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Spicy Seafood Pasta Arrabbiata

April 21, 2009 by  
Filed under Dinner, Easy Seafood Recipes, Lunch, Pasta

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seafood_pasta_arrabbSpicy Seafood Pasta Arrabbiata – Mussels, scallops and plump shrimp abound in this best seafood recipe. It comes with a spicy, Italian pasta sauce that is divine!

Prep Time: 20 mins
Cook Time: 8 mins
Servings: 4
Main Ingredient: Shrimp Mussels Scallops
Difficulty Level: 2

Ingredients to make Spicy Seafood Pasta Arrabbiata

1/2 (450-g) pkg fettuccine or linguine
4 cups (1 L) Classic Arrabbiata Tomato Sauce
2 lb (1 kg) bag mussels
1 lb (500 g) bay scallops
1/2 lb (250 g) uncooked fresh or frozen shrimp, peeled and deveined
1/2 tsp (2 mL) salt
1/3 cup (75 mL) chopped fresh basil or parsley leaves

Directions to make Spicy Seafood Pasta Arrabbiata

Step 1:Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, 8 to 10 minutes. As soon as pasta is added to water, pour tomato sauce into a large wide saucepan set over medium-high heat. Cover and bring to a boil, stirring often.
Step 2:Meanwhile, scrub mussels and remove beards. Discard any that are open. Add mussels, scallops and shrimp to sauce. Cook, covered and stirring often, until mussels open and shrimp are bright pink, 4 to 6 minutes. Discard any mussels that don\’t open. Stir in salt.
Step 3:When seafood is cooked, add pasta to sauce in pan. Stir until evenly mixed. Serve in wide pasta bowls sprinkled with fresh basil.

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Seafood with Couscous

April 21, 2009 by  
Filed under Dinner, Easy Seafood Recipes, Lunch

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seafood_couscousSeafood with Couscous – Try this winning combination of shrimp and scallops with a hint of bacon. A very healthy seafood meal, that is so quick and easy, you will be making it again and again!

Cook Time: 15 mins
Servings: 4
Main Ingredient: Shrimp and Scallops
Difficulty Level: 3

Ingredients to make Seafood with Couscous

6 slices bacon

1 tbsp (15 mL) olive oil

1 lb (450 g) large shrimp, peeled and deveined

1/2 lb (225 g) large scallops

1/2 cup (125 mL) white wine

1/2 cup (125 mL) dry vermouth

2 1/2 cups (625 mL) chicken OR mild shellfish stock

1/2 cup (125 mL) orange juice

2 cups (500 mL) couscous

4 green onions, chopped

Directions to make Seafood with Couscous

Step 1:Fry the bacon until crispy. Remove bacon and crumble; set aside. Discard the pan drippings. Add olive oil to pan. Add the shrimp and saute until almost done, for about 2 minutes per side. Remove from the pan and cut into chunks.
Step 2:Add white wine and vermouth to the pan. Raise heat to high and reduce the liquid by half. Add the stock and orange juice. Stir and bring the liquid to a boil. Add the couscous and green onions. Cover the pan, cook on moderate heat for a minute.
Step 3:Remove from the heat; add scallops and shrimp. Toss ingredients. Set pan aside, covered, for 5 minutes or until liquid has been absorbed. Sprinkle crumbled bacon over the couscous. Garnish plate with orange slices, if desired.

Image Source: philcampbell

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