Best Red Linguine Shrimp And Crab Recipes

SHRIMP AND CRAB FRA DIAVOLO PASTA RECIPE

Steps:

• Add half of the olive oil, the onion and the garlic to a large saucepan, cooking on medium heat.
• Pour in the tomatoes when the garlic begins to sizzle and the onion has sautéed. Season with the salt, black pepper and red pepper flakes before bringing to a boil.
• Lower the heat, and simmer for 30 minutes, stirring occasionally.
• Meanwhile, boil a large pot of lightly salted water, and cook the pasta, until al dente.
• In another pan, heat the remaining olive oil on high. Add the shrimp, and the white wine, and cook for about two minutes, stirring frequently or until the shrimp turn pink 4 minutes or so.
• Add the lump crab meat and cook for a few more minutes.
• Place the seafood in the tomato sauce. Cook for three to four minutes or until the sauce begins to bubble.
• Combine al dente pasta, the seafood in one pan, toss gently.
• Sprinkle with parsley and serve immediately.

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

SHRIMP AND CRAB LINGUINI

Steps:

• Break the linguine in half and put into rice cooker. Add water. Turn rice cooker on to cook. Stir the linguine several times to make sure it doesn't clump. While the linguine is cooking, use the steamer tray on your rice cooker and steam the shrimp (timing depends on the size of the shrimp and whether they are frozen or fresh).
• When the rice cooker turns itself down to warm, check to see if the linguine is done (eat a piece). If not, add a little water, stir and turn back on to cook.
• Peel the shrimp and cut into bite size pieces.
• When the linguine is done, dump it out into a colander or bowl. Put the olive oil and garlic in the rice cooker pan and turn on to cook. Sauté garlic for a minute or two. Add the shrimp, crab and basil. Stir for a minute and add the sherry. Let it cook for another 2 minutes. Add the linguine and toss well.
• Serve topped with parmesan cheese if you like. It's great without.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

EASY SHRIMP & CRAB PASTA

Steps:

• Saute onion and garlic in butter until onion is nearly translucent.
• Add oregano, basil, red pepper flakes and salt/pepper.
• Add half and half, bring to boil.
• Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
• Stir in crab and shrimp, cook another minute and take off of heat.
• Spoon over angel hair pasta and enjoy!

RED LINGUINE SHRIMP AND CRAB

Steps:

• Directions Heat oil in large skillet over medium heat. Add onion and garlic; saute 8 minutes or until softened, without letting garlic brown. Add tomatoes, tomato sauce, salt and pepper flakes. Bring to a simmer, breaking up tomato with wooden spoon; cook over medium heat 10 minutes. While sauce is simmering, cook linguine following package directions. Drain. Stir shrimp into sauce; cook 3 to 4 minutes or until shrimp is cooked through. Stir in surimi; heat through, about 1 minute. Toss linguine with shrimp sauce. Garnish with basil.