|Nathalie Dupree's Shrimp and Grits|
|by Nathalie Dupree|
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season.
1 - 10 of 47 for shrimp scallops pasta
Result Page: 1
Saute onion in ... liquid evaporates. Add shrimp and scallops and simmer for ... heat through. Toss pasta with butter; add ... parsley. Serves 4 generously.
1. Heat 1 ... wine. 3. Cook pasta in chicken broth ... with reserved pasta broth. (May substitute lobster, crab and prosciutto for shrimp and scallops).
1. Cook pasta until just tender, ... to medium. Add shrimp and scallops and saute until ... Serves 2. Serve with tossed salad and Italian bread. Double for 4.
Heat oil on ... occasionally about 10 minutes. Add shrimp and scallops cook about 2 minutes. Cook pasta (fettuccine or linguine). ... over pasta and serve.
Brown lamb. Add onion, bell pepper, garlic, olives and sweat until the onions begin to become translucent. Add diced tomatoes with juice, lemon ...
In 10 inch ... stirring occasionally. Add shrimp and scallops; cook for ... not boil. Serve over cooked pasta. Sprinkle with Parmesan cheese if desired.
Add liquid from ... minutes; add artichokes and shrimp; simmer 10 minutes more. Serve over cooked pasta and season with grated Parmesan if desired. Serves 4.
Place cottage cheese, ... not boil. Remove from heat. Pour over hot pasta. Toss to coat. Serve immediately. Garnish with tomato. Add seafood if desired.
Have water boiling or almost ready for pasta. Put heavy ... 5 minutes. Add shrimp, boil 4 minutes. Add scallops and snow peas ... serve. Serves 10-15 people.
Cook pasta to "al dente" ... Toss in the shrimp, scallops and leeks. Whisk ... Add to pasta-seafood mixture and combine thoroughly. Chill several hours.
Result Page: 1
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