Best Spaghettini With Chopped Shrimp And Scallops In Rich Broth Recipes

Spaghettini with Spicy Seafood image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled, deveined and tails removed
Freshly ground black pepper
8 ounces bay scallops or small sea scallops
12 ounces thin spaghetti
4 cloves garlic, thinly sliced
1/2 cup dry white wine
One 15-ounce can diced tomatoes
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 cup chopped fresh parsley
1/2 cup torn fresh basil leaves
Zest of 1 lemon, finely grated

Steps:

Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.
Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.
While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.
Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

Scallops and Penne Pasta in a Saffron Broth image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound sea scallops, sliced into rounds
1/2 pound shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup dry white wine
1 cup fish stock
1 cup clam juice
14-ounce can crushed tomatoes (about 2 cups)
4 carrots, peeled and sliced
1/4 to 1/2 teaspoon crumbled saffron
1/4 teaspoon dried orange peel

Steps:

Bring a large pot of salted water to a boil. Add the penne pasta and cook until tender but still firm to the bite, about 10 minutes. In a skillet heat oil. Add garlic and saute for 10 seconds. Then add white wine, fish stock, crushed tomatoes, carrots, saffron and dried orange peel. Cover the skillet and simmer for 6 to 7 minutes or until carrots are tender. Add scallops and shrimp to the sauce. Then add snow peas and cook, uncovered for about 2 minutes. Season with salt and pepper and stir in butter. Transfer penne to a large shallow serving dish and ladle scallops and sauce over penne.

Spaghettini with Tomatoes and Anchovies image

Provided by Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 8

2 large tomatoes
12 anchovies
2 tablespoons crushed red pepper
1/2 cup olive oil
1 pound spaghettini
1 teaspoon chopped parsley
Fresh grated Parmesan cheese
Salt and black pepper

Steps:

Preheat oven to 350 degrees. Slice tomatoes and place half of the slices in a single layer on the bottom of a baking dish. Add 2 to 3 anchovies on top of each tomato slice. Top each tomato slice with another tomato slice, making a sandwich out of the anchovies. Season with crushed red pepper and olive oil. Bake 20 minutes.
Cook pasta.
Drain pasta and mix with tomato and anchovy mixture in a large pasta bowl. Toss with spoons to break up the tomatoes. Add salt and pepper to taste. Garnish with chopped parsley and fresh Parmesan, to taste.