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Recipes
Maryland Seafood Pasta
1 lb box pasta - either Penne, Rotini, Fettuccine, or a mix of shapes
1 (or 2) Fresh Garlic Cloves - crushed
Extra Virgin Olive Oil
1 medium zucchini julienned
1 cup broccoli florets
12 fresh (uncooked) medium sized shrimp peeled and deveined
˝ pound fresh (uncooked) sea scallops cut into quarters
1 pound Maryland crabmeat (pasteurized or fresh)
1 Large Ripe Tomato - seeds removed and diced
2 Scallions (Green Onions) - minced
3 Fresh Basil Leaves - julienned
Dry White Wine
Fresh grated Parmesan Cheese
Optional:
Green and/or Red Bell Peppers - 1-2 slices each minced
Commercial Crab/Seafood Spice to taste
Instructions
- Cook pasta according to box instructions.
- While pasta is cooking peel and devein shrimp and set aside.
- Cut scallops and set aside.
- With a clean knife cut vegetables and set aside.
- Be sure not to over cook pasta. When cooking time is up drain, rinse, and set aside in a large serving dish with a cover to keep pasta warm.
- Heat a large sauté pan over medium heat for about 1 minute.
- Coat pan generously with 3-4 tablespoons olive oil.
- Add garlic and cook for about 30 seconds.
- Add zucchini and broccoli sauté till they just start to turn a bright green
- Add shrimp and scallops, stir and cook until they start to turn opaque (a few minutes - do not over cook).
- Reduce heat to medium low.
- Add crab meat, tomatoes, scallions and basil.
- (Optional) Add peppers and/or a few sprinkles of seafood spices.
- Add ˝ Cup White Wine.
- Toss or stir mixture for 4-5 minutes - or until everything is warm.
- Combine seafood and vegetable mixture with cooked pasta, mix gently and sauté lightly, adding olive oil and wine as needed till everything is coated and warm.
- Serve immediately with grated cheese on top or served at the table. Serves 4-6 people
Recipe courtesy of Brad & Dana McCabe.
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