Best Pasta With Provencal Seafood Sauce Recipes

PASTA WITH PROVENCAL SEAFOOD SAUCE

Pasta With Provencal Seafood Sauce image

Make and share this Pasta With Provencal Seafood Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories Healthy

Time 54m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1/2 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes (or to taste)
1/2 cup dry white wine
2 cups canned crushed tomatoes, not drained
1 lb linguine (or other pasta)
1/4 cup minced fresh parsley leaves
1/2 cup shredded fresh basil leaf
1 teaspoon fennel seed
1 tablespoon minced lemon zest or 1 tablespoon orange zest
salt
fresh ground black pepper
1/2 lb shrimp, peeled, cut-up if very large (use medium or large shrimp)
1/2 lb sea scallops, cut in half if very large

Steps:

Bring a big pot of water to a boil.
Put the oil in another large, deep pot over medium heat; one minute later, add the onion and cook/stir for 2-3 minutes.
Add in the garlic and cook for 1 minute.
Add in the red pepper flakes, wine, and tomatoes; bring to a boil; decrease heat to med-low, and let cook for about 15 minutes.
Salt the boiling water and cook the pasta until it is tender but firm.
When the pasta is almost done, add the parsley, half the basil, and all the remaining ingredients to the sauce; simmer until the seafood is cooked through, about 4-5 minutes.
Drain the pasta and serve with the sauce, garnished with the remaining basil.

SHRIMP PROVENCAL

Shrimp Provencal image

For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.

Provided by MICHELLE_F

Categories World Cuisine Recipes European French

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 ½ pounds large shrimp (21-25 per pound), peeled and deveined
2 cups red peppers, diced
1 cup chopped onion
3 large cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh thyme
½ cup dry white wine
2 tablespoons tomato paste
1 (14.5 ounce) can canned diced tomatoes
½ cup chopped fresh basil
Salt and freshly ground pepper to taste

Steps:

Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.

Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g

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