Shrimp Scallop Scampi Fettuccine Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

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:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

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:

• Cook the fettuccine according to package directions. Meanwhile, in a large skillet, saute shrimp and scallops in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink and scallops are opaque. Remove and keep warm. , In the same skillet, saute shallot in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in broth and wine. Bring to a boil. Reduce heat; simmer, uncovered, for 6-8 minutes or until most of the liquid has evaporated. Stir in cream; cook, uncovered, over medium heat for 5 minutes or until thickened. , Drain fettuccine; stir into cream sauce. Add shrimp, scallops and cheese; toss to coat. Sprinkle with tomato and parsley.

Steps:

• Cook pasta according to package directions. Meanwhile, combine flour, Parmesan cheese, salt and pepper in a shallow dish. Add shrimp; turn to coat, shaking off excess flour mixture. In a large skillet, melt butter over medium heat; add shrimp. Cook and stir until shrimp turn pink, 3-5 minutes. Remove and keep warm. , In the same skillet, heat oil over medium heat; add shallot. Cook and stir until tender, 2-3 minutes. Add garlic cloves; cook 1 minute longer. Stir in wine. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by about half, 3-4 minutes. Stir in cream; simmer, uncovered, until slightly thickened, about 5 minutes. Remove and discard garlic cloves. Stir in tomatoes, basil, Parmesan cheese, salt and pepper., Drain pasta. To serve, spoon sauce into shallow dishes. Top with pasta and shrimp and if desired, additional basil.