Seafood linguine

A few nights ago, I came across an old vid of Jamie Oliver on YouTube, making a trio of quick pastas. One was a super-simple lemon pasta, made only with lemon, olive oil, and parm. I made up my mind pretty quickly that I wanted to try it. However, as the time to do so came around, it occured to me I could jazz it up, mainly by incorporating some half-shell mussels I had in the fridge (I was saving them for gumbo). The end result was one part Jamie's recipe, minus the parm (because my imaginary Italian nonna won't let me combine seafood and cheese in a pasta dish), and another part mussels cooked vongole-ish style. The fusion was a perfect marriage of lemon, seafood, noodles, and deliciousness.

seen this on YouTube and had to give it a try I love seafood and Italian dishes, here’s the link , for the original recipe but I changed it up some .https://youtu.be/VC-iDlV6DWQThis was so quick and easy to make.

Tomato 🍅 with Mixed Seafood sauce and garlic flavour. Top of grilled Calamari..

#GoldenApron23This seafood platter is made with flounder, shrimps, mussels, clams, and wine.

In a village 3,280 feet above sea level, the only option is frozen seafood. So we use a bag of mixed seafood (shrimp, cuttlefish, mussels,...)

This is an easy seafood curry using plenty of frozen seafood mix! The seafood flavor really comes through, making it delicious (=^_^=)The origin of this recipeI started making this often because it's very tasty without having to buy expensive seafood, so I'm posting it as a note for myself (^^)At home, we use two 150g packs!

This is an easy dish to whip up quickly for a weeknight dinner. It is flavorful, and also feels just a little bit fancy. You can add more heat by increasing the amount of red pepper flakes, and/or you could sprinkle it with a little Parmesan cheese when you serve it.The original recipe came from the Food Network.#Dinner #Seafood #Noodles

To thaw frozen mixed seafood, refer to.I recreated a chow mein dish that I used to eat all the time while I was in college.Microwaving the noodles beforehand helps prevent them from sticking to the frying pan.This tastes great with thick noodles. Recipe by Cooking S Papa

This Irresistible Marinated Seafood is fresh, tangy, and packed with flavor! A mix of shrimp, scallops, mussels, langostino lobster, and seafood medley is quickly cooked, chilled, and marinated in a vibrant sauce made with soy sauce, honey, vinegar, lemon juice, and homemade chili oil. Perfect as a refreshing appetizer or a light main dish, especially for summer gatherings! Enjoy!

So gorgeous! The fresh seafood is lovely and the sauce isn't overbearing. Beautiful!

Some combinations just work, like apples and pork, chocolate and wine, and, in this case, brown butter and sage. Makes a nice alternative when you don't want either tomatoes or cream in your pasta. A little chicken breast gives the dish some heft, while a squirt of lemon livens the party.

There are a lot of earthy flavours in this dish, starting with the mushrooms. Ideally they'd be a mix of wild mushrooms, either fresh or dried. Unfortunately, my local supermarket hasn't had wild mushrooms in ages (I blame global supply chain issues), so I made do with brown buttons. They worked okay, but if you can get your hands on wild mushrooms, that'd be so much better. Adding to the earthiness party is sage, the flavour of which was in the brown butter as well as the delicately crispy leaves. Parm added its usual pizzazz to the sauce. And, just because I bought a bottle over Christmas and wanted to try it, a dash of truffle oil took it over the top. Zucchini was there to help keep the dish from feeling too heavy. And a spritz of lemon added a little ray of brightness.

An ultra-creamy pasta recipe with burrata, enhanced by the combination of zucchini and lemon.

Inspired by: https://www.bbcgoodfood.com/recipes/linguine-avocado-tomato-lime

It's been an age-and-a-half since I've had one of my favourite indulgences: blue cheese. So when the wife agreed to a pasta night, it didn't take long to decide on the type of sauce to make. Creamy, delicious blue cheese, of course. With a little (or a lot) of crispy bacon mixed in. And some walnuts for crunch. And bright, cheerful sweet peas because, y'know, veg. If you're thinking of making this, a word of warning: this dish is heavy. So dieters, stay away. To help cope with some of the richness, I've included a bonus recipe for a super-simple tomato salad. It makes a great accompaniment to the pasta.

This is possibly one of the easiest one pot meals I've tried so far. It's delicious and comes together in less than 30 minutes. Recipe adapted from : Bev Weidner (mom wins) from foodnetwork.com

I had this delicious seafood packed dish for the first time in Chihuahua, Mexico in a styrofoam cup from a street vendor. She was kind enough to give me her family recipe. I was all of 14 years of age.Believe it or not, the purple onions and veggies - not the seafood - literally made the dish! This is a dish that's all about the chill and vegetables folks! IMHO - the seafood is really just culinary confetti.Employ the freshest, most firm, chilliest, crispy vegetables you can find and you'll have absolute success with this authentic Mexican Seafood Cocktail.It's great for barbecues, picnics and camping!

This is a definite indulgence type dinner with a rich and thick creamy garlic sauce, but it takes less than a half hour to make. As with most my meals, reduce the recipe in half if you aren't feeding a large family. I use the Fremont Seafood Mix bag from Aldi and Simply Nature Organic Linguine, also from Aldi. You can use whatever seafood and pasta you like here. I had half a bag of baby shrimp in the freezer, so I added that too.It's very important to use a real wedge of parmesan cheese, not "grated parmesan" from a container. A lot of pre-grated cheeses do not melt properly. If you want smooth creamy sauce, buy an 8oz wedge. You can substitute a lot of ingredients here but not that. I use a cheese grater and grate half of it finely (2nd to smallest holes) for topping on the plated food, but the other half I save my arm and just use the bigger shredding holes. The larger shredded parmesan is what you'll use for the sauce. You don't need to tire out your arm shredding that half so finely because it's just going to go into the sauce to be melted anyway.

Saffron rice with diced chicken breasts, mussels, clams, squid rings, shrimp, prawns, peas, and a sauté of chopped onion, tomato, bell pepper, and garlic. The seafood is fresh, the peas are precooked but can also be used raw. Delicious. Serves 6.

I decided to try to recreate the taste of an Italian restaurant in Tokyo that I went to often. I usually make this with only seafood, but this time I tried it with king oyster mushrooms and eggplant. The vegetables don't detract from the taste of the seafood, and the color and texture gave a nice accent and made it very yummy.-I use canned cut tomatoes because they are easier to stir. Whole tomatoes are also fine. You can store any leftover tomatoes in the freezer.-I used a combination of shrimp, squid, and clam for the seafood mix.-If there is any leftover risotto, you could use it for omurice. Or, roll it up and use it in rice croquettes. Recipe by Kogumamama

Recently a Lidl grocery opened up 30 minutes from my home. If your a fan of the low prices of Aldi and the efficient self service model of German grocery stores you’ll be a loyal shopper. This dish was made with pick ups from my shopping trip. It’s a lemony fresh dish perfect with shrimp

I don't usually hear of a basil soup pasta and I've never tried it, so I wanted to try making.The saltiness of the basil sauce differs according to the brand, so be sure to check the taste at the end and adjust as needed with salt. Recipe by Babagarei

a very simple recipe full of taste ,easy and fast to prepare(great to leftover seafood even if you don't have cooking stock just add water and a cub of seafood knorr will be full of taste

Treat yourself with this beautiful Fall inspired dish. Leeks are cooked down until tender, then toasted barley and mixed mushrooms are added and mixed together with lemon-butter. The lemony pilaf is finished with shredded Manchego cheese and toasted walnuts.Learn more at www.PeachDish.com.

this seafood dish is bursting with great flavor of spices, seafood and pasta. It’s a delicious recipe that I made up in my head!

When it comes to pasta, it has to be dried, for my preference. When it comes to noodles, it has to be freshly handmade. That's weirdly me. Lol! Fresh pasta just doesn't have that chewy springy texture as compared to dried pasta. Most restaurants will agree with me on that. I was supposed to serve this pasta with some fresh scallops and good quality anchovies, but those cost quite a lot of money here. I opted for dried ones instead. If you have the luxury of having those fresh at affordable prices, why not? You are in fact the master of your pasta.I agree that pasta is probably the easiest dish to make, but it is also the hardest to get it right. Timing is very crucial. Cos you have to cook the pasta just before al dente and transfer it into a skillet to cook again to allow the sauce can mingle well together. The most important thing is not to add olive oil into the pasta water. It will prevent the sauce from coating with the pasta. And do not discard the pasta water away. That is seasoned starchy water which is the key element to homogenize the sauce and pasta into 1. Anyway, I hope you will give this recipe a try.

Our local supermarket's been putting scallops on sale a lot lately, and as a result, I'm cooking with them a lot more. This is okay, because I love 'em. Especially in this super-quick, super-delicious pasta. Quick tip: if using frozen scallops, first soak them in milk for 30 minutes to remove any fishy smell. Just be sure to rinse them thoroughly afterward.

Our local supermarket had beautiful little bay scallops on sale today. Because it seemed like a wasted opportunity not to, I brought some home and tossed them with garlic, bacon and tomatoes to make this super-easy pasta dinner.

A hearty and spicy soup inspired by the traditional zuppa di pesce /seafood soup. The flavors develop over time, so be careful with the heat!

Kuah kuning is seafood from indonesian like a cross between a hot pot and a curry. Make an extra batch of sambal to add a little more spice at the table.