SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
Provided by Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings as first course or 4 to 6 servings as main
Number Of Ingredients 13
Steps:
- Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
- Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
- Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.
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Grace Glaser
[email protected]I'm not a big fan of seafood, but I really enjoyed this dish. The shrimp and scallops were cooked perfectly and the broth was very flavorful.
Joehkidtheeicon III
[email protected]This is a great recipe for a light and healthy meal. The shrimp and scallops are a good source of protein, and the broth is full of vegetables.
Surya Subedi
[email protected]I made this dish for my family and they loved it. Even my picky kids ate it all up.
jennifer castro
[email protected]I wasn't sure about the combination of shrimp and scallops at first, but I was pleasantly surprised. The flavors go together really well.
Sohail Ansari
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Nabil Love
[email protected]I love the combination of shrimp and scallops in this dish. It's a great way to enjoy both seafood flavors.
Amar Coleman
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Alen TBoy
[email protected]I followed the recipe exactly and my dish turned out perfectly. The shrimp and scallops were tender and juicy, and the broth was rich and flavorful.
Mick Justine
[email protected]This is a great recipe for a special occasion dinner. It's sure to impress your guests.
Preston Bloxham
[email protected]The broth was a little too salty for my taste, but other than that, this dish was perfect.
Koshik Suthar
[email protected]I love how easy this dish was to make. It only took about 30 minutes from start to finish, and the results were amazing.
Fahad Rehmani
[email protected]This dish was absolutely delicious! The shrimp and scallops were cooked perfectly and the broth was flavorful and rich. I will definitely be making this again.