This delicious Spaghetti with Shrimp and Scallops dish is quick and so tasty, making it perfect for a midweek meal! I know some people don’t ever add cheese to any fish dishes, but sometimes it works. Adding cheese on top of this dish is entirely up to you!
Ingredients:
- 9 oz. Spaghetti
- 1 lb. Shrimp, peeled and deveined, tails left on, seasoned with salt and black pepper
- 1 lb. Scallops, seasoned with salt and black pepper
- 1 Shallot, chopped
- 2 Garlic Cloves, chopped
- 1/3 cup Sundried Tomatoes
- 1/2 tsp. Hot Pepper Flakes
- 4 oz. Spinach
- 1/2 cup White Wine, Chardonnay
- 1 cup Half and Half
- Grana Padano Cheese, optional for topping
Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.
Meanwhile, add a drizzle of olive oil to a frying pan. Add in the scallops and sauté over a medium flame for about three minutes, or until golden, on each side. Remove the scallops and set aside.
Add another drizzle of olive oil to the frying pan and then add in the shrimp. Sauté over medium heat for about one minute on each side.
Add the scallops back into the frying pan with the shrimp and pour in the white wine. Mix and let cook for two minutes. Pour the shrimp, scallops and wine into a large enough bowl and set aside.
Using the same frying pan, add another drizzle of olive oil. Add in the garlic and shallots and sauté for two minutes over medium heat.
Add the pasta into the boiling water and cook for one minute less than as per the package instructions. Reserve a cup of the pasta water.
Meanwhile, add the sundried tomatoes and hot pepper flakes into the frying pan and sauté for one minute.
Pour in the half and half cream and mix together. Once boiling, add in the shrimp and scallops. Mix together and bring to a boil over medium heat.
Once boiling, add in the spinach. Let simmer over low heat until the pasta is ready.
Scoop the pasta directly into the frying pan and let cook for another two minutes. If needed, add in a ladleful of the pasta water to thicken the sauce.
Serve with a sprinkle of Grana Padano cheese, if you like, and enjoy!
Spaghetti with Shrimp And Scallops
Ingredients
- 9 oz. Spaghetti
- 1 lb. Shrimp peeled and deveined, tails left on, seasoned with salt and black pepper
- 1 lb. Scallops seasoned with salt and black pepper
- 1 Shallot chopped
- 2 Garlic Cloves chopped
- 1/3 cup Sundried Tomatoes
- 1/2 tsp. Hot Pepper Flakes
- 4 oz. Spinach
- 1/2 cup White Wine Chardonnay
- 1 cup Half and Half
- Grana Padano Cheese optional for topping
Instructions
- Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.
- Meanwhile, add a drizzle of olive oil to a frying pan. Add in the scallops and sauté over a medium flame for about three minutes, or until golden, on each side. Remove the scallops and set aside.
- Add another drizzle of olive oil to the frying pan and then add in the shrimp. Sauté over medium heat for about one minute on each side.
- Add the scallops back into the frying pan with the shrimp and pour in the white wine. Mix and let cook for two minutes. Pour the shrimp, scallops and wine into a large enough bowl and set aside.
- Using the same frying pan, add another drizzle of olive oil. Add in the garlic and shallots and sauté for two minutes over medium heat.
- Add the pasta into the boiling water and cook for one minute less than as per the package instructions. Reserve a cup of the pasta water.
- Meanwhile, add the sundried tomatoes and hot pepper flakes into the frying pan and sauté for one minute.
- Pour in the half and half cream and mix together. Once boiling, add in the shrimp and scallops. Mix together and bring to a boil over medium heat.
- Once boiling, add in the spinach. Let simmer over low heat until the pasta is ready.
- Scoop the pasta directly into the frying pan and let cook for another two minutes. If needed, add in a ladleful of the pasta water to thicken the sauce.
- Serve with a sprinkle of Grana Padano cheese and enjoy!