Decadently Creamy Shrimp And Scallop Scampi With Orzo Recipes

Steps:

• Combine olive oil, lemon zest, lemon juice, red pepper flakes, and dried parsley in a small bowl. Add shrimp and toss to coat. Marinate for 15 to 20 minutes.
• Melt butter in a pot over medium-high heat. Add olive oil. Stir in orzo and onion, toss to coat, and cook, stirring frequently, until onions are translucent and orzo is lightly toasted, 4 to 5 minutes. Mix in garlic and cook until fragrant, about 30 seconds.
• Deglaze pot with white wine and stir until wine has cooked off. Pour in chicken broth and season with salt and pepper. Cook, stirring frequently, until orzo is tender yet firm to the bite, 8 to 10 minutes. Add peas and shrimp with marinade to the pot, cover, and cook, stirring occasionally, until shrimp are light pink, 3 to 4 minutes.
• Divide between 2 dishes, sprinkle with fresh parsley, and garnish with lemon slices.

Steps:

• Heat oil in a large skillet over medium heat.
• Add onions, and cook for 2 minutes.
• Add garlic.
• Cook for 1 minute more.
• Add shrimp and scallops, and cook for 2- 3 minutes.
• Add wine, basil, pepper flakes, chicken stock, and sugar.
• Simmer about 4 minutes, until shrimp are pink and scallops opaque.
• Add butter, lemon juice, salt and pepper.
• Serve over pasta or rice.
• Sprinkle with parsley and parmesan.

Steps:

• In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine - it will bubble - and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
• Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.

Steps:

• Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it.
• Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping.
• Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes.
• Stir in heavy cream and cheese. Cover and cook for about 5 more minutes.
• Add salt, pepper, or more of the Bahama Mama seasoning to taste.

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.
• Meanwhile, heat a large skillet over medium-high heat. Pat the shrimp and scallops dry, then season with salt and pepper. Add 1 1/2 tablespoons butter to the pan and cook the shrimp until golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
• Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 tablespoons butter; season with salt and pepper.
• Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.

Steps:

• Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over mediumhigh heat. Using garlic press, squeeze in garlic; stir 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.
• Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.

Steps:

• Cook orzo according to package directions and set aside.
• In large heavy pot, heat oil and saute mushrooms, onion, sun-dried tomatoes and red pepper until soft.
• Add stock and bring to a boil.
• Stir in orzo, parmesan and parsley. Add cream and simmer gently, stirring frequently, until mixture is creamy but not runny, about 20 minutes.
• Meanwhile, heat oil in very hot pan. Season scallops or shrimp with salt and pepper. For scallops: sear until brown on outside but opaque in the middle. For shrimp: sear until just pink and cooked through.
• Sprinkle parmesan cheese over risotto and top with scallops or shrimp.