Fettuccine With Shrimp Scallops And Mussels Recipes

FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS

Steps:

• Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
• Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
• Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.

CHEF RENE'S SHRIMP, MUSSEL, AND SCALLOP ORECHIETTE PASTA

Steps:

• Heat olive oil in saute pan. Saute all the seafood for about 2 minutes. Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper. Deglaze the pan with white wine and lemon juice. Add hot, cooked pasta and finish with the fresh basil and cheese.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

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, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE

Steps:

• Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
• Add scallions to the pot and saute for another 5 minutes.
• Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
• Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
• Serve with the bread to soak up the sauce in a deep bowl and enjoy!

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP

Steps:

• Heat oil in 4 or 5-quart saucepan over medium-high heat.
• Add onion and saute until golden;add garlic and saute an additional 30 seconds.
• Stir in wine,basil and marjoram and cook 1 minute.
• Add tomatoes, increase heat and boil 5 minutes.
• Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
• Add scallops and shrimp.
• Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
• Season to taste with salt and pepper, add spaghetti and toss gently to mix.
• Serve immediately, with freshly grated parmesan, if desired.
• Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Steps:

• Warm oil in a large heavy saucepan over medium heat.
• Add garlic and cook 30 seconds, stirring.
• Pat scallops dry with paper towel.
• Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
• Remove from heat.
• Cook pasta according to package directions.
• Reserve 1/4 cup cooking water and drain pasta.
• Melt butter in a large saucepan over low heat.
• Add cooked pasta and toss with butter to coat.
• Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
• Using tongs, transfer pasta to 4 serving plates.
• Pile shrimp and scallops atop pasta and garnish with parsley.

SEAFOOD FETTUCCINE ALFREDO

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.

SAUTEED SCALLOPS & SHRIMP PASTA

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., ,

SEAFOOD FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 1 minute. Add shrimp and scallops, stirring to combine, and cook 3 minutes more. Reduce heat to medium-low.
• Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Do not boil. Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture and continue stirring another minute. Remove from heat.
• Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese, and serve.