Best 7 Creamy Seafood Pasta Recipes

CREAMY SEAFOOD WITH ANGEL HAIR PASTA

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain well.
• Set aside and keep warm.
• Combine mushrooms, green onions, white wine and garlic in a large nonstick skillet.
• Bring to a boil.
• Reduce heat, and simmer, uncovered until liquid evaporates.
• Add margarine, stirring to melt.
• Add flour and cook stirring constantly for 1 minute.
• Gradually stir in milk.
• Cook over medium heat, stirring constantly until mixture thickens and begins to boil.
• Stir in your choice of seafood and sour cream; cook an additional 2-4 minutes until seafood is opaque and thorougly heated.
• Spoon over pasta; sprinkle with cheese and paprika.

CRAZEE'S CREAMY SEAFOOD AND PASTA

Steps:

• 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.
• Bring white wine and milk to a simmer in a small saucepan over medium-high heat. Whisk in sour cream and Parmesan cheese, reduce heat to medium-low, and simmer until thickened, about 5 minutes. Remove from the heat and stir in cilantro.
• Meanwhile, heat olive oil in a skillet over medium-high heat. Add shrimp and scallops, and cook until the shrimp begin to firm and turn pink. Stir in the yellow and orange peppers, season with Cajun seasoning, salt, and pepper; continue cooking until peppers are tender.
• To serve, place cooked pasta into a serving bowl, top with seafood mixture, and pour sauce overtop.

THE ULTIMATE CREAMY CHILLED SEAFOOD PASTA SALAD

Steps:

• Mix ingredients in order given; season to taste with salt & pepper.
• Garnish with chopped chives and lemon wedges. Cover and keep refrigerated until serving time.
• Best chilled for 6 to 8 hours to allow flavors to marry.
• Serve well chilled, atop a bed of crisp salad greens.
• A lovely light summertime main-dish, or starter. Serve this salad well-chilled with a crusty baguette, butter, and a good bottle of white wine (such as Chablis).

CREAMY SEAFOOD AND MUSHROOM PASTA

Steps:

• Slice the mushrooms. Mince the garlic.
• Cook the pasta until al dente. Drain, reserving 1 cup of the cooking water. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink, about 2 minutes. Transfer to a large bowl.
• Add the mushrooms to the oil in the pan. Saute about 5 minutes. Add garlic and cook 1 minute longer. Add the wine and cook until about half is absorbed, stirring and scraping browned bits from the bottom of the pan.
• Return the shrimp to the skillet and add the crabmeat and cream. Simmer about 2 minutes until sauce thickens slightly. Add lemon zest and juice, rosemary, and salt and pepper. Stir in the butter until melted.
• Add the penne to the skillet and heat through, adding some of the reserved pasta water if needed to keep everything moist. Remove from heat.
• Serve immediately garnished with parmesan cheese.

CREAMY SEAFOOD PASTA SALAD

Steps:

• Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain.
• Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside.
• In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest.
• In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture.
• Gently toss in the shrimp. Refrigerate for 1 to 12 hours.
• To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.

CREAMY CREOLE SEAFOOD AND PASTA

Steps:

• 1.Cook pasta in a large pot of water according to package directions. Drain when cooked. 2.Meanwhile, in a large skillet, heat oil to medium high and sauté onions and peppers for a 3-5 minutes or until slightly soft. 3.Add milk, cream cheese and Creole seasoning to pan. While stirring frequently, lower heat to medium and cook until sauce is smooth. Stir in crabmeat and shrimp; cook for 4 to 5 minutes or until seafood is heated through. 4.In a large bowl, toss the pasta with sauce. Season with salt and pepper to taste. Sprinkle with parsley before serving.

CREAMY SEAFOOD PASTA

Steps:

• In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
• Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
• Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
• Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.