How To make Scallops with Spicy Tomatoes and Fettuccine
1 1/2 lb Sea scallops
2 tb Olive oil
2 Scallion
finely chopped
2 tb Garlic :
minced
2 c Fresh tomatoes chopped
3/4 c Red wine
3 tb Red wine vinegar
4 tb Italian parsley :
chopped
1 tb Fresh basil chopped
OR 1 teaspoon dried 1 ts Salt
3/4 lb Fettucine
1/4 c Parmesan cheese :
freshly
Grated 4 Sprigs fresh parsley -- for
Garnish Rinse scallops and set aside. In a large saute pan heat oil and add scallions, garlic, tomatoes, wine, vinegar, parsley, basil, salt and pepper. Cook on medium high for approximately 5 minutes until vigorously boiling. Reduce heat to medium low and cook for 15 minutes. Cook pasta according to package directions. While pasta is cooking add scallops to tomatoes and cook for 5 to 7 minutes until scallops are done. Add drained pasta to tomato sauce, toss. Sprinkle each serving with grated cheese and garnish with parsley. Recipe By :
How To make Scallops with Spicy Tomatoes and Fettuccine's Videos
Gordon Ramsay Makes Seared Scallops | Cooking With Gordon | HexClad
Gordon Ramsay steps into the HexClad kitchen to show you how to make perfect seared scallops.
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Creamy Bay Scallop Spaghetti - Pasta with Bay Scallops and Sherry Cream Sauce
Learn how to make a Creamy Bay Scallop Spaghetti recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Pasta with Bay Scallops and Sherry Cream Sauce Recipe!
Spaghetti with Shrimp and Scallops
Today I would like to share with you my Spaghetti with Shrimp and Scallops recipe.
Written Recipe:
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How to make Seafood Pasta | Perfect Recipes
Hi, welcome to my channel Perfect Recipes!
Ingredients:
3 tablespoons olive oil divided use
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
2 tablespoons butter
12 ounces spaghetti or other long pasta
1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation
1/2 pound sea scallops
1/2 pound clams scrubbed
1/2 pound mussels scrubbed and de-bearded
2 tablespoons parsley chopped
Procedure:
1. Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
2. Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
3. Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
4.While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
5.Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
6.Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
7.Cook the scallops for 1-2 minutes per side or until browned and opaque.
Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
8.Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
9. Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
10. Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
Sprinkle with parsley, then serve.
This Cherry Tomato Shrimp Pasta Is So Easy You'll Make It All Summer Long
Today we're making a quick shrimp tomato basil pasta with a touch of hot red pepper. This is a good one! And it's very easy to make. I hope you enjoy the recipe.
ALSO, WATCH LEMON GARLIC SHRIMP LINGUINE!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SHRIMP TOMATO BASIL PASTA PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For the shrimp brine
1 ¼ pounds (570g) large shrimp 21/25 count, cleaned and deveined
½ teaspoon baking soda
½ teaspoon kosher salt
For the pasta
1 pound (454g) linguine
¼ cup (56g) extra virgin olive oil - plus more for finishing
2 large shallots - sliced
3 cloves garlic - sliced
1 small red chili pepper - sliced - check for heat levels
¾ cup (170g) dry white wine
12 ounces (340g) cherry tomatoes - halved
2 cups (480g) pasta water - will most likely not need it all
salt and pepper - to taste
¼ cup packed basil - hand torn
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Butter + Tomatoes = The Most Underrated Combination. Ever.
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Today we're making an easy delicious Marcella Hazan inspired cherry tomato butter sauce with fettuccine. This is an easy recipe with huge flavor. I hope you enjoy it!
WATCH MORE COMFORTING PASTA RECIPES!
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********** THIS IS THE PRINT RECIPE **********
FETTUCCINE WITH CHERRY TOMATO BUTTER SAUCE PRINT RECIPE:
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.