Shrimp and Scallop Scampi with Angel Hair Pasta
Savor the taste of the sea with our enticing seafood scampi, a harmony of juicy shrimp, garlicky butter, and zesty lemon. ?? It's a quick, simple recipe that transcends the ordinary, transporting you to the shoreline with every bite.
Print
Pin
Servings: 4 servings
Calories: 358kcal
Ingredients
- Kosher salt
- 1 lb angel hair
- 12 jumbo shrimp peeled and cleaned
- 12 large sea scallops tough foot muscles removed
- Freshly ground black pepper
- 3 1/2 tbs unsalted butter
- 2 cloves garlic minced
- 2 tbs fresh lemon juice plus lemon wedges for garnish
- 1/2 cup dry white wine
- 1/4 cup torn fresh basil
- 2 tbs chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the angel hair and cook as the label directs.
- Meanwhile, heat a large skillet over medium-high heat.
- Pat the shrimp and scallops dry, then season with salt and pepper.
- Add 1/12 tbs butter to the pan and cook the shrimp until golden on one side, about 3 minutes.
- Turn the shrimp and add half of the garlic; cook until the garlic is fragrant but the shrimp are still translucent, 1 to 2 minutes more.
- Transfer the shrimp to a plate.
- Add the scallops to the skillet and cook until golden on one side, about 3 minutes.
- Turn the scallops, add the remaining garlic and cook 1 to 2 more minutes.
- Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon.
- Cook until the sauce is reduced by half, about 3 minutes.
- Return the shrimp to the pan, then add the basil and the remaining 2 tbs butter; season with salt and pepper.
- Drain the pasta and transfer to a large serving bowl.
- Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
Notes
*This dish can be made easily with chicken for my non shellfish loving fans. Just cut chicken cutlets into thin strips and cook in the pan before or in place of the shrimp.
We find angel hair pasta can get a little sticky while we whip this up. Feel free to make this with whatever pasta you have on hand.
Food Network Magazine October 2009
Nutrition
Serving: 1g | Calories: 358kcal | Carbohydrates: 41g | Protein: 18g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 558mg | Fiber: 2g | Sugar: 2g