Foodie Friday: Shrimp & Scallop Bisque over Pasta

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Welcome back to our weekly Foodie Friday link up! I’m linking up with Montana from Pretty Lil’ Mudder, Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well!National Pasta Day

Did you know today is National Pasta Day? Yup, there is a website and everything.  It’s filled with facts about the origins as well as the descriptions of the different types of pasta.  Over the last few weeks, I swear it has been more like National Pasta Month round these parts.  I have made more pasta-centric dishes than normal such as; Italian Sausage and Broccoli Rabe Casserole, Hot Caponata over Spaghetti, and Kale & Red Pepper Warm Pasta Salad and today I bring to you a pasta recipe of the seafood variety; Shrimp & Scallop Bisque over Pasta. 

Really, any pasta will do but I choose spaghetti to give it a traditional flare for this not so traditional dish.  While I normally don’t eat bisque, I LOVE seafood and the fact that this rogue soup traded its bowl for a plate and some pasta is all sorts of phenomenal. Shrimp & Scallop Bisque over PastaShrimp and Scallop Bisque over PastaShrimp and Scallop Bisque over Pasta

Shrimp & Scallop Bisque over Pasta
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  1. 1 package of gluten free spaghetti
  2. 2 tbsp olive oil
  3. 3 garlic cloves, minced
  4. 1 bunch of scallions, chopped and bulbs discarded
  5. 1 lb small bay scallops
  6. 1 lb 50-71 count shrimp
  7. 1/2 pint heavy cream
  8. 1 cup dry white wine
  9. 14.5 oz can petite diced tomatoes
  10. salt & pepper to taste
  1. In a large pot, cook spaghetti according to package instructions.
  2. In a large pan heat olive oil over medium to high heat then add garlic and scallions and cook until soft.
  3. Add scallops and shrimp, making sure to flip scallops after a minute or so and cook on the other side.
  4. Add heavy cream, wine, salt and pepper to taste.
  5. Lower to a simmer and cook uncovered until pasta is ready.
  6. Drain and rinse pasta then plate and spoon over shrimp and scallop bisque.
  7. Enjoy! :)
The Fit Foodie Mama
Super tasty and just a little bit naughty but I. Don’t. Care.  It is SO good!!!
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Dannii @ Hungry Healthy Happy
Reply October 17, 2014

Sounds delicious! I love anything with shrimp in it!
Dannii @ Hungry Healthy Happy recently posted...Comment on Friday Favourites: All About Autumn by DanniiMy Profile

    Reply October 17, 2014

    Thank you, me too! I love all seafood, especially shrimp!!!

Deborah @ Confessions of a Mother Runner
Reply October 17, 2014

The rest of my family does not share my veggie lifestyle and they would love this! pinned :0
Deborah @ Confessions of a Mother Runner recently posted...What to do with all those Race T-shirts?-Project RepatMy Profile

Reply October 17, 2014

Do you think that you could use almond milk? I just can't do the cream. Otherwise, heck yeah!
SuzLyfe recently posted...Deliciousness for all! Run10Feed10 and Fave FindsMy Profile

    Reply October 17, 2014

    I think like Cassandra said, you can definitely use almond milk with a little bit of starch or coconut milk with coconut milk fat might work too! It may just have a bit sweeter taste but still taste good! :)

Cassandra @PoweredByBling
Reply October 17, 2014

This sounds amazing! I a great seafood pasta recipe that's quick and easy. SuzLyfe - you can definitely substitute almond milk. That's the only milk I use and use it in all my recipes. It might be just a little runnier, but you can always tighten it up with a little tapioca starch.
Cassandra @PoweredByBling recently posted...Foodie Friday: It’s National Pasta DayMy Profile

    Reply October 17, 2014

    Thanks! :) Almond milk or I was thinking coconut milk with some coconut fat would work too? What do you think?

The Food Hunter
Reply October 17, 2014

If I weren't allergic to shrimp I would eat this all up!

    Reply October 17, 2014

    Aw, boo! Maybe sub in lobster instead if you're not allergic to that?

Sue @ This Mama Runs for Cupcakes
Reply October 17, 2014

Looks delicious although I don't like scallops but easy to leave them out!
Sue @ This Mama Runs for Cupcakes recently posted...Friday Five: 5 Ways to Avoid Taper PsychosisMy Profile

Reply October 17, 2014

Yum! Shrimp and scallop are a favorite around here!
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Lisa @ Life as Lisa Knows It
Reply October 17, 2014

mmmm, looks delicious! :-)
Lisa @ Life as Lisa Knows It recently posted...Thursday TruthsMy Profile

Reply October 18, 2014

Oooh yum! I like bisque! And the addition of spaghetti is a great idea!!
Montana recently posted...Foodie Friday: Butternut Squash Ravioli with Sage Cream SauceMy Profile

Reply October 18, 2014

This sounds like something that was offered on the cruise where I stuffed my face for the past 2 weeks! :P I can't eat seafood other than fish, but this looks super good! I may try subbing in some other protein so I can still make this, hehehe. :]
Farrah recently posted...Foodie Friday: Penne Pasta with “Alfredo” SauceMy Profile

    Reply October 18, 2014

    Omg I can't wait to hear all about your cruise!!! I am sure you could find something to sub in there and still enjoy it :)

Mary Beth Jackson
Reply October 18, 2014

Beautiful dish! You cannot go wrong with those ingredients!!!
Mary Beth Jackson recently posted...What started it all?? Birchbox!My Profile

Judy Charlotte
Reply October 20, 2014

Mmmm. I'm practically drooling here.
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