Best 5 Seafood Pasta With Lemon Saffron Herb Dressing Recipes

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Seafood Pasta with Lemon Saffron Herb Dressing is a delightful culinary journey that tantalizes your taste buds with a symphony of flavors. This delectable dish features an array of succulent seafood, including tender shrimp, flaky salmon, and plump mussels, all perfectly cooked and enveloped in a vibrant lemon saffron herb dressing. The aromatic dressing, infused with the zesty brightness of lemon, the subtle earthiness of saffron, and a medley of fresh herbs, elevates the seafood to new heights, creating a harmonious balance of flavors. Served atop a bed of al dente pasta, this dish is a celebration of coastal cuisine, combining the freshness of the sea with the comforting embrace of pasta. Whether you're a seasoned chef or a home cook looking to impress, this recipe is an absolute delight, offering a taste of culinary excellence that will leave you craving more. Let's dive into the culinary adventure and explore the step-by-step guide to recreate this mouthwatering Seafood Pasta with Lemon Saffron Herb Dressing.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING



Shrimp Pasta Salad With a Creamy Lemon Dressing image

Very light flavor and low in calories. Originally meant to be a side dish I made some healthy substitutions and added shrimp. I usually serve with asparagus, the entire family loves it.

Provided by Brandi Starr

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 40m

Yield 5

Number Of Ingredients 14

¼ cup Greek yogurt
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon ground black pepper
10 ounces penne pasta
40 medium shrimp, or more to taste
2 tablespoons olive oil, or more to taste
salt and ground black pepper to taste
½ cup chopped scallions (green onions)
1 teaspoon kosher salt
½ cup shredded Cheddar cheese
½ lemon, thinly sliced

Steps:

  • Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
  • Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
  • Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

Nutrition Facts : Calories 382.3 calories, Carbohydrate 45.1 g, Cholesterol 136 mg, Fat 12.2 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 4.1 g, Sodium 759.8 mg, Sugar 2.8 g

TAGLIATELLE WITH SAFFRON, SEAFOOD, AND CREAM



Tagliatelle with Saffron, Seafood, and Cream image

Provided by Jamie Oliver

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

A good pinch saffron
1 glass white wine
Olive oil
1 large garlic clove, finely chopped
1 pound dried tagliatelle
1 1/2 pounds (680 grams) mixed seafood (red mullet, scallops, clams, debearded mussels, squid)
1/2 pint double cream (heavy cream)
Salt and freshly ground black pepper
A bunch flat parsley, chopped

Steps:

  • Soak the saffron in the white wine. Add a little oil and the garlic to a frying pan, and cook until softened. Add the clams and mussels, shake the pan around, and add the white wine and saffron mixture. Bring to a boil and cook until the shellfish opens, discard any shellfish that remain closed.
  • Then, lay the rest of the seafood, parsley, and the cream on top. Simmer for 3 to 4 minutes and season to taste. Cook the tagliatelle in salted, boiling water until al dente. Drain and add to the fish, serve scattered with some of the leftover parsley and an extra drizzle of olive oil.

SEAFOOD PASTA WITH LEMON-SAFFRON HERB DRESSING



Seafood Pasta with Lemon-Saffron Herb Dressing image

Categories     Citrus     Pasta     Freeze/Chill     Quick & Easy     Mayonnaise     Crab     Shrimp     Celery     Arugula     Summer     Tarragon     Sour Cream     Dill     Capers     Lettuce     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 17

12 ounces campanelle (trumpet-shaped pasta) or macaroni
1/8 teaspoon crushed saffron threads
7 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil, divided
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup thinly sliced green onions
2 tablespoons drained capers
2 tablespoons minced fresh tarragon plus sprigs for garnish
1 tablespoon minced fresh dill plus sprigs for garnish
1 teaspoon sugar
1 pound cooked medium shrimp
1 cup finely chopped celery
1/2 pound Dungeness crabmeat
2 large handfuls of arugula
2 small heads of butter lettuce
Lemon wedges

Steps:

  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Place 3 tablespoons hot cooking liquid in medium bowl. Sprinkle saffron over and let stand at room temperature 5 minutes. Transfer pasta to large bowl. Drizzle pasta with 1 tablespoon lemon juice and 1 tablespoon oil; toss to coat. Let stand at room temperature until cool, stirring occasionally.
  • Add mayonnaise, sour cream, green onions, capers, minced tarragon, minced dill, sugar, remaining 6 tablespoons lemon juice, and remaining 5 tablespoons oil to bowl with saffron liquid. Whisk to combine. Season saffron dressing to taste with salt and pepper. Pour dressing over pasta. Add shrimp and celery; toss to coat. Add reserved pasta cooking liquid by tablespoonfuls if mixture is dry. Add crab; toss gently. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Line platter with arugula and butter lettuce leaves. Spoon pasta over greens. Garnish with lemon wedges and tarragon and dill sprigs. Serve cold.

LEMON HERB SHRIMP AND PASTA



Lemon Herb Shrimp and Pasta image

It only takes 25 minutes to make our delicious seafood pasta dish made with frozen basil vegetable medley, shrimp and bow-tie pasta.

Provided by By Deborah Harroun

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3 cups uncooked bow-tie (farfalle) pasta (about 8 oz)
1 bag (12 oz) frozen basil vegetable medley
1/2 lb cooked deveined peeled medium or large shrimp
1/2 cup shredded Parmesan cheese (2 oz)
Grated peel of 1/2 lemon
1 tablespoon extra-virgin olive oil
1 cup grape tomatoes, cut in half
Additional shredded Parmesan cheese, if desired

Steps:

  • Cook and drain pasta as directed on package.
  • Meanwhile, cook frozen vegetables in microwave as directed on package.
  • In large bowl, toss cooked pasta and vegetables, cooked shrimp, 1/2 cup cheese, the lemon peel, oil and tomatoes. Divide mixture among 4 shallow bowls or plates; sprinkle with additional cheese.

Nutrition Facts : Calories 404.2, Carbohydrate 56.3 g, Cholesterol 81.1 mg, Fiber 5.7 g, Protein 23.3 g, SaturatedFat 3.2 g, ServingSize 1 Serving, Sodium 561.3 mg, Sugar 2.6 g

LEMON SEAFOOD PASTA



Lemon Seafood Pasta image

This recipe can also be made with fish fillets. Pairs well with Gallo Family Vineyards Chardonnay.

Provided by Taste of Home

Time 30m

Yield 3-4 servings.

Number Of Ingredients 14

1 pound uncooked vermicelli
4 tablespoons olive oil
2 tablespoons unsalted butter
12 uncooked large shrimp, peeled and deveined
2 to 4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 to 4 teaspoons grated lemon peel
4 to 6 tablespoons lemon juice
1/2 cup Gallo® Family Vineyards Chardonnay
1 tablespoon capers, drained
15 Greek olives, pitted and halved
2 tablespoons oil-packed sun-dried tomatoes, cut into strips
1 cup minced fresh parsley
Salt and pepper to taste

Steps:

  • Cook vermicelli according to package directions. Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink. Add lemon peel, lemon juice and wine; saute 1 minute. Stir in capers, olives and sun-dried tomatoes; saute 1 minute., Drain vermicelli; toss with shrimp mixture. Sprinkle with parsley; gently toss. Season with salt and pepper to taste.

Nutrition Facts :

Tips:

  • Use high-quality ingredients. Fresh seafood, flavorful herbs, and a good quality olive oil will make a big difference in the taste of your dish.
  • Don't overcook the seafood. Seafood cooks quickly, so it's important to keep an eye on it to avoid overcooking. Overcooked seafood is tough and chewy.
  • Sauté the vegetables until they are tender-crisp. This will give them a nice texture and flavor.
  • Use a good quality white wine. The wine will add flavor to the sauce, so it's important to use a wine that you enjoy drinking.
  • Season the dish to taste. Add salt and pepper to taste, and adjust the other seasonings as needed.

Conclusion:

This seafood pasta with lemon-saffron-herb dressing is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavors is amazing, and the dish is sure to please everyone at the table. So next time you're looking for a quick and easy seafood recipe, give this one a try. You won't be disappointed!

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