Spaghetti With Pinot Grigio And Seafood Recipes

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SPAGHETTI WITH PINOT GRIGIO AND SEAFOOD



Spaghetti With Pinot Grigio and Seafood image

From 20 minute pasta with Giada de Laurentis. I either leave out the clams and add more shrimp and some crab, or I just use canned. But I like the option of shrimp and crab better!

Provided by SarahBeth

Categories     Spaghetti

Time 50m

Yield 1 pasta pot, 4-6 serving(s)

Number Of Ingredients 11

1 lb spaghetti
1/4 cup olive oil
3 shallots, chopped
3 garlic cloves, minced
3/4 cup chopped sun-dried tomato
1 1/2 cups pinot grigio wine (or other white wine)
1 lb shrimp, peeled and deveined
2 lbs clams, washed
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 cups arugula

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
  • Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

Nutrition Facts : Calories 940.3, Fat 19.1, SaturatedFat 2.8, Cholesterol 298, Sodium 1040.1, Carbohydrate 102.4, Fiber 5.2, Sugar 6, Protein 69.9

SPAGHETTI WITH PINOT GRIGIO AND SEAFOOD



Spaghetti with Pinot Grigio and Seafood image

The colors are beautiful, as are the clamshells. There is not a lot of sauce, but the flavor of the wine is present.

Provided by Giada De Laurentiis

Categories     Main,pasta,seafood,Shellfish,tomatoes,vegetables

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 11

1 lb(s) spaghetti pasta
¼ cup olive oil
3 shallots, chopped
3 cloves garlic, minced
¾ cup chopped sun-dried tomatoes
1 ½ cups Pinot Grigio (or other white wine)
1 lb(s) shrimp, peeled and deveined
2 lb(s) clams, washed
1 tsp kosher salt
1 tsp freshly ground black pepper
2 cups arugula

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened, about 7 minutes.
  • Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

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