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Salmon with Creamy Gemelli and Veggies

April 23, 2009 by  
Filed under Dinner, Easy, Easy Seafood Recipes, Fillet, Lunch, Pasta, Quick

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 Salmon with Creamy Gemelli and Veggies – Serve a complete creamy pasta, veggies and seafood dinner right from the skillet in less than 30 minutes.

Prep Time: 25 mins
Servings: 4
Main Ingredient: Salmon
Difficulty Level: 2

Ingredients to make Salmon with Creamy Gemelli and Veggies

1 cup uncooked gemelli pasta (4 oz)
1 salmon fillet (1 lb), skin removed, salmon cut into 1-inch pieces
1/4 teaspoon salt
1 1/2 cups refrigerated new potato wedges (from 1-lb 4-oz bag)
1 cup fresh whole green beans or Green Giant® SELECT® frozen whole green beans
1 cup Parmesan and mozzarella pasta sauce (from 1-lb jar)
1/4 teaspoon coarsely ground pepper
2 tablespoons chopped fresh basil leaves

Directions to make Salmon with Creamy Gemelli and Veggies

Step 1:Cook and drain pasta as directed on package.
Step 2:Meanwhile, spray 12-inch nonstick skillet with cooking spray. Add salmon to skillet; sprinkle with salt. Cook uncovered over medium-high heat 5 to 7 minutes, stirring frequently, until salmon flakes easily with fork. Remove salmon from skillet.
Step 3:Add potatoes, beans, pasta sauce and pepper to same skillet. Heat to boiling. Reduce heat; cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Stir in pasta, salmon and basil. Cook 2 to 3 minutes, stirring occasionally, just until thoroughly heated.

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Baked Seafood Lasagna

April 18, 2009 by  
Filed under Baked, Dinner, Easy Seafood Recipes, Lunch, Pasta, Supper

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 Baked Seafood Lasagna - Shrimp, crab and pasta in a creamy sauce, for this outstanding seafood lasagna. What’s not to like?

Prep Time: 15 mins
Cook Time: 45 mins
Servings: 12
Main Ingredient: Shrimp and Crab
Difficulty Level: 4

Ingredients to make Baked Seafood Lasagna

3 Tbsp. butter
3 Tbsp. flour
3 cups milk
1/2 cup KRAFT 100% Parmesan Grated Cheese
1 pkg. (300 g) frozen chopped spinach, thawed, drained
1 cup cottage cheese
1 cup KRAFT Mozzarella Shredded Cheese, divided
1/8 tsp. ground nutmeg
9 lasagne noodles, cooked, drained
1/2 lb. fresh or thawed frozen cleaned medium shrimp (31 to 35 count), cooked
2 cans (120 g each) crabmeat, drained, flaked

Directions to make Baked Seafood Lasagna

Step 1:PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add flour; stir with wire whisk until well blended. Gradually add milk, mixing well after each addition. Bring to boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in Parmesan cheese; set aside. Combine spinach, cottage cheese, 2/3 cup of the mozzarella cheese and the nutmeg.
Step 2:SPREAD 1/4 of the Parmesan cheese sauce onto bottom of 13×9-inch baking pan. Cover with 3 of the lasagne noodles and layers of 1/2 each of the shrimp, crabmeat and spinach mixture; top with 1/4 of the Parmesan cheese sauce. Repeat layers, starting with the noodles.
Step 3:TOP with remaining 3 lasagne noodles, remaining Parmesan cheese sauce and the remaining 1/3 cup mozzarella cheese. Cover with foil.
Step 4:BAKE 25 min. Uncover; bake an additional 20 min. or until lasagne is heated through. Let stand 10 min. before cutting to serve.

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