SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
- While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
- Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
Provided by Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings as first course or 4 to 6 servings as main
Number Of Ingredients 13
Steps:
- Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
- Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
- Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.
SPAGHETTINI WITH GARLIC AND LEMON
Categories Garlic Pasta Side Lemon Parsley Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 to 8 side-dish servings
Number Of Ingredients 9
Steps:
- Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain pasta in a colander.
- While pasta is boiling, cook garlic and red pepper flakes (to taste) in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 5 minutes. Stir in zest, then juice, salt, pepper, and 1/2 cup reserved cooking water and bring to a simmer.
- Toss pasta in sauce with parsley. (Add more cooking water if pasta seems dry.)
SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL
Steps:
- Wash the scallops. Remove the tough tendon on the side and dry well on paper towels. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with ½ teaspoon of the salt and all of the pepper. Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook the pasta until al dente, 8 to 10 minutes. Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper. Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Makes 6 to 8 servings.
Nutrition Facts :
SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI A
Steps:
- Wash the scallops. Remove the tough tendon on the side and dry well on paper towels. In a large saucepan or flame-proof casserole, heat the oil. Add the garlic and cook over moderately low heat until softened but not browned, about 3 minutes. Add the pine nuts, increase the heat to moderate and cook, stirring frequently, until the nuts are lightly browned, about 2 minutes. Remove the sauce from the heat and season with 1/2 tsp. of the salt and all of the pepper. Bring a large pot of water to a boil. Add the remaining 2 tablespoons salt and the spaghettini. Cook the pasta until al dente, 8 to 10 minutes. Meanwhile, add the scallops to the garlic and pine nut sauce. Cook over high heat, tossing frequently, until the scallops are just opaque throughout, 2 to 3 minutes. Remove from the heat and season with an additional pinch of salt and pepper. Drain the spaghettini, add to the scallops and toss. Add the butter and basil and toss again. Serve hot. Makes 6 to 8 servings. Source: The Best of Food & Wine, the Italian Collection. Shared and MM by Judi M. Phelps. [email protected], [email protected], or [email protected]
Nutrition Facts : Calories 424 calories, Fat 10.7140858333333 g, Carbohydrate 57.8964920833333 g, Cholesterol 24.64 mg, Fiber 2.54502086893717 g, Protein 22.32993125 g, SaturatedFat 1.51429083333333 g, ServingSize 1 1 To 8 serv. (159g), Sodium 125.131833333333 mg, Sugar 55.3514712143962 g, TransFat 0.902355833333335 g
SPAGHETTINI WITH SPICY TOMATO SAUCE
Provided by Jim Jensvold
Categories Pasta Pork Tomato Vegetable Sausage Fall Bon Appétit California
Yield Serves 6
Number Of Ingredients 18
Steps:
- Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
- Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.
SCALLOP QUICHE RECIPE
Provided by Tiller
Number Of Ingredients 10
Steps:
- Blend eggs, flour, baking powder, salt and milk and put in a greased deep pie plate. Press scallops, mushrooms, onions, cheeses into egg mixture. Bake in oven for 45 minutes at 350* Allow 10 minutes to set after baking.
LINGUINI WITH SCALLOPS, SUN-DRIED TOMATOES AND PINE NUTS
This is from my Food and Wine One Dish Meals cookbook. My hunny is going to love this! I like it because it is just so simple. Use less red pepper flakes if you don't like spicy. Shrimp would work in place of the scallops.
Provided by dicentra
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 350. Toast the pine nuts in the oven until golden brown, about 8 minutes.
- In a large pot of boiling, salted water, cook the linguini until just done, about 12 minutes. Drain.
- Meanwhile, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat until very hot.
- Put the scallops in the pan and sear until brown on the bottom, 1-2 minutes.
- Turn and sear until brown on the other side, 1-2 minutes longer. Remove the scallops and cut them into quarters.
- In the same pan, heat the remaining 5 tablespoons of oil over moderate heat.
- Add the tomatoes, garlic, 2 tablespoons of the parsley, red pepper flakes. Cook, stirring for 1 minute.
- Toss with the pasta, scallops, pine nuts and the remaining parsley. Add salt to taste.
Nutrition Facts : Calories 741.8, Fat 30.6, SaturatedFat 3.9, Cholesterol 56.3, Sodium 320, Carbohydrate 74.2, Fiber 4.2, Sugar 1.9, Protein 42.1
SPAGHETTINI WITH CHARRED SCALLIONS AND PEAS
This quick and easy pasta dish highlights the bounty of spring produce with charred scallions, asparagus, and sweet green peas. Plus, rotating vegetarian meals into your dinner menus does your health-and the planet-a big favor.
Provided by Lauryn Tyrell
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
- Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
- Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.
SICILIAN SPAGHETTINI
Make and share this Sicilian Spaghettini recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook spaghettini, according to package directions.
- Meanwhile, add oil, garlic and pepper flakes to a skillet large enough to hold the cooked pasta.
- Cook over medium heat, stirring frequently, until garlic is fragrant, about 1 minute; do not let garlic burn.
- Remove skillet from heat, stir in tomatoes, olives and bocconcini.
- Drain pasta, reserving some of the cooking liquid; add pasta to skillet.
- Heat pasta in skillet over medium heat, tossing until just coated with sauce.
- Stir in pine nuts and parsley.
- Add some of the reserved cooking liquid if pasta seems dry.
- Serve immediately.
Nutrition Facts : Calories 457.3, Fat 19, SaturatedFat 2.3, Sodium 9.7, Carbohydrate 60.5, Fiber 3.5, Sugar 3.7, Protein 11.7
SPICY SPAGHETTINI WITH SEA URCHIN AND TOMATOES
Provided by Julia Moskin
Categories quick, pastas, appetizer
Time 20m
Yield 4 first-course servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil over high heat. Break or cut pasta in half to help it cook evenly. Meanwhile, in a skillet large enough to hold pasta later on, heat olive oil over medium heat. Add garlic, reduce heat to low, and slowly cook on all sides, turning often, until cloves are lightly browned and caramelized, about 10 minutes.
- Raise heat under skillet to medium, add chili flakes and cook, stirring, until toasted, about 2 minutes. Add tomatoes and cook, turning gently, just until wilted.
- When water boils, add a couple of tablespoons of salt and pasta. Stir well and bring back to boil. Cook, stirring often. When pasta is cooked through but still firm, drain, reserving 1 cup cooking water.
- Turn heat under skillet to low. Add about 3/4 of the sea urchin to skillet with a sprinkle of salt and a splash of pasta cooking water. Add pasta to skillet and toss thoroughly but gently over low heat, adding pasta cooking water and more oil to taste if mixture is dry. Taste for salt and toss in lemon zest, if using, and parsley. Serve hot, decorating each serving with remaining sea urchin.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 1 gram, Carbohydrate 36 grams, Fat 2 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 372 milligrams, Sugar 2 grams
SPAGHETTINI WITH PINE NUTS AND SPICY SCALLOPS RECIPE
Provided by aiati
Number Of Ingredients 9
Steps:
- 1. In a small frying pan, toast the pine nuts over moderate heat, stirring, until lightly browned, about 5 minutes. Remove. 2. In a large pot of boiling, salted water, cook the spaghettini until just done, about 9 minutes. Drain. 3. While the pasta cooks, heat 1 tablespoon of the oil in a large nonstick frying pan over moderately high heat. Add the scallops and sear until brown on the bottom, 1 to 2 minutes. Turn the scallops and sear until brown on the other side, another minute or two. Remove the scallops from the pan and cut them into quarters. 4. Reduce the heat to moderate. Heat the remaining 4 tablespoons oil in the pan used to toast the pine nuts. Add the garlic, white scallion slices, chopped parsley, red-pepper flakes and salt. Cook, stirring, until the scallions soften, about 2 minutes. 5. Drain the spaghettini. Toss the pasta with the toasted pine nuts, scallops, scallion mixture, scallion greens and parsley leaves.
More about "spaghettini with pine nuts and spicy scallops recipes"
SPAGHETTINI WITH SCALLOP ARRABBIATA - CANADIAN LIVING
From canadianliving.com
SPAGHETTI WITH PINE NUTS, TOMATO & GARLIC …
From finecooking.com
SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO …
From bonappetit.com
SPAGHETTINI WITH ONIONS, SCALLIONS, AND GARLIC RECIPE
From foodandwine.com
10 BEST SPAGHETTINI PASTA RECIPES | YUMMLY
From yummly.com
SPAGHETTINI WITH TOMATOES, LEMON, FETA AND PINE NUTS
From pinterest.ca
SPAGHETTI WITH PESTO AND PINE NUTS | ITALIAN RECIPES | GOODTO
From goodto.com
LINGUINE WITH SCALLOPS AND PARSLEY PESTO - TLN
From tln.ca
SAUTéED SCALLOPS AND MUSHROOMS WITH PINE NUTS RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTINI WITH ARTICHOKES, PINE NUTS, AND SALAMI
From iga.net
SPAGHETTINI SALAD WITH SPICY SCALLOPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI A RECIPE - COOKING …
From cookingindex.com
SPAGHETTINI WITH ROCKET, PINE NUTS AND SUN-DRIED CAPSICUM | RECIPE ...
From pinterest.com.au
SPAGHETTI WITH PARMESAN, PINE NUTS AND BROWN BUTTER SAUCE
From savorysimple.net
SPAGHETTINI WITH SCALLOPS AND PARSLEY PESTO (SPAGHETTINI CON …
From eatyourbooks.com
SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND BASIL RECIPE
From cookingindex.com
SPAGHETTINI WITH ROCKET, PINE NUTS AND SUN-DRIED CAPSICUM
From foodtolove.co.nz
HOW TO MAKE SCALLOP AND PINE NUT SAUCE WITH SPAGHETTINI AND …
From mobirecipe.com
SUN-DRIED TOMATO SPAGHETTINI WITH SCALLOPS RECIPE LIST
From salewhale.ca
SPAGHETTINI WITH SPICY SEAFOOD - FOOD NETWORK
From foodnetwork.co.uk
SPAGHETTINI WITH ROCKET, PINE NUTS AND SUN-DRIED CAPSICUM | RECIPE ...
From pinterest.com.au
RECIPES - SCALLOPS WITH SHALLOT BUTTER AND PINE NUTS - PIERRE FRANEY
From pierrefraney.com
RECIPE: CHICKEN SPAGHETTINI WITH BROCCOLI, PINE NUTS AND SUN …
From recipelink.com
ASTRAY RECIPES: SCALLOP & PINE NUT SAUCE WITH SPAGHETTINI A
From astray.com
SPAGHETTINI WITH ROCKET, PINE NUTS AND SUNDRIED CAPSICUM
From kitchen.nine.com.au
SUN-DRIED TOMATO SPAGHETTINI WITH SCALLOPS - CATELLI
From catelli.ca
SPAGHETTINI WITH SPICY SEAFOOD | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
PIERRE FRANEY - RECIPES
From pierrefraney.com
SPICY SCALLOPS WITH CAPELLINI RECIPE - RUTH VAN WAEREBEEK …
From foodandwine.com
SPAGHETTINI WITH FLAGEOLET BEANS, BAY SCALLOPS, CELERY ROOT RECIPE
From cookeatshare.com
SPAGHETTINI WITH ARTICHOKES, PINE NUTS, AND SALAMI - IGA
From iga.net
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