seafood and pasta

One place that has some good recipies is eatshrimp.com.

There are so many that you can spend a day collecting recipes. Just Google 'seafood and pasta recipes'.

You can try this recipe Cher. It's great but instead of linguini I use macaroni since my hubby and kids are not too fond of linguini. It's a very creamy pasta recipe and absolutely delicious.

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrroms, sliced
1/2 cup butter
2 cloves garlic minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 up boiling water
1/2 pound cooked shrimp

1. Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.

2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.

3. In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.

4. Toss linguini with shrimp sauce and stir. http://allrecipes.com/Recipe/Shrimp-and-Mushroom-Linguini-with-Creamy-Cheese-Herb-Sauce/Detail.aspx

Recipe

Seafood pasta delight

Ingredients
8 ounces uncooked vermicelli pasta
2 tablespoons cornstarch
1 teaspoon sugar
3/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/2 cup dry white wine or additional chicken broth
1/4 cup reduced-sodium soy sauce
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 cups fresh or frozen sugar snap peas
2 cloves garlic cloves, minced
1/4 teaspoon ground ginger
1 tablespoon olive or canola oil
1 pound sea scallops, halved
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sesame oil

Directions
1. Cook pasta according to package directions. In a bowl, combine the cornstarch, sugar, salt and pepper; stir in the broth, wine or additional broth and soy sauce until smooth; set aside.
2. In a large nonstick skillet or wok, stir-fry the peppers, peas, garlic and ginger in oil for 2-4 minutes or until crisp-tender. Add scallops and shrimp; stir-fry 2 minutes longer. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until tickened. Drain pasta; add to skillet. Heat until scallops are firm and opaque and shrimp turn pink. Sprinkle with sesame oil.