Time 1h20m Yield 8 Number Of Ingredients 14 Steps:
Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes. Combine tomatoes and 1/2 the parsley in a blender; puree until smooth. Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes. Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced. Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest. In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Time 15m Yield 8 first course or party buffet servings, 6 entree servings Number Of Ingredients 15 Steps:
In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain. Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper. Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.
Yield Serves 4 Number Of Ingredients 15 Steps:
Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook until al dente according to package directions. While the pasta cooks, prepare the sauce: Heat the oil in a 12-inch skillet over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and sauté until just cooked through, about 2 minutes. Remove and set aside in a large bowl. Add the white and light green slices of scallions (reserve the dark green slices for garnish) and garlic to the pan and cook until softened, about 2 minutes. Remove and set aside in the bowl with the shrimp and cover. Reduce the heat to medium. Stir in the cream, chicken stock, vermouth, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer until the liquid has thickened and reduced by half, about 5 minutes. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more. Increase the heat to medium-high and add the pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Season with salt and pepper. Plate in bowls and garnish with the remaining basil and the scallion greens.
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 35m Yield 4 servings Number Of Ingredients 11 Steps:
Cook pasta in a large pot of boiling salted water. Once it reaches al dente, drain and set aside while you finish the sauce. Meanwhile, heat olive oil in a heavy-bottomed Dutch oven over medium heat. Add garlic and season with salt. Cook, stirring occasionally, until garlic is lightly browned and toasted around the edges, about 2 minutes. Add red-pepper flakes, if using. Add tomatoes and then fill the empty can about 3/4 of the way up with water. Swirl the can to loosen the tomatoey bits left behind and add that to the pot. Season with salt, bring to a simmer and cook, stirring occasionally, until sauce has thickened slightly (it should still look quite brothy), 10 to 15 minutes. Add the mussels or clams to the sauce, if using, along with the fish, and season again with salt. Let the seafood settle into the brothy tomato sauce and gently swirl the pot, encouraging the seafood to cook evenly. Cook a minute or two, then add the shrimp, swirling the skillet again. Cook until all the seafood is just cooked through and the mussels or clams have opened, another 3 to 5 minutes. Add the pasta and very gently toss to coat, cooking another 1 to 2 minutes, just to let the flavors meld. Add olives and remove from heat. Divide among bowls, top with parsley and drizzle with olive oil before serving.
Yield 4 servings Number Of Ingredients 13 Steps:
In a 6-quart Dutch oven, bring 4 quarts of salted water to a boil over medium-high heat. Add spaghetti, cooking about 6-7 minutes until al dente. Drain and set aside. Return the Dutch oven to the stovetop and heat 2 tablespoons of olive oil over medium heat. Add the shrimp, salt, and ½ teaspoon of the red pepper flakes. Spread evenly across the bottom of the pot and cook until the bottoms pink and slightly brown, about 45-60 seconds. Flip and repeat until shrimp are just cooked through. Remove the shrimp and place in a small bowl to the side. Reduce heat to medium-low, and add additional 1 tablespoon of oil to the pot, as needed. Add onion and garlic to the oil and cook until onions have softened, about 3-5 minutes. Stir frequently to ensure the garlic does not burn. Add the diced tomatoes, remaining 1 teaspoon of salt, sugar, remaining 1 teaspoon red pepper flakes, oregano, and white wine. Stir and bring the sauce up to a simmer. Simmer for 5-10 minutes until the sauce has thickened. Return the shrimp (and any accumulated juices) to the sauce. Add the parsley, stirring to incorporate. Add the cooked spaghetti back into the pot, toss until evenly coated and heated, then remove from heat. Serve immediately. Enjoy!
Time 20m Number Of Ingredients 10 Steps:
Boil the kettle and heat the oil in a large, deep frying pan. Add the garlic, chilli and fennel seeds, and sizzle for a few mins. Pour the boiling water into a large pan and cook the pasta following pack instructions. Add the paprika, tomatoes, sugar and seasoning to the pan and simmer for 8-10 mins while the pasta cooks. Drain the pasta 1 min before the end of the cooking time, reserving a cup of the water. Add the pasta to the sauce with the seafood. Simmer for 1-2 mins, adding a splash of the reserved pasta water if it looks too thick. Toss the pasta through the sauce as it cooks. Add the herbs and black pepper, then serve.
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.
Time 1h10m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Mix all marinade ingredients in a cup and set aside. Get all tomato sauce ingredients in a pot, take it to boil once it’s boiling take it to low and cook for about 30 minutes (stir every 10 minutes). Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open) and remove them from shell. Clean shrimp and devein. Cut fish in strips. Cut baby octopus in 3 strips. Cut calamari in strips about 1/4-inch width. Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour. In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes. Mix seafood with tomato sauce and cook for 2 minutes stirring. Mix all with your pasta. Enjoy it with the left over wine.
Time 1h5m Yield 4 servings. Number Of Ingredients 13 Steps:
In a large saucepan, saute mushrooms and garlic in 1 tablespoon oil for 3-4 minutes. Add the tomatoes, oregano, sugar, thyme, salt and pepper. , Bring to a boil. Reduce heat; cook and simmer for 30 minutes. Uncover; cook 10 minutes longer. Remove from the heat; stir in crab., Meanwhile, in a large skillet, cook scallops and shrimp in remaining oil until shrimp are pink and scallops are opaque. , Divide rice among four individual baking dishes. Top with shrimp and scallops. Spoon tomato mixture over rice and sprinkle with Parmesan cheese. Bake at 350° for 10 minutes or until heated through and cheese is melted.
Time 20m Number Of Ingredients 9 Steps:
Heat the oil in a wok or large frying pan, then cook the onion and garlic over a medium heat for 5 mins until soft. Add the paprika, tomatoes and stock, then bring to the boil. Turn down the heat to a simmer, stir in the pasta and cook for 7 mins, stirring occasionally to stop the pasta from sticking. Stir in the seafood, cook for 3 mins more until it’s all heated through and the pasta is cooked, then season to taste. Sprinkle with the parsley and serve with lemon wedges.
Time 25m Yield 2 servings Number Of Ingredients 11 Steps:
Bring water to boil in covered pot for fettuccine. Crush garlic. Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat. Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third. Add all the raw seafood, and cook for about 2 minutes. Cook the fettuccine. Wash, dry and mince parsley. Add cooked shrimp to the sauce; season with pepper, and heat through. Drain fettuccine, and top with sauce; sprinkle with parsley.
More about “seafood pasta with tomato sauce recipes”
Time 50m Yield 8 servings. Number Of Ingredients 19 Steps:
Cook fettuccine according to package directions; drain., Meanwhile, in a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, basil, oregano, thyme and cayenne; cook and stir 1-2 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add both cans diced tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is almost evaporated, stirring occasionally., Add cream; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened. Stir in cheese, tomato paste, salt and pepper until cheese is melted. Add shrimp; cook 2 minutes. Add scallops and clam meat; cook 3 minutes longer or until shrimp turn pink. Add fettuccine; toss to coat. If desired, sprinkle with additional cheese and basil.
