PASTA WITH MUSSELS AND SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
- Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
- Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
- Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.
Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams
SHRIMP SCAMPI WITH ORECCHIETTE
"Shrimp scampi is one of the easiest dinners to make, and it's a great dish to put together quickly for company - especially around the holidays," says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the breadcrumbs: In a large stainless-steel skillet, heat the butter over medium heat until melted and slightly browned but not burned. Add the breadcrumbs. Using a wooden spoon, stir the breadcrumbs to coat with the brown butter and toast until golden brown, 2 to 3 minutes. Remove from the heat. Stir in the chopped chives and oregano and the lemon zest. Season with salt and pepper to taste, pour into a small bowl and set aside.
- Make the pasta: Bring a large pot of generously salted water to a boil. Wipe out the skillet, add the olive oil and heat over high heat until shimmering. Season the shrimp all over with salt and pepper. Working in two batches, add the shrimp to the pan in one layer and cook for 1 minute. Turn and cook 1 more minute. Using a slotted spoon, transfer the shrimp to a large bowl.
- Add the garlic and shallot to the pan and cook for 1 minute. Add a touch more oil if the pan is dry. Add the wine, lemon juice, red pepper flakes and dried oregano and simmer for 3 minutes. Whisk in the butter piece by piece, thoroughly incorporating each piece before adding the next. Taste and season with additional salt and pepper as needed. Add the shrimp back to the pan and simmer until completely cooked through, about 2 minutes. Stir in the parsley. Remove the skillet from the heat.
- Meanwhile, add the pasta to the boiling water and cook until just tender, about 10 minutes. Reserve 1 cup of the cooking water and drain the pasta in a colander. Add to the skillet with the shrimp, add the parsley and toss, adding some of the cooking water if necessary to keep it moist. Transfer to bowls and top with some of the herbed breadcrumbs.
SPICY SHRIMP ORECCHIETTE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, 6 to 8 minutes. Reduce the heat to medium and add the garlic, tomato paste and red pepper flakes. Cook, stirring, 2 more minutes (add a splash of water if the mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of the reserved cooking water. Bring to a simmer and cook, stirring occasionally, until the tomatoes are saucy, about 8 more minutes.
- Add the pasta and cheese to the sauce and toss to coat. Drizzle with olive oil, season with salt and add more of the reserved pasta water to loosen, if necessary. Stir in the basil leaves and fennel fronds. Divide among plates.
- Per serving: Calories 532; Fat 15 g (Saturated 5 g); Cholesterol 131 mg; Sodium 919 mg; Carbohydrate 71 g; Fiber 6 g; Protein 29 g
Nutrition Facts : Calories 532 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 131 milligrams, Sodium 919 milligrams, Carbohydrate 71 grams, Fiber 6 grams, Protein 29 grams
MINI PENNE PASTA W/SHRIMP, BAY SCALLOPS & MUSSELS
Under 30 mins and onto plate.
Provided by Monika Rosales
Categories Seafood
Time 25m
Number Of Ingredients 10
Steps:
- 1. boil pasta ( al dente,firm bite)set aside
- 2. In a large skillet melt butter with olive oil, add capers and lemon juice
- 3. add mussels,cover 5 mins.
- 4. meanwhile...in another pan drizzle a bit of olive oil and slightly brown bay scallops and shrimp ( 5 mins)
- 5. toss pasta, shrimp, bay scallops & mussels altogether, add the parsley & parmesan cheese before serving....delightful
TASTY SHRIMP WITH ORECCHIETTE PASTA
My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.
Provided by Lowfat Linda
Categories European
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in a small dish and set to the side.
- Start water boiling for pasta.
- Put pasta on to cook, according to package directions.
- Heat the Tomato and basil sauce.
- Rinse shrimp.
- Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
- Add oil and vinegar mixure and stir while cooking for one minute.
- Turn off heat.
- Drain pasta.
- Add Tomato & basil sauce to pasta and stir to coat.
- Add pasta to shrimp and stir to combine sauces.
- Add tomatoes to dish.
- Serve hot.
Nutrition Facts : Calories 468, Fat 18.5, SaturatedFat 3.2, Cholesterol 176.1, Sodium 230.6, Carbohydrate 42, Fiber 1.9, Sugar 1, Protein 31.7
FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS
Steps:
- Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
- Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
- Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.
SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP
This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.
Provided by Leslie in Texas
Categories Spaghetti
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in 4 or 5-quart saucepan over medium-high heat.
- Add onion and saute until golden;add garlic and saute an additional 30 seconds.
- Stir in wine,basil and marjoram and cook 1 minute.
- Add tomatoes, increase heat and boil 5 minutes.
- Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
- Add scallops and shrimp.
- Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
- Season to taste with salt and pepper, add spaghetti and toss gently to mix.
- Serve immediately, with freshly grated parmesan, if desired.
- Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.
Nutrition Facts : Calories 926.6, Fat 18.7, SaturatedFat 2.9, Cholesterol 258.1, Sodium 962.5, Carbohydrate 103.7, Fiber 5.2, Sugar 6.1, Protein 78.6
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