Shrimp and Scallop Arrabbiata
Dive into the bold, spicy flavors of Shrimp and Scallop Arrabbiata—a seafood lover’s dream that perfectly combines tender shrimp and buttery scallops with a fiery tomato-based sauce. This Italian-inspired dish features aromatic garlic, crushed red pepper flakes, and a splash of dry white wine to elevate the sauce, which clings beautifully to al dente spaghetti or linguine. The seared seafood adds a touch of elegance, while fresh parsley and optional Parmesan cheese finish the dish with a burst of color and flavor. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or special occasions where you want to impress with minimal effort. Pair with a crisp white wine and enjoy a restaurant-quality Italian meal in the comfort of your home.
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Recipe Information
Ingredients
- 12 pieces large shrimp, peeled and deveined
- 12 pieces scallops, cleaned
- 3 tablespoons olive oil
- 4 pieces garlic cloves, finely minced
- 1 teaspoon crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cups dry white wine
- 1 teaspoon dried oregano
- 0.5 teaspoons sugar
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cups fresh parsley, chopped
- 12 ounces spaghetti or linguine pasta
- 0.25 cups grated Parmesan cheese (optional)
Instructions
Begin by preparing the seafood: Pat the shrimp and scallops dry with paper towels to remove excess moisture. Season them lightly with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and scallops in batches, searing until cooked through and golden on each side (about 2 minutes per side). Remove from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for 1-2 minutes.
Add the crushed tomatoes, tomato paste, dried oregano, sugar, and remaining 1 teaspoon of salt and 0.5 teaspoons of black pepper to the skillet. Stir to combine and let the sauce simmer gently for 15-20 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 0.5 cups of pasta cooking water before draining.
Stir the cooked shrimp and scallops into the arrabbiata sauce and cook for an additional 2-3 minutes to warm through.
Toss the cooked pasta with the sauce, adding a splash of the reserved pasta cooking water if the sauce is too thick.
Sprinkle the chopped parsley over the top and serve immediately with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 535 mg | 178% | |
| Sodium | 8106 mg | 352% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 43.2 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1225 mg | 94% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 5557 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
