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Anyone have a good seafood pasta recipe?
Posted on 12/15/14 at 9:03 am
Posted on 12/15/14 at 9:03 am
Preferably one with oysters?
5
Posted on 12/15/14 at 10:19 am to LSUDav7
At FQF, I had Oyster Rockefeller Pasta that I thought was fantastic.
I could forego the spinach component. I'd do cornmeal fried oysters like you would normally do for fried oysters, and then make a garlic-herb-butter-wine sauce with heavy whipping cream. Maybe sprinkle the finished product with grated Parm.
I'm actually frying oysters tonight, and now thinking about this.
Yep. Definitely am. Just came across this photo from R'Evolution.
I could forego the spinach component. I'd do cornmeal fried oysters like you would normally do for fried oysters, and then make a garlic-herb-butter-wine sauce with heavy whipping cream. Maybe sprinkle the finished product with grated Parm.
I'm actually frying oysters tonight, and now thinking about this.
Yep. Definitely am. Just came across this photo from R'Evolution.
This post was edited on 12/15/14 at 10:38 am
Posted on 12/15/14 at 10:34 am to LSUDav7
Shrimp Scampi. There are dozens of versions. Here is mine:
Peel a pound or two of shrimp. Melt half a stick of butter in a large pot (I use a large wok). Drizzle in olive oil (about 1/2 the volume of the butter).
Boil some spaghetti very al dente. Drain.
Saute shrimp (or stir fry) for 2 minutes on medium high. During the process add cayenne, garlic, lime juice, onion powder... or whatever else you like.
Add the spaghetti, toss and cover. Simmer on low for 3 minutes to allow flavors to meld. Salt to taste.
This is a change of pace from pasta with a tomato type sauce. The wife loves it. Made some last week.
Peel a pound or two of shrimp. Melt half a stick of butter in a large pot (I use a large wok). Drizzle in olive oil (about 1/2 the volume of the butter).
Boil some spaghetti very al dente. Drain.
Saute shrimp (or stir fry) for 2 minutes on medium high. During the process add cayenne, garlic, lime juice, onion powder... or whatever else you like.
Add the spaghetti, toss and cover. Simmer on low for 3 minutes to allow flavors to meld. Salt to taste.
This is a change of pace from pasta with a tomato type sauce. The wife loves it. Made some last week.
Posted on 12/15/14 at 11:25 am to LSUDav7
I don't have an actual recipe per se, but I like a sort of pesto shrimp pasta that I whip up occasional.
Sauté chopped garlic in olive oil for 30 seconds or so then add 1 lb shrimp. Once they begin to pink, add a can of drained diced tomatoes and stir. Then add a small jar of pesto sauce. Stir and then add a cup or so of cream until you get the consistency right. I will also add Parmesan or goat cheese in as well. Get quick and really easy
Sauté chopped garlic in olive oil for 30 seconds or so then add 1 lb shrimp. Once they begin to pink, add a can of drained diced tomatoes and stir. Then add a small jar of pesto sauce. Stir and then add a cup or so of cream until you get the consistency right. I will also add Parmesan or goat cheese in as well. Get quick and really easy
Posted on 12/15/14 at 12:37 pm to LSUDav7
Shrimp Freddy
You could probably substitute oysters for the shrimp by poaching the oysters in white wine and garlic and adding them at the last, or frying them and adding at the last.
You could also broil the oysters and add them at the last.
You could probably substitute oysters for the shrimp by poaching the oysters in white wine and garlic and adding them at the last, or frying them and adding at the last.
You could also broil the oysters and add them at the last.
This post was edited on 12/15/14 at 12:39 pm
Posted on 12/15/14 at 4:54 pm to LSUDav7
I'd recommend using Donald Link's recipe for the roasted oysters he serves at Cochon. It's basically a compound butter and is the best goddamn thing you will ever put on pasta with seafood. It also makes a damn fine scampi.
2 sticks of unsalted butter (don't substitute margarine -it's too oily and can prevent flavors from blending)
3 garlic cloves
2 anchovy fillets
1 lemon (will use both the zest of the whole lemon and the juice)
2 tablespoons of Vietnamese garlic chili sauce (may find in specialty foods section of grocery. Note: Link uses Heavenly Chef brand)
2 teaspoons of red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon of salt
Cut the butter into 1 inch cubes and allow to soften at room temperature.
Mince the garlic, anchovy, and lemon zest (or mash it in a mortar and pestle). Fold in the butter, lemon juice, garlic chili sauce, red pepper flakes, cayenne and salt. Roll the butter into a log, wrap in plastic wrap and store in refrigerator for use whenever needed. I've used the whole batch for a few pounds of shrimp and crab in a skillet to serve over pasta.
If you're going to serve it over pasta, consider boiling the pasta in shrimp stock.
2 sticks of unsalted butter (don't substitute margarine -it's too oily and can prevent flavors from blending)
3 garlic cloves
2 anchovy fillets
1 lemon (will use both the zest of the whole lemon and the juice)
2 tablespoons of Vietnamese garlic chili sauce (may find in specialty foods section of grocery. Note: Link uses Heavenly Chef brand)
2 teaspoons of red pepper flakes
1/4 teaspoon cayenne pepper
1 teaspoon of salt
Cut the butter into 1 inch cubes and allow to soften at room temperature.
Mince the garlic, anchovy, and lemon zest (or mash it in a mortar and pestle). Fold in the butter, lemon juice, garlic chili sauce, red pepper flakes, cayenne and salt. Roll the butter into a log, wrap in plastic wrap and store in refrigerator for use whenever needed. I've used the whole batch for a few pounds of shrimp and crab in a skillet to serve over pasta.
If you're going to serve it over pasta, consider boiling the pasta in shrimp stock.
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