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Scallop and Shrimp Arrabbiata
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Scallop and Shrimp Arrabbiata

Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Small Dutch Oven
  • Large pot

Ingredients

Seafood Marinade:

  • 1 tbsp olive oil
  • 2 cloves of garlic minced
  • ½ tsp basil
  • ¼ tsp oregano
  • Sea salt and freshly cracked black pepper to taste
  • ½ lb. small bay scallops
  • ½ lb. medium shrimp deveined & tail removed

Arrabbiata Sauce:

  • 1 oz pancetta sliced
  • 1 tbsp olive oil
  • ½ yellow onion diced
  • 5 cloves of garlic minced
  • ½ tsp dried basil
  • ½ tsp fennel seeds crushed
  • ¼ tsp crushed red pepper
  • 1 (14.5-oz) can of diced tomatoes
  • 1 (8-oz can) of tomato sauce
  • Sea salt and freshly cracked black pepper to taste
  • 8 oz spaghetti prepared to al dente, according to the package instructions,
  • 2 tbsp fresh parsley chopped (divided)
  • 1 tbsp fresh basil chopped
  • Parmesan cheese shredded

Instructions

  • Marinate the seafood by combining olive oil, basil, oregano, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag until well mixed. Add the scallops and shrimp.  Allow the seafood to marinate in the refrigerator for 4-5 hours.
  • Prepare the arrabbiata sauce by cooking the pancetta in a small Dutch oven over medium heat. Once cooked, drain on a paper towel, then crumble.
  • In the same Dutch oven, add olive oil and onion and cook, stirring frequently, for 2-3 minutes.
  • Add garlic, crumbled pancetta, basil, crushed fennel seeds, and crushed red pepper flakes, and cook, stirring constantly, for 60 seconds.
  • Stir in the tomatoes and tomato sauce into the mixture, and season with sea salt and freshly cracked black pepper to taste.
  • Simmer on low for 2 hours, stirring occasionally. Taste & re-season if needed.
  • Cook the pasta to al dente in a large pot of well-salted boiling water according to the package instructions.
  • Cook the shrimp and scallops by heating a HOT large skillet over medium-high heat. Add scallops & shrimp, and cook for 1 minute, stirring often. Add seafood directly to the sauce mixture, where they will finish cooking.
  • Finish the sauce by adding the fresh basil and half of the parsley.
  • Add the spaghetti al dente and toss until evenly coated. Pour into a serving bowl and top with remaining parsley.
  • Serve immediately, along with Parmesan on the side. Enjoy.