Shrimp And Scallop Arrabbiata Recipes

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MARGARITA SHRIMP AND SCALLOPS



Margarita Shrimp and Scallops image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 21

4 limes, juiced
2 tablespoons extra-virgin olive oil
4 tablespoons gold tequilla
1 tablespoon orange flavored liqueur (recommended: Triple Sec)
2 tablespoons finely chopped cilantro leaves
Pinch salt and freshly ground black pepper
12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
1/4 cup pomegranate seeds
1 medium mango, peeled and flesh diced
1 tomato, seeded and diced
2 scallions, green part only, diced
1 jalapeno, seeded and diced
1 tablespoon freshly chopped cilantro leaves
1 tablespoon diced Vidalia onion
10 mint leaves, chopped
2 limes, juiced
2 tablespoons extra-virgin olive oil, plus more for garnish
1 tablespoon mirin
Pinch salt and freshly ground black pepper
Pink salt, for garnish

Steps:

  • First preheat the grill to medium.
  • Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well.
  • Remove the shrimp and scallops from the marinade. Put a scallop in the "U" (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

SHRIMP ARRABBIATA



Shrimp Arrabbiata image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. olive oil, divided
1 lb. uncooked large shrimp, peeled and deveined
1 cup finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1 jar Bertolli® Arrabbiata Sauce
8 ounces linguine, cooked and drained
1/4 cup grated Parmesan cheese

Steps:

  • Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
  • Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

ITALIAN SHRIMP AND SCALLOP RISOTTO



Italian Shrimp and Scallop Risotto image

The secret to making a good seafood risotto is to use a high-quality fish stock and of course the freshest seafood you can find. Cook the shellfish and rice separately, as the rice needs more time. If you cook them together, the shellfish will overcook and get chewy.

Provided by tea

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 57m

Yield 4

Number Of Ingredients 16

3 tablespoons olive oil
3 cloves garlic, peeled
½ pound shelled sea scallops
½ pound uncooked medium shrimp, peeled and deveined
salt and ground black pepper to taste
1 pinch red pepper flakes
½ cup dry white wine
½ lemon, juiced
1 bunch fresh parsley, finely chopped
1 quart fish stock, or more as needed
2 tablespoons butter
1 tablespoon olive oil
1 shallot, finely chopped
1 (12 ounce) package Arborio rice
½ cup dry white wine
1 tablespoon extra-virgin olive oil

Steps:

  • Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
  • Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
  • Pour fish stock into a saucepan over medium heat and bring to a simmer.
  • Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
  • Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  • Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

Nutrition Facts : Calories 702.8 calories, Carbohydrate 75.2 g, Cholesterol 125 mg, Fat 25.4 g, Fiber 2.3 g, Protein 31 g, SaturatedFat 6.5 g, Sodium 1059.1 mg, Sugar 1.4 g

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.

SHRIMP AND SCALLOP STIR-FRY



Shrimp and Scallop Stir-Fry image

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Provided by Shana

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Steps:

  • Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
  • Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 11.6 g, Cholesterol 135.8 mg, Fat 7.1 g, Fiber 3.2 g, Protein 27.6 g, SaturatedFat 3.8 g, Sodium 600.8 mg, Sugar 3.7 g

SHRIMP AND SCALLOP ARRABBIATA



Shrimp and Scallop Arrabbiata image

Make and share this Shrimp and Scallop Arrabbiata recipe from Food.com.

Provided by KLHquilts

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
8 ounces large shrimp (deveined, tail off)
8 ounces scallops
1 cup onion, chopped
2 garlic cloves, minced (I actually use 6)
1/2 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes, crushed
1 ounce pancetta, diced
30 ounces diced tomatoes (I use canned with Italian seasoning)
2 tablespoons fresh basil, chopped

Steps:

  • Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
  • Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
  • Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
  • Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
  • Serve over favorite pasta, with basil sprinkled on top.

Nutrition Facts : Calories 248.5, Fat 8.7, SaturatedFat 1.2, Cholesterol 109.1, Sodium 642.5, Carbohydrate 20.1, Fiber 3.8, Sugar 9.7, Protein 23.8

SHRIMP & SCALLOP STROGANOFF



Shrimp & Scallop Stroganoff image

Elegant comfort food, perfect for a dinner party! A delicious simple seafood sauce with tender shrimp & scallops. Serve with egg noodles or white rice.

Provided by VALARIE34

Categories     Seafood     Shellfish     Scallops

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and deveined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
½ teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside.
  • Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside.
  • In a medium bowl, mix together the flour, black pepper, and clam juice.
  • Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 8.3 g, Cholesterol 168.2 mg, Fat 13.9 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 7.8 g, Sodium 395.1 mg, Sugar 0.7 g

SHRIMP ARRABBIATA



Shrimp Arrabbiata image

An Italian recipe from CookingLight. This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal. Taste test and if you like your sauce spicier, increase the red pepper. Spinach pasta would be great with this! If your family likes mushrooms add them in, too. Add french bread and a salad, and mangiare-eat!

Provided by WiGal

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 lb large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon capers, drained
1 tablespoon kalamata olive, chopped
2 tablespoons parsley, chopped

Steps:

  • Cook pasta according to the package directions, omitting salt and fat.
  • Drain and keep warm.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Sprinkle shrimp with salt; add shrimp to pan.
  • Cook 2 minutes on each side or until shrimp are done.
  • Transfer shrimp to a bowl.
  • Heat remaining 1 tablespoon oil in pan.
  • Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
  • Add tomato paste and tomatoes; bring to a boil.
  • Cook 3 minutes or just until sauce begins to thicken.
  • Return shrimp to pan; cook 1 minute or until thoroughly heated.
  • Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
  • Serve over pasta.

Nutrition Facts : Calories 603.5, Fat 18.8, SaturatedFat 2.6, Cholesterol 348.6, Sodium 1793.5, Carbohydrate 65.1, Fiber 4.3, Sugar 9.2, Protein 43.9

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