My wife and I were looking for a quick and easy recipe to cook up on Saturday. We had a raclette with family on Friday and now had to figure out what to do with our pound each of left over shrimp and scallops. Pasta with shrimps and scallops seemed like an obvious choice. Did a little Googling and came up with pasta with shrimp and scallops Venetian style.
If I hadn’t of modified the recipe so much I could have just posted a link to the original recipe (that didn’t call for pasta) on the Food Network. Feel like I have to mention it was also a recipe provided courtesy of Rachel Ray.
Total time 30 minutes includes prep time and cooking. This is one of those dishes which is fun to prepare with a partner over a glass of wine, which in our case, was a red Spanish Fuzion. I am sure some of you are wondering why we didn’t select a white wine because of the seafood but with the tomatoes red wine works nicely. Pasta with shrimps and scallops works well with either red or white wine.
Ingredients for pasta with shrimps and scallops:
1 pound sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon (1 turn around the pan) extra-virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 cup chicken broth or stock
1 (14-ounce) can diced tomatoes in juice
1/4 teaspoon saffron threads
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn
Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
Preheat a large pan over medium high heat then add olive oil, garlic, and butter. When the butter melts, add scallops. Brown the scallops approximately 2-3 minutes on each side, then remove them from skillet.
Add an additional tablespoon of olive oil to the pan and add the shallots, and crushed red pepper flakes.
Reduce heat a little and shallots for about 2 minutes, stirring constantly. Add the white wine to the pan and remove everything that has stuck to the pan and pour onto the cooked scallops . Reduce wine for about 1 minute before adding the chicken stock, tomatoes and saffron. When liquids begin bubbling, add shrimp and cook for 3 more minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and stir in cooked linguini or spaghettini pasta.
It was a wonderful dinner and I am looking to bring leftovers to work for lunch!
Pasta with Shrimps and Scallops