Scallop and Shrimp Arrabbiata

Scallop and Shrimp Arrabbiata

I am in love. This is my absolute favorite pasta dish right now. It’s slightly spicy, full of garlic and has a hint of pancetta. The scallops & shrimp really finish this sauce off nicely. I really, really, enjoyed making this meal & eating it too. My children LOVED it so much they both had 2 servings and ate every last bite. My husband and I were both shocked yet proud of our little adventurous eaters. This is my idea of a perfect Saturday night dinner.

  • 1/2 lb small bay scallops
  • 1/2 lb medium shrimp, deveined & tail removed
  • 1 tsp olive oil
  • 1/2 tsp basil
  • 1/4 tsp oregano
  • Salt and pepper to taste
  • 2 cloves of garlic minced

Combine ingredients until mixed thoroughly. Marinate in the refrigerator for 4-5 hours.

  • 1 oz pancetta, sliced
  • 1 tsp olive oil
  • 1/2 sweet yellow onion
  • 3-5 cloves of garlic, minced (I use 5- we LOVE garlic)
  • 1/2 tsp dried basil
  • 1/2 tsp fennel seeds, crushed
  • 1/4 tsp crushed red pepper
  • Salt and pepper to taste

In a small dutch oven cook pancetta over medium heat. Once cooked, drain on a paper towel then crumble. In the same dutch oven add olive oil and onion; saute for 2-3 minutes; add garlic, crumbled bacon & seasonings; saute for 60 seconds.

  • 1 14.5 oz can of diced tomatoes
  • 1 8 oz can of tomato sauce
  • Spaghetti (4 servings) prepared per instructions
  • 2 tbsp fresh parsley, chopped (divided)
  • 1 tbsp fresh basil, chopped
  • Parmesan cheese, shredded

Add tomatoes & sauce to the mixture. Cook on medium low for 2 hours. Taste & re-season if needed.

Scallops & Shrimp:

In a HOT skillet over medium high heat, add scallops & shrimp. Saute for 2-3 minutes then add directly to the sauce mixture. Add fresh basil & half of the parsley, stir & cook for 2-3 minutes before tossing with cooked spaghetti. Top with the other half of the parsley and sprinkle with Parmesan cheese. I served this meal with fresh, crusty bread and Roasted Asparagus with Parmesan Cheese (click here for the recipe)

Scallop and Shrimp Arrabbiata

Click here for a printable version of this recipe

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5 Responses to “Scallop and Shrimp Arrabbiata”

  1. 1

    kmcgra — March 17, 2008 @ 1:45 am

    Hi, This recipe looks really good. My wife and I love anything with shrimp and scallops. Usually we use a white sauce (basically garlic, butter, broth, cream) sort of like an alfredo. I never really considered a red sauce. Printed your recipe and will give it a try. Thanks for the post.


  2. 2

    Elizabeth — April 8, 2008 @ 3:40 pm

    This dish looks so good.I am going to make it this weekend for my family.Thanks.I stumbled upon your blog via Tastespotting and can’t believe I have not found it before! I have bookmarked you!Have a great day!


  3. 3

    Hillary — April 8, 2008 @ 8:29 pm

    This pasta looks delicious! I would order this in a restaurant 10 times over.


  4. 4

    Angela — April 9, 2008 @ 11:03 am

    Great recipe! I love the idea of adding the pancetta and fennel. I can’t wait to try it. Thanks!


  5. 5

    Lauren — May 14, 2012 @ 10:54 pm

    This was fabulous! I added a splash of cabernet sauvignon to the sauce and it was delightful. Perfect with some garlic bread!


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