Shrimp And Scallop Pasta Rice Sauce Recipes

SHRIMP PASTA IN A ROSé SAUCE

Steps:

• If shrimp are frozen, run them under cool water until thawed. Peel and devein.
• Boil a large pot of salted water and cook fettuccine according to package directions.
• Chop shallot finely. Add butter, oil, and shallot to a skillet on medium heat.
• Cook shallot for about five minutes and then add the wine, garlic, Dijon mustard, diced tomatoes, Italian seasoning, and cook for a few minutes.
• Stir in the cream and salt and pepper and then simmer for about 10 minutes to reduce the sauce (you may need to turn it down to medium-low heat if it starts to bubble a lot).
• Add in the shrimp and torn basil and cook for another five minutes. Once the pasta is cooked, add it to the skillet and toss with the sauce. Serve immediately with fresh parmesan cheese.

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!

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 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 SCALLOPS IN GARLIC CREAM SAUCE

Steps:

• In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

CREAMY TUSCAN SHRIMP AND SCALLOPS

Steps:

• Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
• Heat olive oil in a large skillet over medium high heat. Cook scallops first - Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
• Add more olive oil to the skillet if necessary and cook shrimp - Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
• Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
• Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
• Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
• Season with salt and pepper, if desired.
• Return shrimp and scallops to skillet and serve topped with cream sauce.
• Optional: serve over cooked pasta, if desired.

SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE

Steps:

• Cook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, red bell pepper slices and green bell pepper slices. Heat on medium-high until the onions become translucent about 10 minutes continuously mixing. Set aside until ready to use.
• Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, shells and tails of the shrimp then cut each shrimp into thirds. Cut the scallops in half or thirds as well so you have the seafood in large chunks. Set the meat aside until ready to use.
• Make the Cajun cream sauce: In a saucepan or skillet add the garlic and heat on low-medium about 1 minute then add the cream cheese, half and half, Parmesan cheese, white wine, vegetable bouillon, tomato paste, 1-2 Tablespoon Cajun seasoning (for a super spicy dish use up to 2 tablespoons and for a more mild dish use 1 tablespoon), salt and pepper. Mix it continuously to melt the cheeses and combine the flavors. Cover and heat on low for about 15-30 minutes while you make the pasta.
• Make the pasta according to the package directions. Reserve ¼ cup of the water then drain the noodles. In a large bowl mix together the noodles, sausage, shrimp, scallops, cooked onions and peppers and desired amount of the sauce. If the sauce is too thick add a little of the reserve water from the noodles. Toss to combine the ingredients well and garnish with freshly chopped parsley.

SHRIMP AND SCALLOP PASTA/RICE SAUCE

Steps:

• Remove the tails from the shrimp. Wash shrimp and scallops.
• Sear scallops and garlic in olive oil.
• In sauce pan, add together the tomato sauce, diced tomatoes, basil, parsley, red pepper flakes, and shrimp. Heat until warm.
• Add scallops and garlic, bring to a light boil for 1 minute.
• Salt and pepper to taste, simmer for 10-15 minutes.
• Serve over any pasta or rice.