Best 2 Pasta With Saffron Shrimp And Scallops Recipes

Indulge in a delightful culinary journey with our tantalizing Pasta with Saffron Shrimp and Scallops recipes. Embark on a seafood extravaganza as you explore a medley of flavors that dance on your palate. Dive into the depths of the ocean with succulent shrimp and scallops, perfectly cooked to retain their tender texture and briny essence. Dive into the depths of the ocean with succulent shrimp and scallops, perfectly cooked to retain their tender texture and briny essence. Dive into the depths of the ocean with succulent shrimp and scallops, perfectly cooked to retain their tender texture and briny essence. We offer three exciting variations to satisfy your seafood cravings: a creamy and luscious Saffron Sauce, a vibrant and aromatic White Wine Sauce, and a refreshing and tangy Lemon Butter Sauce. Each recipe promises a unique taste sensation that will leave you craving more. Get ready to embark on a culinary adventure that will transport you to the shores of the Mediterranean.

Here are our top 2 tried and tested recipes!

SAUTEED SCALLOPS & SHRIMP PASTA

Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

Ingredients

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

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., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH

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

Ingredients

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.

Tips:

Use fresh seafood. This will ensure that your pasta dish is as flavorful as possible.
Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it or it will become tough.
Use a good quality saffron. Saffron is a delicate spice, so it's important to use a good quality saffron to get the best flavor.
Don't be afraid to experiment with different types of pasta. This recipe can be made with any type of pasta, so feel free to use your favorite.
Serve the pasta immediately. This dish is best served immediately after it is made so that the pasta is still hot and the seafood is still tender.

Conclusion:

This pasta with saffron, shrimp, and scallops recipe is a delicious and easy-to-make seafood dish. The saffron gives the pasta a beautiful golden color and a delicate flavor. The shrimp and scallops are cooked to perfection and add a succulent texture to the dish. This pasta dish is perfect for a special occasion or a weeknight meal.