Food Network: Spaghettini with Chopped Shrimp and Scallops in Rich Broth

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Spaghettini with Chopped Shrimp and Scallops in Rich Broth
Recipe courtesy George Germon and Johanne Killeen from On Top of Spaghetti, Harper Collins, 2006

Ingredients
3 ounces medium shrimp, in their shells
5 ounces fresh scallops
1/4 cup water
1/2 cup extra-virgin olive oil
1/4 cup finely chopped onions
1 teaspoon finely minced fresh garlic
1 small fresh hot pepper
1 cup dry white wine
1 tomato, peeled, seeded, and finely chopped
1/2 teaspoon sea salt
1 pound dried spaghettini
2 tablespoons unsalted butter, softened
4 tablespoons finely chopped fresh flat-leaf parsley

Instructions
Peel the shrimp, reserving the shells. Carefully devein the shrimp and
coarsely chop. Coarsely chop the scallops and combine with the shrimp and 1/4 cup water in the bowl
of a food processor fitted with the steel blade. Pulse on and off to finely chop but don't create a
puree. Add another tablespoon of water if the mixture becomes sticky. Cover, and set aside in the
refrigerator while you make the broth.

Start the broth, or fumet, by heating the olive oil in a large straight-sided saute pan. Add the
reserved shrimp shells, onions, garlic, and hot pepper. Saute over moderate heat for about 10
minutes until the onions have softened and the shells have turned deep pink. Add the wine and reduce
until you have 1/4 to 1/3 cup left in the pan. Add 4 cups water and boil vigorously to reduce until
you have about 3 cups of liquid left. Strain the fumet through a fine sieve into another large saute
pan. Add the tomato and bring to a boil. Taste and add salt, if necessary. Set aside over very low
heat and simmer gently while you cook the pasta.

Bring at least 5 quarts of water to a boil in a large pot. Generously salt the water and drop in the
spaghettini. Cook, stirring often, until the pasta is almost al dente, about 4 minutes. Drain the
pasta and transfer to the fumet. Fold in the chopped shrimp and scallops along with the butter and

parsley. Simmer just until the spaghettini is al dente and the seafood is cooked through, 1 to 2
minutes. Serve immediately.