HOW TO MAKE SEAFOOD PASTA

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SEAFOOD - PASTA BAKE


SEAFOOD - PASTA BAKE

Seafood Pasta Ingredients:

  • 2 c. chopped onion
  • 1/2 c. butter
  • 2 (10 3/4 oz.) cans condensed cream of mushroom soup
  • 2 (10 3/4 oz.) cans condensed cream of celery soup
  • 2 c. milk
  • 2 c. shredded sharp American cheese
  • 3 (7 1/2 oz.) cans crab meat, drained, flaked & cartilage removed
  • 1 1/2 lbs. shrimp
  • 2 (6 oz.) cans mushrooms
  • 1/3 c. parsley
  • 16 oz. noodles, cooked
  • 3 c. soft bread crumbs


Seafood Pasta Instructions :
First of all in Dutch oven, cook onion in 6 tablespoons of butter until tender; add soup and milk. And then heat and stir until smooth; add cheese. Stir until melted. Next is to remove from heat, stir in crab, shrimp, mushrooms and parsley.
Divide noodles between 2 (13 x 9 x 2 inch) baking dishes; spoon half of seafood mixture into each. Mix gently. Melt remaining butter; toss with crumbs. Sprinkle over casseroles. Bake uncovered at 350 degrees for 35 to 45 minutes. Serves 24 persons. Enjoy the pasta !
seafood-pasta-florentine..another great pasta recipe !

Seafood Pasta Grande Ravioli Salmone e Vedure










Seafood Pasta Grande Ravioli Salmone e Vedure

Seafood Pasta Recipe Ingredients
For the Ravioli:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 green onion, chopped
  • 1 eggplant, peeled and cubed
  • sea salt and pepper to taste
  • 1 1/4 cups sliced fresh mushrooms
  • 1 cup fresh spinach
  • 1 cup cooked salmon, flaked
  • 3 tablespoons ricotta cheese
  • 3 tablespoons cottage cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 teaspoons dried basil
  • 1 pound fresh pasta sheets
For the Roasted Vegetables:
  • 4 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 cup dry bread crumbs
  • 2 cloves garlic, minced
  • 1 tablespoon grated Parmesan cheese
  • sea salt and pepper to taste
  • olive oil cooking spray
  • 8 ounces cherry tomatoes, halved
  • 1 zucchini, grated
  • tablespoon butter
  • 1 tablespoon finely chopped fresh parsley
Instructions

First of all heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and the chopped green onion and cook for 2 minutes. Stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes.
Mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. Reduce the heat to low and add the spinach. Cook until the spinach wilts, about 1 to 2 minutes. Remove the pan from the heat. Stir in the salmon, ricotta, cottage cheese, Parmesan cheese, chopped parsley, and the dried basil. Mix well and set aside.
On a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. Slice the dough in half, width-wise, to make two rectangles. Spoon half the salmon mixture onto one side of each rectangle. Fold the other side of the rectangle over the filling and press to seal the dough around the filling. Trim the edges to make a nice shape and crimp edges to seal. Repeat with remaining raviolo. Refrigerate ravioli for 1 hour.
Coat the cauliflower with 1 tablespoon of olive oil. Mix together the minced garlic, Parmesan cheese, bread crumbs, and salt and pepper to taste. Pour the garlic-bread crumb mixture over the cauliflower and toss to combine.
Next is to preheat an oven to 400 degrees F (200 degrees C).
Spray a baking sheet with olive oil cooking spray. Place the ravioli in the center of the tray. Surround the ravioli with the seasoned cauliflower. Arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste.
And then bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. Remove the baking sheet from the oven. Use a spatula to transfer each raviolo to the center of a dinner plate. Spoon cauliflower mixture around the ravioli. Spread 1/2 tablespoon butter on each raviolo, sprinkle with the remaining chopped parsley, and serve. enjoy this seafood pasta grande Ravioli. Excellent ! Bon appetit !
seafood salmon-macaroni-bake

Maine Lobster Lasagna


Maine Lobster Lasagna

SEAFOOD PASTA INGREDIENTS

* 1 (15 ounce) container ricotta cheese
* 2 eggs
* 2 cups shredded Cheddar cheese
* 1 cup shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 1 medium onion, minced
* 1 tablespoon minced garlic
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 2 (16 ounce) jars Alfredo pasta sauce
* 16 no-boil lasagna noodles
* 2 pounds cooked and cubed lobster meat
* 1 (10 ounce) package baby spinach leaves

SEAFOOD PASTA INSTRUCTIONS

1. First of all preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. And then in a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
3. Next is to spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the
ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar,
mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
4. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10
minutes before serving....and the seafood pasta of lobster lasagna is at your service....amazing taste ! Enjoy it !

SEAFOOD & PASTA PLATTER


SEAFOOD & PASTA PLATTER
Seafood Pasta Ingredients :

  • 1/2 to 3/4 lb. spaghetti
  • 3 tbsp. olive oil
  • 1/2 to 1 lb. scallops
  • 1/3 c. grated Parmesan cheese
  • Salt and pepper
  • 3 tbsp. butter
  • 1 lb. shrimp
  • 1 clove garlic, minced
  • 1/4 c. chopped fresh dill (I use dried)


Seafood Pasta Instructions:
First of all prepare spaghetti according to package direction; drain. And then in large skillet, heat butter and olive oil. Add seafood and garlic, cook and stir until seafood is opaque. Combine hot cooked spaghetti, seafood, Parmesan cheese, dill, salt and pepper. Toss to mix. Serve immediately. Serves 4 to 6 persons. Nice ! Enjoy it !

Alaska Salmon Broccoli-Cheese Pasta

Alaska Salmon Broccoli-Cheese Pasta
...another great seafood pasta recipe !

SEAFOOD PASTA INGREDIENTS
  • 2 (4.8-ounce) packages pasta with 4-cheese sauce
  • 1/2 cup milk
  • 1 (10-ounce) package frozen chopped broccoli
  • 1 (14.75-ounce) can Alaska salmon, drained and chunked
  • 1 teaspoon lemon-pepper seasoning
SEAFOOD PASTA INSTRUCTIONS
First of all in large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk.
  1. Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.
  2. During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning. The great seafood pasta recipe makes 4 servings...great taste ! Enjoy it !
    seafood-pasta-shrimp-and-mushroom

SEAFOOD DELIGHT (PASTA AND SHRIMP)


SEAFOOD DELIGHT (PASTA AND SHRIMP)
  ..another amazing seafood pasta recipe to try...a nice one !

SEAFOOD PASTA INGREDIENTS
  • 4 1/2 c. water
  • 1 1/2 lb. unpeeled med. size fresh shrimp
  • 16 oz. pkg. linguine
  • 6 oz. pkg. frozen snow peas, thawed and drained
  • 6 green onions, chopped
  • 4 med. tomatoes, chopped
  • 3/4 c. olive oil
  • 1/4 c. chopped fresh parsley
  • 1/3 c. wine vinegar
  • 1 tsp. dried oregano
  • 1 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder

INSTRUCTIONS
Bring water to boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill, peel and devein shrimp. Set aside. Cook linguine according to package directions (omit salt), drain, rinse with cold water and drain again. Combine shrimp and remaining ingredients; toss gently. Cover; chill at least 2 hours. The seafood pasta delight is ready to serve.....enjoy it ! Great one !
low-calorie-seafood-pasta

Seafood Pasta Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Seafood Pasta Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
Seafood Pasta Recipe Ingredients:
  • 1 (8 ounce) package linguini pasta
  • 2 tablespoons butter
  • 1/2 pound fresh mushrooms, sliced
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1 (3 ounce) package cream cheese
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon dried basil
  • 2/3 cup boiling water
  • 1/2 pound cooked shrimp
Seafood Pasta Recipe Instructions:

First of all bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
Toss linguini with shrimp sauce, and serve.enjoy this shrimp pasta ! Nice !
seafood-pasta recipes.salmon-macaroni-bake.
 

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