SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
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
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
SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
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.
SPICY SCALLOP AND SHRIMP LINGUINE
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
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
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.
SEAFOOD LINGUINE
Shellfish is the star in the traditional Italian pasta dish linguine ai frutti di mare. Our recipe calls for five varieties: clams, mussels, scallops, shrimp, and squid.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h40m
Number Of Ingredients 15
Steps:
- Heat wine in a large Dutch oven over medium-high until simmering. Add cockles and mussels, cover pot, and cook until shellfish have opened, about 5 minutes. (Discard any unopened ones.) Using a slotted spoon, remove shellfish and transfer to a bowl. Shuck half of mussels; discard shells. Cover shellfish with foil to keep warm. Strain liquid through a fine-mesh sieve. (You should have about 1 cup broth.)
- Wipe Dutch oven clean with a paper towel. Heat 2 tablespoons oil over medium-high, swirling to coat bottom. Pat scallops dry with a paper towel; season with salt and pepper. Add to Dutch oven and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate; loosely cover with foil.
- Add remaining 2 tablespoons oil to pan drippings in Dutch oven; reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened, 6 to 8 minutes. Add red-pepper flakes and tomato paste and cook, stirring, 1 to 2 minutes. Add shellfish broth and cook, scraping up browned bits with a wooden spoon, until mixture is reduced by half, about 2 minutes. Add tomatoes with their juices and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Season with salt and pepper. Add shrimp and squid and cook, stirring occasionally, until just cooked through and shrimp are bright pink, about 2 minutes.
- Meanwhile, cook pasta according to package instructions in a large pot of generously salted water. Drain, reserving 1 cup pasta water. Toss pasta with tomato sauce, adding pasta water to adjust consistency until creamy. Gently stir in cockles and mussels, reserving a few for garnish if desired. Transfer to a large serving platter; top with scallops and reserved shellfish, if using. Sprinkle with parsley, drizzle with oil, and serve.
SEAFOOD LINGUINE
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
- Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
- Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
- Pour seafood sauce over drained and cooked linguini noodles. Serve warm.
Nutrition Facts : Calories 417.5 calories, Carbohydrate 52 g, Cholesterol 68.7 mg, Fat 11 g, Fiber 3.1 g, Protein 28.2 g, SaturatedFat 2.5 g, Sodium 242.5 mg, Sugar 7.9 g
LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
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.
LEMONY LINGUINE WITH SCALLOPS & SHRIMP
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
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
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE
Provided by Food Network Kitchen
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 11
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.
LINGUINE WITH CURRIED SHRIMP & SCALLOPS
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
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!
CREAMY SEAFOOD LINGUINE
Carole Floyd from Exmore, Virginia can just about guarantee rave reviews for this creamy seafood dish! "To dress up the meal, I like to serve it with steamed fresh asparagus or a tossed salad and French bread," she adds. TASTY TIP Carole's seafood dish also works well with cubes of flounder, salmon or some other tasty fish, she says.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook linguine according to package directions. Meanwhile, in a small bowl, combine cornstarch and milk until smooth; set aside., In a large nonstick skillet, saute onion and garlic in oil until tender. Stir in the shrimp, scallops and wine or broth. Cook, uncovered, until shrimp turn pink, 3-5 minutes., Stir milk mixture and add to skillet. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Stir in 1/4 cup Parmesan cheese, parsley, basil, salt and pepper. Drain linguine; top with seafood mixture. Sprinkle with remaining 1/4 cup Parmesan cheese.
Nutrition Facts : Calories 394 calories, Fat 7g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 749mg sodium, Carbohydrate 46g carbohydrate (11g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
More about "seafood linguine with shrimp and scallops recipes"
SEAFOOD PASTA (WITH SHRIMP, SCALLOPS AND CLAMS) - RASA …
From rasamalaysia.com
SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS RECIPES
From yummly.com
LINGUINE WITH SEAFOOD (LINGUINE AI FRUTTI DI MARE) RECIPE ...
From mygourmetconnection.com
SEAFOOD PASTA RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
BEST SEAFOOD PASTA RECIPE - HOW TO MAKE SEAFOOD …
From delish.com
CREAMY SHRIMP AND SCALLOP PASTA - LIFE'S AMBROSIA
From lifesambrosia.com
CARRABBA’S SHRIMP AND SCALLOP LINGUINE ALLA VODKA RECIPE
From parade.com
SHRIMP + SCALLOP LINGUINE WITH LEMON CAPER BUTTER
From bigflavorstinykitchen.com
SEAFOOD PASTA RECIPE WITH LINGUINE IN RED SAUCE - BESOS, ALINA
From besosalina.com
CREAMY SEAFOOD LINGUINI WITH COLD WATER SHRIMP, SCALLOPS, AND …
From ifcseafood.com
SEAFOOD PASTA RECIPE (WITH SCALLOPS AND SHRIMP) | KITCHN
From thekitchn.com
SHRIMP AND SCALLOP PASTA RECIPES | THREE CLASSIC SEAFOOD RECIPES
From fultonfishmarket.com
SEAFOOD LINGUINE - FRAICHE LIVING
From fraicheliving.com
20 SHRIMP AND SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS …
From yummly.com
SHRIMP AND SCALLOP PASTA WITH GARLIC BUTTER SAUCE
From netmcmullen.alfa145.com
SPAGHETTI WITH CALAMARI, SCALLOPS, AND SHRIMP - LIDIA
From lidiasitaly.com
SEAFOOD SCAMPI (WITH SHRIMP, SCALLOP AND SQUID!) - RASA MALAYSIA
From rasamalaysia.com
CREAMY SHRIMP AND SCALLOP FETTUCCINE ALFREDO - THE CRAFTY BOOMER
From thecraftyboomer.com
SEAFOOD LINGUINE FRA DIAVOLO (SPICY RED SAUCE) - BOWL OF DELICIOUS
From bowlofdelicious.com
SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS
From recipeschoice.com
EASY SEAFOOD LINGUINE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SEAFOOD LINGUINE WITH SHRIMP AND SCALLOPS RECIPES
From yummly.co.uk
SEAFOOD LINGUINI | RICARDO
From ricardocuisine.com
SHRIMP AND SCALLOP SEAFOOD LINGUINE RECIPE - THE SOUTHERN THING
From thesouthernthing.com
EASY LINGUINE WITH CLAM SAUCE AND SEARED SCALLOPS - JZ EATS
From jz-eats.com
LINGUINE WITH SHRIMP AND SCALLOPS IN A CREOLE CHEDDAR SAUCE
From foodnetwork.ca
SEAFOOD PASTA RECIPES WITH SHRIMP - THE PIONEER WOMAN
From thepioneerwoman.com
SHRIMP AND SCALLOP PASTA - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
SEAFOOD PASTA - THE PIONEER WOMAN
From thepioneerwoman.com
SCALLOP SHRIMP PASTA WITH BURST CHERRY TOMATOES
From delightfulplate.com
SHRIMP AND SCALLOP SCAMPI WITH LINGUINE | RECIPE | SEAFOOD DINNER ...
From pinterest.com.au
LEMON GARLIC PASTA WITH SHRIMP AND SCALLOPS - WELL SEASONED
From wellseasonedstudio.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love