Spaghettini with Spicy Seafood

My mom had her go-to dinner party dishes and this pasta was always a hit. It is one of my favorites-and one of the first recipes that made[ me love seafood. The beauty is in its simplicity: For all its flavor and elegance, the dish has the approachability of a quick weeknight meal. - Stephen Jackson, Recipe Developer]

Total Time:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound medium shrimp, peeled, deveined and tails removed
  • Freshly ground black pepper
  • 8 ounces bay scallops or small sea scallops
  • 12 ounces thin spaghetti
  • 4 cloves garlic, thinly sliced
  • 1/2 cup dry white wine
  • One 15-ounce can diced tomatoes
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh parsley
  • 1/2 cup torn fresh basil leaves
  • Zest of 1 lemon, finely grated
Directions

Bring a large pot of salted water to a boil.

Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until it is shimmering. Season the shrimp with salt and pepper, add to the skillet and cook until lightly browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper, add to the skillet and cook undisturbed until nicely browned on the bottom, about 2 minutes. Give the scallops a quick stir and cook 1 minute, then transfer to the plate with the shrimp.

Add the spaghetti to the boiling water and cook according to the package directions for al dente. Strain, reserving 1/2 cup cooking water.

While the spaghetti cooks, reduce the heat to medium, add the garlic to the skillet and cook until softened and lightly browned, about 3 minutes. Add the wine and cook, stirring to scrape up any brown bits, until reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, shrimp, scallops and reserved cooking water and toss to combine. Continue cooking until the sauce coats the pasta and the seafood is heated through, about 2 minutes.

Turn off the heat, stir in the parsley and basil and divide among four serving bowls. Sprinkle with the lemon zest, drizzle with more olive oil if desired and serve.

Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Mother's Day