Summer Seafood Pasta with White Wine Sauce
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.84 out of 5 stars
(12)
Ingredients
2 servings
- 3/4 pound spaghetti
- 1/2 pound Open Nature Sea Scallops Frozen and thawed
- 1/2 pound Open Nature Raw Shrimp (31-40 Count Wild)
- Kosher salt and freshly ground black pepper
- 2 tablespoon olive oil (plus some for drizzling)
- 3 tablespoons butter (divided)
- 4 cloves garlic (chopped)
- 1 large shallot (finely chopped)
- 1/2 teaspoon crushed red pepper flakes
- 4 sprigs fresh thyme (leaves removed and chopped)
- 1 cup white wine (Sauv Blanc)
- 1 cup fresh basil (torn)
- 1 lemon (zested and juiced)
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Preparation
Step 1
Cook the pasta to package directions. Hold off on starting the scallops until you start your pasta.
Step 2
Remove the muscle from the scallops and pat dry with a paper towel. Season the scallops heavily with salt and pepper.
Step 3
Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm. Add the remaining butter and another tablespoon of oil and cook the shrimp until pink.
Step 4
Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops and shrimp back into the skillet to serve. Garnish with basil
Step 5
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