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.
SHRIMP-AND-GRITS CASSEROLE
A comforting meal of shrimp and grits packed into one casserole dish. Enjoy with a side of hot sauce if you want an extra kick.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Bring 1 1/2 cups water to a simmer in a large saucepan.
- Meanwhile, add the grits, 1/2 cup of the Cheddar, 2 tablespoons of the butter and a few grinds of black pepper to a 2-quart casserole dish. Pour in the simmering water, and whisk until there are no lumps.
- Toss the shrimp with 1/4 teaspoon salt in a medium bowl; set aside. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the bread and a pinch of salt to the butter, toss quickly to coat, then transfer to a small bowl; set aside.
- Wipe out the skillet, and melt the remaining 2 tablespoons butter over medium heat. Add the scallions (reserve 1 tablespoon for garnish), andouille, celery, bell pepper and garlic, and cook, stirring occasionally, until the celery and bell pepper soften, about 8 minutes. Sprinkle in the flour, stir for 1 minute, then add the chicken broth, Worcestershire sauce, hot sauce, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. The mixture should come to a simmer quickly, then remove from the heat and stir in the shrimp. Immediately spread the shrimp mixture evenly over the grits in the casserole dish. Top with the bread and the remaining 1/2 cup Cheddar.
- Bake the casserole until the shrimp is opaque and cooked through and the top is golden, 20 to 25 minutes. Sprinkle with the reserved scallions. Serve with extra hot sauce on the side.
THE BEST SPAGHETTI CASSEROLE
Easy spaghetti dish with a little twist!
Provided by Noonie Finch Hodges
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
- Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
- Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
- Bake in preheated oven until hot and bubbly, about 30 minutes.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g
SUNDAY SHRIMP PASTA BAKE
Pasta is popular in our home, so my favorite meal would almost have to have it in the main course. In this delicious casserole, pasta complements the shrimp our local fishermen bring in.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook vermicelli according to package directions. , Meanwhile, in a large skillet, saute green pepper and onions in butter until tender. Add garlic; cook 1 minute longer. Gradually stir in flour until blended. Stir in shrimp, celery salt and pepper; cook, uncovered, over medium heat 5-6 minutes or until heated through., In a microwave-safe bowl, combine process cheese, tomatoes and mushrooms. Microwave, uncovered, on high 3-4 minutes or until cheese is melted, stirring occasionally. Add to shrimp mixture. Drain vermicelli; stir into skillet. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan cheese. , Bake, uncovered, 25-30 minutes or until heated through.
Nutrition Facts : Calories 558 calories, Fat 25g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 1410mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 3g fiber), Protein 42g protein.
SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE
Have not had the chance to try this yet, but this is my kind of dish. Can be prepared ahead and baked at dinner time. Sounds wonderful!
Provided by Marie
Categories Penne
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Grease a 9x13 baking dish and set aside.
- Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
- Add tomatoes, sauce, salt, red pepper, black pepper and basil.
- Simmer for 30 minutes, uncovered.
- Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
- In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
- Add scallops and cook for 30 seconds, just to coat.
- Spoon seafood over noodles and top with tomato sauce.
- Sprinkle with Parmesan cheese.
- Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.
SCALLOPS WITH CAPER PAN SAUCE RECIPE BY TASTY
Want to serve a show-stopping dinner that comes together in no time at all? Seared to golden brown perfection and bathed in a buttery pan sauce of fragrant shallots and white wine and briny capers, these scallops are sure to impress. And since the whole dish takes just 15 minutes to make, you don't need to wait for a special occasion to indulge.
Provided by Betsy Carter
Categories Dinner
Time 14m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Season the scallops on both sides with salt and pepper.
- In a large skillet, melt together 1 tablespoon butter and the olive oil over high heat. When the butter has melted, add the scallops to the pan and sear, flipping once halfway through, until golden brown on both sides and nearly opaque all the way through, 3-4 minutes total. Divide the scallops between 2 plates and return the skillet to medium-high heat.
- Melt 2 tablespoons butter in the skillet. Add the shallots and garlic. Cook, stirring, until softened and lightly browned, about 2 minutes.
- Stir in the capers and cook until fragrant, about 1 minute. Pour in the wine and cook, stirring, until slightly reduced, about 3 minutes.
- Remove the skillet from the heat and add the remaining tablespoon of butter, swirling the pan until it melts into the sauce. Season the sauce with salt and pepper, then spoon it over the scallops. Serve hot.
- Enjoy!
Nutrition Facts : Calories 647 calories, Carbohydrate 36 grams, Fat 10 grams, Fiber 1 gram, Protein 91 grams, Sugar 2 grams
SHABBAT PASTA CASSEROLE
This is one of the few pasta dishes that turn out well - delicious, even - on the shabbat hot plate. It should also turn out great without the shabbat hot plate by baking it longer (see notes). It is also very easy to prepare.
Provided by dsavir
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook pasta according to directions. Drain.
- Preheat oven to 180 degrees Celsius.
- Pour pasta into 9-inch square baking pan (22 cm). It won't all fit, but the amount that will fit depends on which type of pasta - if using large penne, for example, less pasta will fit in that if using elbow macaroni.
- Add the cottage cheese, the crushed tomatoes, and the olives. Mix well.
- Sprinkle shredded mozzarella on top.
- Cover with aluminium foil.
- Bake for 30 minutes, until cheese melts.
- To warm on shabbat, place on shabbat hot plate two hours before serving.
- Note 1: if not using this on a shabbat hot plate, bake for at least an hour - until all the liquids have been absorbed.
- Note 2: I didn't add any spices because I found the taste great, but dried oregano, fresh or dried basil, and dried thyme, are all great additions.
- Note 3: I put 500 gr pasta because you will definitely have enough, but in most cases there will be leftover pasta. Large penne - about 250 gr will be enough. Fusili - about 350 gr - 400 gr will be enough. Snaller pasta - like elbow macaroni - will probably use most of the 500 gr.
Nutrition Facts : Calories 665.3, Fat 13.6, SaturatedFat 7.3, Cholesterol 40.2, Sodium 663, Carbohydrate 100, Fiber 4.9, Sugar 5.1, Protein 33.9
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