Florentine Scallop Scampi With Fettuccine Recipes

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MY SPECIAL SHRIMP SCAMPI FLORENTINE



My Special Shrimp Scampi Florentine image

This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.

Provided by Valerie

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     100+ Shrimp Scampi Recipes

Time 40m

Yield 4

Number Of Ingredients 9

⅓ cup butter
⅓ cup olive oil
2 tablespoons prepared basil pesto (such as Classico ™)
3 cloves garlic, minced
2 large plum tomatoes, seeded and diced
¼ teaspoon red pepper flakes, or to taste
black pepper to taste
1 pound large shrimp, peeled and deveined
2 cups fresh spinach, rinsed and stemmed

Steps:

  • Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
  • Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g

SCALLOP SCAMPI



Scallop Scampi image

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces spaghetti
1 tablespoon vegetable oil
1 pound sea scallops, tough muscles on the side removed, patted dry
4 tablespoons (1/2 stick) unsalted butter
5 cloves garlic, minced
Juice of 2 lemons (about 1/3 cup)
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

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.

SCALLOP SCAMPI



Scallop Scampi image

Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired. If you like a thicker sauce, you can add a teaspoon of corn starch at the end.

Provided by NIKKICOM

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 8

Number Of Ingredients 11

4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
½ cup dry white wine
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Romano cheese
1 (10.75 ounce) can chicken broth
1 pound bay scallops
1 pound linguine pasta
¼ cup chopped fresh parsley

Steps:

  • In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese.
  • Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 43.5 g, Cholesterol 31.2 mg, Fat 9.3 g, Fiber 2.8 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 799.4 mg, Sugar 1.3 g

SCALLOPS AND PASTA FLORENTINE



Scallops and Pasta Florentine image

Make and share this Scallops and Pasta Florentine recipe from Food.com.

Provided by Boca Pat

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb sea scallops, patted dry
1/8 teaspoon pepper
1/4 teaspoon salt
1 large shallot, minced
1/4 cup white wine
7 teaspoons oil
1/2 cup chicken broth
3 tablespoons butter, softened
1 (6 ounce) package fresh spinach (baby works the best)
1 pint cherry tomatoes (cut in half)
1/4 cup fresh parsley (chopped)
1 1/4 teaspoons lemons, zest of (grated)
8 ounces spaghetti or 8 ounces linguine (cooked)

Steps:

  • Sprinkle scallops with salt and pepper.
  • Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
  • In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
  • Add broth, simmer.
  • Stir in butter and pasta and toss until heated thru.
  • Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.

Nutrition Facts : Calories 482.4, Fat 18.5, SaturatedFat 6.9, Cholesterol 50.2, Sodium 808, Carbohydrate 52.5, Fiber 4, Sugar 4, Protein 24.1

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