Seafood Lasagna

This recipe is AMAZING.

My husband was worried that the sauce would be too "fishy" with an entire bottle of clam juice, but it was PERFECT.  I made it for a special New Year's dinner.  With all the seafood, it is a bit pricey to make, but SO worth it.

I bought small, bite-sized scallops, and I cut each shrimp into three pieces.

Click here for the original link on the Taste of Home website.

Seafood Lasagna

Ingredients

1 green onion, finely chopped

2 tablespoons canola oil

2 tablespoons plus 1/2 cup butter, divided

1/2 cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and deveined

1 package (8 ounces) imitation crabmeat, chopped

1/4 teaspoon white pepper, divided

1/2 cup all-purpose flour

1-1/2 cups 2% milk

1/2 teaspoon salt

1 cup heavy whipping cream

1/2 cup shredded Parmesan cheese, divided

9 lasagna noodles, cooked and drained

Directions

In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.

Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.

Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.

Shrimp Alfredo Pasta Bake

We have found our winter go-to shrimp recipe!

It is like a dish I always get at Olive Garden.  I tweaked the recipe a bit.  It is actually a "Skinny" Shrimp Alfredo Pasta Bake, but I used regular ingredients -- nothing low fat.  I also used the spice blend from our favorite summer go-to shrimp recipe (1/4 tsp each garlic powder, salt and Italian seasoning) instead of just roasting the shrimp with salt and pepper.

Click here for the link to the original recipe on the blog Damn Delicious.  I came across it on Pinterest.

Skinny Shrimp Alfredo Pasta Bake

1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper, to taste

8 ounces whole wheat penne pasta

1 (14.5-ounce) can petite diced tomatoes, drained

1/2 cup reduced fat mozzarella cheese

1/2 teaspoon crushed red pepper flakes, optional

2 tablespoons grated Parmesan

2 tablespoons chopped fresh parsley leaves

Alfredo Sauce

2 tablespoons unsalted butter

4 cloves garlic, minced

1 tablespoon all-purpose flour

1 (6-ounce) can 2% evaporated milk

1 ounce light cream cheese

1/4 cup chicken broth, or more, to taste

Kosher salt and freshly ground black pepper, to taste

See a Quick Sausage Alfredo Recipe

INSTRUCTIONS

To make the alfredo sauce, melt butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cream cheese and chicken broth until smooth, about 1 minute; season with salt and pepper, to taste. Add more chicken broth as needed until desired consistency is reached.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Place shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Reduce oven temperature to 350 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.

In a large bowl, combine shrimp, pasta, tomatoes, mozzarella cheese, red pepper flakes and alfredo sauce. Add pasta mixture to prepared baking dish and top with Parmesan.

Place into oven and bake until golden brown and cheese has melted, about 10 minutes.

Serve immediately, garnished with parsley, if desired.

Grilled Shrimp and Tomatoes with Linguine

If you're craving a decadent, yet simple, grilled shrimp recipe, look no further!  This recipe is PERFECT.

Normally I make small tweaks to a new recipe.  I wouldn't change a thing with this!  My only note is that the recipe says it makes 4 servings, and Chris and I ate it all ourselves. :-)

We used frozen, uncooked shrimp.  To thaw, submerge the shrimp in cold water, changing once, for 10-15 minutes.  Also, I have trouble remembering to reserve cooking liquid.  I have a colander that hangs over the sink.  I put my glass measuring cup in it to remind me before I drain it all down the sink that I need to save some of it!

I was wondering if the linguine itself would be too bland with just butter and Parmesan.  But the shrimp is so flavorful, anything with more zip would just compete with the shrimp.  So don't doctor up the pasta!

The recipe comes from the August/September 2014 issue of Simple & Delicious.

Grilled Shrimp and Tomatoes with Linguine

8 oz uncooked linguine
16 cherry tomatoes
2 Tbsp olive oil
1 lb uncooked large shrimp, peeled and deveined
1/2 tsp pepper
1/4 tsp each salt, garlic powder, and Italian seasoning
2 Tbsp butter
1/4 cup grated Parmesan cheese
2 Tbsp torn fresh basil
1/4 reserved pasta water

In a saucepan, cook linguine according to package directions.  Meanwhile, thread tomatoes onto skewers; brush with some oil.  Thread shrimp onto skewers; brush with remaining oil.  Mix seasonings.  Sprinkle over shrimp.

Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink.  Grill tomatoes 2-3 minutes or until slightly softened, turning occasionally.

Drain linguine, reserving 1/4 cup pasta water.  In same saucepan, melt butter over medium heat.  (I just melted it by putting it back on the burner after turning it off.)  Add linguine, cheese, and reserved pasta water, tossing to combine.  Remove shrimp and tomatoes from skewers; serve with pasta.  Sprinkle with basil.

Shrimp & Broccoli Fettuccine

 Alas, this was not among my favorites for the cooking cremes (Enchiladas still win!).  Not bad, but I would make some changes the next time.  I used a whole pound of shrimp (what was I going to do with 1/4 pound that would've been left?) which turned out to be too much (boyfriend said that he prefers his shrimp breaded) and I left out the tomatoes as he doesn't care for them and a 1/4 cup seemed negligible.  I wasn't sure how far the cream sauce would go so I didn't add more broccoli as I was inclined.  One cup of broccoli is not enough, particularly if you want to make this a one dish meal.  I would increase the amount of pasta, double the broccoli, and use a 1/2 pound of shrimp (which would leave enough to make it again another time! - and more economical too).  If and when I make it again, I'll let you know how the changes came out.

1/4 lb. fettuccine, uncooked
1 cup broccoli florets
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 tub (10 oz.) PHILADELPHIA Savory Lemon & Herb Cooking Creme
1/4 cup milk
1/4 cup chopped tomatoes

Directions

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli for the last 3 min. Drain; keep warm.
Cook and stir shrimp and garlic in large nonstick skillet on medium heat 2 to 3 min. or until shrimp are heated through. Add cooking creme and milk; cook and stir 2 min.
Add pasta to shrimp mixture; mix lightly. Top with tomatoes.

Shrimp and Corn Chowder

Yes, ANOTHER corn chowder recipe!

This one has white wine and shrimp in it.  And it was FABULOUS.  It comes from the September 2011 issue of Woman's Day. 

We ate it with a simple salad and cheddar-garlic biscuits Chris made -- the recipe for that is on the Bisquick box.  They were possibly THE BEST biscuits I've ever had.  Ever.

Shrimp and Corn Chowder

4 oz sliced bacon
2 Tbsp olive oil
1 onion, chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
1/2 lb potatoes, peeled and diced
1 cup dry white wine
2 stalks celery, thinly sliced
1 cup corn kernels (cut fresh from 3 small ears or frozen and thawed)
3/4 lb medium peeled and deveined shrimp (I buy cooked shrimp and add them at the very end just to take the chill off -- you don't want them to overcook)
1/2 cup heavy cream
1/4 cup fresh flat- leaf parsley, chopped (I skipped this)
crusty bread for serving

Cook the bacon in a large saucepan over medium heat until crisp, 5-6 minutes.  (I use kitchen shears to cut it raw so you don't have to deal with cutting up hot, greasy bacon)  Transfer to paper towel lined plate.  Break into pieces.

Wipe out the saucepan and heat the oil over medium heat.  Add the onion, salt, pepper and cook, strring ocassionally, for 5 minutes.  (I added the celery at this point because I wanted to make sure it wasn't crunchy).

Add the potatoes, wine and 2 1/2 cups water and bring to a boil.  Reduce heat and simmer until the potatoes are just tender, 12-15 minutes.  Stir in the celery, corn, shrimp and cream.  Simmer until the shrimp are no opaque throughout, 3-4 minutes.  Top with back and parsley.  Serve with bread, if desired.