SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
- While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
- Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.
GARLIC SHRIMP SPAGHETTI
Served with a salad and garlic bread toast, this garlic shrimp spaghetti makes a tasty dinner. -June Foote, Spring Hill, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.
Nutrition Facts : Calories 320 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 444mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SPAGHETTINI WITH SHRIMP, ANAHEIM CHILES, AND ARUGULA
This delicious recipe for spaghettini with shrimp comes courtesy of Mario Batali. To help the sauce adhere, leave a bit of starchy water on the pasta rather than draining it completely.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
Steps:
- Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
- In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes. Add the shrimp stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
- Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly to combine and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
Make and share this Spaghettini With Chopped Shrimp and Scallops in Rich Broth recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the shrimp, reserving the shells; carefully devein the shrimp and coarsely chop them.
- Coarsely chop the scallops and combine them with the shrimp and ¼ cup water in the bowl of a food processor fitted with the steel blade; pulse on and off to finely chop but don't create a puree.
- Add another tablespoon water if the mixture becomes sticky; cover and set aside in the refrigerator while you make the broth.
- Start the broth by heating the olive oil in a large straight-sided sauté pan.
- Add in the reserved shrimp shells, onions, garlic, and hot pepper.
- Sauté over medium heat for about 10 minutes until the onions have softened and the shells have turned deep pink.
- Add in the wine and reduce until you have ¼ to 1/3 cup left in the pan.
- Add in 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left.
- Strain the broth through a fine sieve into another large sauté pan.
- Add in the tomato and bring to a boil; taste and add salt if needed.
- Set aside over very low heat and simmer gently while you cook the pasta.
- Bring at least 5 quarts water to a boil in a big pot; generously salt the water and drop in the spaghettini; cook, stirring often, until the pasta is almost al dente, about 4 minutes.
- Drain the pasta and transfer to the broth.
- Fold in the chopped shrimp and scallops along with the butter and parsley; simmer just until the spaghettini is al dente and the seafood is cooked through, 1-2 minutes; serve right away.
Nutrition Facts : Calories 554.2, Fat 23.5, SaturatedFat 5.2, Cholesterol 39.8, Sodium 263, Carbohydrate 60.8, Fiber 3, Sugar 2.9, Protein 17.3
SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP
Fiddleheads, yum! A Canadian and Northern U.S. treat, if you can get your hands on some, you should give them a try. It's the simplicity of this dish of pasta, curly fiddlehead fronds and shrimp nestled in a light cream sauce that makes it impressive. If you have access to wild leeks, the flavour is great in combination with the fiddleheads! Don't let the many steps of this recipe put you off, it's really quite simple. Freshly grated Parmesan cheese can be passed at the table as an optional topping. Recipe from Food and Drink.
Provided by Leslie
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
- Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
- Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
- Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.
Nutrition Facts : Calories 723.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 317.6, Sodium 327.4, Carbohydrate 69.5, Fiber 3.2, Sugar 2.8, Protein 36.5
CREAMY BAY SCALLOP SPAGHETTI
This scallop and spaghetti dinner with a creamy sauce is fast and easy. I cook the scallops a bit longer than many chefs, but that's gives the dish more flavor and they're still tender and moist. I think you'll agree, the sherry sauce benefits significantly from the longer cook time.
Provided by Chef John
Categories Seafood Shellfish Scallops
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute less than directed on the package.
- Heat oil in a large skillet over high heat. When oil just starts to smoke, add scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn. Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute. Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt, pepper, and lemon juice.
- Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm bowls.
Nutrition Facts : Calories 671.2 calories, Carbohydrate 53.1 g, Cholesterol 166.4 mg, Fat 33.5 g, Fiber 2.1 g, Protein 37.8 g, SaturatedFat 18.3 g, Sodium 572.5 mg, Sugar 1.8 g
SAUTEED SCALLOPS & SHRIMP PASTA
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
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.
More about "spaghettini with chopped shrimp and scallops in rich broth food"
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From recipenode.com
SPAGHETTINI WITH SHRIMP, BASIL AND TOMATOES - CATELLI®
From catelli.ca
RECIPE: SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH …
From recipelink.com
SPAGHETTI WITH SCALLOPS AND SHRIMP - HY-VEE RECIPES AND IDEAS
From hy-vee.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From recipenode.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From fooddiez.com
ASTRAY RECIPES: SPAGHETTINI WITH SHRIMP, TOMATOES, AND CAPERS
From astray.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH ...
From crecipe.com
SPAGHETTINI WITH SHRIMP - AMERICA'S TEST KITCHEN
From americastestkitchen.com
CREAMY SEAFOOD CHOWDER WITH CLAMS, SHRIMP, AND SCALLOPS
From alltartedup.net
SHRIMP & TOMATO SPAGHETTINI - BLUE APRON
From blueapron.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From pinterest.co.uk
ANGRY SHRIMP SPAGHETTINI RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From recipething.com
LINGUINE WITH SHRIMP AND SCALLOPS IN A CREOLE CHEDDAR SAUCE
From foodnetwork.ca
SEAFOOD STOCK RECIPE - HOW TO MAKE CRAB STOCK | HANK SHAW
From honest-food.net
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From pinterest.com
SPAGETTINI HIENONNETTU KATKARAPUJA JA KAMPASIMPUKOITA RIKAS …
From fi.fooddiscoverybox.com
BEST SEAFOOD PASTA RECIPE - HOW TO MAKE SEAFOOD PASTA WITH …
From delish.com
SPAGHETTI WITH CALAMARI, SCALLOPS, AND SHRIMP (SPAGHETTI DI
From pbs.org
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From recipenet.org
10 BEST SHRIMP SCALLOP CLAMS PASTA RECIPES - YUMMLY
From yummly.com
SPAGHETTINI WITH ONIONS, SCALLIONS, AND GARLIC - FOOD & WINE
From foodandwine.com
RECIPE - SPAGHETTINI WITH FIDDLEHEADS AND SHRIMP - LCBO
From lcbo.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
From plain.recipes
GARLIC SHRIMP SPAGHETTINI - SEAFOOD BOUTIQUE
From seafood-boutique.com
SPAGHETTI WITH SHRIMP AND SCALLOPS FROM GIULIANO HAZAN'S THIRTY …
From app.ckbk.com
SPAGHETTINI WITH SHRIMP AND CHILE | COOKSTR.COM
From cookstr.com
SPAGHETTINI WITH SCALLOP ARRABBIATA | CANADIAN LIVING
From canadianliving.com
SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)
From christinascucina.com
BAKED SHRIMP OR SCALLOPS RECIPE - FOOD NEWS
From foodnewsnews.com
SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH FOOD
From wikifoodhub.com
SPAGHETTINI WITH SHRIMP, BASIL AND TOMATOES - SALEWHALE.CA
From salewhale.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love