Best Seafood Pasta Sauce Recipes

SEAFOOD PASTA IN LEMON BUTTER SAUCE

Steps:

• 1. Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-)
• 2. Cook pasta in salted water till it's al dente. I make the lemon butter sauce while the water is coming to a boil because the sauce is very quick.
• 3. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones.
• 4. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done.
• 5. Pour lemon butter sauce over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy an amazing seafood pasta.
• 6. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in.

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

Steps:

• In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
• Heat a large skillet over medium heat with olive oil, 3 turns of the pan. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes. Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble. If using raw seafood, season with lemon zest, salt, and pepper. Raise the heat a bit then add the seasoned seafood and heat through or cook until just about firm and opaque, a couple of minutes. If using cooked seafood, season the seafood when you add it to skillet with lemon zest, salt and pepper.
• Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

PASTA WITH CURRY SEAFOOD SAUCE

Steps:

• Mix 1/2 cup stock and cornstarch in small bowl to blend. Heat oil in heavy large nonstick skillet over medium-high heat. Add shrimp, shallots, and garlic; sauté 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, about 2 minutes. Add 1 1/4 cups stock and bring to boil. Stir cornstarch mixture to blend; mix into sauce. Bring to boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 1 minute. Add cream and curry powder; simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.
• Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

SEAFOOD PASTA SAUCE

Steps:

• Cook onions and garlic in butter and oil.
• Set shrimps and scallops aside.
• Add rest of ingredients and simmer about 5 minutes.
• Add shrimps and scallops and cook 5 minutes.
• Thicken with 2 Tbsp cornstarch and 3 tbsp water.
• Cook linguini and toss with 1/4 cup no fat sour cream.
• Add seafood sauce to pasta and serve.
• Offer some freshly grated parmesan cheese and crushed pepper.

QUICK SEAFOOD PASTA WITH SHRIMP IN PINK CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a saucepan over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir wine and tomato paste together in a small bowl; add to the saucepan. Simmer over low heat until sauce starts to thicken, about 10 minutes. Stir shrimp into the sauce. Cook until shrimp are pink, 3 to 5 minutes.
• Remove about 2/3 of the shrimp with a slotted spoon and put in the bowl of a food processor; pulse until pureed. Return pureed shrimp to the saucepan and stir in heavy cream. Heat until warm, about 5 minutes. Season with salt and pepper. Serve with the fettuccine.

CHERRY TOMATO FRA DIAVOLO SAUCE, SEAFOOD AND PASTA

Steps:

• For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
• For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
• Meanwhile, cook the linguine until al dente, then drain.
• Toss the linguine with the sauce and fold in the seafood.
• Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
• You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.

SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
• While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
• Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
• Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
• Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

SEAFOOD PASTA WITH TOMATO SAUCE

Steps:

• Mix all marinade ingredients in a cup and set aside.
• Get all tomato sauce ingredients in a pot, take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
• Unless you buy them out of the shell, clean and boil mussels and clams (discard the ones that do not open) and remove them from shell.
• Clean shrimp and devein.
• Cut fish in strips.
• Cut baby octopus in 3 strips.
• Cut calamari in strips about 1/4-inch width.
• Mix all seafood with marinade in a bowl and leave in fridge for about 1 hour.
• In a Wok or a deep frying pan, add 1 Tsp oil and heat till starts smoking, add seafood and cook for about 8 minutes.
• Mix seafood with tomato sauce and cook for 2 minutes stirring.
• Mix all with your pasta.
• Enjoy it with the left over wine.

PASTA WITH PROVENCAL SEAFOOD SAUCE

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.

BUTTER SAUCE FOR PASTA, SEAFOOD, ETC.

Steps:

• Let both butter and margarine soften.
• Using hand mixer, blend butter and margarine together with flour until well incorporated.(I generally do this blending in a glass bowl which I can then place on top of a pan of simmering water for the next steps).
• Melt the butter/flour mixture in a double boiler over med. low heat(or glass bowl over simmering pan) until just melted.
• As butter/flour mixture is melting, add it the evaporated milk, garlic powder, cayenne, salt and pepper. All of these ingredients are according to your taste - you can use real garlic and heavy cream, white pepper, whatever you prefer or have on hand. You can add up to 4 tablespoons of evaporated milk without making the sauce too thin. Lastly, add in as much paremsan cheese as you would like, my preference is about 2 tablespoons.
• Pour over noodles or whatever and enjoy!

PAELLA INSPIRED SEAFOOD PASTA WITH A COGNAC CREAM SAUCE

Steps:

• Melt half of the butter in a medium saucepan over medium-low heat. Add half of the shallots and some of the paella spice blend. Add the cream and simmer for 5 minutes. Then add the cheese and half the garlic and whisk quickly until thick. Add a quarter of the seafood stock, the cognac and lemon zest to the sauce and let this reduce until thick and creamy. Add salt to taste.
• Soak the dried rice noodles in warm water to soften.
• Sprinkle the crab meat, shrimp and lobster with some paella spice blend and salt. Take some of your noodles and lay on a flat surface. Add a portion of crab meat, shrimp and lobster in the middle of the noodles and wrap them. Repeat steps for the "rice noodle bundles of seafood."
• Heat the oil in a heavy pot and deep fry the noodle bundles until golden, about 5 minutes. Remove from the oil, drain on paper towels and season with sea salt immediately.
• In a skillet add the remaining butter, garlic and shallots and cook over medium-high heat. Add the remaining seafood stock and the lemon juice. Add the mussels to the broth and steam until opened.
• Place the fried seafood bundle in the middle of a bowl and spoon sauce around. Place mussels in each corner of the bowl (4 per serving). Garnish with chopped parsley.

SEAFOOD PASTA WITH SHERRY TOMATO CREAM SAUCE

Steps:

• In a large saucepan boil water for the pasta. When water begins to boil add salt liberally, let water return to a boil and cook pasta to al dente. Drain.
• Heat a large skillet over medium heat with olive oil. Add mushrooms, shallots and garlic, red pepper flakes and saute 5 minutes.
• Deglaze the pan with sherry, stir in stock and tomatoes and bring to a bubble.
• Chop seafood into good-sized pieces. Season with lemon zest, salt and pepper. If using cooked seafood, add to sauce and proceed to next step. If using raw seafood, add to pot, cook a few minutes until it is opaque, then proceed to next step.
• Stir in heavy cream and toss hot pasta with sauce and chives and/or parsley, adjust seasoning and serve.

PASTA WITH CURRY SEAFOOD SAUCE

Steps:

• Mix ½ cup stock and cornstarch in small bowl to blend.
• Heat oil in heavy large nonstick skillet over medium-high heat.
• Add shrimp, shallots and garlic; Sauté for 1 minute.
• Stir in crabmeat.
• Add wine and simmer until almost evaporated for about 2 minutes.
• Add 1 ¼ cups stock and bring to boil.
• Stir cornstarch mixture to blend; Mix into sauce.
• Bring to boil, stirring frequently.
• Reduce heat and simmer until sauce thickens, about 1 minute.
• Add cream and curry powder; Simmer until slightly thickened for about 3 minutes.
• Season to taste with salt and pepper.
• Cover to keep warm.
• When the sauce is cooking, bring to boil 12 cups of water and saffron in a heavy large pot.
• Add pasta; Cook until tender but firm.
• Ladle sauce over noodles.

SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE

Steps:

• To make the Essence: Place all the ingredients, salt through paprika, in a bowl and stir well to combine thoroughly. Store in and airtight container and use as needed. (about 2/3 cup).
• To make the Pasta Dish: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
• While the pasta is cooking, in a large sauté pan, cook the sausage over medium-high heat until browned and cooked through, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
• Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes.
• Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced.
• Add the shrimp and sprinkle with remaining 2 teaspoons for the Essence.
• Cook, stirring, until the shrimp are just pink, about 1 minute.
• Add the lemon juice and cream and bring to a boil.
• Cook stirring until starting to thicken, about 1 minute.
• Add the cooked pasta, cheese and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from heat and adjust seasonings to taste.
• Divide among 4 pasta bowls, garnish with additional green onions, and serve.

SEAFOOD PASTA SAUCE

Steps:

• In a large nonstick skillet, saute onions and garlic in butter until tender. Add wine; simmer, uncovered, for 3 minutes. , Stir in both types of salsa, chilies and lime juice; cook and stir until heated through. Add shrimp and scallops; cook until shrimp turn pink and scallops are opaque. Garnish with cheese.

SEAFOOD AND SAUSAGE PASTA WITH ESSENCE CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe. While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan. Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, and parsley, and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste. Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.

LARGE SHELL PASTA WITH SEAFOOD SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add garlic and dried red pepper and sauté until fragrant, about 1 minute. Mix in tomatoes with reserved juices, reserved clam juices, 2 tablespoons parsley, basil and anchovy paste. Cover skillet and cook 15 minutes. Uncover and simmer until sauce thickens, stirring occasionally, about 15 minutes. Add clams and shrimp. Simmer until shrimp are just cooked through, about 3 minutes. Season to taste with salt and pepper.
• Add pasta to sauce; toss to combine. Transfer to large bowl. Garnish with remaining 2 tablespoons parsley.

PASTA WITH GRILLED SEAFOOD, TOMATO AND PESTO SAUCE

Steps:

• Pat shrimp and scallops dry. Butterfly shrimp, cutting them in two pieces. Cut each scallop in two rounds. In large bowl, combine seafood with 1 tbsp/15 mL oil and large spoonful pesto. Reserve. Heat remaining 1 tbsp/15 mL oil in large, deep non-stick skillet or Dutch oven. Add garlic, onion and hot pepper flakes and cook gently for a few minutes without browning. Add tomatoes and bring to boil. Cook gently until thickened, breaking up tomatoes as you stir. Puree sauce at this point if desired. Reserve. Preheat broiler or barbecue and grill seafood. Add seafood to tomato sauce and reheat gently. Do not overcook. (Seafood can also be cooked directly in sauce.) Meanwhile, bring large pot of water to boil. Add penne and cook until tender but firm. Drain pasta well. Toss with sauce. Taste and adjust seasonings if necessary. Top each serving with spoonful of pesto. NOTES : This dish is so flavourful that every bite tastes like a burst of spring. Instead of shellfish, you can use fresh swordfish, halibut, salmon or tuna. The tomato sauce and the pesto sauce can be made ahead, but cook the pasta at the last moment and then combine. This recipe, from Bonnie Sterns Simply HeartSmart Cooking.

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

PASTA WITH SAFFRON SEAFOOD SAUCE

Steps:

• Combine saffron and wine. Heat in microwave 1 min. Steam the broccoli and set aside. Melt the butter in a skillet. Add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish/chicken stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and broccoli and simmer just for a minute to warm them through. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top.