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Shrimp and Scallop Scampi Pasta

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    Shrimp and Scallop Scampi Pasta - 1/1/2004 5:56:35 PM
    Cheryle
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    __________________________________________________________________________
    Shrimp and Scallop Scampi Pasta
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    From member brattyone 777


    • ½ lb rice pasta (BMOS Note: For information on this ingredient, please see our "What is it and where do I find it?" forum.)
    • ½ lb medium shrimp, peeled and deveined
    • nsa chicken broth
    • butter extract (BMOS Note: This product, a liquid imitation butter flavoring, is found in the baking section of markets with vanilla and other extracts.)
    • ½ lb bay scallops
    • 4 large shallots, minced fine
    • ¼ cup lemon juice
    • 1 tablespoon finely chopped garlic
    • ½ cup white wine (BMOS Note: Please use table wines rather than any product labeled "cooking wine," which is loaded with sodium.)
    • ½ teaspoon crushed red pepper
    • 4 large plum tomatoes, diced
    • ½ cup finely chopped fresh parsley


    Soak rice pasta in hot tap water for approximately 10 minutes, until soft.

    In large skillet over medium heat, heat chicken broth w/butter extract. Add shallots, garlic, and crushed red pepper. Sauté until soft and golden. Add shrimp and scallops. Sauté on medium-high 2 minutes. Add lemon juice, white wine, drained pasta, tomatoes and parsley. Sauté 3 minutes, mixing well until pasta is heated through and tender. Serve immediately.

    Compatible with Body Type:
    Breakfast A-C-D-E
    Morning Snack C-E
    Lunch A-B-C-D-E
    Afternoon Snack B-C-D
    Dinner A-B-C-D-E
    PM Snack

    This Recipe Contains: Protein B, Carb B

    How do I measure out a serving?
     
     
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    Question - 1/20/2004 5:51:05 PM
    ~ Gabriella 4 ~
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    Hello,
    This recipe looks delicious, but I was wondering what is "butter extract"? I've never heard of this, is it available at the supermarket?
    Thanks so much!
    Gabriella
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 1/21/2004 1:40:28 AM
    Associate BMOS RikkiM
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    Butter extract is a flavoring. Look for it in the spice isle of your market where you would find vanilla extract.
     
    Rikki MC

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    Thanks! - 1/21/2004 5:34:11 PM
    ~ Gabriella 4 ~
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    Thank you, I'll look into it!
     
     
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    Thank You! - 1/22/2004 6:31:55 PM
    ~ Gabriella 4 ~
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    I just wanted to thank you for this great recipe. I just started the 6 Week plan this Monday, and this was the first meal I had that I truly enjoyed.
    The only changes I made was that I only used shrimp, I boiled the shrimp shells and used the water for stock (in addition to the chicken stock) and I added lots of fresh basil at the end.
    I also marinated the shrimp for 30 minutes with lots of fresh garlic, lemon juice, black pepper, chili powder, paprika, garlic & onion powder.
    Thanks again!
    Gabriella
     
     
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    Question about sodium in scallops - 2/25/2004 6:35:54 AM
    gayleigh
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    I love scallops and since I'm a type A I eat more seafood than anything else...it's a good thing aI like it !!! I usually buy them fresh from the seafood section, but decided I would buy them fresh frozen at Costco since they're cheaper. My question is that I noticed on the back of the bag that the sodium count was 160 mg per 5-6 pieces!!!!!!!!!! I then looked at the ingrediants and it was simply scallops...no added preservatives. I was wondering since it's listed as a type B protein if it's ok to eat with such a high natural sodium count? I never noticed before because I always bought them fresh. HELP:confused:
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 2/26/2004 12:34:03 AM
    cruise
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    I made the rice pasta tonight and it is great, I really could have eaten it all .. well almosr but I hope I did this right , I had my 2oz. of protein and 1/2 c pasta was the correct? :rolleyes:
     
    I will win this battle of the buldge!!!
     
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    RE: Shrimp and Scallop Scampi Pasta - 3/16/2004 2:03:50 AM
    micar1321
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    I added some grilled portabellas and fresh basil to this recipe and it really made it wonderful!
     
    Down 8.4 pounds!!!
     
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    Good news - 4/18/2004 9:01:17 PM
    Getting It Together
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    At least depending where you live and stores you have in your area. I found butter extract in with the other extracts like vanilla in the spices section and the rice noodles I found in where you get the canned chinese mixed meals and the crunchy noodles and soy sauce. I found them but I haven't tried them yet. WalMart carries both of them.
     
    Merlene (aka Getting It Together)
     
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    Rice Pasta - YUCK - 6/23/2004 1:53:05 AM
    DejaVu-bie
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    Okay, I made this recipe tonight sans shrimp and it looked so great - until I added the rice angel hair. It turned into mush in the pan and now I'm choking it down - it tastes like cardboard. Is there a good rice pasta out there somewhere?
     
     
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    Excellent - 6/30/2004 1:02:38 AM
    MOM-MOM0606
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    Tried this tonight and its a keeper. Husband doesn't go for the tomato or scallops so I used mushrooms and just shrimp. He loved it and so do I. Next time I plan on adding a few more veggies. Wasn't sure how much butter extract to use but a little goes a long way. I get my rice noodles at the oriental market. Cheap cheap cheap.
    Thanks again, love seafood, love the program, love loosing.
     
     
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    YUMMY! - 11/6/2004 1:36:09 AM
    buggymom
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    I made this recipe tonight as a celebration dinner for 10 lbs. gone!
    I used lobster tail meat instead of scallops, and added fresh basil and green onion at the end. It was the best meal I've had all week!
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 1/21/2005 10:23:51 AM
    rojo10
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    I'm starting the 6WBM over on Monday, January 24, 2005. This will be one of the first recipes I try. From what I can tell, all who have tried, enjoyed. Thanx for posting an excellent recipe. Wish me luck.
     
    Renee
     
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    RE: Shrimp and Scallop Scampi Pasta - 4/10/2005 8:37:09 PM
    ~Nickel~
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    This sounds perfect for the shrimp and scallops I just bought today. thanks Brattyone777 for this delicious reciepe
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 2/2/2006 1:21:50 PM
    natsway
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    Does anyone know how much butter extract & chicken broth to use?? I've looked through all the replies and no one seems to ask that question. I was hoping to make it tonight, but, it'll have to wait til someone replies!
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 2/2/2006 5:39:03 PM
    Associate Recipe Consultant Gail
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    Hi Denise,

    The butter extract is strictly a "to taste" sort of thing, supposedly to give some semblance of butter taste to the sautéing liquid. Try about 1/2 teaspoon of it and you can always add a bit more if you wish. As for the broth, its function is to be used as a medium in which to sauté your shallots and garlic. Depending upon your pan and the heat used, you may not have to use much. Start with just a dribble (pretend you're using oil) and start cooking your shallots and garlic (heat should not be very high.) Unlike fat, broth boils away and requires replenishing if you see your shallots and garlic are browning faster than they're softening. So if this happens, you may need to keep dribbling in more till the shallots and garlic actually soften. You could actually do this with water if you wish; it's just that the broth imparts more of a pleasant taste. DON'T dump in a lot of broth at any one time; you'll end up boiling your food instead of sautéing it.
     

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    RE: Shrimp and Scallop Scampi Pasta - 2/3/2006 5:36:37 AM
    natsway
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    HELP! I'm desperate!
    I bought all the stuff to make this recipe and then realized, the amounts for two of the ingredients were missing! It calls for butter extract adn chicken broth, but does include the amounts. Is there anyone out there that could help me with this? It's Feb 3rd and I bought the fish yesterday and would like to cook it up, HHHHHHeeeellllllpppppp !!!!!
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 2/3/2006 10:35:10 AM
    natsway
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    OMG Gail, thank you soooooo much!! I had absolutely no clue about how much too use! I'm looking for "newer" things to eat since I've pretty much (except for the last two weeks) eat the same thing day in and day out, but, that works for me! Starting next week I'll be on a very restricted diet for 7 days in an attempt to "jump start" my body into the path to wellness, so I really wanted to try the recipe today (since we know fish doesn't last long in the frig) so I'll have something to look forward too when I'm done!
    Thanks again, your a life saver :)
     
     
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    RE: Shrimp and Scallop Scampi Pasta - 2/3/2006 11:24:11 AM
    Associate Recipe Consultant Gail
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    I'm glad I was able to help, BUT may I ask you to do me a favor in the future? Here's the deal... If I'm online, I check this forum quite a few times during the day. Yesterday, I had a special assignment plus personal business to attend to and I wasn't able to check this forum till very late in the day, thus your post went unanswered until then. Ninety-nine percent of the time I WILL answer posts in this forum pretty quickly. Should you get stuck in that one percent, instead of posting your question multiple times and in different places, the best thing to do would be to drop me a PM.
     

    Got program questions?  There's an excellent chance you'll find it here:  Answers to Common 6 Week Body Makeover Questions FAQ  

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    RE: Shrimp and Scallop Scampi Pasta - 2/8/2006 7:15:35 AM
    parkersmom00
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    This sounds great--have a question. Is it alright to use fresh frozen shrimp and scallops?
     
     
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