The best shrimp and scallop recipe around. I also have been making this for years.
Shrimp and Scallop Arrabbiata
Photo: Randy Mayor; Styling: Jan Gautro
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.
Yield: 4 servings (serving size: 1 cup pasta, 2 cups shrimp mixture, and 2 teaspoons basil)
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Amount per serving
- Calories: 480
- Calories from fat: 23%
- Fat: 11.9g
- Saturated fat: 2.2g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1.3g
- Protein: 33.2g
- Carbohydrate: 55.4g
- Fiber: 5.7g
- Cholesterol: 110mg
- Iron: 4.2mg
- Sodium: 718mg
- Calcium: 59mg
- 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 prechopped onion
- 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, undrained (such as Muir Glen)
- 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.
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