Pan Seared Scallops with Lemon Caper Pasta
Pan-seared scallops with lemon caper pasta is a gourmet recipe for any occasion! Light angel hair pasta is tossed with a citrus white wine sauce and tomatoes.
__ ⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️__
???? PRINT THE RECIPE:
✅ INGREDIENTS:
• 1 pound scallops jumbo size
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• kosher salt for seasoning
• black pepper freshly ground
• 1/2 pound angel hair pasta
• 3 teaspoons minced garlic
• 1/2 cup Chardonnay wine
• 1 cup chicken broth low sodium or unsalted
• 2 tablespoons lemon juice plus zest of one lemon
• 2 tablespoons capers rinsed
• 1 tablespoon finely chopped parsley
• 1 cup baby tomatoes sliced in half
• 1/4 cup freshly grated parmesan cheese
???? MY COOKBOOK (affiliate):
• Easy Culinary Science for Better Cooking:
➡️ FOLLOW ME:
• Website:
• Instagram:
• Pinterest:
• Facebook:
❤️ Thanks for watching!
➡️ Quick & Easy Scallops Paired With Angel Hair Pasta Gourmet Dinner ~ One Min Tutorial ✨
✨ Recipe details posting 11/30 ????
➡️ Learn how to make this quick & easy cast iron skillet herbed scallop, caper, shallot and white wine angel-hair pasta dinner ????????????
➡️ Visit jezebelsfeast.com for recipe details, a printable version or pin on pinterest!
✨ If we can’t travel, our taste buds can. Thanks for stopping by... ????
Enjoy!
~ Jeze
#quickdinner
#easydinner
#scallopdinner
#angelhairpasta
#seattle
#seattlewashington
#homecookedmeal
#dinnerisserved
#dinnerrecipe
#dinneridea
#dinnerideas
Lemon Garlic Shrimp Pasta - So Easy You'll Make It All Year Long
Now through June 12th, new ButcherBox members receive a free Grilling Bundle. You get 2 10-ounce ribeye steaks, 5-pounds of chicken drumsticks, and a pack of burgers for FREE! Click:
Today we're making lemon garlic shrimp pasta. This is a great summer pasta and one we make quite often during the warmer months. I hope you enjoy this easy shrimp with linguine recipe!
WATCH OUR FOOD/COOKING PODCAST:
SUPPORT ON PATREON:
MY AMAZON STORE (This is an affiliate link)
****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
LEMON GARLIC SHRIMP PASTA PRINT RECIPE:
FOLLOW ME ON INSTAGRAM:
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Jumbo Shrimp and Sea Scallops Aglio e Olio/Garlic & Oil w/ Angel Hair Pasta Recipe In Under 20 Mins.
#JumboShrimp and #SeaScallops Aglio e Olio/Garlic & Oil w/ Angel Hair Pasta #Recipe In Under 20 Mins.
Ya’Eat Cooking Channel
Recipe Servings: 2| Prep Time 10 minutes | Cooking Time 10 minutes
Today we will be making Jumbo Shrimp and Sea Scallops Garlic & Oil with Angel Hair Pasta Recipe.
This Jumbo Shrimp and Sea Scallops Aglio e Olio / Garlic & Oil with Angel Hair Pasta recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy recipe that is sure to be a hit in your house. Join us for Episode-37 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. YaEat.tv
????️ PRINT THIS RECIPES ????️
~FOLLOW YA'EAT~
????????
????????
????????
????????
????????
????????
????????
On the Ya'Eat cooking channel, we feature Italian and Seafood recipes.
Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network
Ina adds sautéed onions, garlic and white wine to ready-made arrabbiata sauce for this deliciously spicy shrimp and pasta dish!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Shrimp & Linguine Fra Diavolo
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
Ingredients
3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao’s
1 pound linguine, such as De Cecco
Directions
Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #ShrimpAndLinguineFraDiavolo
Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network