Shrimp Scallop Ziti Recipes

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:

• preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth.
• heat oil in a large skillet.
• add shrimp, scallops, garlic and salt and cook 2 minutes until almost done.
• add pepper mixture to pan and cook 2 minutes to combine.
• spray an 8" baking pan with cooking spray and pour in shrimp mixture.
• sprinkle with grated provolone.
• bake 20 minutes until cheese is melted, remove.
• heat broiler to hi, add dish and broil 2 minutes to brown.
• let it stand 10 minutes, serve.

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Steps:

• For the shrimp and 'nduja: In a large skillet heat the olive oil over medium-high heat, sauté the shrimp. Season with salt and pepper. Cook for 2 minutes, turn the shrimp over and cook for 1 minute more. The shrimp will not be fully cooked. Add the parsley and the 'nduja, breaking up with a wooden spoon to combine. Take off the heat and set aside until ready to use.
• Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta to the boiling water (cover the pot just to bring the temp back to a boil) and cook until al dente, about 3 minutes less than what the box advises. Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and shrimp 'nduja mixture into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce and absorb it. The pasta should still be firm to the bite. Transfer to a platter or bowl and serve immediately.

Steps:

• In a large pot of boiling salted water, cook pasta for 10 - 12 minutes, el dente.
• Drain well and leave in pot to keep warm.
• Meanwhile, in a large saucepan, add olive oil, shrimp and scallops.
• Cover and cook for 5 minutes or until scallops are opaque and shrimp are pink.
• When cooked, remove scallops and shrimp and place on a side plate.
• In the same saucepan, bring cream and butter just to boil.
• Reduce heat and stir in Parmesan cheese, salt, pepper, and nutmeg.
• Add scallops, shrimp and pasta; toss well to coat.
• Transfer mixture to a large bowl and garnish with parsley sprigs.