Two of my favorite things? Seafood and pasta. So seafood pasta? Whewwww. This version incorporates scallops and shrimp in a white wine lemon sauce with some tasty veggies. I also threw some pancetta in, because I had some in my fridge and am a firm believer that pancetta makes everything 10x better.
You will need: angel hair (or pasta of choice), olive oil, butter, garlic, onion, shrimp, scallops, blackening season, pancetta, grape tomatoes, broccolini (not pictured bc I forgot it in the bag), white wine, lemon, red pepper flakes, salt & pepper.
Saute garlic in some olive oil and cook shrimp, stirring occasionally, until no longer pink. Remove to a bowl and keep warm.
Heat some more olive oil and saute onion for a few minutes. Add garlic and saute another minute then pancetta and a few mins more.
Add tomatoes and broccolini and saute a few more minutes. Pour in white wine and lemon juice and bring to a slight boil. Turn down heat and simmer for a few minutes. Meanwhile prepare pasta according to package directions.
Rinse scallops with cold water and remove side-muscle. Pat dry and season well with a blackening spice on both sides. I add additional fresh ground pepper as well.
Heat some butter and olive oil in a cast iron (preferable) or skillet until very hot. Add scallops and sear one minute per side without moving until you flip. Remove to a plate and keep warm.
Add shrimp back to mixture and stir. Cook for a few minutes.
Toss with sauce and top with scallops.
Enjoy!!!
Love scallop recipes? Try out another favorite of mine!
Love shrimp & pasta? Try this
- 3 tablespoon olive oil, divided
- 4 garlic cloves, minced and divided
- ½ lb large shrimp, peeled and de-veined, tails removed
- ½ small onion, diced
- 4 oz pancetta, cubed
- 1 cup grape tomatoes, halved
- 1 cup broccolini, chopped
- 1½ cups dry white wine
- juice from one lemon
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- ~12 scallops, rinsed and side muscle removed
- blackening season
- 1 tablespoon butter
- angel hair (or pasta of choice)
- Cook pasta according to package directions.
- Heat 1 tablespoon olive oil in a skillet or saute pan over medium heat.
- Saute half your garlic for a couple mins.
- Add shrimp and cook until no longer pink, stirring occasionally. About 6 mins.
- Remove shrimp to a bowl and keep warm.
- Add another tablespoon of olive oil to pan and heat.
- Saute onion a couple mins.
- Add garlic and saute another.
- Add pancetta and cook about 5 mins.
- Add grape tomatoes and broccoli and saute a few mins.
- Stir in wine and lemon juice. Bring to a simmer. Turn down heat slightly.
- Push down on backs of tomatoes to release juice.
- Stir in red pepper flakes, salt and pepper. Simmer for 3-5 mins.
- Season scallops with blackening season and some extra pepper.
- Heat rest of olive oil and butter in a cast iron or regular skillet over medium-high heat.
- Sear scallops one min per side.
- Remove to plate to keep warm.
- Toss shrimp with sauce and cook another couple mins on low heat.
- Toss sauce and shrimp with pasta. Top with scallops.
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