linguine pasta
¼ cup butter
1 clove garlic, chopped
1 cup heavy cream
½ pound imitation crabmeat
½ pound cooked salad shrimp
1 cup freshly grated Parmesan cheese
salt and pepper to taste
1 tablespoon chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 3 minutes, or until al dente; drain.
  • Melt butter in a large skillet over medium heat. Saute garlic until tender. Stir in cream, and cook until thickened, about 5 minutes. Add imitation crab, shrimp, Parmesan cheese, and salt and pepper. Reduce heat to low, and cook for 2 to 3 minutes, until heated through.
  • Transfer cooked linguine to a serving platter, and top with seafood sauce. Garnish with parsley.

Nutrition Facts : Calories 582.3 calories, Carbohydrate 54.2 g, Cholesterol 230 mg, Fat 28.7 g, Fiber 3.6 g, Protein 26.5 g, SaturatedFat 16.7 g, Sodium 699 mg, Sugar 2.5 g

SEAFOOD PASTA IN LEMON BUTTER SAUCE



Seafood Pasta in Lemon Butter Sauce image

This lemon butter sauce is so darn delicious! Serve this seafood pasta with a crispy salad, some warm bread and prepare to smile.

Provided by Sara A

Categories     Fish

Time 15m

Number Of Ingredients 12

1 lb pasta of choice
1 medium onion, chopped
4 oz butter
1/3 c olive oil
1 lb raw shrimp, peeled and deveined
1/2 lb small raw scallops (or large cut in half)
2 Tbsp minced lemon zest
1/4 c lemon juice
1/4 c white wine
salt and pepper to taste
1/4 c toasted pine nuts (or pinole nuts)
grated romano or parmesan cheese, to taste

Steps:

  • 1. Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-)
  • 2. Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
  • 3. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones.
  • 4. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done.
  • 5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
  • 6. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

GARLIC SHRIMP



Garlic Shrimp image

Garlicky sautéed shrimp and a last-minute sprinkle of Parmesan cheese completes any meal. Serve over pasta, a salad, or alongside crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
1 pound large shrimp, peeled and deveined, tails left intact
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook, stirring, until garlic is fragrant and golden (but not brown), about 30 seconds. Add shrimp; raise heat to medium-high, and cook, stirring often, until shrimp are opaque, 1 to 2 minutes. Add butter, and stir to coat. Season with salt and pepper. Serve immediately.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)



Seafood Pasta with Shrimp and Scallops (and Garlic!) image

A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!

Provided by Christina Conte

Categories     Main Courses

Time 30m

Number Of Ingredients 11

1 lb (454 g) scallops, fresh or thawed
Kosher salt
12 oz (340 g) good quality pasta
3 Tbsp extra virgin olive oil
8 large or 12 medium raw shrimp, fresh or frozen (and thawed) peeled, and deveined
3 or 4 cloves minced garlic
chopped Italian, flat leaf parsley
freshly ground black pepper
2 to 3 oz (57 g to 85 g) good quality butter
1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you'd like)
(lemon slices/wedges to serve)

Steps:

  • Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
  • Remove after 10 minutes and place on a rack to dry.
  • Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
  • Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
  • When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
  • Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
  • Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
  • Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
  • Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
  • Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

HOW TO SAUTE SHRIMP FOR PASTA



How to Saute Shrimp for Pasta image

All the tips and tricks you need to know how to saute shrimp for pasta! A comforting shrimp pasta is just minutes away.

Provided by Erin S

Categories     Main Course

Time 15m

Number Of Ingredients 6

1 pound shrimp
4 tbls butter
3 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
8 oz dried pasta

Steps:

  • Bring a large pot of water to boil, and cook pasta according to the package directions.
  • Heat a large skillet over medium high heat. Season shrimp with salt and pepper.
  • Add butter to the pan to melt.
  • Add garlic and cook for 2 minutes until fragrant.
  • Add shrimp to the pan and cook for 3-4 minutes per side until cooked through.
  • Add cooked pasta to the pan, tossing to coat.
  • Serve immediately.

Nutrition Facts : Calories 433 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 317 milligrams cholesterol, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1281 grams sodium, Sugar 1 grams sugar

GARLIC SHRIMP LINGUINE



Garlic Shrimp Linguine image

A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.

Provided by STACEYO

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 pinch salt and pepper to taste
1 pound medium shrimp, peeled and deveined

Steps:

  • 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.
  • In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently.
  • Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook.
  • Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 42.3 g, Cholesterol 77.3 mg, Fat 4.9 g, Fiber 2 g, Protein 17.6 g, SaturatedFat 1.7 g, Sodium 126.3 mg, Sugar 2 g

SEAFOOD MEDLEY WITH LINGUINE



Seafood Medley with Linguine image

"Who can resist a savory blend of seafood and pasta? This dish, teaming scallops and shrimp with linguine and tomatoes, is nutritious and rich in flavor." -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 16

1 large onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, minced
1 cup white wine or chicken broth
1 can (28 ounces) diced fire-roasted tomatoes
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon sugar
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (16 ounces) linguine
1 pound sea scallops
9 ounces uncooked large shrimp, peeled and deveined
2 tablespoons minced fresh parsley
Shredded Parmesan cheese, optional

Steps:

  • In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

Nutrition Facts : Calories 374 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 372mg sodium, Carbohydrate 51g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.

LINGUINE WITH SEAFOOD SAUCE



Linguine with Seafood Sauce image

Shrimp and clams give such an elegant touch to this easy-to-fix linguine dish that people will think you fussed, predicts Karen Fitzgerald of Mt. Airy, Maryland. "I'm a day-care provider with a husband and two hungry boys to cook for. When I'm pressed for time, I rely on this tried-and-true recipe that everyone likes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 17

4 green onions, sliced
1 garlic clove, minced
2 tablespoons butter
1 pound cooked medium shrimp, peeled and deveined
1 can (6-1/2 ounces) chopped clams, undrained
1 cup chicken broth
1/2 cup white wine or additional chicken broth
2 tablespoons lemon juice
1/2 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
2 tablespoons cornstarch
2 tablespoons cold water
1/4 cup reduced-fat sour cream

Steps:

  • In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender. Stir in the next 10 ingredients. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Meanwhile, cook linguine according to package directions. , Combine cornstarch and water until smooth; gradually add to seafood mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; toss with sour cream. Place in a serving bowl; add seafood sauce and toss to coat.

Nutrition Facts :

SEAFOOD SAUTE WITH LINGUINNE



Seafood Saute with Linguinne image

Make and share this Seafood Saute with Linguinne recipe from Food.com.

Provided by Mysterygirl

Categories     Lobster

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb crabmeat or 1 lb shrimp, shelled and deveined
12 ounces dry linguine
2 tablespoons butter
1 1/2 cups sliced onions
2 cloves garlic, peeled and minced
1/2 cup sliced mushrooms
1/4 cup white wine
2 cups peeled seeded and diced tomatoes
1/2 cup plain yogurt
1/2 cup green onion, 1/2 inch sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon seafood seasoning, to taste
1/4 cup grated parmesan cheese

Steps:

  • Steam lobsters in one inch of water for 8 to 10 minutes.
  • Remove from pot and cool.
  • Reserve 1/2 cup of cooking liquid.
  • Pick meat out of the shells and dice in large pieces.
  • Carefully extract claw meat and leave whole.
  • Cook pasta according to package directions; drain.
  • Meanwhile, melt butter in a large skillet over medium heat.
  • Add onion and garlic and sauté for 5 to 8 minutes or until onion is soft.
  • Do not allow to brown.
  • Add mushrooms and cook water out of them, remove and reserve.
  • Add wine and reduce by one-half.
  • Stir in tomatoes and cook 2 to 3 minutes.
  • Add reserved lobster broth and reduce by one-forth.
  • Bring to a gentle boil, reduce heat and add reserved lobster (except for claw meat) and mushrooms, yogurt, scallions, parsley and seafood seasoning to taste.
  • Add Parmesan cheese to thicken.
  • Toss half of sauce with cooked linguine.
  • Arrange on plate; pour remaining half of sauce over each serving.
  • Top each serving with the whole claw meat.
  • to substitute other seafood- substitute shrimp or vegetable broth for lobster broth.

Nutrition Facts : Calories 1766.6, Fat 29.2, SaturatedFat 12.9, Cholesterol 858.2, Sodium 3405.2, Carbohydrate 184.3, Fiber 26.3, Sugar 19, Protein 185.1

SHRIMP AND SPINACH PASTA



Shrimp and Spinach Pasta image

Whole wheat pasta with garlic shrimp, tomatoes, and fresh spinach.

Provided by Rena

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 Tbsp Olive oil
1 Pound Shrimp, peeled and deveined
2 Tsp Garlic (Minced)
8 Ounces Whole wheat rotini pasta
1 Tbsp Butter (or olive oil)
¼ Cup Chicken broth
2 Tsp Lemon juice
2 Cups Cherry tomatoes, halved
4 Cups Baby spinach leaves
1 Tbsp Parsley
salt and pepper to taste

Steps:

  • Heat the olive oil in a large pan over medium-high heat. Bring a pot of salted water to a boil.
  • Cook the pasta according to package directions.
  • While the pasta is cooking, add the shrimp to the pan and season with salt and pepper. Cook for 3-5 minutes or until shrimp is pink and opaque.
  • Add the garlic to the pan and cook for 30 seconds.
  • Add the chicken broth and spinach to the pan. Cook for 3-4 minutes or until spinach is wilted.
  • Drain the pasta and add it to the pan with the shrimp. Add the butter, lemon juice, cherry tomatoes, and parsley, then toss to coat.
  • Season with salt and pepper to taste, then serve.

Nutrition Facts : Calories 358 kcal, Carbohydrate 48 g, Protein 25 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 150 mg, Sodium 758 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GARLIC BUTTER SHRIMP PASTA



Garlic Butter Shrimp Pasta image

An easy peasy pasta dish that's simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 10

8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups baby arugula
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

LINGUINE WITH SEAFOOD



Linguine with Seafood image

Provided by Emeril Lagasse

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound linguine
2 tablespoons salt, plus 1 1/2 teaspoons
6 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
2 tablespoons thinly sliced garlic
1/2 teaspoon Italian Essence
1 teaspoon crushed red pepper flakes
1 cup dry white wine
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 pound rock shrimp, peeled and deveined
1 pound small clams, such as littlenecks, or cockles, scrubbed and purged in salted water, any open or broken clams discarded
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1/3 cup grated Parmesan

Steps:

  • Set a large, 1-gallon stockpot filled with water to a boil and season with 2 tablespoons of the salt. Add the linguine to the pot and stir until the water returns to a boil.
  • Once the pasta is cooked, but still slightly firm, or al dente, remove from the heat and drain, reserving 1/2 cup of the pasta cooking water separately. Place the linguine in a large, warmed bowl and drizzle with 2 tablespoons of the olive oil. Wrap with plastic and set aside as you finish the sauce.
  • While the linguine cooks, make the sauce. Set a large, 14-inch saute pan over medium-high heat. Add the remaining 4 tablespoons olive oil and the onions. Saute the onions until lightly caramelized, about 3 to 4 minutes. Add the garlic, Essence and red pepper flakes to the pan. Toast the garlic until browned, about 30 to 45 seconds. Add the white wine to the pan and cook until nearly completely reduced, about 2 minutes. Add the tomato paste, crushed tomatoes, reserved pasta cooking water, and remaining 1 1/2 teaspoons salt to the pan. Bring to a boil, cover, and cook until the sauce is slightly thickened, about 4 to 5 minutes. Add the shrimp, clams, mussels and basil to the pan, cover, and cook until the clams and mussels open, about 4 to 5 minutes. Toss to combine, and remove the sauce from the stove. Add the pasta sauce and parsley to the cooked pasta and toss to combine. Serve with Parmesan for garnishing.

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  • If you need to, peel and devein shrimp first or purchase the shrimp that are already cleaned and deveined. You can learn how to peel and devein shrimp here.
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Category Main Dish, Dinner, Pasta Dish
Calories 480 per serving


PIERRE FRANEY - RECIPES - SHRIMP SAUTé WITH PERNOD
Cook quickly until shrimp are pink all over, 3 or 4 minutes. 3. Add the Pernod and stir. Using a slotted spoon, remove the shrimp to a warm dish. Add the cream to the skillet and cook over high heat about 1 minute. Add salt and pepper to taste. Return the shrimp to the sauce and cook just to heat through. Serve with rice or pasta.
From pierrefraney.com


SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE RECIPE - EASY RECIPES
Linguine with Seafood Sauce Recipe; Seafood Arrabbiata Recipe; Spicy Seafood Pasta with Tomato Butter Sauce; Spicy Tomato Seafood Pasta ; Seafood Marinara Pasta Recipe; Directions. Serves 2 Put a pot of water on to boil and a pan on low. •Add the olive oil, garlic, red pepper and oregano to the pan and let warm in the pan. •Once the water is boiling add the …
From recipegoulash.com


SEAFOOD SAUTE WITH LINGUINNE RECIPE - EASY RECIPES
Linguine with Seafood Recipe. Directions. saute mushrooms and garlic in oil, add shrimp and spinach, just until hot. Add to the cooked linguine. Serve with freshly ground sea salt and freshly ground coarse pepper. (I added a sprinkling of Lawry's seasoning salt while cooking too, I am a salt freak!) 1 cup servings. Recipe submitted by SparkPeople user HOTLITTLEMOMMA. Boil …
From recipegoulash.com


HOW TO SAUTE FROZEN SHRIMP - ALL INFORMATION ABOUT HEALTHY ...
Sauteed Shrimp Recipe | Food Network best www.foodnetwork.com. Directions In a large saute pan over medium heat, heat the olive oil. Add the garlic and saute until it begins to soften. Add the shrimp and saute for 1 minute. Then add the remaining ingredients...
From therecipes.info


ALVOR SEAFOOD | RECIPES | SAUTE MUSSELS WITH LINGUINI
Boil pasta according to package - drain all but 1cup and place back in pan. Lightly coat mussels in flour - melt 2-4 tablespoon butter and sauté mussels until lightly golden. Remove from pan and set aside. Add garlic and tomatoes and sauté. Add to mussels and transfer all to pasta.
From alvorfoods.com


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