Shrimp and Scallop Arrabbiata

I was surprised to see OCT at home when I got back from grocery shopping. Normally we would go shopping together on weekend, but I had a dream last night. A dream about the madeleine pan I didn't buy last week, and how happy I was in the dream making madeleines using that madeleine pan. I take it as a sign, a sign that I MUST go and buy the pan today. No, I can't wait until weekend. There was only 3 pans left when I saw it last week, what if 3 other people had the same dream went to buy all the pans? Then there will be none left for me..

Luckily, when I finally reached Bed Bath Beyond today, there were exactly 3 madeleine pans left on the shelf. Apparently, nobody dreamt or obsessed about madeleines except me. It must be this book that I am currently reading- Baking: From my home to yours, by Dorie Greenspan. There are a few madeleine recipes that sounds pretty promising. I can't wait to try the one with lavender, earl grey tea and chocolate filled madeleine. Actually that's pretty much almost all of the madeleine recipes in the book....It's funny that I have never eaten a madeleine in my life and hold such a high hope on madeleine.

I think I digress. I was going to talk about tonight's dinner actually. OCT was home early today to take a nap. Poor him got up really early today to work on his dissertation. Unfortunately, before he could fall asleep, his wife came back and insisted that he must eat an early dinner before he went back to work again.

I needed something that can come in a flash. And what could be more convenience that pasta! (no, instant noodle doesn't count, although we will eat it when we need something in a blink) In the spirit of trying something new, I opted for the Shrimp and Scallop Arrabbiata.



It's definitely one of the nice pastas I have eaten in a long time. But maybe I am biased, there's nothing much with seafood in it that I don't adore. So, this recipe scored pretty well in my book. I reckon this is also a good recipe for winter because all the ingredients could be found in the pantry and freezer. I hardly used any fresh produce in this recipe. More importantly, the bright colour of this pasta would sweep away whatever bad mood you may have on a gloomy, cold winter day. And on happy day like today, when I become the proud owner of a madeleine pan, the dish is scrumptious enough to commemorate the event. (I am easily satisfied!)


Shrimp and Scallop Arrabbiata

adapted from Cookinglight, for original recipe, seehere

1 (9-ounce) package fresh linguine
1 tablespoons olive oil
8 ounces peeled and deveined large shrimp
8 ounces bay scallops
black pepper and salt
1 cup chopped onion
3 teaspoons minced garlic
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1 ounce pancetta, chopped (I used bacon)
1 can diced tomatoes
2 tablespoons chopped fresh Italian parsley

Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook bacon until crisp. Drain, set aside and keep warm. Keep some of the bacon fat to saute onion and garlic. Add fennel seeds and red pepper to the skillet when the onion garlic mixture gives out fragrant aroma. Add shrimp and scallops to pan; sprinkle with black pepper. Sauté 3 minutes or until almost done. Add bacon back to the skillet.

Stir in tomatoes; bring to a boil.Remove from heat. Serve shrimp mixture over pasta. Sprinkle with parsley.

Serves 2 hungry men.