Time 30m Yield 4 servings Number Of Ingredients 19 Steps:
Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week). In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week.
Time 25m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Cook and prepare enough pasta,for 4 people, your choice of pasta. Put Wine and water in a skillet, heat to simmer point. Add scallops and cook 1 minute, remove and drain. Heat oil in the skillet. Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes. Add all the seafood to the pan and cook 1-2 minutes. Add parsley, mint and season with salt and pepper.
Time 40m Yield 2 servings Number Of Ingredients 10 Steps:
In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Add garlic and cook for 30 seconds. Add white wine and simmer for 2 minutes. Stir in tomato sauce and red pepper flakes. Bring sauce to a simmer and stir in the shrimp. Cook for 1 minute and stir in scallops. Simmer for 2 minutes. Stir in parsley and toss with pasta. Serve immediately.
Time 55m Yield 4 Number Of Ingredients 16 Steps:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Heat another tablespoon of olive oil in a large skillet over medium-low heat. Stir in diced tomatoes and green onion; cook and stir until the tomatoes have softened. Stir onion mixture into the tomatoes, then add crushed tomatoes, tomato paste, oregano, and thyme. Simmer for 5 minutes. Stir in mussels and shrimp, then pour in the wine and lemon juice. Cover and increase heat to high. Cook until shrimp have turned pink and mussels have opened, discarding any that have not opened. Serve over pasta and garnish with lemon wedges.
Time 3h45m Yield 6 servings. Number Of Ingredients 12 Steps:
In a 3-qt. slow cooker, combine the first 9 ingredients. Cover and cook on low for 3-4 hours. , Stir in shrimp. Cover and cook on high 15-25 minutes, just until shrimp turn pink. Serve with spaghetti. Sprinkle with cheese if desired.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat oil in a large saute pan, cook onion and garlic until soft. Add wine and boil briefly before adding tomatoes, passata and paste. Simmer for 15 minutes or until sauce thickens. Meanwhile, cook pasta in a large pan of salted water until just tender, drain. Add marinara mix to the sauce and cook for 5 minutes or until prawns are pink. Stir parsley into sauce, salt and pepper to taste. Serve sauce over hot pasta.
