Best Shrimp And Crab Meat Pasta Recipes

SHRIMP AND CRAB PASTA

Steps:

• Boil your pasta and drain it, set aside.
• In a skillet, add 3 Tablespoons of olive oil, 1/4 cup (1/2 of 1 stick) of butter, Mrs. Dash, onion and garlic. On medium heat, melt butter and spices together, cooking for about 3 minutes, until your onion becomes translucent.
• Add to this your shrimp, stir. Add in tomatoes. Stir in crab meat. Sprinkle with sea salt to taste. Warm through.
• Add pasta and remaining butter, toss. When butter is melted and pasta is warm, place in a pasta bowl and top with fresh Parmesan cheese.

SHRIMP & CRAB CASSEROLE

Steps:

• Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

EASY SHRIMP & CRAB PASTA

Steps:

• Saute onion and garlic in butter until onion is nearly translucent.
• Add oregano, basil, red pepper flakes and salt/pepper.
• Add half and half, bring to boil.
• Mix corn starch with enouch water to dilute it, and pour into boiling sauce until you get desired consistency.
• Stir in crab and shrimp, cook another minute and take off of heat.
• Spoon over angel hair pasta and enjoy!

CRAB AND SHRIMP PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 10 minutes. Drain, and rinse under cold water to cool. Transfer to a large bowl, and set aside.
• In a small bowl, mix together the mayonnaise, vinegar, olive oil, salt and pepper. Pour over the pasta and stir to coat. Add the crab, shrimp, tomatoes, cucumber, black olives and bell pepper; mix gently to coat with the dressing. Taste, and adjust seasoning if desired. If the pasta is too dry, mix in more mayonnaise.

LEMON-GARLIC PENNE WITH CRAB

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook and stir garlic in butter and oil over medium heat for 2 minutes or until garlic is golden (do not brown). Add the broth, crab and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until sauce is reduced by half., Drain pasta; toss with crab sauce and 1/4 cup parsley. Garnish with lemon wedges and remaining parsley.

CRAB AND SHRIMP BOIL PASTA

Steps:

• Bring a large pot of salted water to boil for the pasta.
• As the water heats, in a Dutch oven or pot, sear sausage in oil over medium-high heat. Stir occasionally until the sausage browns, about 5 minutes. Transfer the sausage to a plate to drain, and discard pan drippings.
• Add butter to the pot. When it melts, add garlic and sauté until fragrant. (Be careful not to burn the garlic.)
• Stir in broth, and add seafood seasoning, Cajun seasoning, red-pepper flakes and lemon juice. Bring to a boil. Reduce heat to medium-low and cook about 5 minutes, then taste and adjust for seasonings. Set aside 1/2 cup garlic broth for serving.
• Cook pasta in salted water according to package directions. Drain and set aside.
• Add crab meat to the broth and gently stir until heated through. Add pasta and toss with tongs until evenly coated. Pour pasta into large serving bowl, then top with sausage and the sheet-pan shrimp boil. Drizzle the reserved garlic broth on top of the mixture. Garnish with parsley and serve immediately.

SHRIMP AND CRAB-MEAT PASTA

Steps:

• 1. Dice the onion, green pepper and garlic, shred the cheese. Put the water on to boil and add the spaghetti when it does.
• 2. At the same time heat enough of the olive oil in a saute pan big enough to accommodate the spaghetti when it is done. When the oil is hot add the onion,green pepper, garlic and red pepper flakes. When onions are clear( do not brown) add the shrimp and stir fry them.
• 3. While the shrimp are cooking, drain off your cooked spaghetti and toss with a couple of tablespoons of olive oil.
• 4. When the shrimp are done(just when they turn pink. Do NOT OVERCOOK, because they will keep cooking in the pasta)Put all the pasta and the rest of the olive oil in the pan with the shrimp and using two spoons or tongs, toss well. If it seems a little dry add a little more olive oil.
• 5. Then add the asiago cheese and keep tossing so it melts evenly and coats all the pasta.
• 6. Add the crab meat and black pepper. Continue to toss until the crab is evenly dispersed.
• 7. When you plate the dish you will have to pick up the shrimp and put it on the pasta because it falls to the bottom of the pan.
• 8. Serve with a salad, some white wine. The combination of the crab and asiago makes it melt in your mouth!

PASTA WITH SHRIMP, OYSTERS, AND CRABMEAT

Steps:

• Melt 1/2 cup butter and 1/2 cup olive oil together in a saucepan over medium heat. Stir in the garlic, and cook until fragrant, about 3 minutes. Stir in the 1 1/4 cups of parsley, and cook for 1 minute more. Season with lemon juice, crushed red pepper, salt, and pepper; set aside.
• 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.
• Meanwhile, bring a few cups of water to a boil in a saucepan over high heat. Stir in the oysters and turn off the heat. Allow the oysters to stand for 3 minutes, then drain and set aside. Melt 1/4 cup butter and 1 tablespoon olive oil together in a large skillet over medium-high heat. Stir in the shrimp, and cook until they turn pink and begin to firm. Add the crab meat and drained oysters; continue cooking until the shrimp have turned opaque in the center, and the crab is hot.
• Toss the seafood with the drained pasta, and season to taste with salt and pepper. Pour in the sauce, and toss gently to coat. Sprinkle with remaining 1/4 cup of chopped parsley before serving.