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How To make Seafood Primavera Pasta Pizza
PASTA CRUST:
8 oz Uncooked vermicelli
-or angle hair pasta 1/4 c Butter, melted
1/2 c Grated Parmesan cheese
1 1/2 ts Garlic salt
3 Eggs, beaten
SAUCE:
1 c Half & half
4 Egg yolks, beaten
1 c Freshly grated Parmesan
-cheese 1 tb Dry sherry
1/8 ts Garlic salt
1/8 ts Pepper
FILLING:
2 tb Butter, up to...
4 tb Butter
1/2 c Sliced green onions
1/2 c Red bell pepper cut into
-1 x 1/4" strips 1 Garlic clove, minced
2 c Green Giant American
-Mixtures Manhattan Style -Frozen Broccoli, -Cauliflower, Pea Pods & -Yellow Peppers, thawed -lg pieces cut up 4 1/2 oz Jar Green Giant Sliced
-mushrooms, drained 3 c Seafood (small uncooked
-shelled shrimp, bay -scallops & imitation -crab meat) 1 1/4 c Shredded mozzarella
-cheese Cook vermicelli to desired doneness as directed on package. Drain; keep warm. Heat oven to 350 degrees. Spray 12" pizza pan or 13 x 9" pan with nonstick cooking spray. In large bowl, combine hot vermicelli, 1/4 c melted butter, 1/2 c Parmesan and 1 1/2 t garlic salt; mix well. Fold in 3 eggs. Spread mixture
evenly in spray-coated pan, forming a rim around edge. Bake for 12 to 15 minutes or until set. In medium saucepan using wire
whisk, beat half & half and 4 egg yolks until well blended. Cook over medium-low heat until mixture comes to a boil, stirring constantly. Add 1 c Parmesan cheese, sherry, 1/8 t garlic salt and pepper; cook and stir until mixture thickens. Remove from heat; cover and set aside. Melt 2 T butter in large skillet over medium-high heat. Add onions, bell pepper and garlic; cook and stir 2 to 3 minutes or until crisp-tender. Add vegetables and mushrooms; cook and stir 5 to 6 minutes or until vegetables are crisp-tender. Add seafood to skillet; cook 2 to 3 minutes or just until seafood becomes opaque. Fold sauce into
seafood mixture. Pour over pasta crust; top with mozzarella cheese. Bake for 10 to 15 minutes or until cheese melts. Broil for 2 to 4 minutes or until cheese is bubbly and lightly browned. Let stand 5 to 10 minutes. If desired, garnish whole pizza with cooked butterflied shrimp and fresh basil or garnish individual servings with additional cooked shrimp, scallops and paprika.
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DIRECTIONS
1. Heat oven to 400 degrees F. On a large baking sheet, toss peppers, broccoli, onion, and cherry tomatoes with olive oil and season with salt and pepper.
2. Roast until tender and tomatoes are bursting, 15 to 20 minutes. Remove and increase oven temperature to 500 degrees F.
3. Meanwhile, brush an oven-proof skillet with olive oil.
4. On a floured work surface, use your hands to roll out dough until it's the circumference of your skillet. Transfer to skillet and brush dough all over with olive oil.
5. Leaving a 1/2 border for crust, dollop spoonfuls of ricotta on dough and sprinkle with mozzarella.
6. Top with roasted vegetables and drizzle with olive oil. Sprinkle crust with salt.
7. Bake until crust is crispy and cheese is melted, about 12 minutes.
INGREDIENTS
2 bell peppers, sliced
1/2 head broccoli, florets removed
1/4 small red onion, thinly sliced
1 c. cherry tomatoes
extra-virgin olive oil
kosher salt
Freshly ground black pepper
All-purpose flour, for dusting surface
1 lb. pizza dough, at room temperature
1 c. ricotta
1 c. shredded mozzarella
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Chef Juca Recipes Primavera Pasta
Chef Juca Recipes Primavera Pasta
In this cooking class, Chef Juca will show you how to prepare primavera pasta. Easy to follow recipes and cooking tips from Chef Juca every week.
Juca is the owner of Tutto Pizza and Pasta in Key biscayne and Tutto Pizza in Miami.
Visit our website for more:
Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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Shrimp Pasta Primavera Recipe : Buying Shrimp for Pasta Primavera Recipe
Learn how to buy shrimp for an easy pasta primavera recipe with shrimp in this free Italian cooking video.
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Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ's Bar & Grill, and The Ivy Room.
Filmmaker: Buccola Richard
Fettucine Seafood Alfredo Recipe | Seafood Pasta Recipe
Fettucine Seafood Alfredo Recipe | Seafood Pasta Recipe
Fettucine Seafood Alfredo Ingredients:
1 lb. large or extra large peeled and deveined shrimp
1 lb. Lump Crab, King Crab, or Snow Crab Meat
12 oz. Fettuccine
6 Garlic Cloves
1 can (12 oz.) Evaporated
1/4 cup Parmesan Cheese
1/4 cup Sour Cream
1/4 cup minced fresh Basil
Salt to taste
Olive Oil (I used a Garlic Infused Olive Oil)
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Pasta primavera with shrimp recipe
There's a lot of version of Pasta primavera. It is a mix of many vegetables and pasta but I have a few source of vegetables so I only got carrots and broccoli. Pasta primavera with shrimp is my favorite dish whenever I eat in Sbarro. Pasta primavera with shrimp is easy to cook and healthy too because of the vegetables. Try this Pasta primavera with shrimp recipe with whatever pasta you have.
Here's the grocery list for Pasta primavera with shrimp recipe;
pasta
broccoli
carrots
zucchini if you have
asparagus if you have
squid if you have
shrimp
Olive oi
for the sauce
butter
cream
garlic
salt and pepper
#pasta #belmaming #pastaprimavera
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