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Description
Sprinklesandsprouts.com
Ingredients
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12oz long pasta (see note 1) 1tablespoon salt For the scallops: 2tablespoons olive oil 12raw sea scallops (see note 2) ¼teaspoon salt For the shrimp: 2tablespoon olive oil 16jumbo shrimp raw, peeled, and deveined (see note 2) ¼teaspoon salt For the sauce: ¼cup white wine (see note 3) ¼cup broth chicken, fish or vegetable 4tablespoons butter 6cloves minced garlic fresh is best ½cup chopped fresh parsley grated zest of ½ lemon ¼cup freshly squeezed lemon juice ½teaspoon freshly ground black pepper pinch red pepper flakes optional 1tablespoon salt 12oz long pasta 2tablespoons olive oil 12raw sea scallops ¼teaspoon salt 16jumbo shrimp ¼teaspoon salt ¼cup broth ¼cup white wine 4tablespoons butter 6cloves minced garlic ½cup chopped fresh parsley grated zest of ½ lemon ¼cup freshly squeezed lemon juice ½teaspoon freshly ground black pepper pinch red pepper flakes
Directions
Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions. AD Once cooked, reserve 1 ½ cups of the pasta cooking liquid and drain the pasta. Once the pasta is in the water, start the seafood. Ensure the scallops and shrimp are dry by patting them with a paper towel to remove any moisture. Then leave them to sit on a sheet of paper towel. Heat the oil in a large skillet/frying pan over medium-high heat. Season the scallops with salt. Then carefully and quickly add the scallops to the frying pan. Do them individually, starting at 12 o'clock and working around the outside of the pan. Cook the scallops for 90 seconds on one side, then flip the scallops and cook for a further 60 seconds. Remove from the pan. Add the oil to the same frying pan/skillet. Season the shrimp with salt, then add to the frying pan and cook for 2 minutes, then turn and cook for a further 2 minutes. Remove the shrimp from the pan and set them aside. Pour the wine and broth into the pan and allow to bubble for 30 seconds, scraping the bottom of the frying pan. AD Reduce the heat to low and melt the butter. Add in the minced garlic, cooking for 3 minutes, until fragrant but not colored. Add the chopped parsley, lemon zest, lemon juice, black pepper and red pepper flakes. Stir well and bring to a simmer. Add the drained pasta, add ½ cup/125ml of the reserved pasta water and keep stirring until the pasta has absorbed the sauce. (about 1-2 minutes) I find tongs work well for this as they can lift and turn the pasta quickly. Add more pasta water if needed, until the pasta is cooked perfectly and coated in the butter sauce. Add the cooked seafood, toss gently over medium heat for 30 seconds, taste for seasoning (it will probably need salt) and serve immediately.
Notes
Long pasta works best with the garlic butter sauce, so I would suggest using linguine, spaghetti, or tagliatelle. But this would also work with a farfalle (butterfly/bowtie pasta) or rotini. Avoid pasta shapes with holes in them, like penne and or rigatoni.The recipe is written for four people, and each serving contains four shrimp and three scallops. Feel free to reduce or increase the number of scallops and or shrimp according to budget or availability. If you have frozen seafood, ensure it is fully defrosted and dry before you start to cook it. (see above for more tips with the scallops) With fresh seafood, make sure it is dry before you start cooking.If you don't consume alcohol, you can switch the wine out for broth/stock.
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