Does anyone have a recipe for a spicy,creamy seafood pasta?

Ok, here's the deal. A co- worker of mine brought some leftovers from home that her brother in law cooked for her. It was linguine(which I particularly don't care for too much) with scallops, shrimp, flounder and a bunch of other seafood. It was very good. It was spicy and creamy and it was so very tasty. I have made something similar to this but didn't actually taste the same or hold together the same. Usually when i make a creamy sauce and there are leftovers, the next day what happens is the butter starts to separate from the cream and its just an oily mess. Any suggestions? My friend said that her brother-in-law used oyster sauce in his recipe as well..Does anyone have a recipe for a spicy,creamy seafood pasta?
Some how I just can't picture oyster sauce in a cream sauce made with butter. This recipe sound good and you can spice it up with some crushed red pepper flakes. I will keep looking for the cream one.





Recipe: Angel Hair Pasta with Seafood


(Serves 3-4 people)





Ingredients:





2/3 pack angel hair pasta (12 oz pack)


1/2 bottle (10 oz.) pasta sauce


4 oz. rock shrimp


1/2 lb mussels


6 shrimp


2 calamari (cut into rings)


Italian sweet basil


8 cherry tomatoes (cut into halves)


3 gloves garlic (finely chopped)


1 tablespoon oyster sauce (or salt to taste)


2 tablespoons olive oil


Dried parsley flakes





Method:





Bring water to boil in a pot and add in the mussels. As soon as all mussels are open, transfer the pot to the sink and drain the water. Rinse the mussels with cold water to get rid of foams. Set aside the mussels.


Bring water to boil in a pot. Cook the angel hair pasta according to the instructions on the package.


While boiling the pasta, heat up a deep saute pan with some olive oil.


Saute the garlic for 30 seconds.


Add in all seafood except the mussels.


Once the seafood are cooked, add in the mussels and cover the saute pan for about a minute.


Add in oyster sauce (or salt to taste). Lower the heat to low.


Drain the cooked angel hair pasta and divide them equally into 3-4 servings.


Dish out the pasta sauce and pour it on top of the angel hair pasta.


Garnish with cherry tomatoes, sweet basil leaves, and spinkle some dried parsley flakes on the dish. Serve immediately.Does anyone have a recipe for a spicy,creamy seafood pasta?
You could try the recipe that is here. http://www.ichef.com/recipe.cfm/recipe/S鈥?/a> This looks very good. Its a spicy, creamy seafood pasta. No oyster sauce in it but it does sound yummy. Her brother inlaw sounds like me. I put oyster sauce in just about everything! lol





For reheating anything with cream in it, try on low power in the microwave instead of reheating in the pot. This usually works for me. :)
Just cheat and buy a jar of ready made Alfredo sauce. I've not been able to replicate it. (just don't tell!)
Cajun Seafood Pasta:





INGREDIENTS





* 2 cups heavy whipping cream


* 1 tablespoon chopped fresh basil


* 1 tablespoon chopped fresh thyme


* 2 teaspoons salt


* 2 teaspoons ground black pepper


* 1 1/2 teaspoons crushed red pepper flakes


* 1 teaspoon ground white pepper


* 1 cup chopped green onions


* 1 cup chopped parsley


* 1/2 pound shrimp, peeled and deveined


* 1/2 pound scallops


* 1/2 cup shredded Swiss cheese


* 1/2 cup grated Parmesan cheese


* 1 pound dry fettuccine pasta





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DIRECTIONS





1. Cook pasta in a large pot of boiling salted water until al dente.


2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.


3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.


4. Drain pasta. Serve sauce over noodles.
Louisiana Spicy Seafood Alfredo





1 tablespoon chopped fresh basil


2 cups heavy whipping cream


2 teaspoons salt


2 teaspoons ground black pepper


1 tablespoon chopped fresh thyme


1 1/2 teaspoons crushed red pepper flakes


1 teaspoon ground white pepper


1 cup chopped onions


1 cup chopped parsley


1/2 pound shrimp, peeled and deveined


1/2 pound scallops


1/2 cup shredded Swiss cheese


1/2 cup grated Parmesan cheese


1 pound dry fettuccine pasta








DIRECTIONS


Cook pasta in pot of boiling salted water until al dente.


Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.


Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.


Drain pasta. Serve sauce over noodles.





I usualy top the pasta with bread crumbs %26amp; place under broiler to brown