Ingredients for Shrimp And Scallop Arrabbiata
- 2 tablespoons olive oil
- Large Shrimp
- 8 ounces sea scallops, patted dry
- 1/2 medium yellow onion, finely chopped
- Garlic Cloves
- Fennel Seed
- Red Pepper Flakes
- 3 ounces pancetta, diced
- Diced Tomatoes
- Fresh Basil
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How to Make Shrimp And Scallop Arrabbiata
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and scallops; cook for 2-3 minutes per side, until pink and opaque. Remove from pan and set aside.
- Add remaining 1 tablespoon olive oil to the same skillet. Add onion, garlic, and fennel; sauté for 1 minute, until softened.
- Stir in pancetta and red pepper flakes; cook for 1 minute more, until pancetta is crispy.
- Add crushed tomatoes and bring to a simmer. Reduce heat to low and cook for 5 minutes, stirring occasionally, until slightly thickened.
- Return shrimp and scallops to the skillet. Stir in a little pasta water if the sauce is too thick.
- Toss cooked pasta with the sauce until well combined. Add more pasta water if needed to loosen the sauce.
- Serve immediately, garnished with fresh basil.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
38g
Fat
6g
Carbs
6g
