SPAGHETTINI WITH CHOPPED SHRIMP AND SCALLOPS IN RICH BROTH
Provided by Food Network
Categories appetizer
Time 50m
Yield 6 to 8 servings as first course or 4 to 6 servings as main
Number Of Ingredients 13
Steps:
- Peel the shrimp, reserving the shells. Carefully devein the shrimp and coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the refrigerator while you make the broth.
- Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10 minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low heat and simmer gently while you cook the pasta.
- Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2 minutes. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sean Leslie
[email protected]I've made this dish several times and it's always a hit. It's easy to make and the results are always delicious.
Jeremiah Johnson
[email protected]This recipe is a winner! The broth is so flavorful and the seafood is cooked to perfection.
Olobo jessy
[email protected]I love the simplicity of this dish. It's easy to make and always turns out great.
malik moazan
[email protected]This is my go-to recipe for a quick and easy seafood dinner. The broth is always flavorful and the seafood is cooked perfectly.
Suvongkar Sutra dhor
[email protected]I made this dish for a party and it was a big hit! Everyone loved the rich broth and tender seafood.
Zaniah Rocker
[email protected]This dish was delicious. I used a fish stock instead of clam juice and it was still amazing. The shrimp and scallops were cooked perfectly and the broth was so flavorful.
Brandi Plank
[email protected]I love this recipe! The broth is so flavorful and the seafood is always cooked perfectly. I've made this dish several times and it's always a hit.
Azeezat Binuyo
[email protected]This dish was easy to make and turned out great! The broth was rich and flavorful, and the shrimp and scallops were cooked perfectly. I would definitely recommend this recipe.
Amir As
[email protected]I made this dish last night and it was a hit with my family! The broth was so flavorful and the seafood was cooked perfectly. I will definitely be making this again.
Kirubel Deribe
[email protected]This dish was absolutely delicious! The broth was so rich and flavorful, and the shrimp and scallops were cooked perfectly. I will definitely be making this again.