Spaghettini With Chopped Shrimp and Scallops in Rich Broth

(from saymyname’s recipe box)

Serves 6 people

Categories: Main Dish, Seafood

Ingredients

  • 3 ounces medium shrimp , in their shells
  • 5 ounces fresh scallops
  • 1/2 cup extra virgin olive oil
  • 1/4 cup finely chopped onion
  • 1 teaspoon finely minced fresh garlic
  • 1 small fresh hot pepper
  • 1 cup dry white wine
  • 1 tomato , peeled, seeded, and finely chopped
  • 1/2 teaspoon sea salt
  • 1 lb dried spaghettini
  • 2 tablespoons unsalted butter , softened
  • 4 tablespoons finely chopped fresh flat leaf parsley

Directions

  1. Peel the shrimp, reserving the shells; carefully devein the shrimp and coarsely chop them.

  2. Coarsely chop the scallops and combine them with the shrimp and ¼ 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.

  3. Add another tablespoon water if the mixture becomes sticky; cover and set aside in the refrigerator while you make the broth.

  4. Start the broth by heating the olive oil in a large straight-sided sauté pan.

  5. Add in the reserved shrimp shells, onions, garlic, and hot pepper.

  6. Sauté over medium heat for about 10 minutes until the onions have softened and the shells have turned deep pink.

  7. Add in the wine and reduce until you have ¼ to 1/3 cup left in the pan.

  8. Add in 4 cups water and boil vigorously to reduce until you have about 3 cups of liquid left.

  9. Strain the broth through a fine sieve into another large sauté pan.

  10. Add in the tomato and bring to a boil; taste and add salt if needed.

  11. Set aside over very low heat and simmer gently while you cook the pasta.

  12. Bring at least 5 quarts water to a boil in a big pot; generously salt the water and drop in the spaghettini; cook, stirring often, until the pasta is almost al dente, about 4 minutes.

  13. Drain the pasta and transfer to the broth.

  14. 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, 1-2 minutes; serve right away.

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