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Pasta with Seafood
Wonderful pasta recipes featuring shrimp, scallops, clams, sardines, soft shell crabs and more
This is a wonderfully rich dish that can be served for Christmas Eve or any special occasion.
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Dishes that are in the style of Marechiaro usually contain fish, clams, or mussels in a tomato sauce seasoned
with garlic and parsley.
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with garlic and parsley.
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Soft shell crabs are a seasonal Venetian treat. There they are referred to as moleche.
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This recipe uses canned clams so you can easily make it for a quick evening meal with ingredients right out of your pantry.
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A traditional Sicilian pasta dish for St. Joseph's Day; fish and pasta are staples of the feast.
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This pasta dish combines broccoli and carrots with shrimp in a light tomato, basil and chicken broth sauce.
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This is a dish that you can put together in less than 30 minutes. If you don't like tuna, add some cooked chicken.
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This recipe is a version of one of our favorite seafood dishes served in the wonderful restaurants of "Little Italy" in NYC.
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Shrimp Scampi is an Italian-American dish that is popular in many Italian restaurants in the US.
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"Allo scoglio" refers to the fact that the sauce contains a mixture of shellfish that live on or near the rocky coastal bluffs, called the scoglio.
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A simple and delicious seafood pasta dish from Sicily made with fresh tomatoes and basil.
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Fresh tuna and vegetables combine with Marsala wine to create this unique dish.
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This dish combines a mixture of seafood with large tube pasta called paccheri
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Tiny, rice-shaped pasta are cooked risotto-style for a creamy texture with added shrimp and broccolini.
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Fresh salmon adds color and flavor to this simple pasta dish.
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A flavorful filling of shrimp, bay scallops, and crabmeat mixed with ricotta cheese in squares of fresh pasta and topped with a tomato-cream sauce.
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A rich and creamy lasagna filled with shrimp, scallops,and crab. It's a wonderful special occasion dish.
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This delicious ravioli recipe has a filling of cooked salmon, shallots, and cheese, with just a hint of lemon flavor.
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BUYING, STORING, AND PREPARING SHRIMP
Shrimp are very perishable, so unless you live near the ocean, chances are the shrimp you buy have been frozen at some point. Most shrimpers flash-freeze the shrimp right on the boat.
To thaw frozen shrimp, keep them in the refrigerator for 1 to 2 days. If you're in a hurry, run them under cold water. Chill fresh shrimp for up to 2 days.
Shrimp in the shell can be tastier and less expensive than shelled and deveined shrimp. To prepare them, use your fingers to remove the tails and peel away the shells. Use a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it
To thaw frozen shrimp, keep them in the refrigerator for 1 to 2 days. If you're in a hurry, run them under cold water. Chill fresh shrimp for up to 2 days.
Shrimp in the shell can be tastier and less expensive than shelled and deveined shrimp. To prepare them, use your fingers to remove the tails and peel away the shells. Use a paring knife to make a shallow slit along the back from the head end to the tail end. Look for the black sand vein that runs along the center of the back. If the vein is there, use the tip of the knife to carefully remove and discard it
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