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 !

  • 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
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 !


  ..another amazing seafood pasta recipe to try...a nice one !

  • 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

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 !

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 !
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Seafood Pasta Penne with Chili, Chicken, and Prawns

Seafood Pasta Penne with Chili, Chicken, and Prawns

Seafood Pasta Recipe Ingredients:
  • 1 (8 ounce) package uncooked penne pasta
  • 2 skinless, boneless chicken breast halves - cubed
  • 5 slices bacon
  • 3 cloves garlic, chopped
  • 1 (26 ounce) jar spicy red pepper pasta sauce
  • 1/2 pound medium shrimp - peeled and deveined
  • 1 fresh red chile pepper, finely chopped
  • 1 cup grated Parmesan cheese
Seafood Pasta Recipe Instructions:

Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Place chicken, bacon, and garlic in a large skillet over medium heat, and cook 10 minutes, until bacon is evenly brown and chicken juices run clear. Drain grease.
Mix pasta sauce into skillet. Continue cooking until sauce is heated through. Mix in shrimp. Cook 2 minutes, or until shrimp are opaque. Stir in chile pepper. Toss with cooked pasta and 1/2 the Parmesan cheese just before serving. Garnish with remaining Parmesan.

Seafood Pasta Shrimp Macque Choux

Seafood Pasta Shrimp Macque Choux

Seafood Pasta Recipe Ingredients
  • 8 mini baked pizza crusts
  • 2 tablespoons butter, melted
  • 2 tablespoons chopped fresh parsley
  • garlic salt to taste
  • 1 cup oil for frying
  • 8 (6 inch) corn tortillas, cut into strips
Creamy Jalapeno Sauce:
  • 2 cups whipping cream
  • 1 cup sour cream
  • 1 teaspoon chicken bouillon granules
  • 1 tablespoon liquid from the jar of jalapeno peppers
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 2 tablespoons diced jalapeno peppers
  • 4 ounces shredded Monterey Jack cheese
Macque Choux:
  • 1 tablespoon vegetable oil
  • 1/2 pound salt pork*, julienned
  • 6 tablespoons butter
  • 1 cup chopped onions
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 5 cloves garlic, minced
  • 1 tablespoon minced fresh thyme
  • 1 (20 ounce) package frozen corn
  • 1/2 pound andouille sausage, sliced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup minced fresh parsley
  • Creole seasoning to taste
  • 2 pounds medium shrimp - peeled and deveined
  • 4 cups cooked penne pasta
Seafood Pasta Recipe Instructions

Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.
Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.
Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.
In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour; continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.
Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.
Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning; cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.
To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.

Seafood Pea-Asta Salad

Seafood Pea-Asta Salad
Seafood Pasta Recipe Ingredients
  • 1/2 cup mayonnaise
  • 1/4 cup Italian-style salad dressing
  • 2 tablespoons grated Parmesan cheese
  • 2 cups black-eyed peas, rinsed and drained
  • 8 ounces fusilli pasta
  • 1 cup crabmeat
  • 1 cup broccoli florets, parboiled
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped green onions
Seafood Pasta Recipe Directions

Bring a large pot of salted water to a boil. Add pasta and cook for time indicated on package. Drain, rinse and set aside.
In a large bowl, combine mayonnaise, Italian dressing and cheese and blend well.
Add peas, pasta, crabmeat, broccoli, pepper, tomato and onions. Toss gently to mix. Cover and refrigerate for at least 2 hours.