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1. Crab and Fennel Risotto
This low-fat crab dinner features fennel, the celerylike vegetable that
has delicate licorice flavor.
Servings: 4 servings.
Ingredients
2 fennel bulbs with tops
1 cup sliced fresh mushrooms, such as shiitake, porcini, or button
1/2 teaspoon fennel seed, crushed
1 tablespoon olive oil
1 cup uncooked Arborio or medium grain rice
3 1/4 cups water
1 teaspoon instant chicken bouillon granules
1/8 teaspoon pepper
1 cup cooked crabmeat; one 6-ounce can crabmeat, drained, flaked, and cartilage removed; or one 6-ounce package frozen crabmeat, thawed and drained
1/2 cup asparagus,* cut into 1-inch pieces
1/3 cup thinly sliced green onions
Directions
- Trim fennel bulbs, reserving tops. Quarter bulbs lengthwise and slice. Measure 1 cup sliced fennel. Snip enough of the fennel tops to get 1 tablespoon; set aside. In a large saucepan cook the 1 cup fennel, the mushrooms, and fennel seed in hot oil until tender. Stir in rice. Cook and stir over medium heat for 2 minutes.
- Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (do not lift cover).
- Remove saucepan from heat. Stir in crabmeat, asparagus, and green onions. Let stand, covered, for 5 minutes. (The rice should be tender but slightly firm, and the mixture should be creamy. If necessary, stir in a little water to reach the desired consistency.)
- Stir in the snipped fennel tops. If desired, garnish with additional fennel tops.
- *Note: If using thick asparagus spears, halve spears lengthwise, cut into 1-inch pieces, and cook in a small amount of boiling water until crisp-tender. Add to risotto. Makes 4 servings.
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2. Fettuccine and Scallops With Wine Sauce
This black-tie seafood and pasta dish takes only 30 minutes to make.
Servings: Makes 4 main-dish servings.
Ingredients
1 pound fresh or frozen scallops
6 ounces packaged dried plain and/or spinach fettuccine or linguine
3 cups sliced fresh mushrooms
4 medium carrots, thinly sliced (2 cups)
8 green onions, sliced (1 cup)
1/2 cup dry white wine
1 tablespoon cornstarch
1/2 teaspoon instant chicken bouillon granules
2 tablespoons margarine or butter
3 to 4 cloves garlic, minced
2 tablespoons snipped parsley
1/2 teaspoon lemon-pepper seasoning
Directions
- Thaw scallops, if frozen. Cut any large scallops in half.
- In a 4-1/2-quart Dutch oven bring 3 quarts water to boiling. Add pasta; return to boiling. Cook for 5 minutes. Add mushrooms, carrots, and green onions. Return to boiling. Cook, uncovered, for 5 to 7 minutes more or until pasta is tender but slightly firm and vegetables are crisp-tender. Drain pasta and vegetables; keep warm.
- Meanwhile, in a small mixing bowl stir together wine, cornstarch, and bouillon granules; set aside.
- In a large skillet melt margarine or butter. Add garlic; cook over medium-high heat about 1 minute. Add scallops, wine mixture, parsley, and lemon-pepper seasoning to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 to 2 minutes more or until scallops turn opaque.
- Arrange pasta mixture on individual plates or a large platter. Spoon the scallop mixture over pasta mixture. Makes 4 main-dish servings.
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3. Fettuccine with Mushroom-Clam Sauce
A hint of wine complements clams and mushrooms in this silky sauce. Spinach pasta gives a
colorful presentation but plain pasta tastes just as good.
Servings: Makes 4 servings.
Ingredients
8 ounces refrigerated spinach or plain fettuccine
2 6-1/2-ounce cans chopped or minced clams
Half-and-half, light cream, or milk
1 cup sliced fresh mushrooms
4 green onions, sliced (1/2 cup)
2 cloves garlic, minced
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1-1/2 teaspoons snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
1/8 teaspoon pepper
1/4 cup snipped parsley
1/4 cup dry white wine, half-and-half, light cream, or milk
1/4 cup shredded Parmesan cheese
Fresh basil (optional)
Directions
- Cook fettuccine according to package directions; drain well. Set fettuccine aside.
- Meanwhile, drain clams, reserving liquid from one of the cans. Add enough half-and-half, light cream, or milk to the reserved liquid to make 1-1/2 cups.
- For sauce, in a medium saucepan cook mushrooms, green onions, and garlic in margarine or butter until tender. Stir in flour, basil, oregano, and pepper; add clam juice mixture all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in clams, parsley, and the 1/4 cup wine, half-and-half, light cream, or milk; heat through.
- Divide fettuccine among four dinner plates. Spoon clam sauce over each. Sprinkle with Parmesan cheese. Garnish with additional fresh basil, if desired. Makes 4 servings.
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4. Linguine with Clam Sauce
Don't be fooled by the low calories and 30-minute preparation time. This clam, pepper, and pasta recipe is loaded with flavor.
Servings: Makes 3 servings.
Ingredients
2 6-1/2-ounce cans minced clams
1 medium green or red sweet pepper, chopped
2 green onions, sliced
1/4 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
2 cloves garlic, minced
1/4 cup dry white wine
4 teaspoons cornstarch
2 tablespoons snipped fresh parsley
4 ounces linguine, cooked and drained
2 tablespoons grated Parmesan cheese
Directions
- Drain clams, reserving liquid. In a saucepan combine reserved clam liquid, green or sweet red pepper, onions, basil, crushed red pepper, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onions are tender.
- In a small bowl stir together wine and cornstarch; stir mixture into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
- Stir in clams and parsley; heat through.
- In a large bowl toss linguine with clam mixture. Sprinkle Parmesan cheese atop each serving. Makes 3 servings.
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5. Linguine with Smoked Salmon in Cream Sauce
Omit the salt when cooking the pasta if you are using the smoked salmon in this rich dish. The
smoked salmon adds all the saltiness you need.
Servings: Makes 4 main-dish servings
Ingredients
8 ounces packaged dried linguine, fettuccine, or spaghetti
6 ounces thinly sliced smoked salmon (lox-style) or cooked fresh salmon
2 green onions, thinly sliced (1/4 cup)
1 clove garlic, minced
1 tablespoon margarine or butter
1 cup whipping cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
1 teaspoon finely shredded lemon peel
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Fresh dill sprigs (optional)
Directions
- Cook pasta according to package directions. Drain; keep warm.
- Meanwhile, cut the salmon into thin bite-size strips; set aside.
- For sauce, in a large skillet cook the green onion and garlic in margarine or butter until tender. Add salmon and cook for 1 minute. Stir in whipping cream, snipped or dried dill, lemon peel, and pepper. Bring to boiling; reduce heat. Cook, uncovered, at a gentle boil about 5 minutes or until the sauce thickens slightly. Remove from heat. Stir in Parmesan cheese.
- Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. If desired, garnish with fresh dill sprigs. Makes 4 main-dish servings.
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6. Linguini with Shrimp and Pine Nuts
Dry sherry flavors the broth, and the crushed red pepper adds a tiny bite to this pasta dish.
Added mushrooms and spinach makes this an amazing meal in one.
Servings: Makes 4 servings.
Ingredients
12 ounces fresh or frozen medium shrimp, peeled and deveined
8 ounces dried linguini
3/4 cup chicken broth
1/3 cup dry sherry or chicken broth
2 tablespoons lemon juice
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 cup pine nuts
2 cloves garlic, minced
1 tablespoon olive oil
1-1/2 cups sliced fresh mushrooms (4 ounces)
1 tablespoon butter
4 cups fresh baby spinach leaves
1/4 cup freshly grated Asiago cheese (1 ounce)
Toasted pine nuts (optional)
Directions
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. In a Dutch oven, cook pasta according to package directions; drain. Return to Dutch oven; cover and keep warm.
- Meanwhile, in a small bowl, combine 3/4 cup chicken broth, the sherry or additional broth, lemon juice, crushed red pepper, and salt; set aside. In a large skillet, cook shrimp, 1/4 cup pine nuts, and the garlic in hot oil over medium heat for 2 to 3 minutes or until shrimp are opaque. Remove shrimp mixture from skillet.
- Add mushrooms and butter to skillet; cook about 3 minutes or until nearly tender. Carefully add broth mixture to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 5 minutes. Return shrimp mixture to skillet; heat through.
- Add shrimp mixture and the spinach to pasta; toss to combine. Transfer to a serving bowl. Sprinkle with Asiago cheese and, if desired, toasted pine nuts. Makes 4 servings.
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7. Pasta with Shrimp and Asparagus
An easy, tasty, low-fat meal. As the pasta cooks, the asparagus and shrimp sizzle in a skillet.
Servings: Makes 4 servings.
Ingredients
1 pound fresh or frozen shrimp in shells or 8 ounces chilled cooked shrimp
1 pound thin stalks fresh asparagus
8 ounces dried linguini
3 cloves garlic, minced
1 tablespoon olive oil
8 medium Roma tomatoes, seeded and coarsely chopped
2 tablespoon tomato paste
1/3 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter or margarine
2 tablespoons finely shredded fresh basil
Salt and freshly ground black pepper
Directions
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
- Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
- Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
- Add asparagus stalks, wine, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.
- To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper
- Makes 4 servings
- * 8 ounces chilled, fully-cooked shirmp may be substituted.
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8. Pesto Shrimp Mac & Cheese
Get ready to give out the recipe when you bring this updated version of everyone's favorite
casserole to your next potluck.
Servings: Makes 6 servings.
Ingredients
1 lb. fresh or frozen medium shrimp in shells
8 oz. dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1-1/4 cups shredded fontina cheese (5 oz.)
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 Tbsp. pine nuts, toasted
1-1/2 cups lightly packed fresh basil leaves, chopped
Fresh basil leaves
Directions
- Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
- Cook macaroni according to package directions. Drain and keep warm.
- In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
- Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.
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9. Shrimp and Roasted Pepper Pizza
Tomato pesto is the hidden ingredient that lends fabulous flavor to the Alfredo sauce in this easy
main dish recipe.
Servings: 8 servings.
Ingredients
1 pound fresh or frozen peeled, cooked medium shrimp
1 recipe Pizza Dough (see Recipe Center)
1 12-ounce jar Alfredo pasta sauce
2 tablespoons purchased dried tomato pesto
1/2 cup grated Parmigiano-Reggiano cheese
1 12-ounce jar roasted red peppers, drained and cut into strips
3 tablespoons pine nuts
Directions
- Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
- In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
- Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
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10. Shrimp with Basil and Fresh Tomatoes
Plump, juicy shrimp and sun-ripened tomatoes get the zesty taste of the Mediterranean from
fragrant garlic and basil in this pasta dish.
Servings: 4 servings.
Ingredients
12 ounces fresh or frozen peeled and deveined medium shrimp
1 tablespoon cooking oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
2 cups chopped, plum or common tomatoes
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon drained capers (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces spaghetti or other pasta, cooked and drained
1/4 cup finely shredded Parmesan cheese
Fresh basil leaves (optional)
Directions
- Thaw shrimp, if frozen. Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry onion and garlic in hot oil for 2 minutes or until onions are crisp-tender. Remove onion mixture from the wok.
- Add shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque.
- Return onion mixture to the wok. Add tomatoes, basil, capers (if desired), salt, and pepper. Stir all ingredients together. Cook and stir for 1 minute more or until heated through. Serve immediately over hot cooked spaghetti or other pasta. Sprinkle with Parmesan cheese. Garnish with fresh basil leaves, if desired. Makes 4 servings.
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11. Shrimp and Tomato Pizzettas
Using refrigerated pizza dough, make this simple shrimp-and-cheese-topped pizza recipe to
serve for a light dinner. Serve with a tossed green salad.
Servings: 6 servings.
Ingredients
1 10-ounce package refrigerated pizza dough
3 medium plum tomatoes, sliced
1 6-ounce package frozen peeled, cooked shrimp (halve larger shrimp lengthwise)
2 tablespoons snipped fresh oregano
1/8 teaspoon crushed red pepper
3/4 cup shredded four-cheese Italian-blend cheese or mozzarella cheese (3 ounces)
Fresh oregano sprigs (optional)
Directions
- Lightly grease a baking sheet; set aside. Unroll the pizza dough onto a lightly floured surface. Roll into a 13 1/2¿¿9-inch rectangle. Cut dough into six 4 1/2-inch squares. Place squares about 1 inch apart on prepared baking sheet. If desired, fold over about 1/4 inch of the dough on each edge; press with a fork.
- Bake in a 425 degree oven for 4 to 5 minutes or until lightly browned. Divide tomato slices among squares. Divide shrimp among squares. Sprinkle with snipped oregano and crushed red pepper. Sprinkle with cheese. Bake for 5 to 6 minutes more or until cheese melts. If desired, garnish with fresh oregano sprigs.
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