Description
Indulge in a delectable Spicy Shrimp and Scallop Pasta recipe that combines succulent seafood with a kick of spice. Learn how to create this flavorful dish today!
Ingredients
- 454 g scallops (fresh or thawed)
- 1 Tbsp (15 ml) Kosher salt (need more for brine solution)
- 340 g pasta (good quality, I use a short shape, like busiati)
- 3 Tbsp (45 ml) extra virgin olive oil
- 12 shrimp (large, raw, fresh or frozen (thawed) peeled, and deveined)
- 3 cloves garlic (minced)
- 1 Tbsp (15 ml) fresh Italian parsley (chopped)
- 1/4 tsp (1 ml) black pepper (freshly ground)
- 85 g beef butter (good quality, salted)
- 80 ml apple juice (see notes)
- 4 wedges lemon (to serve)
Instructions
- Submerge the scallops in a saline mixture (3 Tbsp of salt in 16 oz of water) for a duration of 10 minutes.
- After 10 minutes, remove them and place them on a rack to air dry.
- Meanwhile, bring a large pot of generously salted water to a boil for the pasta. Once the pasta is in, set a timer for 7 minutes or according to the package directions.
- Ensure the scallops are thoroughly dried. If needed, use a paper towel to pat them dry. When the timer goes off, heat a large cast iron skillet over high flame and pour in the olive oil.
- Once the oil and pan are thoroughly heated, introduce the scallops to the pan and sear them for around 1 ½ minutes before adding the shrimp, minced garlic, and chopped parsley.
- Continue to cook for another 2 minutes, then flip the scallops and shrimp, allowing them to cook for an additional 1 ½ minutes. Then, pour in the apple juice, scraping the bottom of the pan, and reduce the heat to keep it warm.
- Incorporate the beef butter and stir until it melts. Sprinkle freshly ground black pepper if preferred, then taste the sauce or seafood and adjust the salt if required.
- Strain the pasta, which should be done by now, but save a cup of the pasta water. This water can be added later if needed after combining everything. Toss the pasta directly into the pan with the seafood sauce.
- Gently mix to combine all the components. If necessary, add some of the reserved pasta water.
- Serve right away, as this seafood pasta is best enjoyed while steaming hot. Don’t overlook the crusty bread to soak up the garlicky butter sauce at the end!
Notes
- Thoroughly pat dry the scallops before searing for a golden crust.
- Adjust salt to taste after adding the beef butter to the sauce.
- Save a cup of pasta water to thin out the sauce if needed.
