Servings: 2 people
Ingredients
- ½ lb large shrimp peeled, deveined, tail on
- ½ lb scallops
- ½ cup dry white wine
- 3 tbsp butter
- 2 cloves garlic minced, or 1 tsp pre-minced garlic
- 1 lemon juiced, about 3-4 tbsp
- 1 tsp lemon zest
- 1 tsp crushed red pepper flakes
- 1 tsp sea salt
- ½ tsp fresh cracked black pepper
- 1 tsp fresh parsley chopped
- pasta noodles al dente, enough for 2
- aged parmesan cheese shaved, for topping
Instructions
- Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente.
- Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat. Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.
- Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.
- Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant.
- Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.
- Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes.
- Top with chopped fresh parsley and shaved aged parmesan.
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