How To make Seafood Linguine
1 package Crab or lobster Delights (pretend)
8 ounces lunguine
2 cloves garlic
minced
1 teaspoon oregano :
dried
2 Tablespoons butter or margarine
1 tomato chopped
1/2 cup whipping cream
1/2 cup green onion :
sliced
1/2 cup Swiss or bleu cheese
1/2 cup Parmesan or Romano cheese
Cook pasta according to package directions. Saute garlic and oregano in butter; stirring frequently, 1 minute. Add tomato; cook 3 minutes. Add remaining ingredients. Cook over medium heat, until cheese is melted. Place hot cooked pasta on serving plate; top with sauce.
How To make Seafood Linguine's Videos
How to make Seafood Pasta | Perfect Recipes
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Ingredients:
3 tablespoons olive oil divided use
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
2 tablespoons butter
12 ounces spaghetti or other long pasta
1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation
1/2 pound sea scallops
1/2 pound clams scrubbed
1/2 pound mussels scrubbed and de-bearded
2 tablespoons parsley chopped
Procedure:
1. Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
4.While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
5.Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
6.Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
7.Cook the scallops for 1-2 minutes per side or until browned and opaque.
Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
8.Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
9. Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
10. Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
Sprinkle with parsley, then serve.
Seafood Pasta | The Golden Balance
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Pasta + Salmon ????
8oz rotini pasta
1 jalapeño
1 Fresno
4 gloves garlic
1 shallot
3 Tbsp butter
1 lemon juice and zest
1/2 cup heavy cream
1/3 cup pasta water
1 lb salmon
1-2 tbsp butter
Salt and pepper to taste
1 tsp smoked paprika and chipotle chili powder
Simple Pastas: Spaghetti with Seafood
Recipe on my website:
Fresh Prawn Linguine | Jamie & Gennaro
Jamie & Gennaro have teamed up to bring you a knockout linguine made with beautiful langoustines, prawns and garlic pan fried with cherry tomatoes and a splash of white wine. The sweet meat of the seafood and silky sauce is a winning taste combination that takes just minutes to prepare.
If you like this recipe be sure to try Our Famous Prawn Linguine recipe at Jamie’s Italian made with fennel, saffron and rocket. Italian food you’re going to love.
To book a table at your nearest Jamie’s Italian click the link
Links from the video:
Seafood Gumbo |
Spicy Crab Cakes |
Perfect Fish Pie |
Scampi & Chips |
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Jamie Oliver’s Speedy Seafood Linguine | This Morning
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Cooked to perfection in garlic, chilli and a good splash of white wine, then finished off with a sprinkling of fresh parsley, it’s a seafood-lover’s dream! Get the recipe here:
Broadcast on 23/05/2018
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Seafood Spaghetti Marinara, my version
One of the best seafood pasta recipes. Made with fresh seafood using shrimps (prawns), scallops and mussels for that beautiful sea flavor. Quick to make, by the time your water boils and your pasta is cooked, you’re all done. As seafood cooks at different rates, I like to cook it separately. Throwing everything in at once will end up giving you tough rubbery seafood. Enjoy my version of Seafood Spaghetti Marinara.
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