I need a recipe using fettucini noodles, scallops, and shrimp?!
Linguine with Shrimp Scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
--Ina Garten
Answers: Just toss those scallops in with the shrimp to cook.
Linguine with Shrimp Scampi
Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
--Ina Garten
make a stir fry with some butter and spices that would be good and invite me over ill cook it up i love to cook
--Pasta with Shrimp Recipes
Ingredients:
fettucine noodles
2 pounds shrimp
1 pound scallops
1 medium onion
5 cloves garlic
2 sticks butter or margarine
1 tablespoon Tabasco sauce
1/2 cup green onions
1 1/3 cup Parmesan cheese
3 cups whipping cream
1 pound cooked bacon
salt, pepper, garlic powder,onion powder, and red pepper to taste
Directions:
Cook fettucine noodles. Saute onion and garlic in butter until transparent. Add shrimp,scallops, seasonings, and Tabasco sauce and cook for five minutes. Take shrimp out and add green onions, Parmesan cheese, and whipping cream until thick. (About 10-20 minutes). Add bacon. Pour shrimp and sauce over noodles. NOTE: For a less spicy version, omit the Tabasco sauce and red pepper
Try these dot com's, Betty Crocker, Land O lakes, All recipes, Gourmet, Ladies Home Journal, Bon Appetite, Taste of Home, Food Network, Recipe Zaar, Epicurious, and Home Cooking.
Shrimp, Scallops, Fettucini
Ingredients
1 Medium onion chopped
1 clove Garlic chopped
3 tbsp Olive oil
1/4 cup White wine
1/3 cup Brandy (optional)
1 lb. Medium shirmp shelled & deveined
1 lb Scallop (preferably sea scallops)
1 lb Fettucini cooked and drained
1/4 cup Fresh grated parmesean cheese
Preparation
In 1 tbsp. olive oil sautee onion and garlic until translucent. Add 1 tbsp. olive oil, scallops and cook 2-3 minutes until scallops are nearly cooked through. Add shrimp and cook until pink, when shrimp are nearly fully cooked add white wine. At the very end of the cooking process add the 1/3 cup of brandy. Cook off the alochol, approximately 3 minutes.
Add the cooked and drained fettucini to the dish to heat through.
Presentation; Place the entire dish into a pasta bowl. Drizzle 1 tbsp. olive oil over dish and sprinkle with fresh grated parmesean cheese.
Cook's Notes
To put a special twist on the presentation, top with 2 thinly sliced pieces of lemon and a sprig of italian parsley.
*If you have any shrimp or scallops left over you can roll a piece of bacon around them and bake em' Everyone always loves that as a little snack to pick on.
Alfredo Seafood Fettuccine
8 oz. uncooked fettuccine
1 envelope Alfredo Sauce mix
1 pkg. (8oz.) imitation crab meat
6 oz. bay scallops
6 oz. uncooked med. shrimp, peeled & deveined
1 TBSP + 1 1/2 tsp butter
1/8 to 1/4 tsp garlic powder
Cook fettuccine according to pkg directions. Meanwhile, prepare Alfredo sauce according to pkg. directions.
In a large skillet, saute the crab, scallops, & shrimp in butter for 2-3 min. or until scallops are opaque & shrimp turn pink. Stir into Alfredo sauce. Season with garlic powder. Cook & stir for 5-6 minutes or until thickened. Drain fettuccine; top with seafood mixture.
Serve with a salad.
Here is a simple and quick recipe, here is what you need:
1/2 pound fresh or frozen uncooked medium shrimp in shells
1/2 pound bay scallops
1 medium zucchini, cut into 1/4 in. slices (1 1/2 cups)
1 small yellow or green bell pepper, cut into 1/4 inch strips
1 cup chicken broth
1/4 cup lemon juice
2 tablespoons cornstarch
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
1/4 teaspoon salt
2 cups hot cooked fettucini noodles
Here is how you make it:
1. Peel shrimp in cold water, make a shallow cut lengthwise down the back of each shrimp (butterfly the shrimp) and wash out the vein
2. Mix shrimp, scallops, zucchini, yellow squash and bell pepper in 3-quart microwavable casserole. Cover tightly and microwave on High 8 to 10 minutes, stirring every 3 minutes, until shrimp are pink and firm. Drain and let stand covered for five minutes.
3. Mix broth, lemon juice, cornstartch, dill weed, and salt in 2-cup microwavable measuring cup until smooth. Microwave uncovered on High 3 to 4 minutes, stirring every minute until mixture thickens and boils. Stir into seafood bowl.
4. Serve seafood mixture over hot pasta. Garnish with additional fresh dill weed if desired.
This will serve 4 people and takes about 35 minutes from start to finish
Take a ripe tomato, concasse.
Saute the tomato with a garlic clove, olive oil, salt.
Add asparagus, or zucchine cut finely already cooked.
Cook the fettucini, add it to the pan then add the scallops and shrimp. Cook everything together 3-4 minutes..this way you ensure the scallops and shrimp will not be overcooked, and their flavor goes into the pasta, not in the water. Remove the garlic clove, and serve