Recipe courtesy of Johanne Killeen
Show: Emeril Live
Save Recipe Print
Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings as first course or 4 to 6 servings as main
Level:
Intermediate
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings as first course or 4 to 6 servings as main
Level:
Intermediate

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Tangy Marinated Shrimp with Parsley or Chives

Recipe courtesy of Paula Deen

Squid Stuffed Squid

Recipe courtesy of Alton Brown

Shrimp with Basil, Garlic, and Tomatoes

Recipe courtesy of Food Network Kitchen

Shrimp and Spinach Noodle Soup

Recipe courtesy of Sara Moulton

Linguini with Shrimp

Recipe courtesy of Ellie Krieger

The Peacemaker: Golden Fried Oyster and Shrimp Po-Boy with Hot Sauce-infused Mayonnaise, Lettuce, and Tomato

Recipe courtesy of Acme Oyster House

Giant Shrimp in Habanero Sauce

Recipe courtesy of La Serenata de Garibaldi

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories