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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 pound imitation crab meat
1/2 cup onions, chopped
1/2 cup green peppers, chopped
1/2 cup celery, chopped
1 1/2 pound penne pasta (cooked)
1 pound sour cream
16 ounces bottle ranch salad dressing
1/4 cup milk

DIRECTIONS:

Cook and cool pasta. Mix sour cream, dressing and milk (let sit 2 hours).

Mix together onions, peppers, celery, crabmeat and pasta. Mix well with dressing. Chill at least 2 hours.

This recipe for Ponderosa Steakhouse Seafood Penne Pasta Salad serves/makes 8.

4 ounces dry Linguine Pasta
3/4 tablespoon Olive Oil
4 ounces fresh Calamari, cleaned, and bodies sliced into rings
1/2 cup small Shrimp, cooked, peeled, and cut into 1/2 inch pieces
2 cloves Garlic, minced
4 Roma tomatoes, peeled, seeded, and diced
1 tablespoon chopped Basil
Salt and Pepper to Taste

DIRECTIONS:

Cook Linguine pasta according to instructions on back or side of the box. Strain pasta reserving the hot water to reheat the pasta later. Cool pasta under cold running water. Toss cooked pasta with 1/4 Tbsp. olive oil, and reserve to the side.

Heat the remaining 3/4 Tbsp. of olive oil in pan over medium-high heat. When the oil is hot, add the calamari and shrimp and sauté for 1 minute or until the calamari is almost cooked. Add garlic, and sauté an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper. Cook until all ingredients are cooked through.

Reheat Pasta in reserved hot water. Strain pasta and water through a colander and replace the pasta into an empty pot. Pour 1 to 1 tbsp. of juice from the seafood over the pasta and toss. Spoon pasta into bowl and then top with seafood mix. Serve immediately.

This recipe for Anthony`s Linguine Calamari and Shrimp Pomodoro serves/makes 1.

2 cups cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground blck pepper
1 1/2 teaspoon crushed red pepper
1 teaspoon ground white pepper
1 cup sliced green onions
1 cup chopped fresh parsley
1/2 pound fresh medium shimp, peeled and deveined
1/2 pound fresh scallops (bay scallops preferred over sea scallops)
1/2 cup grated Swiss cheese
1/2 cup grated Parmesan cheese
16 ounces fettuccine

DIRECTIONS:

Cook pasta in large pot of boiling salted water until al dente.

Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 or 8 minutes, or until thickened.

Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve over noodles.

This is kind of spicy-hot! We like it that way, but you may want to adjust the crushed red pepper to your liking.

This recipe for Cajun Seafood Pasta serves/makes 4.

12 ounces medium pasta shells
Salt
1/2 pound imitation crab meat, broken into pieces
1 cup mayonnaise
1/2 cup buttermilk
4 green onions, thinly sliced
1 lemon, juiced
1 teaspoon onion powder
1/2 teaspoon chopped garlic
1/2 teaspoon seasoned salt
2 tablespoons chopped parsley
Pepper

DIRECTIONS:

Cook the pasta in a large pot of boiling, salted water until al dente, 10 to 12 minutes. Rinse, drain and set aside.

Meanwhile, in a large bowl, combine the crab, mayonnaise, buttermilk, onions, lemon juice, onion powder, garlic, seasoned salt, parsley and pepper to taste. Add the pasta shells and mix again. Cover and chill overnight.

This recipe for Fanara`s Italian Restaurant Crab Seafood Pasta Salad serves/makes 6.

2 teaspoons olive oil
2 cloves garlic, minced
1 cup tomatoes, seeded, finely diced
1 1/2 cup evaporated skim milk
1 teaspoon marjoram
fresh ground pepper
3/4 pound sea scallops
6 cups cooked angel hair pasta

DIRECTIONS:

In a skillet over medium high heat, heat the oil. Add the garlic and sauté for 30 seconds. Add the tomato and sauté for 2 mintes. Add the evaporated milk and stir constantly over medium heat until thickened. Add the marjoram and pepper. Add the scallops and cook for 2 minutes until the scallops turn opaque. Pour the sauce over the angel hair pasta and serve.

This recipe for Angel Hair Pasta with Tomato Seafood Cream Sauce serves/makes 6.

8 ounces linguine
1 tablespoon olive oil
1/2 cup finely-chopped onions
5 garlic cloves, minced
3 tablespoons dry white wine
1 tablespoon cornstarch
1 cup evaporated skim milk
1/2 teaspoon ground coriander
8 ounces large shrimp, peeled, deveined
8 ounces bay scallops
3 tablespoons snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper

DIRECTIONS:

Cook the pasta according to the directions on the package. Drain and set aside.

If necessary, cover to keep warm. Meanwhile, lightly spray an unheated large skillet with olive oil no-stick spray.

Add the oil and heat over medium-high heat. Add the onions and garlic.

Cook and stir about 5 minutes or until the onions are golden brown. In a small custard cup, stir together the wine and cornstarch until smooth. Stir the wine mixture and milk into the onion mixture.

Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat. Stir in the coriander and cook for 1 minute. Then add the shrimp and scallops. Return to a simmer. Simmer, uncovered, for 3 to 5 minutes or until the shrimp turn pink and the scallops are opaque.

Stir in the parsley, salt and pepper. Serve on top of the hot pasta.

This recipe for Creamy Seafood Linguine serves/makes 4.

8 ounces scallops, cleaned shrimp, fish fillets or lobster meat, thawed
2 teaspoons butter
1 teaspoon lemon juice
1 tablespoon flour
1/4 teaspoon salt
1/2 cup milk
1 teaspoon chopped parsley
2 tablespoons grated Parmesan cheese
Paprika
1 pound cooked large pasta shells (optional)

DIRECTIONS:

Cut large scallops, shrimp, fish fillets or lobster into bite size pieces. Melt butter into an 8 inch frying pan. Add lemon juice and seafood. Cook over low heat for 1 to 2 minutes, stirring frequently. Stir in flour and salt. Add milk gradually and cook until thick and smooth, stirring constantly. Add parsley. Place in well-greased, individual cooked pasta shells or 6-ounce custard cups. Sprinkle with cheese and paprika. Bake at 400°F, for 5-10 minutes or until lightly browned.

This recipe for Seafood Thermador serves/makes 2.

1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
16 (21/25 count) shrimp, peeled and deveined with tails removed
1/2 cup crawfish tails
1/2 cup sliced andouille sausage
1/3 cup sliced yellow onion
1/4 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
4 cups cavatappi pasta
8 tablespoons sliced green onion
1/2 teaspoon chopped parsley leaves
***Andouille Cream Sauce:***

1 teaspoon canola oil
1 1/2 ounce yellow onion, diced
2 tablespoons chopped fresh garlic
3 ounces andouille sausage, casing removed
2/3 cup crushed tomatoes
2/3 cup cold water
1/3 ounce chicken base
2 teaspoons cornstarch
1 cup heavy cream
2 teaspoons blackening seasoning
1/4 teaspoon cayenne pepper
1/5 ounce jalapeno jack cheese, grated

DIRECTIONS:

Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.

Andouille Cream Sauce:

Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

This recipe for Water Street Oyster Bar`s Seafood Pasta Jambalaya serves/makes 4.