seafood pasta

Impress your friends with this super easy recipe for garlic butter shrimp angel hair from Delish.com.

Garlic Butter Shrimp Pasta

olive oil

shrimp

Kosher salt

black pepper

garlic,

dry white wine

lemon

Pinch crushed red pepper flakes

c. Parmesan,

tbsp. parsley

angel hair

Made it tonight and it was delicious! My husband joked that it had a lot more flavor than most of my cooking so it had to have been delivered. LOL! He's on thin ice! 

Thank you for the recipe, it will be added as a favorite into our meal rotation.

Good tasty recipe. A bit dry for my own taste: will add more wine when combining 😁. As others have commented a touch of vegetables would really give it a humph: my choice would be cut green asparagus.

Unbelievably delicious! Easy to make and mouthwatering. You gotta try it will be your favourite shrimp pasta!

Had this tonight and the flavor was wonderful. However, I had trouble with my Parmesan clumping as others did. I didn’t find a solution in the comments. Any ideas?

This is very yummy! I accidentally poured some red wine, instead of white wine in the pan (and then a little rose as I found I didn't have white)...but it was still delicious! I omitted the red pepper flakes on account of my elderly mother who can't stand a speck of heat, otherwise I would have tried that as well. I would definitely make this again. Thanks for sharing!

So yummy... I didn’t have any wine so I used a bit more lemon...mmmmm.

Excellent tasting and easy to cook, even for my 11 year old daughter.

this was delicious! I used a whole pound of pasta and it still came out great, and I added a little pasta water to the sauce! fantastic and so easy!

Easy to make, but did anyone have trouble with the cheese clumping? I couldn’t get it to smooth out even by adding extra butter or oil.

Simple and easy to make.  I enjoyed it and was surprised that it was not too high in the calorie department.  My only recommendation is using unsalted butter.  It gives you more control of your seasoning and flavor profile.

https://streaming.hearstdigitalstudios.com/48bcdd5d-eb19-4c0d-8ccf-1338e11efc9e/video_rover_16x9_1080p_hd_1587485308_36553.mp4

No One Can Resist This Garlic Butter Shrimp Pasta!

Smoked Salmon Pasta from Delish.com turns spaghetti into an insanely delicious dinner. 

Smoked Salmon Pasta

spaghetti

red onion, chopped

c. white wine

heavy cream

lb. smoked salmon,

c. capers, drained

tbsp. dill,

The flavors  didn’t work for us. From reading the recipe it sounded delicious, but it wasn’t enjoyable, we were merely no longer hungry. Perhaps the smoked flavor of the salmon was the problem. I don’t know but I’m not interested enough to try it again. Sorry.

I've made this a few times now!  I had been trying different smoked salmon pasta recipes and this is now my fav.  Super quick and easy to make.  Like others, I omit the salt, because between the smoked salmon and the capers, I don't think it's needed.  I also up the wine and dill measures a bit this last time, and found it more flavourful that way.  Oh, and Sockeye Smoked Salmon is my choice for this!

This is a great recipe, better than the last few I’ve tried.  Made husband very happy!

Excellent! Made minor changes. Used 2 Tablespoons olive oil to cook garlic and shallots instead of onion (1 big, 1 small shallot) then stirred in 2 Tablespoons flour and cooked for a couple of minutes  Then added wine and cream ...eventually about 6 Tablespoons pasta water. Used about 4-6 oz of thinly sliced smoked salmon that I chopped into bite-sized pieces. Used all other ingredients as specified in recipe.Very, very good,

This was wonderful! Both my husband and teenage son enjoyed it! I had white onions, but will try it with the red next time as I’m sure they add a slightly different flavor.

It would be great if the directions instructed what to do with the raw salmon you add on step 3 for 2 minutes. Salmon takes a lot longer than that to cook but I burned my sauce. I’m kidding but seriously that is the protein of the dish....

This was <strong>incredible!</strong> So easy, fairly cheap, very quick, and extremely delicious. Excellent date-night recipe, my husband and I got 4 servings out of this recipe. Highly recommend.

Fast to put together, I used leftover capellini, and husband and son loved it. I am not a fan of salmon but the taste was good, and my husband doesn't usually care for cream sauces but loved this.

https://streaming.hearstdigitalstudios.com/fc557af0-5d03-4b5a-8c66-722d268626e5/video_rover_16x9_1080p_hd_1529523920_44583.mp4

This Easy Baked Salmon Is Super Impressive

This rich, creamy and luxurious prawn saffron linguine pasta recipe is perfect for entertaining and special occasions. Pasta, saffron and seafood are a classic Italian combination which your guests will be so impressed with!

Creamy Italian Prawn Saffron Linguine

400 g linguine ((14 ounces) I used linguine from De Cecco)

2-3 spring onions (or shallots)

saffron

pink peppercorns

g butter ((1 ounces))

parsley (chopped)

heavy cream ((6-7floz))

water

(for

Put the saffron threads into a glass with a couple of tablespoons of warm water. Leave to infuse and melt. Peel and slice the onions. Wash and chop the parsley.

Remove the heads and tails from most of the prawns ( you can leave one per person intact for appearance), peel the prawns keeping just the meat.  Remove the black vein along the back of the peeled prawns.

Put the heads and shells in a saucepan with a glass of water and a teaspoon of salt, bring to a boil and leave to simmer for a quarter of an hour. Remove the heads and shells, strain the broth into a bowl and add the soaking saffron to it.

Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Preparation

Fry the onions in a frying pan or skillet over a low heat with the butter and some pink pepper corns. Once the onions start to soften  add the saffron broth. Let it boil over a high heat for a couple of minutes, then turn the heat down and add the whole prawns first and cook for a couple of minutes on both sides. Then add the peeled prawns and continue cooking for another 5 minutes.

Before adding the cream to the sauce remove the whole unpeeled prawns but keep them warm. Add the heavy cream and mix it into the sauce. Add salt to taste.

Cook the sauce

Cook the linguine al dente according to the instructions on the packet. When the pasta is cooked, save a little of the cooking water and drain. Add the pasta to the sauce. Mix everything together well . If it seems dry add a little pasta cooking water. Remove from the heat and serve immediately sprinkled with chopped parsley and with one whole prawn on each plate .

Finish the dish

This seafood pasta with creamy garlic sauce is the perfect dinner recipe, whether you need to get dinner on the table fast or impress guests.

Creamy garlic seafood pasta

250 g (½lb) shrimp / prawns (peeled and deveined)

tbsp butter

garlic

½ tsp chilli flakes

white wine

lemon juice

cream

salt and pepper (to taste

parsley (finely chopped)

500 g (1lb) pasta (cooked + 1 cup cooking water reserved)

In a large pan, add a splash of oil and allow to heat up.

Season the seafood with salt and pepper then cook in batches until golden brown.

The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.

Remove the seafood from the pan and set aside.

In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.

Bring to a simmer and allow to reduce by half.

Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.

Add the seafood (and any of its resting juices) and parsley and stir to combine.

Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

This 19th century tuna pasta recipe was created by a Neapolitan Marquis. It's simple to make, so perfect for weeknights but elegant enough to serve to guests!

Tuna and Anchovy Vermicelli recipe from Naples

400 g vermicelli pasta ((140z)

200 g canned tuna ((7 ounces) in olive oil)

anchovy oil

beef broth ((8.5 floz) I used homemade)

black peppercorns (as required)

pink peppercorns (as required (Peruvian pepper))

parsley

butter

tbsp extra virgin olive oil

Wash and chop the parsley. Drain the oil from the tuna. Rinse the anchovies well if they are salted.&nbsp;Cut them into small pieces and together with ¾ of the tuna, puree  in a blender with a little of the beef broth.

Put this sauce into a saucepan and add the rest of the broth and a few pink and black peppercorns. Stir and cook over a low heat until the sauce reduces and thickens (5-10 minutes). Add the rest of the tuna to the sauce and stir to mix in. Add salt to taste.

Cook the vermicelli al dente according to the instructions on the packet, save a cup of the pasta cooking water and drain the pasta. Return it to the pot or put it in a bowl and add the butter, olive oil and chopped parsley. Toss to mix well.&nbsp;

Then add the tuna and anchovy sauce, mix everything together well. Return to the heat and cook for another minute to allow the pasta to absorb the flavours of the sauce. If the sauce seems dry, add some pasta cooking water. Serve immediately with a little more chopped parsley and a few peppercorns.

A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!

Seafood Pasta with Shrimp and Scallops (and Garlic!)

lb (454 g) scallops, fresh or thawed

oz (340 g) good quality pasta

Tbsp extra virgin olive oil

chopped Italian, flat leaf parsley

(lemon slices/wedges to serve)

Soak the scallops for 10 minutes in a...

Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)

Remove after 10 minutes and place on a...

Remove after 10 minutes and place on a rack to dry. 

Next, put a large pot of well salted...

Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.) 

Make sure the scallops are dry. If they...

Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil. 

When the pan and oil are very hot,...

When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.

Cook for another 2 minutes before turning the...

Cook for another 2 minutes before turning the scallops and shrimp, and lowering the heat a little. Next add the butter.

This seafood pasta sauce is probably the quickest...

This seafood pasta sauce is probably the quickest sauce you can make!

Add the wine and then turn the heat...

Add the wine and then turn the heat down just to keep the pan warm, and add some freshly ground black pepper, if desired.

Drain the pasta, which should be ready, but...

Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.

Stir gently to incorporate all the ingredients together....

Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.

Serve immediately as this seafood pasta dish is...

Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

Nothing beats a chilli and seafood summer pasta. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

Crab and chilli linguine recipe

linguine

unsalted butter

eschalots, finely chopped

garlic cloves, finely chopped

red chillies, finely chopped

spanner crab meat

loosely packed flat-leaf parsley, finely chopped

tsp chilli flakes

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Handmade pasta cannot get any better with this delicious seafood and zucchini sauce. It&#x27;s creamy, fresh and it&#x27;s the perfect summer meal.

Garganelli Pasta with Shrimps, Squids and Zucchini

All Purpose Flour

Eggs

Salt

Zucchini

3.5 oz Shrimps (cleaned)

3.5 oz Squids (cleaned)

garlic (halved)

White Wine

Cream

Black Pepper

Start by making the pasta dough. Whisk the eggs and slowly add the flour and a pinch of salt, mixing vigorously. When you can no longer mix with the fork, start mixing and kneading the dough by hand for about 10 minutes. When you have a smooth and elastic dough, cover with plastic foil and let it rest about 20 minutes in the fridge.

When the dough is rested, you can start rolling it. You can either roll it by hand with a rolling pin or with a pasta machine. When you get a thin sheet, cut it into squares 5x5 cm (2x2 inches).

Place the square on the gnocchi board and with the apposite stick roll the square on itself starting from the corner.

Let the Garganelli rest on a clean towel until it&#039;s time to cook them.

To make the sauce, cut the zucchini into matchsticks and set them aside. Drizzle some olive oil in a large pan and add the garlic cloves.

Turn the heat up and cook for a few minutes until the garlic starts browning. Add the thawed shrimps and squids cut into rings.

Fry for a couple of minutes, then add the white wine and let it evaporate.

Add the zucchini to the pan and season with salt and black pepper. Turn the heat down and cook until the zucchini starts to soften.

Toss the pasta in a large pot of salted boiling water and cook for 2-3 minutes.

Add the cream to the pan and season again if necessary. Cook a couple of minutes more and then add the drained pasta. Add some pasta water if necessary and serve.

Quick and easy salmon fettuccine alfredo pasta with chunks of flavorful salmon and creamy alfredo sauce!

Salmon Fettuccine Alfredo Recipe (video)

salmon

dill (chopped)

Kosher salt and black pepper

garlic (pressed

shallot (diced)

thyme

dill

sweet peas

half-and-half

Parmesan cheese

salt

fettuccine or other pasta (cooked to al dente)

Prepare the salmon: remove the skin and bones. Cube into large chunks, 1 to 1 1/2-inch pieces, and place into a large bowl. Season generously with kosher salt, freshly ground black pepper and 3 tablespoons fresh dill. Toss to coat the fish evenly.

Preheat a medium fry pan over medium heat and add a few tablespoons of olive oil. Once pan is hot, add the salmon. Fry on medium heat, turning cubes every 2 minutes, until fish is done; 8 to 10 minutes, depending on thickness. Remove salmon from pan and keep warm.

Into the same pan, add the garlic and diced shallot. Keep pan over a low-medium heat and sweat the shallot until translucent, but not browned. Add the fresh thyme and cook for a few minutes. Add the wine and turn heat up to medium; cook to reduce wine in half.

Turn heat back down to low and add half-and-half, Parmesan cheese and season with salt and pepper. Cook, whisking occasionally, until cheese is melted. Add the 2 tablespoons fresh dill and peas; cook for another 2 minutes.

Remove the sauce from heat and 1/2 pound of prepared pasta; toss to coat evenly. Top with salmon and serve immediately; add 4 to 5 salmon pieces per serving.

Enjoyed this recipe? Please consider leaving me a comment or rating review to help my blog!

https://www.youtube.com/watch?v=XzZgt4jLGCY

FULL RECIPE HERE: http://tatyanaseverydayfood.com/recipe-items/salmon-fettuccine/

Tender chunks of salmon served on a bed of pasta coated in a creamy white wine sauce! This salmon fettuccine recipe is full of flavors and you can have it ready in 30 minutes; perfect dinner even on a week day! Make this with any type of pasta and substitute the peas with steamed asparagus or broccoli if desired.

Music Courtesy of Audio Network

Salmon Fettuccine

This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.

Linguine pasta alle vongole (linguine with clams)

320-400 g linguine ((11-14 ounces)

800 g fresh clams ((1.8lbs)

peperoncino (red chili pepper)

extra virgin olive oil

salt (to taste (we don't add it to the pasta cooking water))

Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.

Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don’t worry so much about the sand.

Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don’t need salt as the clams will already be a little salty.&nbsp;

While the water is boiling for the pasta,&nbsp;put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)

Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.&nbsp;

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Top Tags

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Smoked Salmon Pasta

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The most viewed seafood pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine