Shrimp And Scallop Arrabbiata Recipes

Steps:

• Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
• Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

Steps:

• Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
• Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
• Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
• Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
• Serve over favorite pasta, with basil sprinkled on top.

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
• Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

Steps:

• Cook pasta according to the package directions, omitting salt and fat.
• Drain and keep warm.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Sprinkle shrimp with salt; add shrimp to pan.
• Cook 2 minutes on each side or until shrimp are done.
• Transfer shrimp to a bowl.
• Heat remaining 1 tablespoon oil in pan.
• Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
• Add tomato paste and tomatoes; bring to a boil.
• Cook 3 minutes or just until sauce begins to thicken.
• Return shrimp to pan; cook 1 minute or until thoroughly heated.
• Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
• Serve over pasta.

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.