Can anyone provide me with a Seafood pasta recipe that does not have a tomato base?
I was in Rome and ordered a Spaghetti Marinara and it was a kind of stock based recipe, not tomato like you usually get in oz restaurants, Can anyone help me with a non tomato based Seafood pasta Recipe?
Pasta with Alfredo sauce (cream, butter and cheese base) is great with seafood.
Alfredo sauce is a base of cream, butter, Regiano or Asiago or Parmesan cheese to which cooked pasta is added with seafood (shrimp, scallops, salmon, clams, crab, lobster, etc.)
Or just butter with the seafood. Or just olive oil and herbs.
shrimp scampi or shrimp alfredo are a couple ideas
References :
Pasta with Alfredo sauce (cream, butter and cheese base) is great with seafood.
Alfredo sauce is a base of cream, butter, Regiano or Asiago or Parmesan cheese to which cooked pasta is added with seafood (shrimp, scallops, salmon, clams, crab, lobster, etc.)
Or just butter with the seafood. Or just olive oil and herbs.
References :
Black and White Lobster Ravioli in a Seafood Cream Sauce
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11793,00.html
References :
This simple recipe calls for pasta mixed with Alfredo sauce and baked salmon. Family members top their own pasta serving with as much Parmesan cheese as they want!
PREP TIME 15 Min
COOK TIME 30 Min
About scaling and conversions
INGREDIENTS
1 (16 ounce) jar Alfredo sauce
1 pound salmon fillets
1 lemon, juiced
1 tablespoon vinegar
1 teaspoon dried basil
1 teaspoon dried parsley
1 (16 ounce) package uncooked rotini pasta
1 (16 ounce) package shredded Parmesan cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese
References :
My favorite dish is shrimp scampi.. Here is my version.. Heat olive oil in a pan, add shrimp and green onion (to your liking) and cook for about 5 mins. THen add fresh minced garlic (again, to your taste).. Cook a few more minutes until shrimp are cooked (but not overcooked!)… The nadd fresh squeezed lemon a bit of cream base (can use cream or sour cream or whatever).. Ground pepper, salt and fresh parsley.. Its delish! Toss with angel hair pasta and serve pronto. Very healthy too if you do it right.. If you want, you can add a bit of premade alfredo sauce for the cream base (or do without the cream base altogether for a really healthy version).
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This is my own creation (modified from other recipes) – everyone loves it!
Marinara usually uses tomatoes but there are plently of Italian sauces that don’t Alfredo the butter and cream sauce is even better with the addition of lemon and seafood. I love scampi with garlic, butter and olive oil. Or a mixture of fresh in season veggies some light seafood broth and butter with cheese or not would also be quite nice. Notice the use of in season veggies in the spring you might use fresh peas in the fall winter squash… Go to the farmer’s Market and put together a pasta based on what is in season and what you like to eat!!!!!!
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marinara…ok…well what about a cream sauce…maybe a saffron cream…cook the fish a bit under done…remove….add wine…white …add saffron …reduce….add cream…s&p…reduce…add seafood…reduce sauce until coats a spoon….serve over pasta..polenta…cous cous….or just with a salad
References :
try this pages:
http://www.italianfoodforever.com/iff/news.asp?id=629
http://www.italianfoodforever.com/iff/news.asp?id=628
http://www.italianfoodforever.com/iff/news.asp?id=633
let me know how it is.
References :
You can omit the tomatos in this recipe if you want to.
http://www.recipezaar.com/29533 For seafood soup aka Chipoino spelling?
Plus check out the host of others I found for you and most of them should have recipes for with and with out tomato base.
Happy cooking. And if you dont find what you want there check out Giada De Laruenttis on the Food Network or Mario Batali there as well. Have fun
References :
http://www.foodnetwork.com
go to foodnetwork.com and enter Seafood pasta recipe that does not have a tomato base and you will eventully fet your answer.
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Make a Roux ("rue") with 2T to 4T melted butter in a skillet by adding 1/4c to 1/2c sifted flour slowly [standard thickener for everything, almost]. When thickened, SLOWLY add salt, pepper, ( some like cinnamon or nutmeg) to taste and milk to simmering mixture. Do not stop stirring or whisking or you’ll get lumps Stir till thickened. Turn off heat and sprinkle with cheese of choice: sharp gives you one kind of flavor, parmesan another. This is especially good with shrimp in your pasta. . If you get lumps, run thru colander..
References :
I’m sure this is not what you had but it’s good.
Saute in
1 TBSP Olive Oil
4 cloves garlic minced
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
for 3-5 minutes
Add
1/4 cup white wine, reduce by half then add
1/2 cup chicken broth, reduce by half then add
1/2 cup cream and
3/4 pound large shrimp
Cook over high heat until shrimp are opaque.
Sprinkle with 1/4 cup Basil, chiffonade
salt and pepper
Serve over farfalle or fusilli.
If not Italian, grated parmesan cheese (Italians never use cheese with seafood…their loss.)
References :
Seafood Pasta
1 tablespoon olive oil
1 small onion, diced
1 tablespoon chopped garlic
1/4 pound scallops
1/4 pound baby shrimp
1/4 pound crab meat
Salt and pepper to taste
1/8 teaspoon dry sage
1/8 cup flour
1/2 cup clam juice
1 pint heavy cream
1/2 cup grated Parmesan cheese
1 pound spaghetti pasta
Garnish:
Grated Parmesan cheese
Chopped parsley
Heat olive oil in pan. Add the onions to the pan and saute until onions are translucent. Add the garlic, scallops, shrimp and crab meat. Cook for 5 minutes.
Season with salt, pepper and dry sage. Slowly add the flour to the seafood mixture and stir continuously for about 4 minutes. Add the clam juice and heavy cream. Simmer for another 5 minutes, while slowly adding the grated Parmesan cheese.
While you prepare the sauce, cook the pasta. Toss the hot, cooked pasta with the sauce. Separate onto 4 serving plates and garnish each plate with the grated cheese and chopped parsley.
Serves 4
(Note: If you don’t like clams or crab meat, you could just delete those and substitute an equal amount of shrimp…or, whichever seafood you prefer.)
References :
1 squid
1 pound small clams
1 pound mussels
1 clove garlic – crushed (or more if you wish)
1 shallot – diced
1 small red (hot) pepper – optional
Fist full of flat parsley – no stems and finely chopped
olive oil
half cup dry white wine.
Deep stove top pan – you’ll need one with a lid and the pan has to be big enough to hold all of the shelled fish.
Clean, pat dry and cut up the squid. Heat up about a quarter cup of olive oil, fry the onion, drop in your (attention not to burn) the garlic and the hot pepper too. Turn the heat down low, drop in the squid, stir and cover for some seven minutes.
Take the lid off, turn the heat up high and drop in the shell fish, mix with a wooden spoon, drop in the parsley and the half glass of wine, stir AND COVER. Leave the lid on for about 5 minutes, take off and stir again. Cover. Do this until all of the shells have opened.
At this point you can decide to take the meat out of the shells or serve with the shells. You’ll have lots of broth on the bottom. If it’s too much boil it down some. Ladle out over your pasta.
I use fettuccine for my sea food sauces. Remember to not over cook the pasta. Make sure your pasta serving bowl are warm. I add a small knob of non salted butter to the pasta.
Note – you will not need to salt this dish. The shell fish are salty enough.
PS – if you want to use shrimp then you’ll need to add them last and just about 5 minues before serving. Over cooked shrimp taste like rubber balls. It’s a waste of money too.
References :
Try looking through this free E-book, it’s got 490 award winning recipes.
References :
http://recipef601c1.blogspot.com
I don’t know if you consider anchovies seafood, but spaghetti / vermicelli with olive oil, olives, capers and anchovies is pretty nice (if you like anchovies). It very easy to make. The recipe is at: http://www.recipeomnibus.com/page13.htm
References :
http://www.recipeomnibus.com