Food network

Preheat oven to 350 degrees. Cook pasta according to package directions and drain well. Combine wine, both types of mayonnaise, soup and dill weed. Stir into pasta, then carefully stir in cheese and seafood. Pour mixture into a 1 1/2-quart casserole. Cover and bake for 30 minutes until hot and bubbly. Sprinkle with potato chips before serving.

Calories 272 Fat 8 g Carbs 30 g Sodium 599 mg Fiber 1 g.

This recipe for Seafood Casserole serves/makes 6.

4 ounces mixed shellfish (shrimp, lobster, crab, mussels, etc)
1/4 ounce white wine
2 tablespoons butter
1/2 cup heavy cream
2 ounces Roma tomatoes, diced
1 ounce white pearl onions, diced
1 ounce shallots
1 tablespoon tarragon
1/2 pound Florentyna’s Black & White Langostino (lobster) ravioli

DIRECTIONS:

Recipe courtesy Florentyna’s Pasta Factory, Inglewood, CA

Saute shellfish in butter. Add wine, onions, shallots, and tomatoes. Simmer for 3 minutes, and stir to blend while bringing to a boil. Add heavy cream and tarragon. Cook lobster raviolis in water at a rolling boil for 2 to 3 minutes, or until most float. Strain and plate ravioli, pour seafood cream sauce over

This recipe for Florentyna’s Black & White Lobster Ravioli serves/makes 1.

1 (1 lb.) pkg. rotini
1 tbsp. olive oil
1 med. onion, diced
2 spears celery, diced
2 tsp. granulated garlic
Salt to taste
2 tbsp. Creole seafood seasoning
1 tbsp. dried parsley
1 lb. crawfish tails
1 can golden mushroom soup
1-2 cans milk

DIRECTIONS:

Prepare 1/2 package of rotini according to package directions and set aside. In a large saucepan saute onion and celery in olive oil. Add seasonings, parsley and soup. Gradually add milk using soup can until creamy. Next, add crawfish tails and stir well. Finally, add cooked rotini and blend. Serves 6.

1 lb. scallops (bay or sea)
1 lb. shrimp (lg.)
1 lb. Divella pasta (tube)
1 lg. can College Inn chicken broth
1/2 lg. can water
2 tbsp. olive oil
2 cloves garlic, sliced thin
4 or 5 tbsp. flour
1 1/2 sticks butter
1/2 c. white wine
2 dashes of lemon pepper
1 dash nutmeg
1 pt. heavy cream
1/2 c. Parmesan cheese
1/2 container Contadina plum tomato sauce (refrigerated section)
1 c. Italian parsley, chopped fine

ALFREDO SAUCE:

DIRECTIONS:

1. Heat 1 stick butter in saucepan until melted and add flour, stirring constantly. Add heavy cream slowly and cook until mixture thickens. Add nutmeg, lemon pepper, Parmesan cheese and garlic. Continue cooking and stirring. Add plum tomato sauce and parsley, stir and set aside.
2. Saute seafood in olive oil and 1/2 stick butter until pink, then add wine.

3. Cook pasta in chicken broth and water according to package directions. Reserve liquid when done.

4. Toss pasta and sauce together, then add seafood and toss again. Heat in casserole in 350 degree oven until warm (30 minutes). Reheat with reserved pasta broth. (May substitute lobster, crab and prosciutto for shrimp and scallops).

THIN WHITE SAUCE:

1 tbsp. butter
1 tbsp. flour
1/4 tsp. salt
1 c. milk

MEDIUM SAUCE:

2 tbsp. butter
2 tbsp. flour
1/4 tsp. salt
1 c. milk

OTHER INGREDIENTS:

Oregano and or spike
Parmesan cheese
Sour cream
Salt and pepper
Garlic salt or powder

DIRECTIONS:

Can use white cooking wine
Basic white sauce: in saucepan melt butter. Stir in flour, salt and dash pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more.

Make basic white sauce thin or medium. Add the other ingredients. Cook veggies like (mushrooms, broccoli, cauliflower, bell tomatoes, red peppers) etc. or cook seafood (in wok) works well.

Add to white sauce seafood or veggies and serve over pasta (linguini).

1 lb. of surimi, crab, scallops (inclusive, either/or)
8 oz. sour cream
2 oz. heavy cream
2 tbsp. cooking wine
2 tbsp. basil
1 clove garlic or equivalent, chopped
1 dash salt
1/4 c. onion, chopped coarsely
1 sprig parsley (garnish)
1 pkg. linguini or cappellini
Sliced lemon (optional)

DIRECTIONS:

Saute onion, garlic and add seafood. Lightly brown; add wine. Add basil. Stir. Add 4 oz. sour cream. Bring to a slow boil. Add 2 oz. heavy cream and sour cream. Simmer; stir often.
In a separate pan, bring 6 cups water to fast boil. Add pasta; slow boil for 8-10 minutes; strain.

Portion noodles as desired per serving plate.

Add considerable dollop of seafood sauce. Sprig parsley for garnish. Serve with fine dry white wine under candlelight. Serves 4.

1 pound mostaccioli pasta — uncooked
2 teaspoons vegetable oil — divided
12 ounces frozen small shrimp — thawed
3 medium carrots — thinly sliced
1 bunch scallions — sliced
1 pound asparagus — cut into pieces
1 cup fresh orange juice
salt and pepper — to taste

DIRECTIONS:

Prepare pasta according to package directions. While pasta is cooking, warm 1 teaspoon vegetable oil over high heat in a large non-stick wok or skillet. Stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. Remove and set aside. Add the remaining teaspoon of vegetable oil to the pan and stir-fry the carrots 2 minutes. Add the scallions and asparagus and stir-fry 3-4 minutes, until asparagus is tender-crisp. When pasta is done, drain well. Add pasta, shrimp and orange juice to skillet and toss until hot, about 2 minutes. Season to taste with salt and pepper and transfer to a serving bowl. Serve immediately.

1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 (28 oz.) can whole plum tomatoes
1/2 cup dry white wine
1 bay leaf
8 lg. uncooked shrimp, cleaned and peeled
12 littleneck clams, cleaned
12 mussels, cleaned
1 pound linguine

DIRECTIONS:

Heat oil with pan. Add garlic and red pepper. Stir until lightly browned. Stir in tomatoes, wine and bay leaf and simmer 5 minutes. Break up tomatoes. Add seafood. Cover and simmer about 4 minutes until clams and mussels open. Toss with cooked pasta.

This recipe for Zuppa Di Pesce serves/makes 4.

1/4 bag shells or gemelli pasta
1 chopped green onion, diced, tops & all
1 handful frozen peas
1 stalk celery, diced
1 carrot, diced
1/2 cup mayonnaise, adjust to taste
Seasoned salt, to taste
Mrs Dash, to taste (salt free herb and spice blend)
ground pepper, to taste

DIRECTIONS:

Cook the pasta and carrots according to the directions on the pasta bag.

Drain and run cold water over the pasta, turning it with your hands or a big spoon to cool it quicker. Mix the pasta and all other ingredients together, taste to see if you need more mayonnaise or seasoned salt. Start with a shake or 2 of each of the seasonings and then judge from there.

Chicken, ham or seafood can be added also or any other “leftover” vegetables, like broccoli, cucumbers, black olives etc…or chunks of cheese. Its very simple, but very good. Be creative, you can make it a little different every time, using just what you have on hand, but the recipe above is pretty much my “starter” salad. I have added chopped, boiled egg, but I’m not crazy about eggs so I prefer it without them, though they do add a certain creaminess. My favorite is just the above with a small can of albacore tuna (packed in water), very well drained.

With a little French bread, its a favorite lunch of mine to take to work.

This recipe for Debbie`s Pasta Salad serves/makes 4.

Preheat oven to 350 degrees. Cook pasta according to package directions and drain well. Combine wine, both types of mayonnaise, soup and dill weed. Stir into pasta, then carefully stir in cheese and seafood. Pour mixture into a 1 1/2-quart casserole. Cover and bake for 30 minutes until hot and bubbly. Sprinkle with potato chips before serving.

Calories 272 Fat 8 g Carbs 30 g Sodium 599 mg Fiber 1 g.

This recipe for Seafood Casserole serves/makes 6.