Spaghetti With Mussels Scallops And Shrimp Food

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PASTA WITH MUSSELS AND SHRIMP



Pasta with Mussels and Shrimp image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

12 ounces large shrimp
Kosher salt
2 tablespoons extra-virgin olive oil
1 onion, sliced
3 stalks celery, thinly sliced, plus leaves for topping
1/2 cup dry white wine
1/4 teaspoon red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
12 ounces campanelle pasta (or other short pasta)
1 pound mussels, scrubbed and debearded
1/4 cup chopped fresh parsley

Steps:

  • Butterfly the shrimp: Peel the shrimp, then cut along the curved side with a small sharp knife, about three-quarters of the way through. Devein the shrimp and set aside.
  • Bring a large pot of salted water to a boil. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 4 minutes. Add the wine and cook until reduced, 1 to 2 minutes. Season with 1/2 teaspoon salt and the red pepper flakes. Add the tomatoes and bring to a simmer; cook until slightly thickened, 10 to 12 minutes.
  • Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain.
  • Add the mussels to the tomato sauce, cover and cook until they just begin to open, 2 to 4 minutes. Add the shrimp, cover and cook until the shrimp is cooked through and the mussels have opened fully, 2 to 4 more minutes. (Discard any unopened mussels.)
  • Add the pasta to the sauce and stir to coat, stirring in enough of the reserved cooking water to loosen the sauce. Divide among bowls; top with the parsley and celery leaves.

Nutrition Facts : Calories 560, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1322 milligrams, Carbohydrate 80 grams, Fiber 6 grams, Protein 32 grams, Sugar 9 grams

CHEF RENE'S SHRIMP, MUSSEL, AND SCALLOP ORECHIETTE PASTA



Chef Rene's Shrimp, Mussel, and Scallop Orechiette Pasta image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 cup extra-virgin olive oil
20 (26/30 count) shrimp, tail on
28 mussels
20 (20/30 count) scallops
28 kalamata olives
4 vine-ripened tomatoes, diced
20 baby broccoli florets
Salt and pepper
4 tablespoons white wine
3 tablespoons freshly squeezed lemon juice
20 ounces orecchiette pasta, cooked al dente
4 tablespoons minced fresh basil
8 ounces shredded Parmesan

Steps:

  • Heat olive oil in saute pan. Saute all the seafood for about 2 minutes. Add olives, tomatoes, and broccoli. Season, to taste, with salt and pepper. Deglaze the pan with white wine and lemon juice. Add hot, cooked pasta and finish with the fresh basil and cheese.

SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta 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

Time 35m

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, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

FETTUCCINE WITH SHRIMP, SCALLOPS AND MUSSELS



Fettuccine with Shrimp, Scallops and Mussels image

Categories     Pasta     Sauté     Steam     Basil     Mussel     Scallop     Shrimp     Thyme     Bon Appétit

Yield Serves 4

Number Of Ingredients 14

3 1/2 tablespoons butter
1 1/2 cups fresh white breadcrumbs
3 tablespoons plus 1 cup chopped fresh basil
4 teaspoons chopped fresh thyme
1 pound mussels, scrubbed, debearded
1 cup water
3 tablespoons extra-virgin olive oil
1 zucchini, halved lengthwise, slice crosswise
1 yellow summer squash, halved lengthwise, sliced crosswise
1 red bell pepper, cut into matchstick-size strips
4 garlic cloves, minced
8 ounces uncooked large shrimp, peeled, deveined
8 ounces sea scallops
1 pound fettuccine

Steps:

  • Melt 1 1/2 tablespoons butter in large nonstick skillet over medium-high heat. Add breadcrumbs; sauté until golden, about 5 minutes. Mix in 3 tablespoons basil and thyme. Remove from heat.
  • Combine mussels and 1 cup water in large pot. Cover; boil until mussels open, about 7 minutes (discard any mussels that do not open). Using tongs, transfer mussels to bowl. Tent with foil. Strain cooking liquid into small bowl.
  • Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add vegetables and sauté until crisp-tender, about 5 minutes. Transfer to bowl. Melt 2 tablespoons butter with 2 tablespoons oil in same skillet. Add garlic; sauté 30 seconds. Add shrimp, scallops and 1/2 cup basil and sauté 3 minutes. Add mussel cooking liquid; simmer until shellfish are cook through, about 3 minutes. Add vegetables; stir to heat through.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
  • Pour vegetables and shellfish over pasta; toss to coat. Season with salt and pepper. Sprinkle with 1/2 cup basil. Top with mussels and breadcrumbs.

SPAGHETTI WITH MUSSELS, SCALLOPS AND SHRIMP



Spaghetti With Mussels, Scallops and Shrimp image

This is one of our favorites! You may want to add some red pepper flakes to the sauce if you like things spicy. Originally from a May 1979 issue of Bon Apetit.

Provided by Leslie in Texas

Categories     Spaghetti

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, minced
2 large garlic cloves, minced
1/4 cup dry white wine
1 1/2 teaspoons dried basil or 1 1/2 tablespoons fresh basil
1 teaspoon dried marjoram or 1 tablespoon fresh marjoram
1 1/2 cups diced canned tomatoes, well drained
1 1/2 lbs mussels, scrubbed and debearded (see note)
1 lb sea scallops, halved
1 lb large shrimp, peeled, deveined and butterflied
salt & freshly ground black pepper, to taste
1 lb spaghetti, cooked al dente

Steps:

  • Heat oil in 4 or 5-quart saucepan over medium-high heat.
  • Add onion and saute until golden;add garlic and saute an additional 30 seconds.
  • Stir in wine,basil and marjoram and cook 1 minute.
  • Add tomatoes, increase heat and boil 5 minutes.
  • Reduce heat to medium,add mussels, cover and cook until shells open, about 5 minutes.
  • Add scallops and shrimp.
  • Cover and cook an additional 2 to 3 minutes, until scallops and shrimp are barely firm.
  • Season to taste with salt and pepper, add spaghetti and toss gently to mix.
  • Serve immediately, with freshly grated parmesan, if desired.
  • Note-to rid mussels of their sand and to plump them, scrub thoroughly and place in deep bowl.Cover with cold water and sprinkle with 2 tablespoons cornmeal. Cover and refrigerate overnight.Rinse and drain well just before cooking.

Nutrition Facts : Calories 926.6, Fat 18.7, SaturatedFat 2.9, Cholesterol 258.1, Sodium 962.5, Carbohydrate 103.7, Fiber 5.2, Sugar 6.1, Protein 78.6

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