Scallop And Shrimp Linguine Recipes

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LEMONY LINGUINE WITH SCALLOPS & SHRIMP



Lemony Linguine With Scallops & Shrimp image

Make and share this Lemony Linguine With Scallops & Shrimp recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces sea scallops (about 12)
8 ounces large raw shrimp, in shell (about 12)
2 tablespoons canola oil
6 cloves garlic, minced
1 tablespoon lemon, zest of
1/4 cup lemon juice
1/2 cup dry white wine
1 teaspoon salt
1 lb linguine, try to find whole wheat linguine
1/3 cup minced parsley
fresh ground black pepper

Steps:

  • Wash seafood and pat dry with paper towelling.
  • In medium sautepan, heat 1 tbsp.
  • oil.
  • Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
  • Remove seafood to a large bowl.
  • When cooled, peel shrimp except for tails.
  • Add remaining oil to sautepan and heat.
  • Add garlic and cook briefly.
  • Add lemon zest, juice, white wine and salt.
  • Bring to a boil and cook 2 minutes.
  • Add to seafood in bowl.
  • Cook linguine in salted, boiling water until just al dente.
  • Drain and add to seafood along with parsley.
  • Toss to mix well.
  • Season to taste with pepper.

Nutrition Facts : Calories 400.8, Fat 6.5, SaturatedFat 0.7, Cholesterol 56.8, Sodium 759, Carbohydrate 60.9, Fiber 2.7, Sugar 2.6, Protein 20

SPICY SCALLOP AND SHRIMP LINGUINE



Spicy Scallop and Shrimp Linguine image

This spicy scallop and shrimp linguine is pure comfort with a dash or two of heat and plenty of flavor. It's a perfectly comforting seafood dinner recipe!

Provided by Kylie Perrotti

Categories     Dinner

Time 40m

Number Of Ingredients 14

1 pound dry sea scallops (muscle removed)
¾ pound large shrimp (peeled and deveined, tail removed or left on depending on preference)
16 ounces dry linguine
4 tablespoons butter (divided)
2 teaspoons cooking oil (plus more, as needed)
2 shallots (peeled and finely diced)
1 fennel bulb (fronds reserved, bulb cored and finely diced)
4 cloves garlic (peeled and minced)
1 pint cocktail tomatoes (halved or quartered, depending on size)
1 red Fresno chili pepper (trimmed and minced)
½ cup dry white wine
½ cup reserved pasta cooking water
⅓ cup fresh parsley leaves (minced)
Salt and pepper to taste

Steps:

  • Remove the muscle from the scallops and sprinkle with salt. Put them on a plate and transfer to the refrigerator as you prepare the rest of the ingredients.
  • Peel and devein the shrimp and pat dry. Season with salt and pepper and transfer to the refrigerator.
  • Bring a large pot of salted water to a boil.
  • Once all of the ingredients have been chopped and diced, prepare the scallops to be sautéed. Heat 2 teaspoons oil in a wide pot over high heat.
  • Pat the scallops dry thoroughly once more. The dryer the better!
  • Melt 2 tablespoons butter into the wide pot. Once melted and frothy, add the scallops and don't move until a beautiful crust has formed, about 1 minute 30 seconds. Flip and cook an additional 30 seconds or so. The scallops should be slightly undercooked. Transfer to a plate.
  • Pat the shrimp dry once more. Add them to the pot and cook in an even layer for 2-3 minutes until almost cooked through. Transfer to the plate with scallops. Loosely tent with foil as you finish the sauce.
  • Right before beginning the sauce, add the linguine to the boiling water. Cook until al dente and reserve ½ cup pasta cooking water before draining the pasta.
  • Carefully wipe out the excess butter from the wide pot. Melt the remaining 2 tablespoons butter in the pot over medium heat. Once melted and frothy, add the finely diced shallot and fennel and cook for 4-5 minutes until softened.
  • Add the tomatoes and red Fresno pepper (or crushed red pepper) and season everything with salt and pepper. Cook for 3-4 minutes until the tomatoes begin to soften.
  • Turn the heat to high for 1 minute. Pour in the white wine and bring to a boil. Reduce heat to medium and boil the sauce for about 5-7 minutes until it reduces. Taste and season with salt and pepper.
  • Add the reserved pasta cooking water to the pot. Bring to a boil and cook for 3-4 minutes until reduced. Taste and season again to your preferences. Stir in the minced parsley.
  • Add the cooked linguine to the pot and toss to coat. Add the seafood and cook for 1-2 minutes more until the shrimp are opaque and the scallops are warmed through. Turn off the heat.
  • Divide the pasta and seafood between shallow bowls. Garnish with more parsley and fennel fronds. Enjoy!

Nutrition Facts : Calories 625 kcal, Carbohydrate 81 g, Protein 39 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 217 mg, Sodium 1009 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving

LINGUINE WITH CURRIED SHRIMP & SCALLOPS



Linguine With Curried Shrimp & Scallops image

I just love seafood with linguine and the curry powder really gives this a nice spicy taste! If you're a big curry fan, you can add more to your liking! Enjoy!

Provided by Wendy W88

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces fresh medium shrimp, peeled and deveined
6 ounces dried linguine
1/3 cup apricot nectar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon fresh ground ginger
2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1/2 cup thinly sliced fresh carrot
3 cups chopped fresh bok choy
2 green onions, cut into 1 ",slices
4 ounces fresh scallops
1 1/2 teaspoons curry powder

Steps:

  • Rinse shrimp and pat dry with paper towels; set aside.
  • Cook pasta according to directions on the package; drain, cover and keep warm.
  • In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
  • In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
  • Add mushrooms and carrots and stir-fry 2 minutes.
  • Add bok choy and onions and stir-fry 2 minutes more.
  • Remove veggies with slotted spoon.
  • Toss shrimp and scallops with curry powder.
  • Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
  • Push to side.
  • Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
  • Return veggies to skillet and stir entire ingredients until heated through.
  • Spoon mixture over hot pasta and serve!

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

SEA SCALLOPS AND SHRIMP WITH CHAMPAGNE BUTTER SAUCE



Sea Scallops and Shrimp With Champagne Butter Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 35m

Yield 12 servings

Number Of Ingredients 11

6 tablespoons butter
1 1/2 pounds small white mushrooms or wild mushrooms
Salt to taste
1/2 cup finely chopped shallots
1 cup dry champagne or white wine
2 cups heavy cream
2 1/2 pounds sea scallops, cut into 1/2-inch cubes
2 1/2 pounds medium-size shrimp, shelled and deveined
Freshly ground pepper to taste
1/4 teaspoon Tabasco
2 tablespoons fresh lemon juice

Steps:

  • Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat.
  • Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 13 grams, Sodium 927 milligrams, Sugar 3 grams, TransFat 0 grams

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.

SCALLOPS WITH LINGUINE



Scallops with Linguine image

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

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

LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE



Linguine with Shrimp and Scallops in Thai Green Curry Sauce image

Categories     Pasta     Quick & Easy     Seafood     Scallop     Shrimp     Curry     Hot Pepper     Noodle     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 tablespoons vegetable oil
1 (4-inch-long) fresh hot red chile, thinly sliced crosswise
3 scallions, white and green parts thinly sliced separately
1 lb sea scallops, tough muscle removed from side of each if necessary
3/4 lb large shrimp, shelled and deveined
1 (14-oz) can unsweetened coconut milk
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro

Steps:

  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
  • Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
  • Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
  • Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
  • Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.

LINGUINE WITH SCALLOPS



Linguine With Scallops image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 or more servings

Number Of Ingredients 14

1 1/2 pounds fresh bay or sea scallops
1 bunch broccoli, about 3/4 pound
Salt to taste if desired
2 tomatoes, about 1 pound, peeled
1 pound fresh mushrooms
10 cups water
2 tablespoons olive oil
1/4 cup finely chopped shallots
1/4 to 1/2 teaspoon dried hot red pepper flakes
Freshly ground pepper to taste
3/4 cup heavy cream
9 ounces linguine, preferably fresh
2 tablespoons butter
1/4 cup coarsely chopped basil or finely chopped parsley

Steps:

  • If bay scallops are used, leave them whole. If sea scallops are used, cut them into quarters.
  • Cut the broccoli into florets. Peel the stems and cut each lengthwise into quarters. There should be about 4 cups of flowerets and stems. Drop the broccoli into boiling salted water and when the water returns to the boil cook exactly 1 minute. Drain.
  • Cut away the outer thick portion of the tomatoes and cut the pieces into lengthwise strips, each about 1/4-inch thick. There should be about 2 cups.
  • Chop the inner portion of the tomatoes with their seeds. There should be about 3/4 cup.
  • Cut the mushrooms into thin slices. There should be about 3 cups.
  • Heat the water to make it ready for the linguine when it is added.
  • Heat the olive oil in a skillet and add the mushrooms. Cook, stirring, about 3 minutes. Add the shallots and stir.
  • Add the chopped inner portion of tomatoes, the red pepper flakes, salt and pepper. Cook, stirring, about 1 minute and add the cream. Bring to the boil and add the scallops. Cook 30 seconds and add the parboiled broccoli pieces. Add the tomato strips and stir.
  • Meanwhile, when the water is boiling, add the linguine. If fresh pasta is used, it will require about 1 to 1 1/2 minutes of cooking time. If dried pasta is used, cook it to the desired degree of doneness, about 7 to 9 minutes.
  • Drain the pasta and return it to the kettle in which it cooked. Pour the scallop and broccoli sauce over the pasta. Add the butter and basil and blend gently but well. Serve immediately.

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From cdkitchen.com


SHRIMP AND SCALLOP PASTA FOR TWO (25 MIN) • ZONA COOKS
2021-11-10 Bring a large pot of water to a boil and cook the pasta per package instructions, about 8 or 9 minutes. Drain the pasta and set aside. Pat dry the scallops and shrimp with paper towel. Heat the olive oil in a large skillet over medium high heat. Sear scallops on each side for approximately 2-1/2 minutes, or until browned.
From zonacooks.com


EASY SHRIMP & SCALLOP PASTA ALFREDO - MIRLANDRA'S KITCHEN
2021-02-01 Combine the milk and cream in a microwave safe container. Heat in the microwave for two minutes and 30 seconds. Meanwhile put 6 Tablespoons of butter and the ½ teaspoon of garlic into the large sauce pan over medium-high heat. Whisk occasionally until melted. Turn the heat down to medium.
From mirlandraskitchen.com


TOP 42 SHRIMP AND SCALLOP LINGUINE RECIPE RECIPES
Ingredient: 2 ½ cups apples - peeled, cored, and sliced; 1 cup sifted all-purpose flour; 1 cup white sugar; ½ teaspoon ground cinnamon; ¼ teaspoon salt
From toprecipesfree.com


CREAMY SHRIMP AND SCALLOP PASTA - TASTYCOOKERY
DIRECTIONS. Cook pasta according to the instructions on the packaging. Heat 1 tablespoon butter in a frying pan over medium heat. Add shrimps and scallops and stir-fry until shrimp turns pink. Remove the shrimp and scallops from the pan. Melt the remaining butter in the skillet. Place mushrooms in the pan mushrooms and cook until lightly browned.
From tastycookery.com


EASY SHRIMP AND SCALLOP PASTA - LAUGHING SPATULA
Easy Italian Pasta Skillet; Shrimp Pasta in Tomato Cream Sauce; Tips to make this Easy Shrimp and Scallop Pasta Dinner: use a good white wine, the kind you would drink :). Substitute chicken stock in place of wine if desired. use any type of pasta – bow ties, linguine, spaghetti etc. add 1/3 cup of heavy cream or half and half to make a ...
From laughingspatula.com


SHRIMP AND SCALLOP PASTA RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SEAFOOD PASTA RECIPES | SCALLOP SHRIMP PASTA WITH LEMON CREAM …
Measure 4 tablespoons of juice and set aside. To cook sauce, add 1/4 cup butter to the frying pan. Melt it over medium high heat. Add the seafood and stir fry for 2 minutes. Add the vegetables and stir fry for 1 minute. Using a slotted spoon, remove the seafood and vegetables to a bowl. Cover and set aside.
From cookingnook.com


GRILLED SCALLOPS AND SHRIMP OVER LEMONY GARLIC BUTTER PASTA
2019-06-19 Instructions. Toss the shrimp and scallops in the olive oil and sea salt and set aside. Bring water to a boil and add the pasta, cooking according to the instructions. When pasta is almost cooked, add the shrimp and scallops to the grill and cook for 2 minutes on each side. Drain the pasta and add it to a bowl with the juice of one lemon ...
From momunleashed.com


BAY SCALLOPS WITH SHRIMP SCAMPI OVER LINGUINE - ROSALIE SERVING
2019-01-12 Add the shrimp and garlic to the pasta bowl with the scallops; gently toss together. Boil linguine in an 8-quart pot boiling water with salt added. Cook linguine for about 7 to 8 minutes, or until al dente. Lift linguine right out of the boiling water with a spaghetti spoon and place in large pasta bowl. Add 1 cup reserved pasta water.
From rosalieserving.com


COLD SHRIMP AND SCALLOP SALAD : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SCALLOPS AND SHRIMP WITH LINGUINE - RECIPE | COOKS.COM
In a large skillet, cook onion and garlic in hot oil and butter over medium high heat for 30 seconds; add scallops and shrimp, parsley, basil, and red pepper. Cook and stir until scallops are opaque and shrimp turn pink. Add pea pods and tomatoes, cook and stir for 2 minutes more. In a large bowl toss the linguine and scallop mixture.
From cooks.com


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