Spicy Shrimp And Scallops Pasta Casserole Food

SPICY SHRIMP AND PASTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 12 by 8-inch pan or glass dish with butter.
• Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended.
• Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan.
• Cover the pasta with the salsa.
• Add 1/2 of the shrimp and then cover it with Monterey Jack.
• Add the remaining pasta and shrimp.
• Spread the egg mixture over top of the casserole.
• Bake for 30 minutes or until bubbly.
• Let stand for 10 minutes before serving.

SEAFOOD PASTA WITH SHRIMP AND SCALLOPS (AND GARLIC!)

Steps:

• Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
• Remove after 10 minutes and place on a rack to dry.
• Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a timer for 7 minutes before the pasta will be ready (according to package instructions.)
• Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
• When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before adding the shrimp, garlic, and parsley.
• Cook for another 2 minutes, then turn the scallops and shrimp and cook for a further 1 1/2 minutes. Next, add the wine, scraping the bottom of the pan; turn the heat down just to keep it warm.
• Add the butter and stir to melt. Add some freshly ground black pepper, if desired, then taste the sauce or a piece of seafood and add salt if needed.
• Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need this pasta water if you want to add some after mixing everything together. Add the pasta directly to the seafood sauce in the pan.
• Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if desired, then top with a twist of lemon in the pan.
• Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to mop up the buttery garlic and wine sauce at the end!

SPICY SCALLOP AND SHRIMP LINGUINE

Steps:

• Remove the muscle from the scallops and sprinkle with salt. Put them on a plate and transfer to the refrigerator as you prepare the rest of the ingredients.
• Peel and devein the shrimp and pat dry. Season with salt and pepper and transfer to the refrigerator.
• Bring a large pot of salted water to a boil.
• Once all of the ingredients have been chopped and diced, prepare the scallops to be sautéed. Heat 2 teaspoons oil in a wide pot over high heat.
• Pat the scallops dry thoroughly once more. The dryer the better!
• Melt 2 tablespoons butter into the wide pot. Once melted and frothy, add the scallops and don't move until a beautiful crust has formed, about 1 minute 30 seconds. Flip and cook an additional 30 seconds or so. The scallops should be slightly undercooked. Transfer to a plate.
• Pat the shrimp dry once more. Add them to the pot and cook in an even layer for 2-3 minutes until almost cooked through. Transfer to the plate with scallops. Loosely tent with foil as you finish the sauce.
• Right before beginning the sauce, add the linguine to the boiling water. Cook until al dente and reserve ½ cup pasta cooking water before draining the pasta.
• Carefully wipe out the excess butter from the wide pot. Melt the remaining 2 tablespoons butter in the pot over medium heat. Once melted and frothy, add the finely diced shallot and fennel and cook for 4-5 minutes until softened.
• Add the tomatoes and red Fresno pepper (or crushed red pepper) and season everything with salt and pepper. Cook for 3-4 minutes until the tomatoes begin to soften.
• Turn the heat to high for 1 minute. Pour in the white wine and bring to a boil. Reduce heat to medium and boil the sauce for about 5-7 minutes until it reduces. Taste and season with salt and pepper.
• Add the reserved pasta cooking water to the pot. Bring to a boil and cook for 3-4 minutes until reduced. Taste and season again to your preferences. Stir in the minced parsley.
• Add the cooked linguine to the pot and toss to coat. Add the seafood and cook for 1-2 minutes more until the shrimp are opaque and the scallops are warmed through. Turn off the heat.
• Divide the pasta and seafood between shallow bowls. Garnish with more parsley and fennel fronds. Enjoy!

SPICY SHRIMP AND SCALLOPS PASTA CASSEROLE

Steps:

• Grease a 9x13 baking dish and set aside.
• Heat oil in saucepan, add onion and garlic and saute for 2 minutes.
• Add tomatoes, sauce, salt, red pepper, black pepper and basil.
• Simmer for 30 minutes, uncovered.
• Cook Penne pasta for 9 minutes, drain and add to prepared baking dish.
• In separate saucepan, melt butter, add shrimp and cook for 2 to 3 minutes.
• Add scallops and cook for 30 seconds, just to coat.
• Spoon seafood over noodles and top with tomato sauce.
• Sprinkle with Parmesan cheese.
• Bake, covered for 35 minutes at 350 degrees, then uncover and bake for 10 minutes more.

SPICY SHRIMP CASSEROLE

Steps:

• Peel shrimp and devein.
• Combine rice, shrimp, cheese and soup in a bowl.
• Melt butter in a large skillet over medium-high heat and add green onions.
• Cook, stirring constantly until tender.
• Stir green onions, Worcestershire sauce, and next 4 ingredients into rice mixture.
• Spoon mixture into a lightly greased 11 x 7 x 1.
• 5 inch baking dish.
• Bake at 375 degrees for 45 minutes.

CHEESY SHRIMP AND SCALLOPS PASTA

Steps:

• Cook spaghetti according to package directions, drain and keep warm.
• Melt butter in large skillet over medium heat; add onion, cook 5 minutes, stirring occasionally. Stir in flour; cook 1 minute. Stir in milk, salt and pepper; cook 5 minutes, stirring constantly. Stir vegetables, scallops and shrimp into skillet mixture; simmer 10 minutes, stirring occasionally.
• Remove skillet from heat; stir in cheese until melted. Divide spaghetti among four plates; spoon sauce over spaghetti.

SPICY SHRIMP AND SCALLOP ALFREDO

Steps:

• sprinkle shrimp and scallops on one side with garlic powder.
• place 1 T olive oil and 1 T butter in large non stick skillet and quickly saute shrimp over medium heat on both sides until shrimp turns pink. remove and set aside in a bowl.
• add scallop 1/4s and saute untill opague and has a little brownish sear on a few of the sides remove to the shrimp in bowl.
• in hot pan add remaining butter (leave any cooked bits and juices from shrimp and scallops) saute onion, and mushrooms in butter until tender.
• add sundried tomatoes and let cook about 2 minutes.
• pour in cream and let cook 2 minutes, add garlic let cook 2 minutes.
• add crushed red pepper, cayenne, and salt stir well.
• add parmesan cheese and reduce heat to medium low.
• add shrimp and scallops (and any juice that collected in he bowl) stir well to coat everything.
• add brocolli and pasta toss well, raise heat to medium or medium high just to throughly heat everything through.
• serve with a little sprinkle of parsley.
• enjoy.

SPICY SCALLOP PASTA

Steps:

• While pasta is cooking, prepare scallops.
• If they are large cut in half horizontally.
• Pour oil in a large sauce pan and place over medium heat.
• Add garlic cook until golden 1-2 minutes.
• Careful not to burn.
• Add parsley and red pepper flakes.
• Stir once or twice.
• Add scallops with a pinch or 2 of salt.
• Increase the heat to high, and cook for 1 minute (or till the scallops are done).
• Turn off the heat.
• In a large bowl add cooked pasta and toss the scallops.
• Top with bread crumbs.
• Serve immediately.
• Serve with a crusty bread and a nice green salad.