SEAFOOD PASTA RECIPE (WITH SCALLOPS AND SHRIMP) | KITCHN
Upgrade your weeknight pasta game with scallops and shrimp drenched in a white wine-based sauce, served over linguine.
Provided by Lauren Miyashiro
Categories Main dish Dinner Pasta dish
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add 1 pound linguine and cook according to package instructions until al dente. Meanwhile, finely chop 1 large shallot (about 1/3 cup) and 4 cloves garlic. Halve 2 pints cherry tomatoes. Finely chop the leaves from 1/2 fresh parsley until you have 1/3 cup.
- When the pasta is ready, reserve 1 cup of the cooking liquid, then drain pasta.
- Pat 8 ounces scallops dry with paper towels and season with 1/4 teaspoon of the kosher salt and a few grinds of black pepper. Heat 2 tablespoons of the olive oil in a high-sided 12-inch skillet over high heat until shimmering. Add the scallops in a single layer and cook until golden-brown on both sides and opaque in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the shallots and cook until softened, 1 to 2 minutes. Add the tomatoes and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until tomatoes begin to soften and release juices, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Increase the heat to medium-high. Add 1/2 cup dried white wine, pinch red pepper flakes, the remaining 1 teaspoon kosher salt, and a few grinds of black pepper, and bring to a simmer. Simmer until the wine is reduced by about half, about 2 minutes. Nestle 8 ounces peeled, deveined shrimp into the sauce and cook, flipping halfway through, until pink and cooked through, 2 to 4 minutes total.
- Add the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the reserved pasta water. Toss to coat, adding more pasta water to loosen sauce as needed. Taste and season with more kosher salt and black pepper as needed. Divide the pasta between bowls and top with the scallops.
Nutrition Facts : SaturatedFatContent 3.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 66.8 g, SugarContent 6.3 g, ServingSize Serves 6, ProteinContent 21.3 g, FatContent 12.6 g, Calories 480 cal, SodiumContent 737.1 mg, FiberContent 4.7 g, CholesterolContent 0 mg
SEAFOOD PASTA RECIPE (WITH SCALLOPS AND SHRIMP) | KITCHN
Upgrade your weeknight pasta game with scallops and shrimp drenched in a white wine-based sauce, served over linguine.
Provided by Lauren Miyashiro
Categories Main dish Dinner Pasta dish
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add 1 pound linguine and cook according to package instructions until al dente. Meanwhile, finely chop 1 large shallot (about 1/3 cup) and 4 cloves garlic. Halve 2 pints cherry tomatoes. Finely chop the leaves from 1/2 fresh parsley until you have 1/3 cup.
- When the pasta is ready, reserve 1 cup of the cooking liquid, then drain pasta.
- Pat 8 ounces scallops dry with paper towels and season with 1/4 teaspoon of the kosher salt and a few grinds of black pepper. Heat 2 tablespoons of the olive oil in a high-sided 12-inch skillet over high heat until shimmering. Add the scallops in a single layer and cook until golden-brown on both sides and opaque in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.
- Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the shallots and cook until softened, 1 to 2 minutes. Add the tomatoes and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until tomatoes begin to soften and release juices, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Increase the heat to medium-high. Add 1/2 cup dried white wine, pinch red pepper flakes, the remaining 1 teaspoon kosher salt, and a few grinds of black pepper, and bring to a simmer. Simmer until the wine is reduced by about half, about 2 minutes. Nestle 8 ounces peeled, deveined shrimp into the sauce and cook, flipping halfway through, until pink and cooked through, 2 to 4 minutes total.
- Add the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the reserved pasta water. Toss to coat, adding more pasta water to loosen sauce as needed. Taste and season with more kosher salt and black pepper as needed. Divide the pasta between bowls and top with the scallops.
Nutrition Facts : SaturatedFatContent 3.8 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 66.8 g, SugarContent 6.3 g, ServingSize Serves 6, ProteinContent 21.3 g, FatContent 12.6 g, Calories 480 cal, SodiumContent 737.1 mg, FiberContent 4.7 g, CholesterolContent 0 mg
More about "frozen shrimp linguine recipes"
SEAFOOD PASTA RECIPE (WITH SCALLOPS AND SHRIMP) | KITCHN
From thekitchn.com
Total Time 2400S
Category Main dish, Dinner, Pasta dish
Cuisine Europe, Italian
Calories 480 cal per serving
- Add the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the reserved pasta water. Toss to coat, adding more pasta water to loosen sauce as needed. Taste and season with more kosher salt and black pepper as needed. Divide the pasta between bowls and top with the scallops.
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