Shrimp pasta feels like such a treat, maybe because I don’t often think to make it, or maybe because seafood dinners are a bit of an extravagance. Or maybe it’s the white wine and heavy cream (just a tablespoon per serving is plenty to coat the noodles in silky sauce), which add sophistication and richness to the simple, fresh tomato sauce. Perhaps it’s the imperative to serve it with a glass of crisp, dry Chardonnay — you’ve already opened the bottle to make the dish, after all!
You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.
Whether you’ve planned ahead and defrosted your shrimps and scallops or just pulled them out of the deep-freeze, you can pull this together on a weeknight, for sure. If I’ve got the wherewithal the night before, I’ll move a bag of shrimp from freezer to fridge. If they’re frozen solid at dinnertime, I’ll throw them in a bowl and place it in the sink, under a very slow stream of cold running water. Depending on their size, the shrimp will defrost in anywhere from seven to 15 minutes, about the amount of time it takes your pot of pasta water to come to a rolling boil.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups diced tomatoes
- 1 cup dry white wine
- 2 tablespoons butter
- salt and black pepper to taste
- 1 (450g) package linguine pasta
- 500g peeled and deveined medium shrimp or shrimps and scallops
- 1 teaspoon Cajun seasoning
- 2 tablespoons olive oil
Instructions
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
- Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.
BBQ Shrimp And Scallops with Pasta Recipe
Nutrition Facts
low-carb | fish-free | peanut-free | high-protein | pork-free | pescatarian | tree-nut-free | high-fiber | soy-free | egg-free | red-meat-free | low-fat
Per serving, based on 6 servings.
• Calories 7865
• Fat 120.6 g
• Saturated 31.8 g
• Carbs 186.5 g
• Fiber 5.4 g
• Sugars 7.7 g
• Protein 1405.5 g
Recipe Notes
Defrosting shrimp: If you think ahead, transfer the shrimp from the freezer to the fridge the night before you make this recipe so they have time to thaw. Otherwise, empty the shrimp into a bowl and place it under cool, running water to thaw; the shrimp will take 7 to 15 minutes to thaw.
Raw shrimp: If you are using raw shrimp, add them to the skillet before you add the pasta and cream. Cover the skillet and let them cook until pink around the edges, with just a touch of translucence in the center, 2 to 5 minutes depending on their size.
