Shrimp Recipe

This bright and flavorful pasta dish combines the sweetness of bay scallops with the earthy crunch of broccoli and green beans. Tossed in a light olive oil and garlic sauce, it offers a perfect balance of textures and fresh herbs. The addition of red peppers adds a subtle sweetness and vibrant color, while fresh basil brings an aromatic finish. Ideal for a quick weeknight dinner or a light summer meal, this recipe is simple enough for beginners yet sophisticated enough for entertaining. It highlights the natural flavors of the ingredients without heavy sauces, making it a healthy and satisfying choice for seafood lovers.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 2

Calories: 330.6

Description

This bright and flavorful pasta dish combines the sweetness of bay scallops with the earthy crunch of broccoli and green beans. Tossed in a light olive oil and garlic sauce, it offers a perfect balance of textures and fresh herbs. The addition of red peppers adds a subtle sweetness and vibrant color, while fresh basil brings an aromatic finish. Ideal for a quick weeknight dinner or a light summer meal, this recipe is simple enough for beginners yet sophisticated enough for entertaining. It highlights the natural flavors of the ingredients without heavy sauces, making it a healthy and satisfying choice for seafood lovers.

Ingredients

1/2 Lb. Linguini
1 Cup Broccoli
4 Tbs. Olive Oil
1/2 Lb. Bay Scallops (small)
2 Red Peppers thinly sliced
4 Oz. Frozen Green Beans
3 Cloves Garlic, crushed
1 Cup Fresh Basil Leaves, Chopped
1/3 cup Grated Parmesan Cheese
4 Oz. Water
2 Lemons (zest only)

Directions

1
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2
While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
3
Add the bay scallops to the skillet. Sear for 1-2 minutes per side until golden brown. Remove scallops and set aside on a plate.
4
In the same skillet, add the thinly sliced red peppers and garlic. Saut&# 195;Â© for 2-3 minutes until the peppers begin to soften and the garlic is fragrant.
5
Add the broccoli florets, frozen green beans, and water to the skillet. Cover and steam for 3-4 minutes until the vegetables are tender-crisp.
6
Return the cooked scallops to the skillet. Add the drained linguini and toss everything together.
7
Stir in the chopped fresh basil and grated lemon zest. Toss to combine.
8
Serve immediately, topped with grated Parmesan cheese.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 330.6kcal

% Daily Value *
Total Fat 22.0g34%
Saturated Fat 5.9g30%
Cholesterol 37.5mg13%
Sodium 652.7mg28%
Total Carbohydrate 15.9g6%
Dietary Fiber 4.6g19%
Sugars 7.5g
Protein 19.1g39%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variation: You can substitute the bay scallops with 1/2 lb of large shrimp. If using shrimp, cook them in the skillet until pink and opaque, about 2-3 minutes, before removing them to set aside.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to prevent the pasta from drying out.

Tip: Do not overcook the scallops, as they will become rubbery. They are done as soon as they turn opaque.

Keywords: shrimp, scallops, pasta, linguini, broccoli, green beans, garlic, basil, italian, seafood, olive oil, red pepper, lemon, parmesan, quick dinner, healthy, vegetables, weeknight, fresh, savory, easy

Read it online: https://www.chefs-mate.com/recipe/shrimp-recipe-2/