Seafood Pasta with Shrimp and Scallops (and Garlic!) Christina's Cucina

Mediterranean Pasta with Shrimp Live Well Furman

Drain and set aside. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine tomato sauce, clam juice, apple juice, curry powder and pepper; set aside. In a large nonstick skillet coated with cooking spray, cook asparagus in oil for 2 minutes. Add green onions and garlic; cook and stir 1 minute longer. Stir in shrimp.

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In a small skillet, melt butter over medium-high heat. Add the shrimp and cook for 2 minutes on one side, then flip and cook for an additional 2-3 minutes until done. Remove the shrimp from the skillet and mix them into the pasta. Coarsely chop half of the roasted tomatoes.

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Prepare the pasta in salted water according to the package directions. Meanwhile, in a large skillet over medium heat, melt the Land O Lakes Butter with Olive Oil and Sea Salt. Add the onion and garlic. Cook, stirring frequently, until the onion has softened and begun to appear translucent, about 5-6 minutes.

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Add garlic; cook 1 minute longer. Stir in the red peppers, olives, parsley, wine, pepper flakes, salt, oregano and pepper. Reduce heat. Drain linguine, reserving 1/2 cup cooking water. Add linguine and reserved water to the skillet. Stir in cheese and lemon juice; cook and stir until cheese is melted.

Seafood Pasta with Shrimp and Scallops (and Garlic!) Christina's Cucina

Instructions. Cook the pasta according to package directions, reserving 1 cup of pasta water before draining. In a large skillet, heat 1 tablespoon olive oil. Add garlic and sauté until fragrant, about 1 minute. Add the shrimp, and season with salt, pepper, dried oregano, red pepper flakes and zest and juice of one lemon.

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4. Add tomatoes, cook over medium heat for about 2 minutes. 5. Add Tomato paste, stir. Add capers, salt and cook for 15 minutes. 6. Stir in shrimp and oregano, cook until shrimp are done. 7. When pasta is cooked, combine shrimp mixture and pasta in a large bowl, tossing gently.

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Toss in onions and peppers. Saute for two minutes until slighly soft. Add orzo and continue to cook for another 2 minutes until slightly toasted. Add garlic and stir until fragrant. Add chicken stock and basil. Cover and cook about 10 minutes until orzo is tender, stiring twice to keep from sticking to pan.

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Cook pasta according to package directions, omitting salt and oil. Drain. Meanwhile, in a nonstick skillet over medium heat, briefly heat oil. Add onions and cook until just beginning to soften, about 4-5 minutes, stirring occasionally. Add shrimp and garlic, and continue cooking until shrimp are just beginning to turn opaque, about 2 minutes.

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Instructions. Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside. In a large, ovenproof skillet over medium heat, heat the olive oil.

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Heat a large saucepan on medium-high, add 1 tablespoon of olive oil to the pan. Toss in all the shrimp. Saute until the shrimp are just about to turn pink—about 3 minutes. Pour in the chermoula sauce. Coat the shrimp with the chermoula sauce and mix. Continue cooking for a few more minutes until the shrimp is done.

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Remove as many shrimp as you plan to cook (18-24) and put them in a zip-top bag. Seal the bag well, then place the bag in a bowl of cold water set in the sink. Place a weighted object, such as a plate, lid, or another bowl, on top of the bag of shrimp to keep it submerged. Let sit for about 30 minutes, until thawed.

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Drain the pasta reserving about 1 cup of the pasta liquid. Heat the oil in a large sauté pan over medium high heat. Add the mushrooms and cook, stirring occasionally until the start to soften. Add the garlic cook another minute until fragrant. Add the sundried tomatoes, spinach, wine, salt and pepper. Cook 2-3 minutes until spinach wilts.

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Instructions. Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon's remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano.

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Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest. Add the chopped parsley and tomatoes, toss about for about 30 to 40 seconds. Season with Kosher salt. Add the cooked pasta to the pan, and toss to coat.

Cook with Sara Mediterranean Shrimp and Pasta

Directions. Thaw shrimp, if frozen. Peel and devein shrimp; cover and chill until ready to use. Lightly coat an unheated 1 1/2-quart slow cooker with cooking spray. In the slow cooker combine tomatoes, zucchini, sweet pepper, wine and garlic. Cover and cook on low-heat setting for 4 hours or high-heat setting for 2 hours.

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In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally. Now add the shrimp.