Best 4 Spaghettini With Chopped Shrimp And Scallops In Rich Broth Recipes
Savor the delightful symphony of flavors with our enticing Spaghettini with Chopped Shrimp and Scallops in a Rich Broth. This delectable dish tantalizes taste buds with succulent shrimp and scallops swimming in a savory broth, complemented by the delicate texture of spaghettini. Each bite is a journey through a culinary landscape where seafood's natural sweetness harmonizes with the richness of the broth, creating an unforgettable dining experience.
Unveil the secrets of this culinary masterpiece with our comprehensive recipe, guiding you through every step of preparation. From the meticulous selection of fresh shrimp and scallops to the art of crafting a flavorful broth, our detailed instructions ensure success in recreating this restaurant-worthy dish at home.
But our exploration of seafood delights doesn't end there. Embark on a culinary adventure with our diverse collection of seafood recipes, each offering a unique taste sensation. Treat your palate to the elegant Lobster Risotto, where tender lobster meat mingles with creamy Arborio rice, or indulge in the rustic charm of Mussels Marinière, where plump mussels bask in a delightful white wine broth.
Transport yourself to the sun-kissed shores of Italy with our authentic Spaghetti alle Vongole, where clams release their briny essence into a vibrant tomato sauce. For a taste of Far Eastern culinary traditions, try our aromatic Steamed Fish with Ginger and Scallions, where delicate fish fillets are infused with the invigorating flavors of ginger and scallions.
Our culinary journey concludes with the classic Shrimp Scampi, a timeless dish where succulent shrimp are sautéed in a luscious garlic butter sauce, leaving a trail of garlicky goodness in every bite.
With our comprehensive guide, you'll have a repertoire of seafood recipes guaranteed to impress even the most discerning palate. So, prepare to embark on a culinary voyage, where each dish promises an extraordinary symphony of flavors.
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.
SPAGHETTINI WITH SPICY SEAFOOD
My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
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.
SPAGHETTINI WITH TOMATOES AND ANCHOVIES
Provided by Food Network
Time 32m
Yield 4 servings
Number Of Ingredients 8
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.
SCALLOPS AND PENNE PASTA IN A SAFFRON BROTH
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
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: The fresher the seafood, the better the dish will taste. Try to buy seafood that was caught or harvested within the last 24 hours.
- Chop the seafood into small pieces: This will help it cook evenly and quickly.
- Use a rich broth: The broth is the base of the dish, so it's important to use a flavorful one. You can use a store-bought broth or make your own by simmering seafood bones and vegetables in water.
- Cook the seafood in the broth until it is just cooked through: Overcooking will make the seafood tough and rubbery.
- Serve the dish immediately: This is a dish that is best enjoyed hot.
Conclusion:
Spaghetti with Chopped Shrimp and Scallops in Rich Broth is a delicious and easy-to-make seafood dish. It's perfect for a quick weeknight meal or a special occasion dinner. With its combination of tender seafood, rich broth, and flavorful vegetables, this dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
