Search results for: shrimp

Here are the search results for your query. Please use our advanced search page for more specific results.

Creamy Seafood Risotto

Creamy Seafood Risotto

Risotto is one of the staples of Italian cuisine, and seafood risotto is undoubtedly the best of them all. That is why we invite you to cook it tonight. To give it the best flavor, we’ve cooked it in a generous amount of butter, added some fennel, and added the freshest shrimp and mussels we could find.

Creamy Seafood Risotto Read More »

Ingredients Needed for Creamy Seafood Risotto

2 tablespoons of butter
1 tablespoon olive oil
1 onion, chopped
2 ounces of fennel, small dices
7 ounces of shrimp
7 ounces of mussels
¼ cup brandy
5 ounces of risotto rice
1 cup vegetable stock
parsley, chopped
pepper

How to Make Creamy Seafood Risotto

  1. Heat 1 tablespoon of butter in a skillet over medium heat.
  2. Add the olive oil, chopped onion, and fennel.
  3. Add the shrimp, mussels, and give it a good stir.
  4. Pour the brandy and cook for 2-3 minutes until the mussels are opened.
  5. Take out the mussels and add the risotto rice.
  6. Again, give it a good stir. Slowly pour the vegetable stock.
  7. Bring to a boil, add the mussels once again plus the remaining butter. Stir.
  8. Cover the pan with a lid and simmer everything for 20 minutes.
  9. Remove the lid, add the parsley and season with pepper.
  10. Stir and remove the pan from the heat.
Fettucine Alfredo

Fettucine Alfredo

Fettucine is a popular type of pasta in Italy, very similar to tagliatelle. They are usually served in a dish called “fettucine alfredo” or “fetttucine al burro”. The main ingredients are butter, parmesan, but you can also add broccoli, chicken, turkey, or even shrimp.

Fettucine Alfredo Read More »

Ingredients Needed for Fettucine Alfredo

5 ounces of fettuccine
1 tablespoon butter
2 garlic cloves, sliced
½ cup heavy cream
1 cup parmesan, shredded
salt
pepper
½ cup fresh parsley, chopped

How to Make Fettucine Alfredo

  1. Fill a saucepan halfway with water and place it over medium heat.
  2. Add the fettuccine and cook them according to the instructions on the package.
  3. Heat a skillet over medium heat and melt the butter in it. Add the garlic and pour the heavy cream. Season with salt and pepper.
  4. Add the shredded parmesan and give it a good stir.
  5. Add the dried pasta and season with salt and pepper.
  6. Add the parsley and cook for 1-2 more minutes.
  7. Serve with some more shredded parmesan on top!
Angel Hair Pasta with Seafood and Squash

Angel Hair Pasta With Seafood and Squash

If you’re in the mood for some seafood, we have a nice proposition for you. And quite healthier than fried seafood, because we know that’s what you were thinking about. Buy your favorite seafood (whether it’s shrimp, squid, octopus, we recommend using all of them) and serve them in this special pasta dish with a creamy wine sauce, and some roasted squash.

Angel Hair Pasta With Seafood and Squash Read More »

Ingredients Needed for Angel Hair Pasta With Seafood and Squash

7 ounces of butternut squash
1 teaspoon vegetable oil
1 tablespoon brown sugar
pepper
salt
5 ounces of angel hair pasta
1 teaspoon butter
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
0.5 ounce ginger, shredded
6 baby octopuses
3 shrimp
5 ounces of squid
½ cup white wine
½ cup heavy cream
½ cup fresh parsley, chopped

How to Make Angel Hair Pasta With Seafood and Squash

  1. Line a baking tray with parchment paper.
  2. Lay the roasted squash on the tray and pour a small drizzle of vegetable oil. Add the brown sugar, salt, and pepper.
  3. Slide the tray into the oven for the next 45 minutes at 350 degrees F/175 degrees C.
  4. Fill a saucepan halfway with water and place it over medium heat. Bring it to a boil and add a pinch of salt.
  5. Cook the pasta according to the instructions on the package. Drain the pasta when ready.
  6. Add the roasted squash in a tall glass container along with a touch of butter, salt, and pepper. Set up your immersion blender and blend until creamy.
  7. Heat a skillet over medium heat and add the olive oil. Add the onion, garlic, shredded ginger, and cook until translucent.
  8. Add the shrimp, baby octopi, and squid. Season with salt and pepper and pour the wine.
  9. Add the squash mash, pour the heavy cream, and add the parsley. Cook for 2-3 minutes.
  10. Add the dried pasta and cook everything for 1-2 more minutes.
Seafood Salad

Seafood Salad

Are you in the mood for seafood? Try this rich and refreshing seafood and vegetable summer salad. For this colorful dish, use red and orange pomegranate, surimi, cooked shrimp, green veggies, and the darker tones of clams and browned octopus. You can eat it as is or you can mix it with some cooked pasta.

Seafood Salad Read More »

Ingredients Needed for Seafood Salad

1 ounce butter
8 ounces of frozen surimi
5 ounces of baby octopus
1 pound clams
4 ounces of squid
½ cup white wine
3 ounces of arugula
7 ounces of cooked prawn
1 ounce green olive
1 celery stick, chopped
1 small onion, sliced
1 small red onion, sliced
1 bell pepper, diced
2 tablespoons of pomegranate
1 tablespoon fresh parsley, chopped
salt
pepper
2 tablespoons of olive oil
1 teaspoon lemon zest
1 teaspoon orange zest

How to Make Seafood Salad

  1. Melt the butter in a skillet over low-medium heat and add the surimi. Cook and stir them until they start changing color into a bright red. Remove them from the skillet and set them aside.
  2. Using the same melted butter, add the baby octopus, clams, and squid. Cook and stir until the octopus turns lightly brown, add the white wine, and simmer for 5 minutes more.
  3. Add half of the arugula, the cooked octopus, clams, and squid, the cooked prawns, cooked surimi, green olives, celery, onion, red onion, bell pepper, pomegranate, fresh parsley, and the remaining arugula to a bigger bowl. Season with salt and pepper. Add the lemon juice. Also, add the olive oil, lemon zest, orange zest, and toss them all together using two spatulas.
Scroll to Top