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|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||10%|
|Total Sugars 3g|
|Vitamin C 13mg||64%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The ingredients that come together in this seafood linguine recipe make for a classic dish that you can prepare any night of the week for a seafood-loving crowd. It takes elements that are similar to the seafood dish cioppino but serves it over pasta rather than as a stew.
Lanie’s seafood mixture includes a combination of shrimp, scallops, crab, and/or chunks of lobster. Good-quality imitation crab may be used as well, and you can skip the lobster and double up on other ingredients if your budget doesn’t permit lobster for this linguine with seafood.
Chopped tomatoes, garlic, dry white wine, and fresh parsley make up the sauce. Toss the seafood sauce with linguine or similar pasta, such as spaghetti or angel hair.
4 ounces (1/2 cup) unsalted butter
1/2 cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 cup dry white wine
1 (28-ounce) can chopped tomatoes
1 teaspoon rosemary
1 teaspoon oregano
Salt, to taste
Freshly ground black pepper, to taste
2 to 3 pounds cooked or raw shrimp, or crab, lobster, scallops, or combination
1/2 cup chopped fresh parsley
1 pound linguine, cooked according to package directions
Gather the ingredients.
In a large skillet, heat butter and oil. Cook the onion and garlic until translucent, stirring frequently.
Add the wine and cook until liquid has evaporated and vegetables are golden.
Reduce the heat and add tomatoes, rosemary, oregano, salt, and pepper.
Add the seafood of your choice (scallops and raw shrimp take about 5 minutes to cook in sauce).
Serve the sauce over hot cooked pasta. Enjoy.
If you want to spice this up a little bit, add a pinch or two of crushed red pepper flakes to the sauce.
Recipe Variations and Substitutions
You can vary the seafood you use in this dish really easily based on availability and preference. Crab, shrimp, or a can of lobster meat is great, but any combination of these ingredients will work. You can also double up on one ingredient versus another if you have preferences or aversions to consider.
Storage and Freezing
Leftovers of this seafood and pasta dish will keep in the refrigerator in an airtight sealed container for a couple of days. Reheat over medium-low heat in a saucepan, adding a little more tomato sauce or water if needed to keep the pasta from sticking to the pan.
Freezing is not recommended for this dish. Pasta such as linguine can be frozen, but you’d have to cook it just to al dente so that when you reheat it, it won’t become mushy. Seafood doesn’t typically freeze and reheat well without becoming rubbery or overcooked. That being said, you could freeze the sauce and add fresh seafood to it upon reheating if you like.
Do you put Parmesan on seafood pasta?
It’s not necessarily customary to put Parmesan on a seafood dish such as this because it’s believed that the cheese can overpower the flavors. That being said, taste is entirely personal and subjective so if you like it, go for it.
Video about Shrimp And Crab Pasta White Wine Sauce
Shrimp Scampi & Pasta – Linguine With Lemon Butter Garlic White Wine Sauce
Shrimp scampi is a delicious pasta dish with a lemon, butter, garlic, and white wine sauce! Join Eric from Simply Elegant Home Cooking as he demonstrates this easy but delicious recipe! One of the keys is to avoid over cooking your shrimp! That will cause them to become rubbery. The shrimp scampi is taken to the next level by the addition of an Italian white wine, as well as red pepper flakes for a little bit of heat!
-1 lb large shrimp
-1 lb pasta (linguine or spaghetti work best)
-4 tb extra virgin olive oil
-4 tb butter
-1/3 c Italian white wine
-3 cloves garlic
-1/4 ts red pepper flakes
-1 large handful chopped Italian parsley
-Salt & pepper
-Remove the shrimp from the fridge 30 minutes before you plan to cook. During this time, remove the shell but leave on the tail, and remove the vein from the shrimp.
-Preheat a large pot of water on high heat until a rapid boil is reached. Generously salt the water, and add the pasta. Cook according to the directions for al dente.
-The shrimp and sauce can be cooked at the same time as the pasta. Once the pasta is cooking, preheat a large pan over medium heat. Once the pan comes up to temperature, season your shrimp generously with salt and pepper, add 2 tablespoons of olive oil to the pan, and cook the shrimp for about 2 1/2 minutes, stirring often. It is very important not to overcook the shrimp as they will continue to cook once added back to the sauce.
-Once cooked mostly through, remove the shrimp and set aside on a plate. Turn off the heat and add an additional 2 tablespoons of olive oil to the same pan. This will bring down the temperature which is important to avoid burning the garlic. Add in the sliced garlic and red pepper flakes and turn the burner back on but only to medium low heat. Cook for about 1 1/2 minutes, stirring constantly.
-After garlic is cooked but not browned, deglaze the pan by adding in the Italian white wine. Turn the heat up to medium and bring to a light boil.
-Once a boil is achieved, zest the lemon into them sauce, then juice half the lemon into the sauce.
-Once the linguine is cooked, turn off the heat on the pasta water and transfer pasta into the sauce. Do not rinse or drain! Be sure to stir everything around as you go.
-Add back in the shrimp, and add in the butter and most of the chopped Italian parsley. Turn heat down to low and stir until butter is emulsified into the sauce.
-Serve the shrimp scampi and garnish with the remaining parsley
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