Shrimp And Scallops With Pasta Recipes

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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



Sauteed Scallops & Shrimp Pasta image

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.

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11



Shrimp and Scallop Scampi with Linguine image

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.

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

PASTA WITH SAFFRON SHRIMP AND SCALLOPS

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 12



Pasta with Saffron Shrimp and Scallops image

Steps:

  • The day before the party, make the base for the pasta seafood topping. Melt the butter in a skillet. When the foaming subsides, add the shallots, carrot and celery. Cover and cook over low heat for 10 to 15 minutes or until very tender and almost dissolved in butter. (If at any time the vegetables begin to stick to the skillet, add a tablespoonful of water or wine.) Uncover the skillet, add the saffron and white wine and boil over high heat until almost all of the wine has evaporated. Add the fish stock and simmer for 5 minutes. Season to taste with salt and pepper (do in advance up to this point.) Boil the pasta until al dente. While this is cooking, add the heavy cream to the skillet and simmer again until the sauce is slightly thickened. Add the shrimp and scallops and simmer just until the seafood is cooked through. Add the tomatoes and simmer just for a minute to warm them through without really cooking them. Adjust the seasoning. Drain the pasta and portion it out among 6 warm pasta bowls. Ladle the saffron seafood sauce over the top and garnish with warm microwaved peas.

4 tablespoons butter
4 tablespoons finely minced shallots
1 large carrot, finely minced
1 stalk celery, finely minced
1 teaspoon saffron dissolved in 1/2 cup dry white wine
1/2 cup heavy cream
1 cup fish stock (or 1/4 cup clam juice mixed with 3/4 cup chicken broth)
8 ounces (net weight) peeled and deveined shrimp, cut into 1 inch pieces
8 ounces scallops, "foot removed" and sliced horizontally
1 pound tomatoes, seeded and finely diced
1 pound black fettucine
1 cup thawed frozen petite peas, warmed in microwave oven

SHRIMP AND SCALLOPS WITH PESTO PASTA

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

Provided by SCOOBYBOO

Categories     Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Shrimp and Scallops With Pesto Pasta image

Steps:

  • Cook spaghetti according to directions, drain.
  • Stir in pesto and 2 tbsp olive oil.
  • Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
  • Add Asparagus and cook until crisp-tender.
  • Add the scallops and pepper flakes, cook until opaque.
  • Add the shrimp and cook until pink.
  • Toss the pesto pasta with the shrimp and scallop mixture.
  • Sprinkle with some fresh grated parmesan and serve immediately.

Nutrition Facts : Calories 514.3, Fat 16.3, SaturatedFat 2.5, Cholesterol 134.5, Sodium 952.3, Carbohydrate 55.7, Fiber 6.4, Sugar 3.1, Protein 37.1

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

SHRIMP, CLAMS, AND SCALLOPS PASTA

Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!

Provided by Hawn

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h15m

Yield 8

Number Of Ingredients 18



Shrimp, Clams, and Scallops Pasta image

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  • Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
  • Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g

2 teaspoons extra virgin olive oil
1 cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup white wine
1 tablespoon sugar
1 teaspoon salt
2 teaspoons dried oregano
1 tablespoon crushed red pepper flakes
1 bay leaf
1 (16 ounce) package uncooked spaghetti
1 pound clams
2 teaspoons extra virgin olive oil
1 pound shrimp
1 pound scallops
1 clove garlic, minced
½ cup grated Parmesan cheese

SHRIMP AND SCALLOPS WITH PASTA.

Found this on food network and modified to my liking. Simple, flavorful meal. Angel hair pasta nests can be used in place of the spiral pasta. Submitted to www.recipezaar.com on January 6, 2010.

Provided by Papa D 1946-2012

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13



Shrimp and Scallops With Pasta. image

Steps:

  • Combine lemon pepper and salt with flour and coat the scallops.
  • Preheat a large skillet over medium high heat, Add oil and butter. When butter melts into oil, add scallops. Saute until brown on each side, then remove from pan.
  • Add an additional drizzle of oil if needed and add the garlic and onion. Reduce heat a little and saute until onions are translucent, stirring frequently.
  • Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock and tomatoes. When liquids come to a bubble, add spiral pasta and cook 5-6 minutes, stir in shrimp and cook until pink and pasta is tender.
  • Return scallops to the pan and cook 2 to 3 minutes longer.
  • Serve and enjoy.

Nutrition Facts : Calories 529.3, Fat 13, SaturatedFat 4.8, Cholesterol 225.6, Sodium 1094.4, Carbohydrate 41.2, Fiber 2.8, Sugar 5.7, Protein 49

1 lb sea scallops
1 lb medium shrimp, peeled and tails off
1/4 cup flour
1 1/2 teaspoons lemon pepper
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
2 tablespoons butter
2 garlic cloves, chopped
1 small sweet onion, finely chopped
1 cup dry white wine or 1 cup vermouth
1 cup chicken broth or 1 cup stock
1 (14 ounce) can petite-diced tomatoes with juice
4 -6 ounces spiral pasta

LOBSTER, SHRIMP AND SCALLOP PASTA

Supposibly this recipe came from Red Lobster. I just know that when I made it there was nothing left and everyone wanted more.

Provided by Shon Marie

Categories     < 60 Mins

Time 40m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 16



Lobster, Shrimp and Scallop Pasta image

Steps:

  • Saute all seafood in 2 oz butter until half cooked, remove and set aside.
  • Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
  • Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
  • Mix lemon juice and cornstarch and blend into chicken stock.
  • Return seafood to pan.
  • Simmer 5 minutes.
  • Add chopped parsley and serve over noodles.

2 lbs linguine, cooked & drained
4 ounces lobster meat, 1 inch pieces
16 medium shrimp, 31/35 size peeled and deveined
6 ounces bay scallops
2 yellow squash, cut in half and 1/2 inches slices
1 red bell pepper, 1 inch pieces
4 ounces snow peas
2 tablespoons garlic, chopped fine
4 ounces butter
1/2 cup white wine
10 ounces chicken stock
1 teaspoon salt
1/2 teaspoon ground pepper
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
2 tablespoons parsley, fresh and chopped

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