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Shrimp With Scallop Pasta

 
One serving costs about $0.44

$0.44 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 dairy-free,pescetarian,dairy free,pescatarian
spoonacular Score:50%

Spoonacular Score: 50%

 

The recipe Shrimp With Scallop Pasta can be made in about about 45 minutes. Watching your figure? This dairy free and pescatarian recipe has 53 calories, 2g of protein, and 3g of fat per serving. For 44 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up shrimp, scallop, canned tomatoes, and a few other things to make it today. 1 person has tried and liked this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 49%, which is good. Users who liked this recipe also liked Creamy Shrimp and Scallop Pasta, Shrimp and Scallop Posole, and Scallop and Shrimp Cocktail.

Shrimp works really well with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.

GIFFT by Kathie Lee Gifford Pinot Grigio

GIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.

» Get this wine on Wine.com

Ingredients

Servings:
12
12  shrimp
shrimp
some
some black salt and pepper
black salt and pepper
1 can
1 can diced canned tomatoes
diced canned tomatoes
0.5 cup
0.5 cup cherry tomatoes
cherry tomatoes
1 pkt
1 pkt linguine
linguine
0.5 cup
0.5 cup fresh basil leaves
fresh basil leaves
2
2  garlic cloves
garlic cloves
4 tsps
4 tsps olive oil
olive oil
4
4  dry scallop
dry scallop
12  shrimp
12
shrimp
some black salt and pepper
some
black salt and pepper
1 can diced canned tomatoes
1 can
diced canned tomatoes
0.5 cup cherry tomatoes
0.5 cup
cherry tomatoes
1 pkt linguine
1 pkt
linguine
0.5 cup fresh basil leaves
0.5 cup
fresh basil leaves
2  garlic cloves
2
garlic cloves
4 tsps olive oil
4 tsps
olive oil
4  dry scallop
4
dry scallop

Equipment

bowl
bowl
frying pan
frying pan
pot
pot
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

Season shrimp and scallop with salt and pepper (separate bowls), put aside. Heat deep large pan with olive oil, add shrimp and cook until opaque for about 3 minutes. Transfer to bowl, set aside. Re-using the same pan, add 1 teaspoon of oil and garlic, cook over medium fire until golden brown. Add canned tomatoes and juice, and 1-1.5 cups of water, bring to boil. Reduce heat, simmer and stir occasionally until tomatoes soften and saucy. Remove sauce from heat and add in cherry tomatoes, stir. Scallops: Add 1 teaspoon of oil, stir in minced garlic, cook until fragrant. Place scallops on its side, until brown on both sides. Set aside. Once pasta is al dente, drain and return pasta to pot. Stir in tomato sauce, shrimp, and basil. Season with bits of salt and pepper (optional), toss with scallop and serve. Note: Serves 2-3.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.44
Ingredient
12 shrimp
1 can diced canned tomatoes
½ cups cherry tomatoes
½ cups fresh basil leaves
2 garlic cloves
4 teaspoons olive oil
4 dry scallop
Price
$0.24
$0.88
$0.67
$0.47
$0.13
$0.19
$0.06
$2.64

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
52k Calories
1g Protein
2g Total Fat
6g Carbs
11% Health Score
Limit These
Calories
52k
3%

Fat
2g
4%

  Saturated Fat
0.4g
3%

Carbohydrates
6g
2%

  Sugar
3g
4%

Cholesterol
3mg
1%

Sodium
129mg
6%

Get Enough Of These
Protein
1g
4%

Vitamin K
13µg
13%

Vitamin C
9mg
12%

Manganese
0.18mg
9%

Vitamin E
1mg
9%

Copper
0.15mg
8%

Potassium
244mg
7%

Vitamin B6
0.13mg
6%

Vitamin A
313IU
6%

Iron
1mg
6%

Fiber
1g
6%

Vitamin B3
0.94mg
5%

Magnesium
17mg
4%

Vitamin B1
0.06mg
4%

Phosphorus
34mg
3%

Calcium
31mg
3%

Folate
12µg
3%

Vitamin B2
0.04mg
2%

Vitamin B5
0.22mg
2%

Zinc
0.27mg
2%

Selenium
0.81µg
1%

covered percent of daily need

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