Best Scallop Shrimp Pasta Recipes

LOBSTER, SHRIMP AND SCALLOP PASTA

Steps:

• Saute all seafood in 2 oz butter until half cooked, remove and set aside.
• Saute vegetalbes and garlic in remaining 2 oz butter for 5 minutes.
• Add white wine, cook for 2 more minutes, add chicken stock, salt & pepper, simmer for 5 minutes.
• Mix lemon juice and cornstarch and blend into chicken stock.
• Return seafood to pan.
• Simmer 5 minutes.
• Add chopped parsley and serve over noodles.

SCALLOP & SHRIMP SCAMPI OVER PASTA

Steps:

• 1. Boil a pot of water and cook your pasta.
• 2. In a Sauce pan add a 1 Tbsp of olive oil and cook your Scallops on Medium-High heat to get a nice caramel look on your scallops.
• 3. Remove Scallops and lower the heat.
• 4. Add your 2 cups of Pinot Grigio and Garlic.
• 5. Take your 1/4 of butter and dunk it in the flour. When the Pinot Grigio starts to boil add your butter and parsley. Bring it down to low and add your uncooked shrimp. (Note: If you have cooked shrimp wait to the end to add it. - Literally the last-minute)
• 6. Drain your pasta
• 7. Turn off the heat on the saucepan and add your scallops.
• 8. Now you are ready to plate and Enjoy!

SHRIMP AND SCALLOP PASTA/RICE SAUCE

Steps:

• Remove the tails from the shrimp. Wash shrimp and scallops.
• Sear scallops and garlic in olive oil.
• In sauce pan, add together the tomato sauce, diced tomatoes, basil, parsley, red pepper flakes, and shrimp. Heat until warm.
• Add scallops and garlic, bring to a light boil for 1 minute.
• Salt and pepper to taste, simmer for 10-15 minutes.
• Serve over any pasta or rice.

SCALLOP & SHRIMP SCAMPI OVER PASTA

Steps:

• Boil a pot of water and cook your pasta.
• In a Sauce pan add a 1 Tbsp of olive oil and cook your Scallops on Medium-High heat to get a nice caramel look on your scallops.
• Remove Scallops and lower the heat.
• Add your 2 cups of Pinot Grigio and Garlic.
• Take your 1/4 of butter and dunk it in the flour. When the Pinot Grigio starts to boil add your butter and parsley. Bring it down to low and add your uncooked shrimp. (Note: If you have cooked shrimp wait to the end to add it. - Literally the last-minute).
• Drain your pasta and place it back in the pot.
• Turn off the heat on the saucepan and add your scallops.

SCALLOP & SHRIMP PASTA

Steps:

• Directions: 1. Cook pasta according to package directions; drain, return to pot with enough Olive Oil to prevent sticking-tablespoon or two. 2. Heat combination of Olive Oil and Peanut Oil ( approx. 1/3 cup total) in large skillet. (big enough to dump the pasta into to it with the cooked scallops & shrimp later) 3. Brown the scallops on each side-Do not overcook---toss in with the cooked pasta or set aside in a dish. 4. After removing the scallops from the skillet, cook shrimp for about a minute on each side-do not overcook! Put them in with the pasta and scallops. 5. Add chopped garlic to skillet until just tender. 6. Add the wine, (be careful of the steam) and scrape up all the good brown caramelized stuff from the scallops. 7. Add the peeled, seeded, chopped tomato to the skillet. (While the pasta water is boiling, stick a fork into the tomato and hold it in the boiling water for about 10 seconds. Rinse with cold water, peel, slice in half, scoop out seeds, and chop.) 8. Bring to a boil to reduce slightly. Take off heat briefly to add cream; stir. 9. Stir in chopped Basil and Parsley, and Tabasco 10. Dump Pasta, Scallops & Shrimp into sauce in skillet and heat through for a couple of minutes before serving.