Shrimp And Scallops With Pasta Recipes

Steps:

• Cook spaghetti according to package directions, drain and keep warm.
• Melt butter in large skillet over medium heat; add onion, cook 5 minutes, stirring occasionally. Stir in flour; cook 1 minute. Stir in milk, salt and pepper; cook 5 minutes, stirring constantly. Stir vegetables, scallops and shrimp into skillet mixture; simmer 10 minutes, stirring occasionally.
• Remove skillet from heat; stir in cheese until melted. Divide spaghetti among four plates; spoon sauce over spaghetti.

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., ,

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.

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.

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.

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.

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.

Steps:

• Combine all ingredients (except shrimp and scallops) and stir gently.
• I generally will make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
• Cook shrimp and scallops in sauce for about 10 minutes.
• Mix sauce with noodles and enjoy!

Steps:

• Grease a 9x13 baking dish and set aside.
• Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
• Add tomatoes, sauce, salt, red pepper, black pepper and basil.
• Simmer for 30 minutes, uncovered.
• Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
• In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
• Add scallops and cook for 30 seconds, just to coat.
• Spoon seafood over noodles and top with tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.

Steps:

• Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
• Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
• In a medium bowl, mix together the flour, black pepper, and clam juice.
• Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

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.