California Calypso Shrimp And Scallop Linguini Recipes

SAUTEED SCALLOPS & SHRIMP PASTA

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., ,

SHRIMP AND SCALLOP SCAMPI WITH LINGUINE

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

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.

LINGUINE WITH CURRIED SHRIMP & SCALLOPS

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

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

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

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.

CALYPSO SHRIMP

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!