Chipotle Shrimp Or Scallop Scampi With Fettuccine Food

SHRIMP AND SCALLOP SCAMPI

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

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.

SCALLOP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
• Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
• Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

SAUTEED SCALLOPS & SHRIMP PASTA

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., ,

SHRIMP SCAMPI WITH PASTA

Steps:

• Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
• Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
• Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

CHIPOTLE SHRIMP OR SCALLOP SCAMPI WITH FETTUCCINE

Steps:

• Saute the chopped chipotle peppers, shallots (if using) and garlic in oil for about 2 minutes.
• Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside.
• To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat.
• Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined.
• Season with salt and black pepper.
• Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine.
• Sprinkle with Parmesan cheese.

FLORENTINE SCALLOP SCAMPI WITH FETTUCCINE

Steps:

• 1. Position a rack closest to the broiler and preheat to high. Bring a large pasta pot filled with salted water to a boil.
• 2. Meanwhile, put the butter and garlic in large skillet and cook over medium-high heat until the garlic toasts lightly, 2 to 3 minutes. Add the lemon juice, hazelnuts, and season with salt and pepper.
• 3. Pat the scallops dry with paper towel. Arrange the scallops on a broiler pan and brush generously with some of the scampi sauce and season with salt and pepper. Put the pan under the broiler and cook until golden and just cooked through, about 3 minutes. Pour any scallop juices from the broiler pan into the pan sauce.
• 4. While the scallops broil, cook the pasta and cook according to package direction. Drain pasta and combine with scampi sauce. Add spinach and parsley and up to 1/3 cup pasta cooking water so the sauce evenly coats the pasta. Toss to incorporate. Divide pasta evenly into bowls and top with scallops, serve.

DECADENTLY CREAMY SHRIMP AND SCALLOP SCAMPI WITH ORZO

Steps:

• Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
• Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
• Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
• Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
• Add salt, pepper, or more of the Bahama Mama seasoning to taste.

SCALLOP SCAMPI - CREAMY STYLE

Steps:

• first, get your sautee pan ready. it's best to use a deeper sautee pan, or slightly larger frying pan (to hold sauce). fill another pot with water over medium-high heat for your pasta. add oil to sautee pan and heat the pan over medium heat.
• lightly coat your rinsed scallops in the flour. once the pan is hot, carefully place the scallops in the pan. REMEMBER: the less you touch them, the better browning you get!
• leave scallops alone for a few minutes until they are golden on the bottom. (flip a scallop over to test) cook on other side for another 4 minutes. remove scallops once they are firm and golden. set aside on plate with a paper towel.
• drain some of the left over olive oil and add the garlic and onions (if you're not using a non-stick pan, this will help scrape the yummy drippings on the bottom!) sautee the garlic and onions until slightly transparent and add: italian seasoning, oregano, salt and pepper.
• when your water is boiling, HEAVILY salt the water and add pasta. stir to avoide sticking.
• add the wine to the onion mixture and reduce heat to low. cover pan. leave covered for about 5-7 minutes.
• when the sauce is slightly bubbling, add the cream and keep stirring. add a couple ladle-fulls of pasta water to the sauce to get an even creamier consistency. add scallops back into sauce and turn heat off.
• once pasta is cooked, drain immediately and plate.
• ladle equal amounts on each plate and distribute the scallops (don't be too greedy!). sprinkle with parsely and freshly grated parmesan cheese.
• you can squeeze some fresh lemons for a nice spritz. enjoy!

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

FETTUCCINE ALFREDO WITH GARLIC SHRIMP AND SCALLOPS

Steps:

• Warm oil in a large heavy saucepan over medium heat.
• Add garlic and cook 30 seconds, stirring.
• Pat scallops dry with paper towel.
• Add shrimp, scallops, salt, and pepper to skillet and cook 5 minutes, stirring often.
• Remove from heat.
• Cook pasta according to package directions.
• Reserve 1/4 cup cooking water and drain pasta.
• Melt butter in a large saucepan over low heat.
• Add cooked pasta and toss with butter to coat.
• Stir in cheese, reserved cooking water, half-and-half, salt, and pepper.
• Using tongs, transfer pasta to 4 serving plates.
• Pile shrimp and scallops atop pasta and garnish with parsley.