Spaghettini with Chopped Shrimp and Scallops in Rich Broth

Recipe courtesy George Germon and Johanne Killeen from On Top of Spaghetti, Harper Collins, 2006

Show: Emeril LiveEpisode: Emeril's Pasta Pals

Rated: 5 stars out of 5Rate itRead users' reviews (12)

RECIPE
COMMENTS & REVIEWS(12)

Cook Time:
30 min
Level:
Intermediate
Yield:
6 to 8 servings as first course or 4 to 6 servings as main

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

3 ounces medium shrimp, in their shells
5 ounces fresh scallops
1/4 cup water
1/2 cup extra-virgin olive oil
1/4 cup finely chopped onions
1 teaspoon finely minced fresh garlic
1 small fresh hot pepper
1 cup dry white wine
1 tomato, peeled, seeded, and finely chopped
1/2 teaspoon sea salt
1 pound dried spaghettini
2 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh flat-leaf parsley

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Seafood Marinara

Picture of Spaghettini with Chopped Shrimp and Scallops in Rich Broth Recipe

Photo: Spaghettini with Chopped Shrimp and Scallops in Rich Broth

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Spaghettini with Chopped Shrimp and Scallops in Rich Broth
sheri ogden, UT 10-28-2009
Flag

SO good! Loved it
Rated: 5 stars out of 5

This recipe is easy to make and tastes amazing! Made it on the spur of the moment and now have it on a weekly basis. The... hot pepper can be a bit over powering (if you don't like spice), so I have only used half the pepper on occasion, depending on who I'm cooking for. I also like the shrimp to be a bit chunkier, so I don't put them through the food processor with the scallops (tried having the scallops just cut into big pieces and not food processed... didn't like how that tasted in the end). All-in-all this is now a family favorite... no complaints what so ever. Read more
recipe Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Lark Tiburon, CA 08-13-2009
Flag

Very Good!
Rated: 4 stars out of 5

I couldn't understand how the recipe could call for 1/2 cup olive oil and then give instructions to reduce to 1/4 to 1/3 cup.... I assumed that the amount for the oil was incorrect and used about a tablespoon instead. Other changes include substituting whole wheat linguine and reducing the amount to a half pound. Also, I only had flash-frozen bay scallops and some shrimp shells I'd saved in the freezer, so I didn't use fresh sea scallops or any shrimp meat, but the dish came out beautifully. The flavor was delightfully subtle and slightly sweet.Read more
recipe Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Sara Houston, TX 07-20-2009
Flag

great recipe!
Rated: 5 stars out of 5

This recipe is simple and tastes great. I added more shrimp and scallops and have plenty for left overs tomorrow. Will... definitely make again!Read more
recipe Spaghettini with Chopped Shrimp and Scallops in Rich Broth
louise solon, OH 03-20-2009
Flag

A Definite Keeper
Rated: 5 stars out of 5

My family LOVED this dish. It was easy to make, but when I try it again, to save time, I'll use store bought Seafood Broth... and already deveined shrimp to make it even easier. Read more
recipe Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Shawn orlando , FL 03-10-2009
Flag

Awesome Seafood Pasta Dish
Rated: 5 stars out of 5

This was well worth almost burning my house down for! Towel-Burner-Placement Issues. Regardless, this was very good. I... substituted the tomato for 1/4 cup of my favorite spaghetti sauce and instead of white wine I used water with some apple juice in it. More water than Apple juice. A+Read more
recipe Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Kathy Melbourne, FL 01-07-2009
Flag

Very good!
Rated: 5 stars out of 5

Hsb and son both really like this meal! Will make this again.