Shrimp And Scallop Arrabbiata Recipes

SHRIMP ARRABBIATA

Shrimp Arrabbiata image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 Tbsp. olive oil, divided
1 lb. uncooked large shrimp, peeled and deveined
1 cup finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1 jar Bertolli® Arrabbiata Sauce
8 ounces linguine, cooked and drained
1/4 cup grated Parmesan cheese

Steps:

Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

SHRIMP AND SCALLOP ARRABBIATA

Shrimp and Scallop Arrabbiata image

Make and share this Shrimp and Scallop Arrabbiata recipe from Food.com.

Provided by KLHquilts

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
8 ounces large shrimp (deveined, tail off)
8 ounces scallops
1 cup onion, chopped
2 garlic cloves, minced (I actually use 6)
1/2 teaspoon fennel seed, crushed
1/4 teaspoon red pepper flakes, crushed
1 ounce pancetta, diced
30 ounces diced tomatoes (I use canned with Italian seasoning)
2 tablespoons fresh basil, chopped

Steps:

Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
Serve over favorite pasta, with basil sprinkled on top.

Nutrition Facts : Calories 248.5, Fat 8.7, SaturatedFat 1.2, Cholesterol 109.1, Sodium 642.5, Carbohydrate 20.1, Fiber 3.8, Sugar 9.7, Protein 23.8

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