SEAFOOD PASTA SAUCE RECIPE: HOW TO MAKE IT
Something's fishy around Michelle Van Aller's kitchen and her husband isn't a bit suspicious! "When I make low-fat, high taste recipes like this one featuring two kinds of salsa, he's none the wiser," she writes from Hurst, Texas.
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 8 servings (6 cups).
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onions and garlic in butter until tender. Add wine; simmer, uncovered, for 3 minutes. , Stir in both types of salsa, chilies and lime juice; cook and stir until heated through. Add shrimp and scallops; cook until shrimp turn pink and scallops are opaque. Garnish with cheese.
Nutrition Facts : Calories 151 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 90mg cholesterol, SodiumContent 505mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat
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
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SEAFOOD PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Total Time 25 minutes
Category Dinner
Cuisine Europe, Italian
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- In a medium skillet, saute 1 garlic clove in 1 tablespoon butter for 1 minute. Add the tomatoes, parsley, basil and tarragon; saute 2 minutes longer. Add the broth; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until mixture reaches desired thickness., Meanwhile, cook pasta according to package directions. In another skillet, saute remaining garlic in remaining butter for 1 minute. Add shrimp; cook and stir for 1 minute. Add scallops and cook 3 minutes longer or until shrimp turn pink and scallops are firm and opaque. Add to tomato mixture. Drain pasta; transfer to a bowl. Pour seafood mixture over pasta; toss to coat. Sprinkle with Parmesan if desired.
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