Spaghettini With Chopped Shrimp And Scallops In Rich Broth Recipes

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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



Spaghettini with Spicy Seafood image

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.

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

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

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



Creamy Bay Scallop Spaghetti image

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

8 ounces uncooked thick spaghetti
1 tablespoon vegetable oil
1 pound bay scallops
2 tablespoons butter
3 cloves garlic, minced
2 teaspoons grated lemon zest
1 pinch red pepper flakes
⅓ cup dry sherry
1 cup heavy cream
salt and pepper to taste
1 lemon, juiced
2 tablespoons chopped Italian parsley, divided
Freshly grated Parmigiano-Reggiano cheese, for serving

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



Spaghettini With Chopped Shrimp and Scallops in Rich Broth image

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

1/2 lb medium shrimp, in their shells
1/2 lb scallops, fresh
1/4 cup water
1/2 cup extra virgin olive oil
1/3 cup onion, finely chopped
1 teaspoon garlic, fresh and finely minced (I used lots more!)
1 small jalapeno (can used crushed red pepper in it's place)
1 cup dry white wine
1 tomatoes, finely chopped
1/2 teaspoon sea salt
1 lb spaghettini (angel hair works great!)
2 tablespoons unsalted butter, softened
4 tablespoons flat leaf parsley, finely chopped

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



Shrimp and Scallop Curry image

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.

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 tablespoon curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh 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



Spaghettini With Chopped Shrimp and Scallops in Rich Broth image

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

3 ounces medium shrimp, in their shells
5 ounces fresh scallops
1/2 cup extra virgin olive oil
1/4 cup finely chopped onion
1 teaspoon finely minced fresh garlic
1 small fresh hot pepper
1 cup dry white wine
1 tomatoes, peeled, seeded, and finely chopped
1/2 teaspoon sea salt
1 lb dried spaghettini
2 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh flat leaf parsley

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



Garlic Shrimp Spaghetti image

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

1 package (8 ounces) spaghetti
2 tablespoons cornstarch
1/2 cup water
1 can (14-1/2 ounces) chicken broth
4 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 tablespoons olive oil
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 tablespoons lemon juice
1/4 teaspoon grated lemon zest
1/4 cup minced fresh parsley

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

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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.
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