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How To make Shrimp and Crab Spaghetti
2 lb Peeled shrimp
2 Med. onions, chopped
2 tb Vegetable oil
1 c Tomato paste
1 ts Basil
1/2 ts Salt
1 Stick butter
12 Crabs, cooked or raw
1 Clove garlic, minced
2 cn Tomato sauce (8 oz.)
1 tb Chili powder
1/2 ts Sugar
1/4 ts Pepper
1 pk Spaghetti
Brown onions and garlic in hot oil. Add remaining ingredients, except shrimp, crabs and spaghetti. Bring to boil and simmer 30 minutes, stirring constantly. Remove outer shell and legs from crabs, leaving meat in bottom part; break in half. Add shrimp and crabs to sauce, simmer additional 30 minutes. Add uncooked spaghetti to sauce, stir constantly until done
and pour sauce over cooked spaghetti.
How To make Shrimp and Crab Spaghetti's Videos
SHRIMP & CRAB Spaghetti With A Homemade Garlic Bread!!!
Enjoy this delicious Shrimp & Crab Spaghetti recipe made by ME
At this point I’m substituting any meats for seafood!! Lol no seriously though I love love love this meal.
Ingredients include:
Spaghetti noodles
Shrimp
Fresh Crab legs
1 can of Diced Tomatoes
Spaghetti sauce
Butter
Garlic powder
Salt & Pepper
Fresh Parsley
Soft Squeezable butter
Fresh Garlic
Mozerella cheese
Parmesan cheese
Crush Red Peppers
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Fabio's Kitchen - Season 4 - Episode 27 - Lump Crab Spaghetti
Team Fabio!! Welcome back for another episode of Fabio's Kitchen - Season 4! Today we are making my EPIC Lump Crab Spaghetti. This is seriously the KING of Spaghetti...you can thank me later.
Come on into my home kitchen, completely outfitted with Viking Appliances.
Do me a favor and share the link and share the video with anyone you know, and subscribe to my channel. Thank you very much. I love you all!! Cheers!
Here are the ingredients needed for my Lump Crab Spaghetti:
2oz butter
Extra virgin olive oil
1 large white onion, halved and sliced to ½” ribbons
1 tablespoon chopped garlic
8oz canned lump crab meat
6oz dried spaghetti
Salt and pepper
3/4 cup fish or seafood stock
1/4 cup chopped parsley
Follow along with the video to create the masterpiece yourself!
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Super Speedy Crab Spaghetti | Jamie Oliver
For a recipe this simple and speedy, you've never tasted something so luxurious! Mixing together crab, tomatoes, chilli, fennel and spaghetti, Jamie shows us that you don't need a lot of time and energy to put together a delicious premium dish.
This segment originally aired on Jamie's Quick and Easy Food (2017)
If you’re UK based, stream Jamie's programmes on Channel 4 channel4.com
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#jamieoliver #food #foodie #foodlover #cooking #chef #italianfood #recipes #shorts #delicious #tasty #epic #yummy #crab #spaghetti
30 MINUTES 5 Star Spaghetti Shrimp & Crab Pasta
The Secret To Make A Delicious Creamy Shrimp Pasta Recipe | 30 Minute Meal
This Creamy Shrimp Pasta will quickly become a new weeknight dinner staple! Protein rich shrimp are pan seared then tossed with a creamy sauce that’s perfectly flavored with fresh garlic and rich parmesan. Then finish it off with a bed of pasta or roasted asparagus or broccoli to complete the meal. Please if you enjoyed the video don't forget to like comment and subscribe.
Ingredients!
1 teaspoon old bay
1/2 teaspoon paprika
1/2 teaspoon dried parsley
1/2 tablespoon minced garlic
1 teaspoon lemon pepper
1 cup chopped onion
1/2 cup pepper jack cheese
1/2 cup grated Parmesan cheese
3 tablespoon butter
20 to 30 large shrimp
1 cup of pasta
1 1/2 half cup of heavy cream
1 olive oil
1/3 cup water
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AWESOME SEAFOOD SPAGHETTI RECIPE | Italian Seafood Pasta Recipe
This Seafood Spaghetti recipe is full of flavoursome Seafood and will just melt in your mouth. It is a light pasta meal with all of my favourite attractions, colourful, fresh and DELICIOUS! This seafood pasta recipe is a favorite pasta recipe and I can guarantee you everyone will love it. This italian seafood pasta recipe have to be made with love and passion in order to get the best result. Turn the music on, open a bottle of wine and start cooking this seafood spaghetti recipe.
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SEAFOOD SPAGHETTI - Seafood Pasta Recipe
INGREDIENTS:
10 scallops
20 raw peeled prawns (2 p/person x un-peeled for decoration later)
1 basa fillet
2 x large calamari
A handful of cherry tomatoes
500g chitarra pasta (or fetucelle pasta if you can't find chitarra)
1 x clove of garlic
A handful of fresh Italian parsley
½ glass white wine
Extra virgin olive oil
Lemon juice (or fresh lemon)
3 x pinches of rock salt
5L water
UTENSILS:
1 x 5L pot
1 x large deep pan
1 x wooden spoon
1 x pasta strainer
A set of tongs
METHOD:
1. Add 4.5L of water to a large pot and place it on the stove to boil.
2. Line the deep pan with extra virgin olive oil, chop the garlic clove into small pieces and add to the pan. Let this simmer on a low heat.
3. Cut through the centre of the Basa fillet and then slice it into small-medium size pieces.
4. Cut through the centre of each calamari and cut these into small-medium size pieces too.
5. Add the calamari and basa fillet to the pan letting this cook on a low heat and stir it together gently.
6. While this is cooking, cut the cherry tomatoes each in half and chop up the parsley.
7. 10 minutes later, add the prawns and scallops to the pan and ½ a glass of white wine.
8. Stir gently once again, then cover the pan with a lid and this will keep all the yummy smells inside!
9. After 5 minutes, stir the ingredients gently and squeeze in some lemon juice or fresh lemon.
10. Add the cherry tomatoes and parsley, stir once again and then add a pinch of rock salt.
11. Once the 5L of water has boiled, add 2 x pinches of rock salt and let this dissolve.
12. Drop the chitarra (or fetuccelle) into the boiling water and remember to use the instructions on the packet of pasta for cooking times as these will vary. You must use a good quality pasta and if you can buy or make it fresh, that would be even better!
13. After 10 minutes, strain the pasta and remove the saucepan from the stove.
14. Add the pasta into the pan and using a set of tongs, gently mix the pasta with the aromatic sauce to make sure all of the seafood spreads into the pasta -- try flipping it in the pan if you can!
HOW TO SERVE
1. Using a large flat white plate, place a twirl of pasta in the centre and decorate with extra pieces of seafood.
2. Add some extra sauce using a small spoon.
3. Add the 2 x cooked/un-peeled prawns to the top on the side of the pasta for decoration.
E ora si mangia, Vincenzo's Plate...Enjoy!
From the bottom of my heart I would like to thank this amazing team of creative professionals. They have been a part of this project from the beginning and have always supported Vincenzo's Plate and the journey to bring the Taste of Italy into homes all around the world.
Production company: Fame Park Studios
Editor: Bill Way
Brand Manager: Suzanne Prosperi
Animation: Daniele Pignoli
Photographer: Bill Way
Web Designer: Stephanie Nasca
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
Special Thanks:
Maria and Frank Calla
Mireille Salloum - Street fresh digital media
#seafoodpasta #seafoodspaghetti #seafoodspaghettirecipe #italianpastarecipes #pastarecipes
Watch the video recipe: