Shrimp and Scallop Scampi
Prep Time: 10 minutes
|
Cook Time: 14 minutes
239 Calories
|
4-5 Servings
Ingredients
1 lb. spaghetti
1 package Sizzlefish weathervane scallops
1 package Sizzlefish colossal shrimp
1/2 tsp salt
1/2 tsp black pepper
4 tbsp olive oil, divided
1/4 cup dry white wine
2 tbsp unsalted butter
1 tbsp minced garlic
1/4 cup fresh lemon juice
1 tbsp lemon zest
1/2 tsp red pepper flakes
2 tbsp fresh parsley for serving
1/4 cup fresh grated Parmesan cheese
Lemon slices for serving
Directions
Step 1
Begin boiling water for pasta and add 2-3 teaspoons of salt. Cook according to package directions.
Step 2
In the meantime, blot shrimp and scallops dry using paper towel. Season liberally with salt and pepper. Heat two tablespoons of olive oil over medium-high heat in a large pan for 2 minutes.
Step 3
Add scallops to hot oil using tongs. Cook scallops for 2-2 1/2 minutes on each side, until browned and cooked through. Set aside on a plate.
Step 4
Add remaining oil to pan. Add shrimp. Cook until shrimp is pink, about 4 minutes, turning after 2 minutes. Transfer to plate with scallops.
Step 5
Reduce heat to medium-low. Deglaze pan with white wine, using a spatula to scrape up any browned bits on pan. Add butter, garlic, red pepper flakes, lemon juice and lemon zest to pan and bring to a simmer, about 2 minutes.
Step 6
Drain pasta and reserve 1/2 cup of pasta water. Add pasta to sauce with 1/2 cup of reserved water and half of parsley. Toss to coat with tongs.
Step 7
Return scallops and shrimp to pan and toss once more to incorporate seafood and heat through for 1 minute. Top with remaining parsley and parmesan cheese. Serve right away with additional lemon slices if desired.
