Shrimp and Scallop Arrabbiata

Dive into the bold, spicy flavors of Shrimp and Scallop Arrabbiata—a seafood lover’s dream that perfectly combines tender shrimp and buttery scallops with a fiery tomato-based sauce. This Italian-inspired dish features aromatic garlic, crushed red pepper flakes, and a splash of dry white wine to elevate the sauce, which clings beautifully to al dente spaghetti or linguine. The seared seafood adds a touch of elegance, while fresh parsley and optional Parmesan cheese finish the dish with a burst of color and flavor. Ready in just 45 minutes, this recipe is perfect for weeknight dinners or special occasions where you want to impress with minimal effort. Pair with a crisp white wine and enjoy a restaurant-quality Italian meal in the comfort of your home.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces large shrimp, peeled and deveined
• 12 pieces scallops, cleaned
• 3 tablespoons olive oil
• 4 pieces garlic cloves, finely minced
• 1 teaspoon crushed red pepper flakes
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 cups dry white wine
• 1 teaspoon dried oregano
• 0.5 teaspoons sugar
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 0.25 cups fresh parsley, chopped
• 12 ounces spaghetti or linguine pasta
• 0.25 cups grated Parmesan cheese (optional)

Directions

Step 1

Begin by preparing the seafood: Pat the shrimp and scallops dry with paper towels to remove excess moisture. Season them lightly with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and scallops in batches, searing until cooked through and golden on each side (about 2 minutes per side). Remove from the skillet and set aside.

Step 3

In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and crushed red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 4

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce for 1-2 minutes.

Step 5

Add the crushed tomatoes, tomato paste, dried oregano, sugar, and remaining 1 teaspoon of salt and 0.5 teaspoons of black pepper to the skillet. Stir to combine and let the sauce simmer gently for 15-20 minutes, stirring occasionally.

Step 6

While the sauce is simmering, cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve 0.5 cups of pasta cooking water before draining.

Step 7

Stir the cooked shrimp and scallops into the arrabbiata sauce and cook for an additional 2-3 minutes to warm through.

Step 8

Toss the cooked pasta with the sauce, adding a splash of the reserved pasta cooking water if the sauce is too thick.

Step 9

Sprinkle the chopped parsley over the top and serve immediately with grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(2013.4g)

Amount per serving	% Daily Value*
Calories	2052.1

Total Fat 67.8g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 535.4mg	0%
Sodium 8105.9mg	0%
Total Carbohydrate 187.1g	0%
Dietary Fiber 24.2g	0%
Total Sugars 43.2g
Protein 161.3g	0%

Vitamin D 0IU	0%
Calcium 1224.8mg	0%
Iron 18.4mg	0%
Potassium 5557.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 32.2%

Carbs: 37.3%