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 FIDDLEHEADS AND SHRIMP
Fiddleheads, yum! A Canadian and Northern U.S. treat, if you can get your hands on some, you should give them a try. It's the simplicity of this dish of pasta, curly fiddlehead fronds and shrimp nestled in a light cream sauce that makes it impressive. If you have access to wild leeks, the flavour is great in combination with the fiddleheads! Don't let the many steps of this recipe put you off, it's really quite simple. Freshly grated Parmesan cheese can be passed at the table as an optional topping. Recipe from Food and Drink.
Provided by Leslie
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub brown papery scales off of fiddleheads and rinse several times under cold running water. Drain well and trim off ends. Set aside.
- Bring a large pot of salted water to a boil, add pasta and return to boil. Cook for 7 to 9 minutes or until pasta is al dente. Remove from heat and drain, reserving about 1 cup (250 mL) of the cooking liquid. Return pasta to pot.
- Meanwhile, melt butter over medium-high heat in a large skillet. Add leeks and cook for 2 minutes, stirring often, until leeks are softened. Add fiddleheads and cook for about 3 minutes or until fiddleheads start to turn bright green. Pour in wine and scrape up any brown bits stuck to pan and boil until reduced by a little more than half.
- Stir cream into pan and bring to boil. Boil gently until reduced, about 5 - 8 minutes. Add shrimp and simmer, stirring, just until cooked through and fiddleheads are tender. Season with salt and pepper. Pour over drained pasta, toss gently and add enough of the reserved cooking liquid to thin as necessary. Serve sprinkled with chives.
Nutrition Facts : Calories 723.9, Fat 30.4, SaturatedFat 17.9, Cholesterol 317.6, Sodium 327.4, Carbohydrate 69.5, Fiber 3.2, Sugar 2.8, Protein 36.5
SHRIMP SPAGHETTI
My husband loves shrimp so I created this simple pasta dish for him. Lemon zest adds freshness and I like to sprinkle the spaghetti with basil for color and taste.
Provided by Rita
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
- Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.
Nutrition Facts : Calories 744 calories, Carbohydrate 85.4 g, Cholesterol 152.1 mg, Fat 29.6 g, Fiber 4.1 g, Protein 31.5 g, SaturatedFat 4.3 g, Sodium 337.6 mg, Sugar 3.2 g
LEMON SPAGHETTI WITH SHRIMP
Provided by Giada De Laurentiis
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
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.
SHRIMP AND FIDDLEHEAD
Make and share this Shrimp and Fiddlehead recipe from Food.com.
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut off ends of fiddleheads.
- Remove scales and wash thoroughly.
- Bring water to a boil in a large saucepan; add shrimp and cook three to five minutes, or until done.
- Drain well, and set aside.
- Cook fiddleheads in boiling water for ten minutes.
- Drain.
- Coat a large, nonstick skillet with cooking spray; add margarine.
- Heat until margarine melts.
- Add onion and green pepper and sauté until crisp-tender.
- Stir in fiddleheads.
- Meanwhile, cook pasta as directed, without salt or oil.
- Drain well, set aside and keep warm.
- Add sliced mushrooms, thyme, pepper, salt and celery seeds to vegetable mixture; stir well.
- Cook, uncovered, over medium heat three to four minutes or until mushrooms are tender, stirring often.
- Stir in shrimp and lemon juice; cook until heated through, stirring often.
- Place pasta on a large platter.
- Spoon shrimp mixture on top.
- Serve immediately.
Nutrition Facts : Calories 288, Fat 3, SaturatedFat 0.6, Cholesterol 257.7, Sodium 361.7, Carbohydrate 29.6, Fiber 1.8, Sugar 2.3, Protein 36.3
FIDDLEHEADS AND PASTA
This is fiddlehead season in our part of Maine, so the *Bangor Daily News* published the following recipe, making delightful use of our little ferny friend. The meatiness of the 'shrooms, the combo of butter and olive oil in the saute pan, a goodly quantity of garlic, all combine to produce a toothsome meal. If you can't get fiddleheads, the next closest alternative would be asparagus.
Provided by lecole54
Categories Spaghetti
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the fiddleheads and trim the brown stem end. Put into enough water to barely cover and simmer for about 10 minutes or until they are tender. Drain and set aside.
- Chop the portobellos coarsely. Heat the oil and butter in a saute pan and add the garlic and cook it briefly. Add the mushrooms and, when they are tender, add the fiddleheads and heat through. Toss with the pasta and serve with grated cheese on top.
Nutrition Facts : Calories 470.4, Fat 18.3, SaturatedFat 6.3, Cholesterol 20.4, Sodium 78.5, Carbohydrate 63.8, Fiber 3.2, Sugar 3.5, Protein 14.7
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