Tuscan Mussels And Shrimp Recipes

CREAMY TUSCAN-INSPIRED SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
• Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
• Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
• If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
• Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.

MUSSELS AND SHRIMP MARINARA

Steps:

• Clean and debeard mussels under cold running water. Discard any mussels that do not close tightly when gently touched. Move clean mussles to refrigerator to keep cool.
• Heat 2 Tbs of Olive Oil in a small to medium skillet or saute pan. Add half of the chopped garlic and the red pepper flakes. Saute for 1 minute.
• Add tomatoes and salt to saute pan. Set to simmer approximately 15 minutes or until sauce thickens. Be sure to stir frequently.
• Stir in basil. Cover and reduce heat to lowest setting to keep warm.
• Start to boil Spaghetti in separate large pot.
• Meanwhile, heat remaining 2 Tbs olive oil and garlic in a large, deep saute pan on medium-high heat.
• Add 1/4 cup chopped parsley. Saute for 1 minute.
• Add white wine and simmer until hot.
• Add mussels to pan and cover. Let cook for 2 minutes or until all mussels are open.
• Stir in Shrimp and cook for another 2 minutes until shrimp are pink and cooked.
• Remove from heat and discard any unopened mussels.
• Drain Spaghetti and return to warm pot. Pour in tomato sauce and toss gently. Add in Seafood and all juices and toss lightly once again.
• Serve immediately while hot. Garnish with parsley if desired.
• Enjoy!

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.