SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
- While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
- Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
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.
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
Stole this one from Food Network and it was so fabulous I would not change a thing. I do increase the garlic (because I do that in all recipes) and I was even forced to use chicken broth rather than white wine (didn't have any!) and had to used dried parsley...but still the outcome was EXCEPTIONAL! I was scared that I was wasting shrimp and scallops by mincing them...but they cooked up HEAVENLY. This produces LOTS of broth! Would be great with bread for dipping.
Provided by RedVinoGirl
Categories < 60 Mins
Time 50m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
- Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
- Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta.
- Fold in the chopped shrimp and scallops along with the butter and parsley into the fumet. Simmer just until the seafood is cooked through, 1 to 2 minutes. Toss with spaghettini and serve immediately.
Nutrition Facts : Calories 590.8, Fat 24, SaturatedFat 5.3, Cholesterol 80.3, Sodium 320.5, Carbohydrate 61.2, Fiber 3, Sugar 2.8, Protein 24.4
SHRIMP AND SCALLOP CURRY
Provided by John Phillips
Categories Milk/Cream Ginger Rice Shellfish Sauté Quick & Easy Scallop Shrimp Curry Cilantro Bon Appétit Hawaii
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
Make and share this Spaghettini With Chopped Shrimp and Scallops in Rich Broth recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the shrimp, reserving the shells; carefully devein the shrimp and coarsely chop them.
- Coarsely chop the scallops and combine them with the shrimp and ¼ cup water in the bowl of a food processor fitted with the steel blade; pulse on and off to finely chop but don't create a puree.
- Add another tablespoon water if the mixture becomes sticky; cover and set aside in the refrigerator while you make the broth.
- Start the broth by heating the olive oil in a large straight-sided sauté pan.
- Add in the reserved shrimp shells, onions, garlic, and hot pepper.
- Sauté over medium heat for about 10 minutes until the onions have softened and the shells have turned deep pink.
- Add in the wine and reduce until you have ¼ to 1/3 cup left in the pan.
- Add in 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left.
- Strain the broth through a fine sieve into another large sauté pan.
- Add in the tomato and bring to a boil; taste and add salt if needed.
- Set aside over very low heat and simmer gently while you cook the pasta.
- Bring at least 5 quarts water to a boil in a big pot; generously salt the water and drop in the spaghettini; cook, stirring often, until the pasta is almost al dente, about 4 minutes.
- Drain the pasta and transfer to the broth.
- Fold in the chopped shrimp and scallops along with the butter and parsley; simmer just until the spaghettini is al dente and the seafood is cooked through, 1-2 minutes; serve right away.
Nutrition Facts : Calories 554.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 39.8, Sodium 263, Carbohydrate 60.8, Fiber 3, Sugar 2.9, Protein 17.3
GARLIC SHRIMP SPAGHETTI
Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. -June Foote, Spring Hill, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.
Nutrition Facts : Calories 320 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 444mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
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
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
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