SCALLOPS AND PASTA RECIPE RECIPES

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SAUTEED SCALLOPS & SHRIMP PASTA RECIPE: HOW TO MAKE IT



Sauteed Scallops & Shrimp Pasta Recipe: How to Make It 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

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

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, FatContent 35g fat (13g saturated fat), CholesterolContent 210mg cholesterol, SodiumContent 1263mg sodium, CarbohydrateContent 56g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 47g protein.

SHRIMP AND SCALLOPS WITH PESTO PASTA RECIPE - FOOD.COM



Shrimp and Scallops With Pesto Pasta Recipe - Food.com image

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

Steps:

  • Cook spaghetti according to directions, drain.
  • Stir in pesto and 2 tbsp olive oil.
  • Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
  • Add Asparagus and cook until crisp-tender.
  • Add the scallops and pepper flakes, cook until opaque.
  • Add the shrimp and cook until pink.
  • Toss the pesto pasta with the shrimp and scallop mixture.
  • Sprinkle with some fresh grated parmesan and serve immediately.

Nutrition Facts : Calories 514.3, FatContent 16.3, SaturatedFatContent 2.5, CholesterolContent 134.5, SodiumContent 952.3, CarbohydrateContent 55.7, FiberContent 6.4, SugarContent 3.1, ProteinContent 37.1

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