Best Pasta With Seafood And Cabbage Recipes

CREAMY GARLIC SEAFOOD PASTA

Steps:

• In a large pan, add a splash of oil and allow to heat up.
• Season the seafood with salt and pepper then cook in batches until golden brown.
• The shrimp/prawns should take no more than a minute per side (depending on size) and the calamari and mussels will take only a few minutes to cook. Take care not to overcook the seafood as they will go tough and rubbery. Rather undercook slightly as it will cook a little more while being tossed with the sauce and pasta.
• Remove the seafood from the pan and set aside.
• In the same pan, melt the butter and add the garlic and chilli flakes. Cook until fragrant then pour in the lemon juice and wine.
• Bring to a simmer and allow to reduce by half.
• Pour in the cream and allow to come to a simmer. Allow to cook for 5 minutes or until the sauce coats the back of a spoon.
• Add the seafood (and any of its resting juices) and parsley and stir to combine.
• Toss the sauce with cooked pasta and a splash of the pasta cooking water and toss to coat the pasta. Serve sprinkled with parsley.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)

Steps:

• Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
• Remove after 10 minutes and place on a rack to dry.
• Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
• Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
• When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
• Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
• Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
• Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
• Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
• Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

CABBAGE AND PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add farfalle pasta, and cook for 8 to 10 minutes or until al dente; drain.
• Melt the butter in a skillet over medium heat. Stir in the cabbage, onion, and garlic, and season with salt and pepper. Cook 15 minutes, or until the cabbage and onion are tender.
• In a large bowl, toss together the cooked farfalle and the cabbage mixture. Serve warm.

PASTA WITH SEAFOOD AND CABBAGE

Steps:

• Soak Notta Pasta(Brand Name) according to the package for saute.
• In a large nonstick skillet or wok, heat oil over medium heat.
• Add shrimp, scallions, fish sauce, and sprinkling of crushed red peppers, if using. Stirfry until the shrimp just turns opaque. Remove shrimp to a bowl with a slotted spoon.
• Add cabbage, red bell pepper, ginger and garlic. Stirfry for one minute.
• Add sherry, GF soy sauce or Kikkoman, clams and drained Notta Pasta(made of rice). Cook, mixing all together well, stirring constantly for 3-4 minutes or until the Notta Pasta is firm but tender.
• Add reserved shrimp. Toss to mix well.
• Serve at once garnished with cilantro, hot garlic bread and a robust red wine(to make things a little different.).
• Enjoy!

SHRIMP AND CABBAGE STIR-FRY

Steps:

• Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.
• Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.
• Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

CREAMY TOMATO SHRIMP WITH PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the shrimp, garlic and pepper flakes in oil until shrimp turn pink. Stir in the spaghetti sauce, Alfredo sauce, butter, salt and pepper; heat through., Drain pasta; serve with shrimp mixture. Sprinkle with parsley.

CREAMY LEMON & CABBAGE PASTA WITH GARLIC CRUMBS

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, mix the breadcrumbs with half the oil and 1 garlic clove, and season well. Spread out on a large baking tray and bake for 8 mins, until crisp and golden. Remove and set aside.
• Cook the pasta in a large pan of boiling water until al dente. Meanwhile, pour the remaining oil into a frying pan, add the onion and remaining garlic, season and cook for about 4 mins until golden, then add the wine and lemon zest. Reduce for a few mins, then add the crème fraîche. Remove from heat but keep warm.
• Add the cabbage to the pasta water for the last 3 mins of cooking time. Drain and return to the pan, add the creamy sauce to the pasta and toss together. Divide between 2 bowls and top with the crumbs.

PARMESAN-SHRIMP PASTA BAKE

Steps:

• Heat oven to 350°F. Grease shallow 2-quart casserole with shortening, or spray with cooking spray. Cook and drain pasta as directed on package.
• Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.
• Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.
• Stir pasta into shrimp mixture. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot.