Seafood

Seafood

Asian Bow-Tie Pasta Salad with Shrimp and Vegetables

Asian Bow-Tie Pasta Salad with Shrimp and Vegetables

Ingredients:  

 

16 ounces Dakota Growers Farfalle

1/2 cup peanut oil

1/3 cup reduced sodium soy sauce

1/3 cup rice vinegar

1 tablespoon sugar

1 tablespoon oriental sesame oil

1/4 teaspoon crushed red pepper flakes, or to desired taste

12 ounces cooked medium shrimp, cleaned and deveined

1 red bell peppers, cut into 1/2-inch pieces

2 cups broccoli florets

1 cup sliced carrot

grated fresh ginger

Farfalle with Shrimp and Mushrooms

Farfalle with Shrimp and Mushrooms

Ingredients:  

 

12 ounces Dakota Growers Farfalle

1/4 cup olive oil

1/2 cup chopped white onion

1 jar (6 ounces) roasted red peppers, cut into 1"x1 1/4" slices

1/2 cup chopped fresh parsley

1/4 teaspoon hot red pepper flakes

8 ounces fresh white mushrooms (if available, a mixture of Portobello, shiitake and white mushrooms)

8 ounces small shrimp

1 cup cream

1 teaspoon ground nutmeg

1/4 cup Parmesan cheese

 

Linguine Pasta with Creamy Clam Sauce

Linguine Pasta with Creamy Clam Sauce

Linguine Alle Vongole

Ingredients:  

 

1 pound linguine pasta

1 white onion, chopped

2 cloves garlic, minced

1 pint shucked fresh small clams, drained or 2 cans (6 1/2-ounces each) minced clams, drained

1/4 cup white wine

2 tablespoons olive oil

1 1/2 cups heavy whipping cream

1 teaspoon ground nutmeg

salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

 

Medium Egg Noodles with Salmon Sauce

Medium Egg Noodles with Salmon Sauce

Fettuccelle al Salmone

Ingredients:  

 

1 tablespoon olive oil

2 tablespoons green onions, chopped

1 cup mushrooms, sliced

1 tablespoon fresh parsley, chopped

8 ounces smoked lox salmon, sliced, or 1 can (14.75ounces) salmon, drained

1 cup cream

1/2 teaspoon salt

1/2 teaspoon pepper

12 ounces Dakota Growers Medium Egg Noodles

1/2 cup Parmesan cheese

 

Greek Farfalle Salad with Salmon

Greek Farfalle Salad with Salmon

Ingredients:  

 

1 pound Farfalle

1/4 cup fresh mint, chopped

2 teaspoons lemon peel

2 tablespoons lemon juice

2 tablespoons white cooking wine

6 tablespoons extra-virgin olive oil

salt and pepper to taste

2 cups chopped plum tomatoes

1 can (15 ounces) garbanzo beans

2 cucumbers, sliced length-wise and sliced

1 can (15 ounces) salmon

4 ounces feta cheese, crumbled

lettuce leaves

 

Lemony Acini de Pepe

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Lemony Acini de Pepe

Ingredients:  

 

1 cup Acini de Pepe

3 tablespoons fresh lemon juice

2 tablespoons butter, cut into small pieces

1 teaspoon finely grated lemon zest

 

  Directions Cook acini de pepe according to package directions; drain and return pasta to cooking pot. Add the lemon juice, butter and lemon zest to the acini de pepe and stir gently until butter has melted You may vary this recipe be adding 1/2 cup of your favorite shredded vegetable like carrots or zucchini. Servings 4

Seafood Gemelli with Ginger Dressing

Seafood Gemelli with Ginger Dressing

Ingredients:  

 

16 ounces Dakota Growers Gemelli

16 ounces crab or shrimp

1 cup jicama, chopped

1/4 cup chopped fresh cilantro

2 medium cucumbers, halved and sliced

2 cups carrots, julianned

1/2 cup mayonnaise

1/2 cup plain yogurt

1 tablespoon soy sauce

1 teaspoon sugar

1 teaspoon ground ginger

red pepper to taste

 

Shrimp Cocktail Pasta Salad

Shrimp Cocktail Pasta Salad

Ingredients:  

 

16 ounces Elbow Spaghetti

2 cans (4-1/2 ounces each) shrimp, drained

1 cup celery, chopped

1 cup frozen peas, thawed and drained

1 bunch green onions with tops, chopped

1 red bell pepper, chopped

1 cup radishes, sliced

Dressing

3/4 cup ketchup

1 cup mayonnaise or salad dressing

1 teaspoon salt

1/4 teaspoon cayenne pepper

2 tablespoon lemon juice

1 tablespoon horseradish

 

Ditalini Clam Chowder

Ditalini Clam Chowder

Ingredients:  

 

2 cups Shaws Ditalini

6 cups milk, divided

1 package (10 ounces) frozen corn, thawed and drained

1 package (10 ounces) frozen carrots, thawed and drained

1/2 teaspoon dried thyme

1/2 teaspoon paprika

3 tablespoons cornstarch

1 can (10 ounces) clams, drained

Salt & Pepper to taste

 

Pea Soup With Shrimp

Pea Soup With Shrimp

Ingredients

1 cooked shrimp

1 strip of bacon

2 medium onions, coarsely chopped

3 cloves garlic, minced

2 tablespoons olive oil or butter

2 cups dry C&F yellow split peas, rinsed

1 tablespoon dried oregano

1/2 teaspoon dried thyme

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/8 teaspoon hot red pepper sauce, or to taste

6 cups low-fat chicken broth

1/2 teaspoon red wine vinegar or balsamic vinegar

 

Cooking directions

 

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