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Angelic Seafood

(2 Votes)
Updated May 17, 2018
25 Min

Do you think there's a relationship between the name of this recipe and the fact that it tastes so heavenly?

What You'll Need

  • 8 ounces uncooked angel hair pasta
  • 1/2 cup (1 stick) butter or margarine
  • 1 medium-sized red bell pepper, seeded and cut into ¼-inch strips
  • 1 medium-sized green bell pepper, seeded and cut into ¼-inch strips
  • 1 medium-sized onion, chopped (about 1 cup)
  • 1 can (2 ounces) anchovy fillets, chopped
  • 3 teaspoons minced garlic (6 to 8 cloves)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces bay scallops
  • 12 ounces medium-sized cooked, peeled, and deveined shrimp

What to Do

  1. Cook the pasta according to the package directions; drain and keep warm in a large serving bowl.

  2. Meanwhile, in a medium-sized skillet, melt the butter over medium-high heat; add the bell peppers and onion and sauté for 5 to 6 minutes, or until the edges of the peppers begin to brown.

  3. Stir in the anchovies, garlic, salt, and black pepper and sauté for 3 to 4 more minutes. Add the scallops and shrimp and sauté for 3 to 5 minutes, until the scallops are cooked and the shrimp is heated through. Pour over the drained pasta and toss.


I like a big anchovy taste. If you do, too, add an additional can of anchovies to the recipe.

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I have not made this yet so I cannot rate it.

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can I leave out the anchovies?



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