INGREDIENTS:
2 c. tri-color spiral pasta, cooked
1 c. cooked shrimp
1/3 c. green bell pepper, diced
1/4 c. carrots, sliced
1/2 c. zucchini, sliced
1/3 c. white wine Worcestershire sauce
1/3 c. mayonnaise
Salt and pepper to taste
DIRECTIONS:
In mixing bowl combine pasta and vegetables. Add Worcestershire, mayonnaise, salt and pepper. Toss and refrigerate 30 minutes. Serves 4.
Friday, December 14, 2007
Pasta With Seafood
INGREDIENTS:
3 cloves garlic
3/4 c. fresh parsley
1/2 c. olive oil
2 lb. 3 oz. can Italian peeled tomatoes
1/2 additional can tomatoes
2 tsp. basil (fresh, if possible)
Dash of salt or pepper (or hot pepper to taste)
2 dozen little neck clams
1 lb. rotelle pasta
3 tbsp. butter
2 tbsp. cognac
DIRECTIONS:
Heat garlic and parsley together in olive oil. Add tomatoes, basil, salt and pepper and simmer 10 minutes. Scrub clams; add to above and simmer until clams open; a lid on top helps; discard any clams which do not open.
Meanwhile, cook rotelle very al dente. Add 3 tablespoons butter and 2 tablespoons cognac to clam mixture. Mix all of above with pasta in large oven-proof kettle. Cover and bake about 10-15 minutes at 350 degrees. Serves 6.
3 cloves garlic
3/4 c. fresh parsley
1/2 c. olive oil
2 lb. 3 oz. can Italian peeled tomatoes
1/2 additional can tomatoes
2 tsp. basil (fresh, if possible)
Dash of salt or pepper (or hot pepper to taste)
2 dozen little neck clams
1 lb. rotelle pasta
3 tbsp. butter
2 tbsp. cognac
DIRECTIONS:
Heat garlic and parsley together in olive oil. Add tomatoes, basil, salt and pepper and simmer 10 minutes. Scrub clams; add to above and simmer until clams open; a lid on top helps; discard any clams which do not open.
Meanwhile, cook rotelle very al dente. Add 3 tablespoons butter and 2 tablespoons cognac to clam mixture. Mix all of above with pasta in large oven-proof kettle. Cover and bake about 10-15 minutes at 350 degrees. Serves 6.
Pasta & Seafood
INGREDIENTS:
1/2 (8 oz.) pkg. rotelle
3 tbsp. oil
1/2 lb. shrimp, cleaned
1/2 lb. bay scallops
1 med. zucchini, sliced
1 c. sliced mushrooms
2 garlic cloves, minced
14 oz. spaghetti sauce
1/3 c. dry white wine (optional)
DIRECTIONS:
Prepare pasta as directed on package; drain. Meanwhile, heat 2 tablespoons oil over medium heat in 12″ skillet. Add shrimp and scallops and saute until shrimp turn pink, remove shrimp and scallops. Add remaining oil, zucchini, mushrooms and garlic, saute about 6 minutes. Stir in spaghetti sauce, wine and pepper to taste. Bring to a boil, reduce heat, cover and simmer 6 minutes. Stir in shrimp and scallops; heat thoroughly. Serve over pasta.
1/2 (8 oz.) pkg. rotelle
3 tbsp. oil
1/2 lb. shrimp, cleaned
1/2 lb. bay scallops
1 med. zucchini, sliced
1 c. sliced mushrooms
2 garlic cloves, minced
14 oz. spaghetti sauce
1/3 c. dry white wine (optional)
DIRECTIONS:
Prepare pasta as directed on package; drain. Meanwhile, heat 2 tablespoons oil over medium heat in 12″ skillet. Add shrimp and scallops and saute until shrimp turn pink, remove shrimp and scallops. Add remaining oil, zucchini, mushrooms and garlic, saute about 6 minutes. Stir in spaghetti sauce, wine and pepper to taste. Bring to a boil, reduce heat, cover and simmer 6 minutes. Stir in shrimp and scallops; heat thoroughly. Serve over pasta.
Seafood Pasta Salad
INGREDIENTS:
1/2 c. mayonnaise or salad dressing
1/4 c. zesty Italian salad dressing
1/4 c. Parmesan cheese
2 c. cooked corkscrew pasta
1 1/2 c. crab meat
1 c. broccoli flowerettes, raw or cooked
1/2 c. green pepper, diced
1/2 c. tomato, chopped
1/4 c. green onion, chopped
DIRECTIONS:
Combine dressings and cheese, mixing well. Add remaining ingredients. Mix lightly. Chill, preferably overnight, before serving.
1/2 c. mayonnaise or salad dressing
1/4 c. zesty Italian salad dressing
1/4 c. Parmesan cheese
2 c. cooked corkscrew pasta
1 1/2 c. crab meat
1 c. broccoli flowerettes, raw or cooked
1/2 c. green pepper, diced
1/2 c. tomato, chopped
1/4 c. green onion, chopped
DIRECTIONS:
Combine dressings and cheese, mixing well. Add remaining ingredients. Mix lightly. Chill, preferably overnight, before serving.
Vegetable Seafood Pasta
INGREDIENTS:
1 med. onion, chopped
4 green onions, chopped
3 tbsp. each butter & olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each sm. red & yellow pepper, cut into strips
3 oz. snow peas
1/3 c. sliced mushrooms
3 cloves garlic, minced
1/2 lb. each scallops & shrimp, peeled & deveined
2/3 c. clam juice
1/3 c. vermouth
1 c. heavy cream
2-3 egg yolks, beaten
2/3 c. flaked crabmeat
2 tbsp. each lemon juice & chopped parsley
1/2 tsp. seafood seasoning
Freshly ground black pepper to taste
1 pkg. (8 oz.) uncooked linguine, hot cooked & drained
DIRECTIONS:
Cook and stir onions in hot butter and oil in large skillet over medium - high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside.
Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium - high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened.
Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat.
1 med. onion, chopped
4 green onions, chopped
3 tbsp. each butter & olive oil
3 carrots, cut into strips
1 zucchini, cut into strips
1 each sm. red & yellow pepper, cut into strips
3 oz. snow peas
1/3 c. sliced mushrooms
3 cloves garlic, minced
1/2 lb. each scallops & shrimp, peeled & deveined
2/3 c. clam juice
1/3 c. vermouth
1 c. heavy cream
2-3 egg yolks, beaten
2/3 c. flaked crabmeat
2 tbsp. each lemon juice & chopped parsley
1/2 tsp. seafood seasoning
Freshly ground black pepper to taste
1 pkg. (8 oz.) uncooked linguine, hot cooked & drained
DIRECTIONS:
Cook and stir onions in hot butter and oil in large skillet over medium - high heat until soft. Add vegetables and garlic; reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside.
Cover and cook scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan. Add clam juice; bring to a boil. Add vermouth; cook over medium - high heat 3 minutes, stirring constantly. Reduce heat to low; add cream, stirring constantly. Stir some of the sauce into yolks; stir back into sauce. Cook until thickened.
Add vegetables, shrimp, scallops and crabmeat to sauce. Heat through. Add remaining ingredients except linguine. Pour over linguine in large bowl; toss gently to coat.
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