Spicy Shrimp and Bay Scallop Scampi
I had intended to make this dish the day before Christmas, but ended up having spinach lasagna roll-ups instead. Once your water is boiling, it takes about 15 minutes to have it ready to serve.
I was disappointed to see that the fresh parsley got all wilted and limp while I was organizing myself to take pictures. Add it to your dish just before serving to keep it looking pretty.
Spicy Shrimp and Bay Scallop Scampi - serves 2
200-225 gm (1/2 pound) fettucine, linguine or spaghetti
200-225 gm (1/2 pound) shrimp and scallops, thawed, rinsed and patted dry
2 cloves garlic, finely minced
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1/4 cup white wine**
1/2 red pepper, diced
pinch (1/8 tsp) dried red pepper flakes
6-8 stalks parsley, rinsed, patted dried and roughly chopped
squeeze (1-2 tbsp) of lemon juice
salt as needed
freshly ground black pepper (optional)
** Substitute chicken stock if you can't use/don't want wine
Mise en place
Set a pot of water, with a generous teaspoon or two of salt in it, to boiling and cook the pasta according to package directions.
Five minutes before the pasta is done, melt the butter and olive oil in a large saute pan and cook the garlic until it's translucent and starting to get a bit of colour.
Add the shrimp and scallops, cooking just until the shrimp starts to get pink. Remove the shrimp and scallops to a small bowl with a slotted spoon and squeeze some lemon juice over the seafood.
Add the diced red pepper, red pepper flakes and wine to the saute pan and simmer for a couple of minutes to reduce the wine and encorporate the pan drippings into a sauce.
Add the cooked pasta to the saute pan along with the shrimp and scallops.
Toss through and serve immediately sprinkling the parsley on the pasta at the last minute. Grind some fresh black pepper over the pasta if desired.
I was disappointed to see that the fresh parsley got all wilted and limp while I was organizing myself to take pictures. Add it to your dish just before serving to keep it looking pretty.
Spicy Shrimp and Bay Scallop Scampi - serves 2
200-225 gm (1/2 pound) fettucine, linguine or spaghetti
200-225 gm (1/2 pound) shrimp and scallops, thawed, rinsed and patted dry
2 cloves garlic, finely minced
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
1/4 cup white wine**
1/2 red pepper, diced
pinch (1/8 tsp) dried red pepper flakes
6-8 stalks parsley, rinsed, patted dried and roughly chopped
squeeze (1-2 tbsp) of lemon juice
salt as needed
freshly ground black pepper (optional)
** Substitute chicken stock if you can't use/don't want wine
Mise en place
Set a pot of water, with a generous teaspoon or two of salt in it, to boiling and cook the pasta according to package directions.
Five minutes before the pasta is done, melt the butter and olive oil in a large saute pan and cook the garlic until it's translucent and starting to get a bit of colour.
Add the shrimp and scallops, cooking just until the shrimp starts to get pink. Remove the shrimp and scallops to a small bowl with a slotted spoon and squeeze some lemon juice over the seafood.
Add the diced red pepper, red pepper flakes and wine to the saute pan and simmer for a couple of minutes to reduce the wine and encorporate the pan drippings into a sauce.
Add the cooked pasta to the saute pan along with the shrimp and scallops.
Toss through and serve immediately sprinkling the parsley on the pasta at the last minute. Grind some fresh black pepper over the pasta if desired.