Entree - Shrimp crab and scallop pasta recipes

Author: Cheryl Ellis

Entree Dinner Pasta How to make seafood scampi Seafood recipes

Seafood Scampi is by far the best seafood pasta with lemon and buttery sauce you'll ever have the pleasure of eating Linguine pasta tossed with fresh seafood like shrimp, sea scallops and lump crab meat in a creamy white wine alfredo sauce. This Summer Scallop and Crab Pasta is the perfect dish for light seasonal eats with fresh veggies, tons of herbs, and a little spice from cured chorizo.

Lanie's Easy Seafood Linguine
Seafood Scampi
Seafood Linguine
Summer Scallop and Crab Pasta

Lanie's Easy Seafood Linguine

This delicious seafood linguine is made with your choice of shellfish, chopped tomatoes, some dry white wine, and lots of garlic.
Provided by: Diana Rattray
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American,Italian
Number of ingredients: 13

Ingredients:

4 ounces (1/2 cup) unsalted butter
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 cup dry white wine
1 (28-ounce) can chopped tomatoes
1 teaspoon rosemary
1 teaspoon oregano
Salt, to taste
Freshly ground black pepper, to taste
2 to 3 pounds cooked or raw shrimp, or crab, lobster, scallops, or combination
1/2 cup chopped fresh parsley
1 pound linguine, cooked according to package directions

Nutrition:

How to cook:

Gather the ingredients.
In a large skillet, heat butter and oil. Cook the onion and garlic until translucent, stirring frequently.
Add the wine and cook until liquid has evaporated and vegetables are golden.
Reduce the heat and add tomatoes, rosemary, oregano, salt, and pepper.
Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce).
Serve the sauce over hot cooked pasta. Enjoy.

Notes: HOW TO MAKE THE BEST SEAFOOD PASTA, If you love seafood and pasta, then this is the perfect combination pasta for you! The sauce is Duration: 6:38

Tags:

summer scallop and crab pasta shrimp crab and scallop pasta

HOW TO MAKE THE BEST SEAFOOD PASTA

If you love seafood and pasta, then this is the perfect combination pasta for you! The sauce is Duration: 6:38

Seafood Scampi

Seafood Scampi is by far the best seafood pasta with lemon and buttery sauce you'll ever have the pleasure of eating
Provided by: Claudia Lamascolo
Total time: 26 minutes
Cook time: 16 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Italian, French, American
Number of ingredients: 23

Ingredients:

1 lb flounder fillets or other fish like cod, haddock, sea bass, salmon or halibut cut up into small pieces
1 lb cleaned and deveined shrimp with tails off
1 lb crab meat fresh or canned, lobster or scallops or all of them
1 lemon sliced
1/4 cup white wine
1/4 cup freshly squeezed lemon juice seeds removed
4 tablespoons butter
1 - 12 to 15 ounces or more of can chicken broth ( or more depending on if you use more than 3 pounds of assorted seafood you may need another cup)
1 tablespoon minced garlic
1 teaspoon granulated garlic
1 teaspoon dill weed more for garnish
2 tablespoons chopped flat-leaf fresh parsley more for garnish
salt and pepper to taste
olive oil
Fresh lemon slices and wedges seeds removed
Optional: if you would like a thicker sauce, use 2 tablespoons of cornstarch and around 1/4 cup of cold water, dissolve and pour into the sauce when the fish is cooked to thicken.
Garnishes:
lemon wedges
grated Pecorino Romano cheese
red pepper flakes to taste
Other fish suggestions:
mussels, unbreaded calamari rings, clams, snook, redfish, scallops, lobster, flounder, haddock,
Pasta of choice boiled to package instructions and drained we use either linguine or angel hair or vermicelli

Nutrition:

How to cook:

In a large saucepan saute the garlic and 3 tablespoons olive oil until fragrant around a minute or two.
Add the butter, lemon juice, chicken broth use more if needed, granulated garlic powder, wine, and parsley bring to a boil.
Note: thicker seafood will need more time to cook. Start large thick pieces in the sauce to cook before adding shellfish that cooks much faster.
Most raw shrimp will look translucent whitish or gray, while most cooked shrimp will be pink and white. Mussels need to all open if they don't throw them away.
Add all the fish and simmer until tender and the shrimp is pink around 4 minutes to 8 minutes.
Stir in any herbs for flavor and stir, add some sliced lemons.
Taste the sauce and add salt, and pepper to taste and more granulated garlic if needed taste.
As previously mentions for thicker sauce add 3 tablespoons of cornstarch and 1/4 cup of cold water and add at the end to thicken the sauce.
Assembly:
Add the pasta to a large pasta bowl, and pour the sauce on the pasta.
Serve with lemon wedges, red pepper flakes, fresh dill, and parsley as a garnish.
Pour all the seafood over the boiled and drained pasta.
Store leftovers covered for up to two days in the refrigerator.

Notes: OLD BAY® Shrimp and Crab Pasta, OLD BAY® SHRIMP AND CRAB PASTA · 1 Cook pasta as directed on package. Drain well. · 2 Meanwhile, melt 4 tablespoons of the butter in large skillet on medium heat.

Seafood Linguine

Linguine pasta tossed with fresh seafood like shrimp, sea scallops and lump crab meat in a creamy white wine alfredo sauce.
Provided by: Carrie's Experimental Kitchen
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 15

Ingredients:

1 pound linguine pasta
2 dozen jumbo raw shrimp ((peeled and deveined))
8 ounces raw baby scallops
8 ounces fresh lump crabmeat
3 tablespoons extra virgin olive oil
1/2 cup chopped red onion
3 tablespoons minced garlic
2 tablespoons all purpose flour
1 1/2 cups heavy cream
1/2 cup white wine
1/4 cup grated pecorino romano cheese
1/2 tablespoon parsley
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

How to cook:

Start by filling a large pot or pasta pot with water and a dash of salt; then bring to a boil over high heat. When the water comes to a rolling boil, add the linguine and cook 9-13 minutes until al dente; then drain and place the linguine back into the pot.
While the pasta is cooking, heat the oil in a large skillet over medium high heat; then add the onions. Saute for 1-2 minutes; then add the garlic and cook for another 30 seconds.
Next, add the flour, mix; then add the wine, heavy cream, grated cheese, coriander, parsley, salt and pepper
Add the shrimp, scallops and crabmeat; then cook over medium heat for 5-7 minutes until the seafood is cooked through. (The shrimp will turn pink; the scallops and crabmeat will turn white).
Pour the seafood mixture over the cooked linguine, toss to coat; then add to a pasta serving bowl. Garnish with chopped parsley or extra grated cheese. Serve immediately.

Notes: How to Make Seafood Pasta With Scallops and Shrimp, Not a big shrimp or scallop fan? The recipe could be easily adapted for clams, mussels, lobster, or crab. Just know if you're using clams and

Summer Scallop and Crab Pasta

This Summer Scallop and Crab Pasta is the perfect dish for light seasonal eats with fresh veggies, tons of herbs, and a little spice from cured chorizo.
Provided by: Kita Roberts
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: Mediterranean
Number of ingredients: 14

Ingredients:

4 tbs butter
1 lbs diver scallops
1/4 yellow onion (minced)
1/4 yellow pepper (chopped)
1/4 green pepper (chopped)
1/4 orange pepper chopped
1 clove garlic minced
6 oz pasta (cooked to al dente and drained)
4 tbsp extra virgin olive oil
1/2 lbs crab meat (picked over for shells)
2 cobs corn (grilled, corn scraped from cobs)
2 oz top quality cured chorizo or other spicy sausage
handful fresh chives (snipped)
salt and pepper

Nutrition:

How to cook:

Melt the butter in a large heavy bottom skillet and sear the scallops until just cooked and light brown on both sides. Set aside.
In the same pan, saute the onion and peppers until soft, 5 to 7 minutes.
Add the garlic and cook 30 seconds longer.
Remove from heat and stir in the cooked pasta, olive oil to coat, crab meat, corn kernels, chorizo, chives, and cooked scallops. Toss it all to combine.
Season with salt and pepper as desired and serve.

Notes: Crab Shrimp Scallops Pasta Recipes, SHRIMP AND SCALLOP SCAMPI WITH ANGEL HAIR PASTA 2017-06-06 Throw in the shrimps, scallops, garlic paste and chilly flakes. Add some salt. Stir fry over high