Seafood Week

Spaghetti With Penne and Tuna

Ingredients

1 Tablespoon Extra-Virgin Olive Oil

1 Small Red Onion, Thinly Sliced

2 (5 Ounce) Can Tuna Packed In Olive Oil, Undrained

1 Jar Capers, Drained

¼ Teaspoon Crushed Red Pepper Flakes

½ Pound Spaghetti; al dente

½ Tablespoon Chopped Fresh Flat Leaf Parsley

Directions

Step 1 Heat olive oil in a large pan over medium heat. Add onion and cook until beginning to caramelize, about 10 minutes. Add tuna with oil, capers, and crushed red pepper flakes; heat through.

Step 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water for 1 minute less than the package instructs, about 10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup of the starchy pasta water.

Step 3 Add the cooked pasta to the pan and mix to combine. Add some of the pasta water and toss lightly until the pasta is tender yet firm to the bite, 1 to 2 more minutes. Sprinkle with chopped parsley and serve immediately. 2 Servings

Pesto Scallops

Ingredients

2 Pounds Scallops

Kosher Salt And Freshly Ground Black Pepper To Taste

2 Tablespoons All-Purpose Flour

2 Tablespoons Butter

1 Tablespoons Pesto

2 Tablespoons Capers

1 Cup Heavy Whipping Cream

Directions

Step 1 Season scallops with salt and pepper, then dredge in flour.

Step 2 Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve. 4 Servings. Serve over angel hair pasta with salad and garlic crostini.

Macaroni and Tuna Casserole

Ingredients

4 Cups Cooked Macaroni

3 (5 Ounce) Can Tuna, Drained

1 (10.5 Ounce) Can Condensed Cream Of Chicken Soup

3 Cup Shredded Cheddar Cheese

2 Cups French Fried Onions

Directions

Step 1 Preheat the oven to 350 degrees F (175 degrees C).

Step 2 Combine cooked macaroni, tuna, and condensed soup together in a 9×13-inch baking dish; sprinkle with cheese.

Step 3 Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with fried onions; bake 5 minutes more. 4 Servings

Cheese Crusted Salmon

Ingredients

4 (4 Ounce) Salmon Fillets

3 Tablespoons Fresh Lemon Juice

Kosher Salt And Ground Black Pepper To Taste

½ Cup Panko Bread Crumbs

½ Cup Grated Parmesan Cheese

3 Tablespoon Extra-Virgin Olive Oil

1 Teaspoon Italian Seasoning

½ Teaspoon Garlic Powder

Directions

Step 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking pan.

Step 2 Place salmon fillets into the baking pan and sprinkle evenly with lemon juice. Season with salt and pepper.

Step 3 Combine panko, Parmesan cheese, olive oil, Italian seasoning, and garlic powder in a bowl. Sprinkle mixture evenly over the salmon.

Step 4 Bake in the preheated oven until topping is lightly browned and salmon flakes easily with a fork, 15 to 20 minutes. 4 Servings

Sheet Pan Garlic Shrimp and Vegetable

Ingredients

Cooking Spray

1 Pound Fresh Asparagus, Trimmed

2 Tablespoons Olive Oil, Divided

4 Cloves Garlic, Minced

Salt, Divided

1 Pinch Ground Black Pepper, Divided

1 ½ Pounds Uncooked Medium Shrimp, Peeled And Deveined

1 Teaspoon Paprika

3 Tablespoons Butter, Cubed

3 Tablespoons Lemon Juice

Directions

Step 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9×12-inch baking pan with parchment paper and grease with cooking spray.

Step 2 Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.

Step 3 Bake in the preheated oven until slightly tender, about 6 minutes.

Step 4 Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.

Step 5 Roast in the preheated oven until shrimp is opaque, about 6 minutes.

Step 6 Remove pan from oven and drizzle with lemon juice. 4 Servings

Angel Hair Pasta and Shrimp

Ingredients

1 Pound Capellini Pasta

3 Lemons, Zested And Juiced

¼ Cup Extra-Virgin Olive Oil

½ Cup Grated Parmesan Cheese

2 Tablespoons Minced Fresh Parsley

2 Cloves Garlic, Minced

½ Teaspoon Kosher Salt

1 Pinch Crushed Red Pepper Flakes, Or To Taste

2 Pounds Popcorn Shrimp

½ (15.5 Ounce) Can Cannellini Beans, Drained And Rinsed

Directions

Step 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in capellini, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.

Step 2 Squeeze lemon juice into a large bowl, removing all the seeds. Pour in olive oil and mix to combine. Mix in Parmesan cheese, parsley, lemon zest, garlic, salt, and crushed red pepper until well combined. Add in tuna, flaking and separating larger pieces. Carefully fold in cannellini beans.

Step 3Drain capellini pasta and add to the tuna mixture. Toss to combine and serve immediately.

6 Servings; serve with Garlic Crostini, salad with lemon vinaigrette, and tea.

Sautéed Salmon

Ingredients

1 Tablespoon Garlic Powder

1 Tablespoon Dried Basil

½ Teaspoon Salt

4 (6 Ounce) Fillets Salmon

2 Tablespoons Butter

4 Lemon Wedges

Directions

Step 1 Stir garlic powder, basil, and salt together in a small bowl. Rub the mixture evenly over salmon.

Step 2 Melt butter in a large skillet over medium heat. Add salmon and cook until browned and flaky, about 5 minutes per side.

Step 3 Serve salmon with lemon wedges. 4 Servings

Shrimp Tostadas

Ingredients

2 Roma Tomatoes, Finely Chopped

1 Bunch Fresh Cilantro, Finely Chopped

1 Small Red Onion, Finely Chopped (Optional)

6 Tablespoons Mayonnaise

6 Crispy Tostada Shells

1 Pound Frozen Cooked Shrimp, Thawed

2 Avocados, Thinly Sliced

Kosher Salt And Ground Black Pepper To Taste

Directions

Step 1 Mix tomatoes, cilantro, and red onion together in a bowl.

Step 2 Spread 1 tablespoon mayonnaise onto each tostada; top with 2 to 3 tablespoons tomato mixture. Add an even layer of shrimp onto each tostada and top with avocado slices; season with salt and pepper. 6 Servings