Shrimp Cajun Pasta

INGREDIENTS:

1/2 lb. coarsely chopped bacon
1 coarsely chopped med. onion
1 sweet red pepper, sliced in julienne strips
2 minced cloves garlic
1 sm. zucchini, sliced in 1/8″ rounds
1/2 lb. fresh mushrooms, sliced
1 lb. peeled & deveined shrimp
1 1/2 Paul Prudhomme Seafood Magic
2 lbs. fresh linguine
1 oz. fresh grated Parmesan cheese
2 c. warmed heavy cream
Salt & pepper
Accent to taste

DIRECTIONS:

In large skillet, saute bacon over medium high heat until opaque, add onion and saute until golden. Add red pepper and garlic, cook 1 minute and then stir in zucchini and mushrooms. Cook 1 more minute. Remove bacon and vegetables to a heated bowl, but leave drippings in skillet. Place shrimp in skillet and saute for about 30 seconds, sprinkle with Seafood Magic and continue cooking until shrimp is pink in color. Return bacon and vegetable mixture to the skillet and keep warm. Meanwhile, cook linguine until al dente, drain and stir into shrimp mixture. Add Parmesan cheese and warm cream. Season with salt, pepper and Accent to taste. Yield: 4 to 6 servings.

Seafood Pasta Salad

INGREDIENTS:

1/2 c. sliced carrots
6 tbsp. Italian dressing, divided
1/4 lb. scallops
1/4 lb. sm. shrimp
1/4 lb. sealegs, chunked
1/4 tsp. basil
1 c. sliced mushrooms
1/2 c. julienne zucchini
1 pkg. uncooked rotini
1/2 tsp. salt
1/8 tsp. pepper

DIRECTIONS:

Put carrots and 1/4 cup dressing in microwave dish and cook on High for 3 minutes. In 9 inch square baking dish combine seafood. Sprinkle with basil. Cover with plastic wrap and microwave at 70% for 5 minutes. Drain. Combine two mixtures. Stir in mushrooms and zucchini. Cover and chill for 1 hour.
Cook rotini as directed. Place in large bowl. Add seafood and veggies. In small bowl blend 2 tablespoons dressing, salt and pepper. Pour over salad and toss. Cover and chill for 2 hours.

Seafood Pasta Salad

INGREDIENTS:

1/2 c. Miracle Whip or Hellman’s mayonnaise
1/4 c. Italian dressing (Kraft Zesty)
1/4 c. grated Parmesan cheese
2 c. (8 oz.) cork screw noodles, cooked & drained
1 1/2 c. (8 oz.) imitation crab meat cut into chunks
1 c. broccoli flowerets, partially cooked
1 chopped bell pepper
1/2 c. chopped tomatoes
1 bunch green onions, chopped

DIRECTIONS:

Combine dressings and cheese; mix well. Add remaining ingredients, toss lightly. Chill. Very good if made the day before or as leftovers.

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