Shrimp and Scallop Pasta

Name: Shrimp and Scallop Pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Europe, Italian
Ingredients: 8 uncooked shrimp (16-20 per pound), peeled and deveined; 6 sea scallops (about 12 ounces); 1/2 teaspoon seafood seasoning; 3 tablespoons unsalted butter, divided; 1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved; 1/2 cup frozen peas, thawed; 1/4 cup finely chopped shallots; 1/3 cup white wine or chicken broth; 4 ounces uncooked angel hair pasta; 1/4 cup plus 1 tablespoon chopped fresh parsley, divided; 2 large garlic cloves, minced; 1/4 to 1/2 teaspoon crushed red pepper flakes; 1/4 teaspoon salt; 2 tablespoons grapeseed oil

Total Time Prep/Total Time: 30 min.

Yield 2 servings

Contest Winner

Test Kitchen Approved

For a five-star dining experience at home, try this elegant and impressive shrimp and scallop pasta with white wine sauce.

Ingredients

8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen peas, thawed
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 tablespoons grapeseed oil

Directions

Pat shrimp and scallops dry; sprinkle with seafood seasoning.
In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.
Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten.
In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley.

Nutrition Facts

1 serving: 733 calories, 35g fat (13g saturated fat), 210mg cholesterol, 1263mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 47g protein.

I created this tempting seafood pasta for my wife. It’s a terrific meal served with crusty sourdough. If you don't like spice, skip the red pepper flakes. —George Levinthal, Goleta, California

Recipe Creator