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.
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
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
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.
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
SEAFOOD LINGUINI WITH WHITE WINE SAUCE
We were craving shrimp and white wine sauce on night, and this is what I came up with. Bay scallops were on sale at the store, so I threw those in too. Please feel free to use any white wine you like. I happened to have a nice bottle of sauvignon blanc on hand, and it worked just fine. As a matter of fact, it tasted amazing. Note on the sea salt: I have some Tuscan flavored sea salt which is what I used for seasoning. If you don't have a flavored salt, please feel free to add some dried spices to taste such as dried Italian spice or a little rosemary. This also tastes great reheated the next day after the pasta absorbs more of the sauce.
Provided by Kozmic Blues
Categories European
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook linguini according to package directions.
- In a large skillet over medium heat, warm the olive oil.
- Add garlic and crushed red pepper and cook for a couple minutes until fragrant.
- Melt a couple tablespoons of the butter into the olive oil and garlic, and add the shrimp.
- Add the white wine and bring to a boil.
- Reduce heat and simmer for another 3-5 minutes until wine reduces.
- Add scallops, remaining 1 tbsp of butter and lemon zest.
- Cook sea scallops for another couple minutes until just warmed through.
- Season with salt and pepper to taste.
- When pasta is cooked , drain and add to a large serving bowl.
- Top linguini with the seafood and white wine and sprinkle with the chopped parsley.
- I like to let the pasta sit for a bit covered in foil to absorb some of the sauce before serving.
Nutrition Facts : Calories 761.1, Fat 18.6, SaturatedFat 6.9, Cholesterol 179.4, Sodium 953.3, Carbohydrate 92.5, Fiber 3.9, Sugar 4, Protein 37.7
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
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.
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