Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 pound of scallops
- 1/4 cup of olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- 1 can of diced tomatoes (14.5 ounces)
- 1/2 cup of white wine
- 1/2 cup of water
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the diced tomatoes, white wine, and water to the skillet and bring to a simmer.
4. Add the shrimp and scallops to the skillet and cover with the lid.
5. Cook for 5-7 minutes until the shrimp and scallops are cooked through.
6. Remove the lid and stir in the chopped parsley.
7. Season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 12g
Protein per serving: 30g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Substitutions for ingredients:
- You can use canned or fresh tomatoes instead of diced tomatoes.
- You can use chicken or fish instead of shrimp and scallops.
Variations:
- Add some red pepper flakes for a spicy version.
- Use different herbs like basil or oregano instead of parsley.
Tips and tricks:
- Make sure to not overcook the shrimp and scallops to avoid them becoming tough.
- Use a good quality white wine for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or lemon wedges.
Pairings:
Serve with crusty bread or over pasta.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thin, let it simmer uncovered for a few more minutes to thicken.
- If the shrimp and scallops are overcooked, reduce the cooking time next time.
Food safety advice:
Make sure to properly clean and devein the shrimp before cooking.
Food history:
Acqua Pazza is an Italian seafood dish that translates to "crazy water". It is traditionally made with fish and a tomato-based broth.
Flavor profiles:
This dish is savory and slightly acidic from the tomatoes and white wine. The shrimp and scallops add a sweet and briny flavor.
Serving suggestions:
Serve hot with crusty bread or over pasta.
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Region: Italian