The best seafood pasta recipes - 4 recipes
If you like this, you'll definitely like: cold fish buffet, seafood casserole
Chef Tips and Tricks
VIDEO: Duck Breast Pastry Pockets
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
Top rated Seafood pasta recipes
Angel hair pasta with shrimp, chili and tomatoes

By joeyangelo
Angel hair pasta with shrimp, chili and tomatoes
- 2 cloves of garlic
- 1 red chili
- 3 scallions
- 1/4 cup of white wine
- 1 large tomatoe
- 1 lemon
- 1/4 cup fresh basil leaves
- 1/2 pound of shrimp
The authentic Niçoise salad that will make you say "Ooh la la"

By Chef Christophe
Picture this: You+bikini+beach+south of France. What are you eating? This delicious Niçoise salad, of course! Step-by-step recipe here.
216 shares
Cajun Pasta

By kitchenqueen
Bring pot of water to boiling for pasta
- 1# fettuccine
- 1 boneless, skinless breast half, cut crosswise
- 2.5 tsp Essence
- 2 tsp olive oil
- 4 oz chorizo
- 1# shrimp
- 2 t garlic, minced
- 1.5 c heavy cream, half & half, or milk
- 2/3c grated Parmesan
- 1/4 t Worcestershire sauce
- Essence:
- 5 T sweet paprika
- 1/4 c salt
- 1/4 c garlic powder
- 2 T ea:
- black pepper
- onion powder
- cayenne pepper
- dried oregano
- dried thyme
Microwave hacks: 40 shortcut recipes you can zap in no time

Oh, the things you never knew you could make in your microwave! Here are 40 SHORTCUT recipes we're letting you in on!
1 806 shares
Scallop and Squid ink tagliatelle with Vermouth Sauce

By Céline-marine
Vertically cut your scallops
- 8 oz dry squid ink pasta
- 12 scallops without their shells
- 1 1/4 cup dry white vermouth
- 1 tablespoon olive oil
- 2 tsp balsamic vinegar
- 1 tbsp butter
- Chopped parsley
- salt and pepper.
Clam Linguine (Myrna)

By Grandsunset
Sautee onion & garlic in the olive oil about 3 minutes, stirring frequently
- 1/2 C. Olive Oil
- Pinch of Dried Chilies
- 1 Large onion chopped
- 3 Large Cloves Garlic Chopped
- ½ C. Fresh Basil Chopped
- 1 tsp. fresh oregano or 1 Tbsp. dried
- ½ C. Dry White Wine
- 1 C. Parsley Chopped
- 1 Pint Minced Clams (reserve juice)
- Salt & Pepper to Taste
- ½ C. Parmesan Grated
Any burning questions? Our chefs answer!