YIELD: 4 SERVINGS

Seafood Pasta with Shrimp and

Scallops (and Garlic!)

A buttery garlic wine sauce pairs with shrimp and scallops in this easy dish. Add some pasta and
dinner is served!

PREP TIME COOK TIME TOTAL TIME

15 minutes 15 minutes 30 minutes

Ingredients
1 lb (454 g) scallops, fresh or thawed
Kosher salt
12 oz (340 g) good quality pasta
3 Tbsp extra virgin olive oil
8 large or 12 medium shrimp, fresh or thawed
3 or 4 cloves minced garlic
chopped Italian, flat leaf parsley
freshly ground black pepper
3 to 4 oz (85 to 100 g) good quality butter
1/3 cup (80 ml) dry white wine (you can substitute seafood stock or broth if you'd like)
(lemon slices/wedges to serve)

Instructions
Prepare the Scallops
1. Soak the scallops for 10 minutes in a brine solution (3 Tbsp Kosher salt in 16 oz water.)
2. Remove after 10 minutes and place on a rack to dry.

Cook the Pasta

1. Next, put a large pot of well salted water on to boil for the pasta. Once the pasta goes in, set a
timer for 7 minutes before the pasta will be ready (according to package instructions.)

Make the Sauce

1. Make sure the scallops are dry. If they are not, pat them dry with a paper towel. When the timer
goes off, put a large cast iron pan on high heat and add the extra virgin olive oil.
 2. When the pan and oil are very hot, add the scallops and sear them for about 1 1/2 minutes before
adding the shrimp, garlic, and parsley.
3. Cook for another 2 minutes before turning the scallops and shrimp, and lowering the heat a little.
Next add the butter.
4. This seafood pasta sauce is probably the quickest sauce you can make!
5. Add the wine and then turn the heat down just to keep the pan warm, and add some freshly
ground black pepper, if desired.

Add the Pasta to the Seafood Sauce

1. Drain the pasta, which should be ready, but reserve a cup or so of pasta water. You will only need
this pasta water if you want to add some after mixing everything together. Add the pasta directly
to the seafood sauce in the pan.
2. Stir gently to incorporate all the ingredients together. Add some of the reserved pasta water, if
desired, then top with a twist of lemon in the pan.

Serve.
1. Serve immediately as this seafood pasta dish is best piping hot. Don't forget some crusty bread to
mop up the buttery garlic and wine sauce at the end!

Nutrition Information: YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 813 TOTAL FAT: 25g SATURATED FAT: 9g TRANS FAT: 0g
UNSATURATED FAT: 14g CHOLESTEROL: 62mg SODIUM: 384mg CARBOHYDRATES: 117g
FIBER: 7g SUGAR: 2g PROTEIN: 25g

Nutrition information is only estimated.

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© Christina Conte CUISINE: Italian / CATEGORY: Main Courses

https://www.christinascucina.com/seafood-pasta-with-shrimp-and-scallops-and-garlic/