Seafood Scampi Pasta!

Light, elegant, and satisfying as fuck. Just don’t reheat these leftovers in your work’s microwave.

Ingredients:

• 8 oz fresh or thawed shrimp, deveined and deshelled
• 5-6 fresh sea scallops
• 8 oz angel hair pasta
• 2 tbsp olive oil
• 2 cloves of garlic, finely diced or grated
• 1/2 cup finely diced yellow onion
• 3/4 cup dry white wine
• 1/2 cup stock
• 1 lemon, juiced and zested
• 2 tbsp capers
• 4 tbsp unsalted butter
• 1/2 cup grated parmesan cheese
• 1/4 cup fresh parsley
• Red pepper flakes
• Salt and Pepper

Steps:

1. In a medium non-stick skillet, heat 1 tbsp olive oil on medium heat and gently salt the raw scallops
2. Fill a large pot with water and salt liberally (like the ocean!), placing on high heat until the water boils
3. In the meantime, add the scallops to the pan and cook, roughly 1-2 minutes per side until just slightly colored
4. Remove onto a paper towel-lined plate and set aside
5. Add the pasta to the now-boiling water and cook until al dente – roughly 4-5 minutes – and then drain, tossing very lightly with oil to prevent sticking
6. In the same large non-stick pan that you used for the scallops, heat 1 tbsp olive oil on medium heat and then add the onion, cooking until translucent (about 2-3 minutes)
7. Add the garlic and cook for about 30 seconds, being careful not to let brown
8. Add the white wine to deglaze the pan, being sure to use a wooden spatula to scrape up any bits sticking to the bottom
9. Allow the wine to reduce for about 4-5 minutes
10. In the meantime, season the shrimp with salt and pepper on each side
11. Into the pan with the wine, add in the stock, capers, lemon juice and zest, and red pepper flakes and bring to a simmer
12. Once the sauce simmers, poach the shrimp into it for about 1-2 minutes per side, until it begins to slightly turn color
13. Add the butter, stirring until the butter fully melts
14. Season with salt and pepper, to taste
15. Add in the cooked pasta, scallops, and parm to the shrimp an sauce, ensuring everything is evenly coated
16. Dice up the fresh parsley and toss once more with the sauced pasta
17. Serve hot an enjoy, home skillets!