1 lb shrimp, cleaned and deveined 1 lb scallops (of your choice) 3/4 lb angel hair 10 cherry tomatoes, halved 8 cloves garlic, minced and divided 10 leaves of basil, torn 1 large lemon, zested and juiced big pinch of red chili flakes (or more if you like) Extra virgin olive oil (amount varies by taste) 3 tbsp butter, softened 1/2 c dry white wine Salt and pepper to taste
Marinate the shrimp and scallops Combine shrimp, scallops, chili flakes, lemon zest and half the lemon juice, salt, pepper, and half the torn basil in a bowl and let marinate for a quick 10 minutes. You don’t want the acid in the lemon juice to start cooking your proteins.
Put up a large pot of water, heavily salted on the stove.
In a large saucepan (hopefully with angled sides – easier to flip your pasta in the pan, but can be done with a straight walled pan)…over medium high heat, add the marinated shrimp and scallops and cook until the proteins are halfway cooked through. Empty pan into a bowl and set aside.
In the same pan (don’t wash it out!) over medium heat, add 4 tbsp olive oil. Add the other half of the minced garlic and sauté until just fragrant. Add the cherry tomatoes, salt, & pepper. Sauté tomatoes for a couple of minutes, and then add the wine. After the alcohol is cooked out, add the shrimp and scallops back to the pan along with any accumulated juices, and the softened butter. Stir to combine. Add about 1/3 cup of the starchy pasta water, stir and pull the angel hair wet and add to the pan. (Pulling it wet means that you don’t drain the pasta – just use tongs and pull it out of the pot.)
Toss everything together until the sauce looks glossy and homogeneous, and not dry. You also do not want there to be any “soup” on the bottom of the plated pasta.
No. Cheese. ☺️
Buon appetito!
Theburritolyfe
I’m sure that is tasty. I personally prefer a much harder sear on a scallop. I hope it was delicious though.
2 Comments
Recipe
1 lb shrimp, cleaned and deveined
1 lb scallops (of your choice)
3/4 lb angel hair
10 cherry tomatoes, halved
8 cloves garlic, minced and divided
10 leaves of basil, torn
1 large lemon, zested and juiced
big pinch of red chili flakes (or more if you like)
Extra virgin olive oil (amount varies by taste)
3 tbsp butter, softened
1/2 c dry white wine
Salt and pepper to taste
Marinate the shrimp and scallops
Combine shrimp, scallops, chili flakes, lemon zest and half the lemon juice, salt, pepper, and half the torn basil in a bowl and let marinate for a quick 10 minutes. You don’t want the acid in the lemon juice to start cooking your proteins.
Put up a large pot of water, heavily salted on the stove.
In a large saucepan (hopefully with angled sides – easier to flip your pasta in the pan, but can be done with a straight walled pan)…over medium high heat, add the marinated shrimp and scallops and cook until the proteins are halfway cooked through. Empty pan into a bowl and set aside.
In the same pan (don’t wash it out!) over medium heat, add 4 tbsp olive oil. Add the other half of the minced garlic and sauté until just fragrant. Add the cherry tomatoes, salt, & pepper. Sauté tomatoes for a couple of minutes, and then add the wine. After the alcohol is cooked out, add the shrimp and scallops back to the pan along with any accumulated juices, and the softened butter. Stir to combine. Add about 1/3 cup of the starchy pasta water, stir and pull the angel hair wet and add to the pan. (Pulling it wet means that you don’t drain the pasta – just use tongs and pull it out of the pot.)
Toss everything together until the sauce looks glossy and homogeneous, and not dry. You also do not want there to be any “soup” on the bottom of the plated pasta.
No. Cheese. ☺️
Buon appetito!
I’m sure that is tasty. I personally prefer a much harder sear on a scallop. I hope it was delicious though.