Looking for a seafood with pasta recipe, nothing baked.?

Answer 1

Cook a big pot of pasta. In a skillet, heat about 1/4 cup olive oil and 1/4 cup butter. Add a handful of micd garlic, at least 8-10 cloves. Saute garlic, but do not brown, add at least 1 pound of peeled deviened shrimp. Cook until shrimp turn pink and is done. Drain pasta. Toss shrimp and garlic into pasta, squeeze a lemon over all, then mix thouroughly, Dress with minced freah herbs and freshly ground salt and pepper.

Answer 2

Mine is kind of a cheater's way to make a seafood linguini I have at my favorite Italian restaurant here. While boiling the pasta, saute a package of sliced mushrooms in some butter. Towards the end dump in a big spoonful of minced garlic and saute a bit more. Then dump in a jar of Classico Roasted Garlic Alfredo. Bring up to temp and add a good splash of half and half, heat that, and towards the end add some grated Parm/Asiago/Romano blend.

While the sauce is heating, sear some bay scallops. Then add those to the heated sauce along with some cooked shrimp, and any leftover crab or lobster you have, and maybe a handful of frozen peas.

Serve with more cheese and pepper. It's actually easier than I make it sound, it can be done in under 40 minutes.

Answer 3

SEAFOOD PASTA

4 green onions, chopped
1/2 lb. sliced mushrooms
2 cloves minced garlic
1 stick butter
2 lbs. raw seafood (shrimp, scallops, etc.)
1 c. grated Parmesan cheese
1 c. grated Monterey Jack cheese
1 1/2 c. heavy cream
1/4 c. sour cream
1 tsp. salt
12 oz. cooked pasta

Saute the first 3 ingredients in half the butter (reserve the rest). Then add the seafood and set aside.
Saute: combine the remaining ingredients with reserved butter. Cook over medium heat until bubbly. Add seafood mixture. Serve over 12 oz. cooked pasta. Serves 6 to 8.

Answer 4

Jumbo Shells Seafood Fancies
16 oz jumbo size past shells
1 can crabmeat, drained, flaked and any cartlige remove
1 can (2 ½ oz tiny shrimp, drained
1 cup (4 oz.) shredded swiss cheese
½ cup mayo (hellmans)
2 Tablespoon thinly sliced celery
1 tablespoon finely chopped onion
1 Tablespoon finely chopped pimiento
Add shells gradually to 6 quarts boiling salted water; cook until tender, yet firm. Drain; rinse with cold water, then drain again. Invert on paper towel lined plate to cool. Combine crab, shrimp, cheese, salad dressing, celery, onion and pimiento in medium-size bowl. If mix seems too dry, add more salad dressing. Spoon mix into cooled shells; cover and refrigerate until chilled.

These are so easy. I make them all the time.

Answer 5

Try shrimp scampi over linguini. It's really easy to make and if you don't want to use butter to saute' the shrimp, use olive oil for a more heart healthy alternative. Simply boil your linguini in salted water until its al dente (or still has a little firmness when you bite into it). While thats boiling, saute' deveined shrimp in butter with minced garlic (about 1 clove), salt and pepper to taste, a pinch of red chile flake (if you like the heat) and finish with a squeeze of fresh lemon juice. Either mix with the drained linguini or pour over the top. Garnish with some fresh chopped parsley or chives. Hope it works for you. ;)

Answer 6

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Answer 7

Shrimp Alfredo.

Cook your pasta, saute your shrimp, make a quick Alfredo sauce (or buy jarred sauce). Heat the sauce, toss the pasta with it, and top with the shrimp. Steam some asparagus (its in season right now) for the side.

Answer 8

I like to flake a can of mackerel in tomato sauce and some sweet chili sauce to the pasta. Penne, elbows or shells as they hold the sauce better.