Shrimp and Scallop Pasta Recipe

Shrimp and Scallop Pasta Recipe is a culinary masterpiece, perfect for any celebration or intimate dinner. This recipe is crafted to impress, offering a symphony of flavors that will delight any seafood enthusiast. Whether for a romantic date night, a holiday feast, or a special gathering, this dish promises a restaurant-quality experience right at your table.

Shrimp and Scallop Pasta Recipe A Gourmet Delight for Every Occasion

Ingredients for Shrimp and Scallop Pasta

Seafood Selection

Shrimp and Scallop Pasta : Opt for extra large or jumbo shrimp to enhance the dish’s visual and culinary appeal. Farmed or wild-caught varieties both work well, but wild-caught shrimp often provide superior flavor and texture.

Scallops: Large sea scallops are ideal for this recipe. Their impressive size and exquisite taste complement the shrimp, creating a balanced and harmonious dish.

Essential Seasoning

Seafood Seasoning: Enhance the natural flavors of the shrimp and scallops with a quality seafood seasoning blend. Old Bay seasoning is a classic choice, but feel free to customize your own blend for a personal touch.

Butter: Use high-quality unsalted butter to add richness and depth to the dish. The butter will meld with the seafood, creating a luscious base for the sauce.

Complementary Vegetables

Mushrooms: Shrimp and Scallop Pasta Fresh mushrooms bring an earthy umami flavor that balances the sweetness of the seafood. Choose small, fresh mushrooms for the best texture and taste.

Peas: The subtle sweetness and tender texture of peas add a delightful contrast to the dish. Frozen peas work well, offering convenience without sacrificing flavor.

Shallots and Garlic: These aromatics provide a robust foundation, infusing the sauce with a savory depth that enhances the overall flavor profile.

Liquid Elements

White Wine: Shrimp and Scallop Pasta A good quality white wine like Chardonnay or Pinot Grigio is essential. Its acidity and subtle fruity notes elevate the sauce, creating a sophisticated finish. If you prefer to omit alcohol, substitute with chicken or vegetable broth.

Pasta

Angel Hair Pasta: The delicate strands of angel hair pasta are perfect for this dish, allowing the shrimp and scallops to take center stage without overwhelming the palate.

Directions

Step 1: Prepare the Seafood

Pat the Shrimp and Scallop Pasta and scallops dry with paper towels. Sprinkle them generously with seafood seasoning. For optimal searing, ensure all excess moisture is removed.

Step 2: Sauté the Vegetables

In a small skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook, stirring occasionally, for about three minutes. Add the peas and cook until tender, approximately three to four minutes. Transfer the vegetables to a shallow bowl.

Step 3: Create the Sauce

In the same skillet, add the shallots and 1 tablespoon of butter. Cook and stir until the shallots soften, about one to two minutes. Pour in the white wine, reduce the heat to medium-low, and let it simmer uncovered.

Step 4: Cook the Pasta

Shrimp and Scallop Pasta In a large saucepan, cook the angel hair pasta to al dente according to package directions. Drain the pasta, reserving 1/2 cup of the pasta water. This starchy water will help bind the sauce to the pasta.

Step 5: Combine Pasta and Vegetables

Return the drained pasta to the saucepan. Reduce the heat to low and stir in 1/4 cup of chopped parsley, minced garlic, red pepper flakes, salt, the mushroom-pea mixture, and the remaining butter. Add enough reserved pasta water to moisten the pasta.

Step 6: Sear the Seafood

In a large skillet, heat the oil over medium-high heat. Add the scallops and shrimp, searing until the scallops are golden brown and firm and the shrimp turn pink, about two to three minutes per side.

Step 7: Assemble the Dish

Combine the seared shrimp and scallops with the pasta and sauce. Toss gently to ensure even coating. Sprinkle with the remaining parsley before serving.

Variations and Tips

Seafood Substitutions

Not a fan of scallops? Use only shrimp or add other shellfish like clams, mussels, or lobster for a luxurious twist.

Pasta Alternatives

Swap angel hair pasta with linguine, spaghetti, or even short-cut pasta like cavatappi or medium shells for a different texture.

Vegetable Adjustments

Omit peas and mushrooms if preferred, or substitute with other vegetables such as roasted red peppers, zucchini, eggplant, or sautéed greens like spinach or chard.

Creamy Sauce Option

For a richer sauce, add a splash of half-and-half or heavy cream, along with freshly grated Parmesan cheese, just before combining the pasta with the seafood.

Storing and Reheating

Refrigerate leftovers in an airtight container for two to three days. Reheat gently on the stovetop with a splash of broth or water to rehydrate the pasta. Avoid microwaving to prevent overcooking the seafood.

Presentation Suggestion

By following these detailed instructions, you will create an exquisite shrimp and scallop pasta dish that is sure to impress and delight. This gourmet recipe not only elevates your cooking experience but also ensures a memorable dining experience for your guests.

Monica’s Pasta Shop

The Original Monica’s restaurant brought to you by Jorge Mendoza-Iturralde. Established in 1995 Vinoteca di Monica offers a colorful and well-lit dining room which matches the cheerful wait-staff in our North End Italian restaurant. An extensive wine list complements the innovative sauces that top the rustic, homemade pasta dishes and top quality meats and seafood. Monica’s moved to Richmond Street in 1998 and expanded with a full bar and lounge area in 2006. Chef Jorge Mendoza-Iturralde takes great pride in this venture.