Best Vickis Shrimp And Crab Pasta Recipes

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PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT



Pasta With Shrimp, Oysters, and Crabmeat image

This recipe came from my mother-in-law. Their family tradition was to have fish on Christmas Eve. I carried on that tradition with my own family. If you don't care for oysters, like me, then simply omit that step. The key is use fresh ingredients, not dried. My guests can't get enough of this--it'swell worth the effort! Serve with garlic bread.

Provided by Janet P.

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 15

½ cup butter
½ cup olive oil
3 tablespoons minced garlic
1 ¼ cups chopped fresh parsley
2 tablespoons fresh lemon juice
1 pinch crushed red pepper
salt and pepper to taste
1 (16 ounce) package bow tie pasta
2 (10 ounce) containers shucked small oysters, drained
¼ cup butter
1 tablespoon olive oil
1 ¼ pounds peeled and deveined small shrimp
1 pound fresh lump crabmeat
salt and pepper to taste
¼ cup chopped fresh parsley

Steps:

  • Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
  • 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.
  • Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
  • Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.

Nutrition Facts : Calories 817.7 calories, Carbohydrate 58.3 g, Cholesterol 256.9 mg, Fat 46.9 g, Fiber 3.2 g, Protein 42.3 g, SaturatedFat 18.1 g, Sodium 629.3 mg, Sugar 3.1 g

VICKI'S SHRIMP PASTA



Vicki's Shrimp Pasta image

This recipe is in honour of my niece, Vicki; she felt like something shrimpy and creamy.It was delicious.

Provided by ChefDebs

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
4 garlic cloves, crushed
1/4 cup sun-dried tomato, chopped
1/4 cup roasted red pepper, chopped
1 lb shrimp, shelled
1/2 cup white wine
1 teaspoon red pepper flakes
1/2 cup heavy cream
3 tablespoons butter
4 tablespoons parmesan cheese
1 tablespoon lemon juice
1 lb spaghetti

Steps:

  • Heat olive oil in a skillet over med heat. Saute garlic for 2 mins, add sun dried tomatoes and red peppers and saute for a furthur 5 minutes.
  • Add wine and cook until reduced , about 5 minutes.
  • Add shrimp and saute until just pink about 3 minutes.
  • Add red pepper, lemon juice and butter, when the butter is melted add the cream and parmesan. Simmer until warmed through and serve over your favourite pasta.

Nutrition Facts : Calories 807, Fat 27.6, SaturatedFat 14.3, Cholesterol 288.9, Sodium 601.2, Carbohydrate 90.7, Fiber 4.4, Sugar 3.8, Protein 42

SHRIMP AND CRAB PASTA



Shrimp and Crab Pasta image

A quick pasta dish full of crab and shrimp.

Provided by Michaela Kenkel

Time 20m

Number Of Ingredients 11

3-4 Tablespoons Olive oil
2 teaspoons Mrs. Dash Tomato, Basil and Garlic Seasoning
1 stick of butter (1/2 cup) divided
1 (14 ounce) can of diced tomatoes, with juice
1 clove garlic, minced
sea salt to taste
1/2 cup onion, diced
12 - 16 ounces of cooked shrimp, peel and tails removed, defrosted if frozen
1 (16 ounce) package of imitation crab meat (or the real thing) cut in chunks
1 (16 ounce) package thick spaghetti (or other pasta)
fresh Parmesan cheese, for garnish

Steps:

  • Boil your pasta and drain it, set aside.
  • In a skillet, add 3 Tablespoons of olive oil, 1/4 cup (1/2 of 1 stick) of butter, Mrs. Dash, onion and garlic. On medium heat, melt butter and spices together, cooking for about 3 minutes, until your onion becomes translucent.
  • Add to this your shrimp, stir. Add in tomatoes. Stir in crab meat. Sprinkle with sea salt to taste. Warm through.
  • Add pasta and remaining butter, toss. When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

Nutrition Facts : Calories 751 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 1150 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 126 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 5340 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

VICKI'S SHRIMP AND CRAB PASTA



Vicki's Shrimp and Crab Pasta image

My sister made this for me one time several years ago. We all loved it so I remembered how she made it, now when she wants to make it she calls me to remind her how to make it. The last time she called I told her I was going to post it on my favorite cookbook website so she could find it anytime. So here it is Vicki!

Provided by Queena Frye

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium green bell pepper, chopped
2 tablespoons butter
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk (enough to fill the soup can)
2 cups shredded Velveeta Mexican cheese
8 ounces frozen salad shrimp (tiny shrimp)
1 (6 ounce) can crabmeat, drained
spaghetti, strings

Steps:

  • Cook Spaghetti strings according to package directions.
  • In a large skillet saute the Bell Pepper in the butter till tender.
  • Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly.
  • Add the Velvetta cheese, shrimp and crab meat. Cook till hot and bubbly.
  • Add the sauce to the cooked and drained spaghetti strings. Toss to mix well.
  • Serve with Garlic Bread and Fresh Salad for a complete meal.

Nutrition Facts : Calories 257, Fat 13.8, SaturatedFat 6.3, Cholesterol 128.5, Sodium 1003.4, Carbohydrate 9.9, Fiber 0.5, Sugar 1.8, Protein 22.9

CRAB AND SHRIMP BOIL PASTA



Crab and Shrimp Boil Pasta image

Sweet corn, salty sausage, zesty shrimp, creamy potatoes and butter for dipping - a crab boil has everything you want in a meal. But unless you're a pro at cracking crab legs, it can be a challenge. Instead, capture those same flavors with this seafood pasta, which uses lump crab meat and this speedy sheet-pan shrimp boil. Get the shrimp boil into the oven, then immediately start preparing this recipe. (If the shrimp boil is done early, just cover it with aluminum foil until ready to add.) In the end, it all comes together in a big, shareable dish.

Provided by Millie Peartree

Categories     dinner, pastas, seafood, main course

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

Kosher salt
1 pound smoked sausage, such as kielbasa, sliced 1/2-inch-thick
1 tablespoon neutral oil, such as canola or vegetable oil
1 cup unsalted butter (2 sticks)
6 garlic cloves, minced
1 cup chicken broth or seafood stock
2 1/2 teaspoons seafood seasoning, such as Old Bay
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon red-pepper flakes, or to taste
2 tablespoons lemon juice (from 1 lemon)
1 (16-ounce) box linguine
1 pound lump crab meat
1 recipe sheet-pan shrimp boil
1 tablespoon chopped fresh parsley leaves

Steps:

  • Bring a large pot of salted water to boil for the pasta.
  • As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
  • Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
  • Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
  • Cook pasta in salted water according to package directions. Drain and set aside.
  • Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

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