Scallop and Shrimp Arrabbiata

I am in love. This scallop and shrimp arrabbiata recipe is my absolute favorite pasta dish right now! It’s spicy, full of garlic, and has a hint of pancetta. I enjoyed making this pasta arrabbiata recipe and thought the scallops and shrimp finished it nicely. My children LOVED it so much that 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 and pairs nicely with crusty bread, roasted asparagus with parmesan cheese, and a simple salad.

Scallop and Shrimp Arrabbiata

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

How to Make Scallop and Shrimp Arrabbiata:

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 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.

Scallop and Shrimp Arrabbiata

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Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 15 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Course: Main

Cuisine: Italian

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.

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