Spaghetti with spicy seafood
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 626, total fat 16 G., saturated fats 2 G., proteins 42 G., carbohydrates 73 G., fiber 6 G., cholesterol 196 mg, sodium 1000 mg, sugar 6 G.
Calories 626, total fat 16 G., saturated fats 2 G., proteins 42 G., carbohydrates 73 G., fiber 6 G., cholesterol 196 mg, sodium 1000 mg, sugar 6 G.
"My mom had several tried-and-true recipes for holiday dinners, and this pasta was always a hit," shares recipe author Stephen Jackson. "It's one of my favorite dishes, and it's the one that first introduced me to seafood. The beauty of this recipe is its simplicity: while elegant, it's also perfect for a quick weeknight dinner."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 450 g medium shrimp, peeled and deveined
- 220 g small sea scallops
- 340 g thin spaghetti
- 4 cloves garlic, thinly sliced
- 0.5 cups dry white wine
- 1 can (425 g) canned diced tomatoes
- 1/4 - 0.5 tsp red pepper flakes
- 1/4 cup chopped fresh parsley
- 0.5 cup torn fresh basil leaves
- Zest of 1 lemon, finely grated
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat until shimmering. Season the shrimp with salt and pepper and add to the skillet. Cook until browned on both sides, about 3 minutes total; transfer to a plate. Season the scallops with salt and pepper and add to the skillet. Cook, without stirring, until browned on the bottom, about 2 minutes. Stir quickly and cook for 1 minute, then transfer to the plate with the shrimp.
- Add the spaghetti to the boiling water and cook according to package directions until al dente. Remove 0.5 cups of water and drain the pasta in a colander.
- While the spaghetti is cooking, 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 and scraping up any browned bits, until the wine has reduced by half, about 2 minutes. Add the tomatoes, red pepper flakes, and 1/4 teaspoon salt and cook, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the pasta, shrimp, scallops, and the reserved pasta water and toss to combine. Continue cooking until the sauce coats the spaghetti and the seafood is heated through, about 2 minutes.
- Turn off the heat, add the parsley and basil, and divide among bowls. Sprinkle with lemon zest, drizzle with olive oil, if desired, and serve.
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