Posts Tagged ‘quick pasta recipes’

Quick Seafood Pasta

June 13, 2013

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This quick and easy pasta sauce is ready in the time it takes to boil the water and cook the pasta to al dente. The mix of seafood includes squid, crab, shrimp, mussels and steamer clams. Mixed seafood is available in most supermarket freezers or at your local fish monger. This sauce also works with flaked marlin, swordfish, halibut, or tuna. Get creative and add one of your favorite ingredients… perhaps capers, sweet peas, ramps, mushrooms, or cardoons.

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Quick Seafood Pasta

May 11, 2009

recipes 001Italian pasta with simple or complex sauces is universal fare now-a-days.  The variety of pasta shapes is numerous also; everything from bow-ties, little hats, manicotti, gnocchi, and sea shells to linguini, spaghetti, fettuccine, and paparadelle noodles.  You can’t pick up a magazine without seeing a pasta recipe with a new twist, they simply are everywhere.  Even before the Romans, Italy grew the durum wheat for pasta.  The Romans baked their pasta rather like lasagna. However, it was some time before Italians boiled pasta.  Marco Polo is responsible for re-introducing pasta to Italy in a new form… Chinese noodles.  For a more complete history of Italian pasta and tomato sauce, go to http://lifeinitaly.com/food/pasta-history.asp

This quick and easy pasta sauce is ready in the time it takes to boil the water and cook the pasta to al dente.  The mix of seafood includes squid, crab, shrimp, mussels and steamer clams.  Mixed seafood is available in most supermarket freezers or at your local fish monger.  This sauce also works with flaked marlin, swordfish, halibut, or tuna.  Get creative and add one of your favorite ingredients… perhaps capers, sweet peas, ramps, mushrooms, or cardoons.

Ingredients: – makes 4 servings

  • 1 pound pasta noodles
  • 1 Tbsp salt
  • 1 pound mixed seafood
  • 2 Tbsp butter
  • 4 scallions, chopped tops and bulbs
  • 1 Tbsp garlic, minced (about 4 cloves)
  • 1 shallot, minced
  • ½ cup dry white wine
  • 2 Tbsp butter
  • 2 cups cream
  • 1 sprig tarragon, chopped or ½ tsp dried tarragon
  • Pinch of marjoram or oregano
  • Couple dashes of Tabasco sauce
  • Sea salt and fresh ground black pepper to taste
  • Italian flat-leaf parsley, chopped

Method:

  1. Bring large pot of water with 1 Tbsp salt to a boil.
  2. Cook pasta in boiling water until it is al dente.
  3. Drain and hold.
  4. In a skillet over medium high heat, melt the butter until it froths.  Add the scallions, garlic, shallots, and seafood.  Sauté until aromatic and the shrimp are pink, about 3 minutes.  The seafood will be slightly undercooked at this point.
  5. Reduce wine to half, about 6 minutes.
  6. Slowly add cream, whisking gently so that the cream thickens.
  7. Add tarragon, marjoram, salt and pepper, and Tabasco sauce. Stir seafood and sauce together to combine. 
  8. Toss with boiled noodles, plate, pour the remaining sauce over, and garnish with the parsley.