Thursday, May 8, 2008

Shrimp and Scallop Arrabiata

Presto Pasta Night, o, how I miss thee!! It's been a while since we've had any pasta (this recipe is from early February!), but I missed emailing with Ruth, so I've pulled this arrabiata out of the draft black-hole that is my blogger! I hope you enjoy it as much as we did!!

I made my own pasta, which is why the ribbons above are thicker than normal linguine. I don't know why I have such a hard time cutting my pasta smaller... I think I just like the thicker ribbons and my hands act accordingly. Fresh pasta has such a nice chew to it, and considering how easy it is, I don't know that I can go back to store-bought (at least for the types I'm capable of making.)

What's so cool about this pasta sauce is how flavorful it is for how quickly it came together. In less than 10 minutes, dinner is done. Woo! We like an "angrier" arrabiata, so I probably used double the called-for red pepper flakes. My other change was to use fire-roasted canned tomatoes. I love the depth of flavor it provides to sauces, especially this one.

All in all, this was a real keeper. It wasn't fancy, sure, but it was spicy and delicious. Head on over to Ruth's round-up tomorrow for more fabulous pasta dishes!

Shrimp and Scallop Arrabbiata
c/o Cooking Light Magazine, March 2007

Arrabbiata is Italian for "angry" and often refers to the classic combination of tomatoes, pancetta, and hot pepper. Substitute bacon for the pancetta, if you prefer.

1 (9-ounce) package fresh linguine
2 tablespoons olive oil, divided
8 ounces peeled and deveined large shrimp
8 ounces bay scallops
1/4 teaspoon salt
1 cup onion, chopped
2 teaspoons bottled minced garlic
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1 ounce pancetta, chopped
4 (14.5-ounce) cans organic stewed tomatoes, with juices
3 tablespoons chopped fresh basil

Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Sauté 3 minutes or until almost done. Remove shrimp mixture from pan.

Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; sauté 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.

Yield: 4 servings (serving size: 1 cup pasta, 2 cups shrimp mixture, and 2 teaspoons basil)

cals 480; fat 11.9g; sat 2.2g; protein 33.2g; cholesterol 110mg; sodium 718mg; fiber 5.7g; carbs 55.4g


Ruth Daniels said...

I've miss you too! And what a great dish to share with Presto Pasta Nights...shrimps AND scallops AND fiery red sauce! Awesome.

Deborah said...

I made a dish with shrimp and scallops sometime last year, and this reminded me of it for some reason - I'm not sure why, because the shrimp and scallops are the only thing the two have in common!

Regardless, this sounds fantastic. In fact, I could go for a big plate of it right now!

Cassandra said...

This looks delicious & fairly straightforward to make: thanks. I'll try it soon.
Best wishes,