Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside. In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well. As the pasta drains, add oil and butter to pan and add onions and mushrooms. Cook for about 2 minutes. Add shrimp and cook for about 5 minutes, stirring frequently until shrimp turns pink. Stir in all of the seasonings, except the parsley, to taste (as I said, we like it spicy so adjust to suit your family) and add soup mixture and pasta. Heat thoroughly, stir in parsley. Serve topped with extra cheese and tomatoes if desired.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Time 30m Yield 4 Number Of Ingredients 13 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro. Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender. To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.
Time 30m Yield 8 Number Of Ingredients 13 Steps:
In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm. Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside. In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink. Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste. Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Blend salmon, tuna, fennel and chives in a food processor. Melt butter and flour in a pot on low temperature on the stove. Add salt and pepper. Add milk bit by bit and stir well after each addition. When all the milk has been added, constantly stir the sauce until it starts to boil. Boil for 2 minutes. Add cottage cheese and stir some more. Throw sauce together with blended seafood/herbs in liquidiser/food processor. Blend everything together until a smooth sauce is formed. Put back in pot on low heat and stir until it starts cooking. Prepare pasta as said on packaging. Enjoy!
