Best Key Lime Seafood Pasta Recipes

KEY LIME BUTTER SAUCE

Key Lime Butter Sauce image

This is not a beurre blanc as there is no cream in a beurre blanc. It is a delicious butter sauce though! I serve it with seared scallops, spinach, jasmine rice, also a red pepper sauce.

Provided by Lil Leasa

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup white wine vinegar
1/3 cup dry white wine
2 large shallots, very finely chopped
1/2 cup key lime juice (I use Nellie & Joe's Famous Key West Lime Juice)
1/3 cup heavy whipping cream
3/4-1 cup unsalted butter
salt & freshly ground black pepper, to taste

Steps:

Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
Add the heavy cream and reduce by half.
Cool the mixture to 140°F.
Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
Strain the sauce.
Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

KEY WEST PENNE

Key West Penne image

A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!

Provided by Traci

Categories Side Dish

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 (16 ounce) package penne pasta
1 pound shrimp
1 pound scallops
1 (12 ounce) jar marinated artichoke hearts, drained
1 (8 ounce) jar sun-dried tomatoes, packed in oil
1 pint heavy cream
1 cup grated Parmesan cheese
½ cup pitted kalamata olives

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.
Heat a large heavy skillet over medium heat. Combine shrimp, scallops, artichokes and sun dried tomatoes, then cook until shrimp turn pink. Reduce heat, and stir in cream and parmesan. Toss with cooked pasta, and sprinkle olives on top.

Nutrition Facts : Calories 910.8 calories, Carbohydrate 75.8 g, Cholesterol 260.4 mg, Fat 48.3 g, Fiber 7 g, Protein 49 g, SaturatedFat 22.3 g, Sodium 981.8 mg, Sugar 2.7 g

KEY LIME PASTA WITH CRAB AND MUSTARD SAUCE

Key Lime Pasta With Crab and Mustard Sauce image

The tart flavors of the small Key limes is best, but the larger Persian and Tahitian limes are just fine for this dish. For ZWT 5 from The Sugar Mill Caribbean Cookbook.

Provided by kellychris

Categories Crab

Time 15m

Yield 1 dish, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
4 shallots, minced
2 tablespoons Dijon mustard
1 tablespoon grainy mustard
1 cup white wine
2 cups heavy cream
1 1/2 lbs cooked crab or 1 1/2 lbs lobster meat
1/2 teaspoon cayenne
salt and pepper, to taste
1 1/2 lbs linguine, cooked and drained
1 grated lime, zest of

Steps:

In a saucepan, heat olive oil. Add shallots.
Saute slowly for 1 minute.
Add the two mustards and white wine.
Cook and stir for 1 minute, then add cream.
Simmer til thickened.
Add lobster or crab, cayenne, and salt and pepper to sauce.
Add the sauce to the hot pasta and toss.
Garnish with lime zest. Serve.

Nutrition Facts : Calories 881.1, Fat 37, SaturatedFat 19.4, Cholesterol 175.6, Sodium 460.1, Carbohydrate 91.9, Fiber 3.9, Sugar 3.6, Protein 36.9

KEY LIME SEAFOOD PASTA

Key Lime Seafood Pasta image

straight from a cookbook called the flavors of the florida keys.

Provided by Jackie Brink

Categories Pasta

Number Of Ingredients 16

Ingredients

1/4 lb butter (1 stick)
2 Tbsp white wine
2 Tbsp sherry
2 Tbsp lemon juice
salt and freshly ground black pepper to taste
pinch dried oregano
pinch dried thyme
1/2 lb linguine
2 garlic cloves, crushed
2 Tbsp key lime juice
3 Tbsp bottled buffalo wing sauce
1/2 c diced tomatoes
1 lobster tail, shell removed and cut into 1 inch pieces
12 shrimp, peeled and deveined
3 oz jumbo lump crabmeat
1/4 c sliced scallions

Steps:

1. Allow the butter to soften, cut into large pieces, and place in the bowl of an electric mixer or food processor. With the mixer running, slowly add the wine, sherry and lemon juice. Mix to a thick cream and add the oregano, thyme and salt and pepper to taste.
2. Bring a large saucepan filled with water to boil over high heat. When boiling, add the linguine, and cook for 3 minutes if fresh or 8 minutes if dried. Drain.
3. Mix the garlic, key lime juice and wing sauce together in a skillet. Add the tomatoes and butter sauce. Place over medium-high heat. Add the lobster tail and shrimp. Saute for 3 to 4 minutes or until shrimp are pink and the lobster cooked through.Do not overcook the shellfish. It will become rubbery. Add the crabmeat and cook for 1 minute to warm the crabmeat. Serve over pasta and sprinkle the scallions on top.

GARLIC LIME SHRIMP

Garlic Lime Shrimp image

Our son, a restaurant owner, showed me how to make this quick shrimp and noodle dish zipped up with garlic and cayenne. I take advantage of this area's ample shrimp supply and make this special entree often. It's also tasty served over rice.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
Hot cooked pasta

Steps:

In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

Nutrition Facts : Calories 295 calories, Fat 24g fat (14g saturated fat), Cholesterol 229mg cholesterol, Sodium 721mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.