SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
LINGUINE WITH SEAFOOD AND SUNDRIED TOMATOES
A wonderful blend of seafood and citrus! The secret ingredient is the lemon peel! Thanks to my Dad, this is one of our favorites! TIP: Have all the ingredients ready and prepared so you can whip this recipe up in no time!
Provided by Star Pooley
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet add the olive oil and butter. Heat until butter is melted. Add the garlic and saute until tender.
- Add the scallops and shrimp. Cook until shrimp is pink, about 10 minutes. Add clam juice, salt and pepper. Cook for 3 minutes more.
- To the cooked pasta add the tomatoes, parsley and lemon zest, toss. Pour seafood mixture over the linguini, serve immediately.
Nutrition Facts : Calories 530.4 calories, Carbohydrate 44.9 g, Cholesterol 136.4 mg, Fat 27.3 g, Fiber 2.4 g, Protein 27.2 g, SaturatedFat 9.6 g, Sodium 412.7 mg, Sugar 2.4 g
SHRIMP LINGUINE
Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!
Provided by KRIS GERRETSEN
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta until al dente according to package directions.
- While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
- Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
SAUTEED SCALLOPS & SHRIMP PASTA
I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,
Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.
LEMONY LINGUINE WITH SCALLOPS & SHRIMP
Make and share this Lemony Linguine With Scallops & Shrimp recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash seafood and pat dry with paper towelling.
- In medium sautepan, heat 1 tbsp.
- oil.
- Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
- Remove seafood to a large bowl.
- When cooled, peel shrimp except for tails.
- Add remaining oil to sautepan and heat.
- Add garlic and cook briefly.
- Add lemon zest, juice, white wine and salt.
- Bring to a boil and cook 2 minutes.
- Add to seafood in bowl.
- Cook linguine in salted, boiling water until just al dente.
- Drain and add to seafood along with parsley.
- Toss to mix well.
- Season to taste with pepper.
Nutrition Facts : Calories 400.8, Fat 6.5, SaturatedFat 0.7, Cholesterol 56.8, Sodium 759, Carbohydrate 60.9, Fiber 2.7, Sugar 2.6, Protein 20
LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned.
- Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt.
- Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
- Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
- Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
- Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
- Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls.
- Top with seafood and sprinkle with scallion greens and chile mixture.
LINGUINE WITH CURRIED SHRIMP & SCALLOPS
I just love seafood with linguine and the curry powder really gives this a nice spicy taste! If you're a big curry fan, you can add more to your liking! Enjoy!
Provided by Wendy W88
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rinse shrimp and pat dry with paper towels; set aside.
- Cook pasta according to directions on the package; drain, cover and keep warm.
- In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
- In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
- Add mushrooms and carrots and stir-fry 2 minutes.
- Add bok choy and onions and stir-fry 2 minutes more.
- Remove veggies with slotted spoon.
- Toss shrimp and scallops with curry powder.
- Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
- Push to side.
- Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
- Return veggies to skillet and stir entire ingredients until heated through.
- Spoon mixture over hot pasta and serve!
CURRY SHRIMP LINGUINE
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
Nutrition Facts : Calories 406 calories, Fat 8g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
SHRIMP AND SCALLOP CURRY
Provided by John Phillips
Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
SCRUMPTIOUS SCALLOPS AND SHRIMP WITH LINGUINI
I found this recipe on the web and made some adjustments. I added shrimp to the recipe and changed an herb that was listed. This recipe is so simple to make, but the flavor is WOW! Plus, it's beautiful when it sits on the plate.
Provided by ShadowRider1998
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add scallops, and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside, and keep warm. Add shrimp and cook until just pink in color, remove from skillet, add to scallops, keep warm.
- 2. Add 1 tablespoon olive oil to skillet, add onion rings and garlic to skillet, and saute for 2-3 minutes, until onions are tender. Add tomato and remaining ingredients and saute 2 minutes or until tender.
- Return scallops and shrimp to skillet and toss gently until blended.
- 3. Spoon sauce over linguini. Serve it immediately.
THAI CURRIED SHRIMP AND SCALLOPS
I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!
Provided by Silke 2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Using a food processor, puree the ginger and garlic.
- Add in the rest of the sauce ingredients to form a relatively thick paste.
- It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
- Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
- At the same time, boil some water for the noodles (or you can serve with rice if you want).
- Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
- Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
- After about 90 seconds, slowly stir in a can of coconut milk.
- Reduce heat and simmer for a few minutes to reduce the liquid.
- Serve over noodles or rice.
LINGUINE WITH SCALLOPS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 or more servings
Number Of Ingredients 14
Steps:
- If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
- Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
- Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
- Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
- Cut the mushrooms into thin slices. There should be about 3 cups.
- Heat the water to make it ready for the linguine when it is added.
- Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
- Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
- Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
- Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.
CURRIED SHRIMP PASTA
his light and spicy shrimp dish comes together easily. My favorite pasta to use is capellini, but angel hair works fine if it isn't available. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.
Nutrition Facts : Calories 404 calories, Fat 10g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 588mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges
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