California Calypso Shrimp And Scallop Linguini Recipes

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SAUTEED SCALLOPS & SHRIMP PASTA



Sauteed Scallops & Shrimp Pasta image

I created this tempting seafood pasta for my wife. It's a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 14

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Steps:

  • Pat shrimp and scallops dry; sprinkle with seafood seasoning., In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve., Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten., In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley., ,

Nutrition Facts : Calories 733 calories, Fat 35g fat (13g saturated fat), Cholesterol 210mg cholesterol, Sodium 1263mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 3g fiber), Protein 47g protein.

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE



Shrimp and Scallop Scampi with Linguine image

Provided by Food Network Kitchen

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 pound linguine
12 jumbo shrimp, peeled and deveined
12 large sea scallops, tough foot muscles removed
Freshly ground pepper
3 1/2 tablespoons unsalted butter
2 cloves garlic, minced
2 tablespoons fresh lemon juice, plus lemon wedges for garnish
1/2 cup dry white wine
1/4 cup torn fresh basil
2 tablespoons chopped fresh parsley

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.

LEMONY LINGUINE WITH SCALLOPS & SHRIMP



Lemony Linguine With Scallops & Shrimp image

Make and share this Lemony Linguine With Scallops & Shrimp recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces sea scallops (about 12)
8 ounces large raw shrimp, in shell (about 12)
2 tablespoons canola oil
6 cloves garlic, minced
1 tablespoon lemon, zest of
1/4 cup lemon juice
1/2 cup dry white wine
1 teaspoon salt
1 lb linguine, try to find whole wheat linguine
1/3 cup minced parsley
fresh ground black pepper

Steps:

  • Wash seafood and pat dry with paper towelling.
  • In medium sautepan, heat 1 tbsp.
  • oil.
  • Cook seafood until shrimp just turn pink on each side and scallops are lightly browned.
  • Remove seafood to a large bowl.
  • When cooled, peel shrimp except for tails.
  • Add remaining oil to sautepan and heat.
  • Add garlic and cook briefly.
  • Add lemon zest, juice, white wine and salt.
  • Bring to a boil and cook 2 minutes.
  • Add to seafood in bowl.
  • Cook linguine in salted, boiling water until just al dente.
  • Drain and add to seafood along with parsley.
  • Toss to mix well.
  • Season to taste with pepper.

Nutrition Facts : Calories 400.8, Fat 6.5, SaturatedFat 0.7, Cholesterol 56.8, Sodium 759, Carbohydrate 60.9, Fiber 2.7, Sugar 2.6, Protein 20

LINGUINE WITH CURRIED SHRIMP & SCALLOPS



Linguine With Curried Shrimp & Scallops image

I just love seafood with linguine and the curry powder really gives this a nice spicy taste! If you're a big curry fan, you can add more to your liking! Enjoy!

Provided by Wendy W88

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

4 ounces fresh medium shrimp, peeled and deveined
6 ounces dried linguine
1/3 cup apricot nectar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon fresh ground ginger
2 tablespoons cooking oil
1 cup sliced fresh mushrooms
1/2 cup thinly sliced fresh carrot
3 cups chopped fresh bok choy
2 green onions, cut into 1 ",slices
4 ounces fresh scallops
1 1/2 teaspoons curry powder

Steps:

  • Rinse shrimp and pat dry with paper towels; set aside.
  • Cook pasta according to directions on the package; drain, cover and keep warm.
  • In a small bowl, mix well the apricot nectar, soy sauce, corn starch, and ginger.
  • In a large wok on medium-high heat, add 1 Tbsp of the cooking oil.
  • Add mushrooms and carrots and stir-fry 2 minutes.
  • Add bok choy and onions and stir-fry 2 minutes more.
  • Remove veggies with slotted spoon.
  • Toss shrimp and scallops with curry powder.
  • Add remaining oil to skillet and stir-fry shrimp and scallops until opaque in color.
  • Push to side.
  • Blend apricot mixture once more then add to skillet and stir until thickened and bubbly.
  • Return veggies to skillet and stir entire ingredients until heated through.
  • Spoon mixture over hot pasta and serve!

CALIFORNIA CALYPSO SHRIMP AND SCALLOP LINGUINI



California Calypso Shrimp and Scallop Linguini image

I created this recipe while my husband, Victor and I were living in California. It was a favorite of his until his death on February 19, 2018. I still make this dish as it is still a favorite of mine and a nice memory of us cooking together all those times. No matter what dishes we made. Our timing was perfect and everything came together at the same time. I hope you love it as much as we did.

Provided by Connie Landron @ConnieEllen

Categories     Seafood

Number Of Ingredients 10

1 pound(s) linguine, uncooked
2 tablespoon(s) olive oil, extra virgin, divided
2 tablespoon(s) butter, unsalted, divided
1 clove(s) garlic, minced
2-3 each small sweet peppers (red, orange, yellow), julienned, set some aside for garnish
2-3 green onions, biased-sliced, set some of the sliced tops aside for garnish
1/2 pound(s) bay scallops, cleaned, rinsed and pat dry
1/2 pound(s) shrimp, medium, cleaned, rinsed and pat dry
1/4+ teaspoon(s) black pepper, fresh ground, to taste
1/4+ teaspoon(s) sea salt, fresh ground to taste

Steps:

  • Bring 4 quarts salted water to a rolling boil, cook pasta according to package directions until al dente.
  • Heat a medium non-stick skillet over high heat. Reduce heat to medium-high and add the extra virgin olive oil and butter.
  • Let butter melt into the oil, stiring to mix.
  • Add the garlic and cook for 1-2 minutes.
  • Add the onion and peppers and cook 1-2 minutes, just to tender crisp
  • Add the bay scallops and shrimp and cook stiring until seafood is opaque and cooked through. Season with fresh ground sea salt and fresh ground black pepper. Remove mixture from pan and keep warm.
  • Cook down sauce 2-3 minutes to thicken adding more butter and olive oil if needed. Return seafood mixture to pan and stir until heated through
  • Drain pasta and return to pot. Add seafood mixture, scraping pan with spatula to get all the sauce. Toss until pasta and seafood mixture is mixed well and pasta is coated with sauce.
  • Divide into warm pasta plates and garnish with a few julienne strips of peppers and sliced green onion tops.
  • Serve with soft garlic buns, a fresh Caesar salad and a chilled Moscato.

SCRUMPTIOUS SCALLOPS AND SHRIMP WITH LINGUINI



Scrumptious Scallops and Shrimp With Linguini image

I found this recipe on the web and made some adjustments. I added shrimp to the recipe and changed an herb that was listed. This recipe is so simple to make, but the flavor is WOW! Plus, it's beautiful when it sits on the plate.

Provided by ShadowRider1998

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb sea scallops (cut in 1/2 or 1/4 if large)
1 lb peeled and cleaned large shrimp
3 teaspoons olive oil
1 large onion, thinly sliced and separated into rings
1 garlic clove, minced
1 cup plum tomato, diced
1/2 cup ripe olives, chopped
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon salt, to taste
1/8 teaspoon fresh ground pepper
4 -6 servings cooked linguine

Steps:

  • 1. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add scallops, and saute 4 minutes or until done. Remove scallops from skillet with a slotted spoon; set aside, and keep warm. Add shrimp and cook until just pink in color, remove from skillet, add to scallops, keep warm.
  • 2. Add 1 tablespoon olive oil to skillet, add onion rings and garlic to skillet, and saute for 2-3 minutes, until onions are tender. Add tomato and remaining ingredients and saute 2 minutes or until tender.
  • Return scallops and shrimp to skillet and toss gently until blended.
  • 3. Spoon sauce over linguini. Serve it immediately.

SCALLOPS WITH LINGUINE



Scallops with Linguine image

A buttery garlic sauce zips up a bowlful of linguine, bay scallops and veggies. Celebrate something special or toast the end of another workday with this dish that's perfectly sized for two. -Paula Jones, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 12

2 ounces uncooked linguine
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons white wine or additional chicken broth
1-1/2 teaspoons butter
1 garlic clove, minced
3/4 cup sliced fresh mushrooms
2 green onions, sliced
1/4 cup grated carrot
1/2 pound bay scallops
1-1/2 teaspoons minced fresh parsley
Lemon wedges, optional

Steps:

  • Cook linguine according to package directions; drain. Meanwhile, in a small bowl, mix cornstarch, broth and wine until smooth. In a nonstick skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Add mushrooms, green onions and carrot; stir-fry 2-3 minutes or until vegetables are crisp-tender., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Reduce heat. Add scallops and parsley; cook until scallops are firm and opaque. Serve with linguine and, if desired, lemon wedges.

Nutrition Facts : Calories 281 calories, Fat 5g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges

CALYPSO SHRIMP



Calypso Shrimp image

Make and share this Calypso Shrimp recipe from Food.com.

Provided by Gingerbear

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

24 large shrimp
4 tablespoons butter
1 teaspoon fresh ginger
1 teaspoon chopped garlic
3/4 tablespoon curry paste
1 tablespoon tamarind paste
1/2 cup Coco Lopez (this is a coconut liquer that you can get in the liquor store)
2 tablespoons brown sugar

Steps:

  • Saute garlic and ginger in butter for one minute, add remaining ingredients.
  • Add shrimp cook till firm and pink in color.
  • Arrange shrimp over rice pour over sauce reduction.
  • Enjoy!

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