Cheesy Shrimp And Scallops Pasta Recipes

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SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

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

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

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.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)



Seafood Pasta with Shrimp and Scallops (and Garlic!) image

A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and dinner is served!

Provided by Christina Conte

Categories     Main Courses

Time 30m

Number Of Ingredients 11

1 lb (454 g) scallops, fresh or thawed
Kosher salt
12 oz (340 g) good quality pasta
3 Tbsp extra virgin olive oil
8 large or 12 medium raw shrimp, fresh or frozen (and thawed) peeled, and deveined
3 or 4 cloves minced garlic
chopped Italian, flat leaf parsley
freshly ground black pepper
2 to 3 oz (57 g to 85 g) good quality butter
1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you'd like)
(lemon slices/wedges to serve)

Steps:

  • Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
  • Remove after 10 minutes and place on a rack to dry.
  • Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
  • Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
  • When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
  • Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
  • Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
  • Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
  • Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
  • Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

Nutrition Facts : Calories 484 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 24 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 175 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

CHEESY SHRIMP AND SCALLOPS PASTA



Cheesy Shrimp and Scallops Pasta image

Make and share this Cheesy Shrimp and Scallops Pasta recipe from Food.com.

Provided by Shelby Jo

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces spaghetti
1 tablespoon butter or 1 tablespoon margarine
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt (optional)
1/4 teaspoon pepper (optional)
1 1/2 cups frozen chopped mixed vegetables, thawed (broccoli, carrot and cauliflower)
8 ounces bay scallops
8 ounces peeled and deveined uncooked shrimp
1 1/2 cups shredded mild cheddar cheese

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.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE



Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

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

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.

SHRIMP, CLAMS, AND SCALLOPS PASTA



Shrimp, Clams, and Scallops Pasta image

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

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

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

COMPANY SEAFOOD PASTA



Company Seafood Pasta image

This was my first original recipe. It blends seafood, angel hair pasta, which I love, and an awesome, cheesy white sauce.-Robert Ulis, Alexandria, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) angel hair pasta
2 tablespoons all-purpose flour
2 cups sour cream
3 cups shredded Monterey Jack cheese
2 tablespoons butter
1 package (8 ounces) imitation flaked crabmeat
1/8 teaspoon pepper
1 pound fresh or frozen bay scallops, thawed and drained
1 pound cooked medium shrimp, peeled and deveined
Minced fresh parsley, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, whisk flour and sour cream until smooth. Add cheese and butter; cook and stir over low heat until thickened. Remove from the heat; stir in crab and pepper. Set aside and keep warm., Place the scallops in a large saucepan with 1/2 in. of water. Cover and cook over medium heat for 5-7 minutes or just until opaque., Drain scallops; add to crab mixture. Add shrimp; cook and stir over low heat until shrimp turn pink. Drain pasta; toss with sauce. Sprinkle with parsley if desired.

Nutrition Facts : Calories 657 calories, Fat 28g fat (17g saturated fat), Cholesterol 194mg cholesterol, Sodium 622mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.

SESAME-GINGER PASTA WITH SHRIMP AND SCALLOPS



Sesame-Ginger Pasta With Shrimp and Scallops image

My mom found this recipe years ago, and it is still of the most often made (or at least craved) meals. Packed with flavor, this dish is sure to excite your taste buds!

Provided by Hungry Chefs

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup honey
1/4 cup unseasoned rice vinegar
2 teaspoons fresh ginger, minced
2 teaspoons soy sauce
2 teaspoons chili paste
1 teaspoon oriental sesame oil
1 teaspoon orange zest
2 tablespoons fresh cilantro
2 tablespoons of fresh mint
2 -3 packages udan Asian noodles (may be hard to find, so 1 lb. linguine will work perfectly)
1/2 lb shrimp
1/2 lb scallops

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!

Nutrition Facts : Calories 184.9, Fat 2.2, SaturatedFat 0.4, Cholesterol 129.2, Sodium 388, Carbohydrate 19.5, Fiber 0.3, Sugar 17.5, Protein 21.9

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