Best Creamy Seafood Pasta Recipes

SEAFOOD PASTA SALAD WITH CREAMY STRAWBERRY DRESSING

Steps:

• Cook seashell pasta according to package directions and let stand in sink to cool and allow excess water to drain. Place cooled, drained pasta in a large salad bowl.
• Add the shrimp, crab, onion, celery, cheese, walnuts, tarragon and salt and pepper to the pasta. With a large spoon, gently mix the salad ingredients until well blended.
• With a potato masher. mash about 8 medium-size strawberries until you have 2/3 cup of mashed strawberries. (You can also puree them in a food processor if you want a thinner dressing.) Add yogurt and mix well. Then add 1-2 teaspoons or more (if desired) of sugar to reach desired sweetness. Stir well.
• Add the creamy strawberry dressing to the salad mixture, and blend thoroughly with a large spoon. Chill until ready to serve.
• For added color, garnish the top of the salad with any remaining strawberry halves.

CREAMY SEAFOOD WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain well.
• Set aside and keep warm.
• Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet.
• Bring to a boil.
• Reduce heat, and simmer, uncovered until liquid evaporates.
• Add margarine, stirring to melt.
• Add flour and cook stirring constantly for 1 minute.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly until mixture thickens and begins to boil.
• Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thorougly heated.
• Spoon over pasta; sprinkle with cheese and paprika.

CREAMY FRAGRANT SEAFOOD PASTA

Steps:

• Cook the pasta according to packet instructions.
• In a pan, add around 1 tablespoonful of olive oil and gently sweat the finely chopped garlic for a couple of minutes. Once the garlic has softened and released its fragrance, add the double cream. Let it heat up.
• Add the salmon, roughly torn or cut into pieces. Cook for a couple of minutes until the salmon has turned opaque, stirring frequently. Then add the prawns. Cook for another 5-6 minutes.
• Add the olives, cut or left whole. Season with pepper but don't add salt as the salmon and olives are salty enough. Let it cook for another couple of minutes or until the sauce thickens.
• Right before taking it off the heat, add about half a teaspoonful of finely chopped dill and parsley (you could use dried).
• Mix the sauce with the drained pasta and serve.

CRAZEE'S CREAMY SEAFOOD AND PASTA

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.

CREAMY SEAFOOD AND MUSHROOM PASTA

Steps:

• Slice the mushrooms. Mince the garlic.
• Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
• Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
• Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
• Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
• Serve immediately garnished with parmesan cheese.

THE ULTIMATE CREAMY CHILLED SEAFOOD PASTA SALAD

Steps:

• Mix ingredients in order given; season to taste with salt & pepper.
• Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
• Best chilled for 6 to 8 hours to allow flavors to marry.
• Serve well chilled, atop a bed of crisp salad greens.
• A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).

CREAMY SEAFOOD PASTA SALAD

Steps:

• Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
• Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
• In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
• In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
• Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
• To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.

CREAMY SEAFOOD PASTA POMODORO

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add shrimp, scallops and 1/4 tsp. crushed pepper; cook 3 min. or until shrimp and scallops are lightly browned, stirring frequently. Remove from skillet; cover to keep warm.
• Add remaining oil and onions to skillet; cook and stir 5 min. or until onions are crisp-tender. Stir in garlic and remaining crushed pepper; cook 1 min. Add tomatoes, bouillon and water; stir. Bring to boil. Add mussels; cover. Cook 4 min. Return shrimp and scallops to skillet; cook, covered, 2 min. or until all the mussels have opened and shrimp and scallops are done and heated through. Discard any unopened mussels. Combine cream cheese spread and milk until smooth.
• Drain spaghetti. Return to pan. Add cream cheese mixture; toss to coat. Stir in seafood mixture and basil. Top with Parmesan.

CREAMY CREOLE SEAFOOD AND PASTA

Steps:

• 1.Cook pasta in a large pot of water according to package directions. Drain when cooked. 2.Meanwhile, in a large skillet, heat oil to medium high and sauté onions and peppers for a 3-5 minutes or until slightly soft. 3.Add milk, cream cheese and Creole seasoning to pan. While stirring frequently, lower heat to medium and cook until sauce is smooth. Stir in crabmeat and shrimp; cook for 4 to 5 minutes or until seafood is heated through. 4.In a large bowl, toss the pasta with sauce. Season with salt and pepper to taste. Sprinkle with parsley before serving.

CREAMY SEAFOOD PASTA

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.

SEAFOOD PASTA WITH CREAMY COCONUT SAUCE

Steps:

• 1. heat the oil in medium heat till simmer 2. add Anchovies till 90% melted 3. add onion till translucent and start to brown on the edge 4. increase heat to medium high. add tomato, thyme, 1 tbs basil, sugar. cover the lid till it boils 5. uncover the lid and lower the heat to medium low. continue boil till 1/2 liquid is evaporated 6. increase heat to medium high. add chicken stock. cover the lid till it boils 7. add mussels and fish. cover the lid till all the mussels are open. 8. add shrimp and cook till they turn pink and just start to curl 9.add coconut milk and bring it to simmer. 10. add remaining basil, salt and peper to taste. 11. add cooked pasta and toss. 12. divide pasta into 2 servings

CREAMY SEAFOOD MEDLEY WITH PASTA

Steps:

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CREAMY SEAFOOD PASTA

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.

WEEKDAY CREAMY SEAFOOD PASTA

Steps:

• Cook pasta as directed according to package.
• Pour alfredo sauce into a large saucepan set over medium heat. Meanwhile, slice crab into chunks. Stir in crab and nutmeg. If pasta is not ready yet, reduce heat to low and cover to keep warm.
• When pasta is cooked, drain well. Then add to sauce in pan. Stir in spinach. If sauce is too thick, stir in milk, 1/4 cup at a time. Stir until warmed through, 1 or 2 more minutes. Serve in big pasta bowls.

CREAMY SEAFOOD PASTA

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!

SEAFOOD PASTA, BUBBA'S SPICY CREAMY PASTA

Steps:

• Heat oil in a large cast iron skillet over medium heat. Add the garlic and cook for 2 minutes. Add the vodka and reduce the vodka by 1/2. Add the tomatoes,cream,pepper flakes, salt and pepper to taste. Cook stirring occasionally for 2-3 minutes or until thick, it will turn reddish orange.
• Cook the pasta in a large pot of salted water according to the package instructions.Do not over cook! Drain and transfer to a large bowl,pour the sauce over the pasta,toss to combine. Serve immediately.

BUBBA'S CREAMY SPICY SEAFOOD PASTA

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the vodka and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes, and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.Meanwhile, cook the pasta in a large pot of salted, boiling water over medium heat, according to package directions. Drain and transfer the pasta to a large bowl. Pour in the sauce and toss to combine. Serve immediately.
• Recipe courtesy The Deen Family (Deen Family Cookbook, pg. 115)