Summer Seafood Pasta with White Wine Sauce

Name: Summer Seafood Pasta with White Wine Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 People
Ingredients: ¾ pound Spaghetti; ½ pound Open Nature Sea Scallops Frozen and thawed; ½ pound Open Nature Raw Shrimp (31-40 Count Wild); Kosher salt and freshly ground black pepper; 2 tablespoon olive oil; 3 tablespoons butter; 4 cloves garlic; 1 large shallot; ½ teaspoon crushed red pepper flakes; 4 sprigs fresh thyme; 1 cup white wine; 1 cup fresh basil; 1 lemon

User Reviews

4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 People
Calories
1143 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Summer Seafood Pasta with White Wine Sauce

Demi Owens

Report

The most delish Summer Seafood Pasta with White Wine Sauce! Easily doubles or triples to feed a crowd!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

¾ pound Spaghetti
½ pound Open Nature Sea Scallops Frozen and thawed
½ pound Open Nature Raw Shrimp (31-40 Count Wild)
Kosher salt and freshly ground black pepper
2 tablespoon olive oil plus some for drizzling
3 tablespoons butter divided
4 cloves garlic chopped
1 large shallot finely chopped
½ teaspoon crushed red pepper flakes
4 sprigs fresh thyme leaves removed and chopped
1 cup white wine Sauv Blanc
1 cup fresh basil torn
1 lemon zested and juiced

Add to Shopping List

Instructions

Cook the pasta to package directions. Hold off on starting the scallops until you start your pasta.
Remove the muscle from the scallops and pat dry with a paper towel. Season the scallops heavily with salt and pepper.
Preheat a large skillet (I like a cast iron skillet for this) over medium high heat. Add the olive oil and 2 tablespoons of the butter. When butter melts into oil, add scallops. Sear the scallops for 2-3 minutes on each side until super golden brown, then remove from pan and tent loosely with foil to keep warm. Add the remaining butter and another tablespoon of oil and cook the shrimp until pink.
Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Reduce heat to medium low and sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and scrape up any pan drippings. Reduce the wine for 1 minute and add the lemon zest and juice and the remaining 1 tablespoon of butter and stir the mixture until the butter has melted. Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops and shrimp back into the skillet to serve. Garnish with basil

Notes

There are a few key rules when prepping scallops – all of which are super easy! First, if you open them and the side muscle is still intact, remove it from each scallop.
Then just pat them super dry and season liberally with salt and pepper. That’s it!
When it comes to cooking scallops, you’ll want to coat a pan in olive oil and have the heat fairly high. Once you add the scallops, they’ll form a golden crust in about 2-3 minutes. Once you’ve got the crust on one side, just flip and cook the other side until that has a crust as well. Voila!
Let’s talk prepping shrimp: if you’re thinking ahead, you can take shrimp out of the freezer and transfer it to the fridge and let it thaw overnight. If you need the shrimp faster, take it out of the freeze and let it thaw in a bowl of cold water on the counter. WARM WATER will mess with their texture so make sure it’s cold! Regardless of which way you use to defrost, once they are thawed, lay them out on a paper towel to dry them off and then get cooking.
As a general rule here’s what shrimp should look like in it’s cooking process: undercooked shrimp are a wide and flexible “U” shape, overcooked shrimp are an”O” shape and completely curls up on itself in a tight O, and perfectly cooked shrimp are a “C” in shape and ready to eat!

Nutrition Information

Show Details

Calories 1143kcal (57%) Carbohydrates 141g (47%) Protein 61g (122%) Fat 35g (54%) Saturated Fat 14g (70%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 1g Cholesterol 255mg (85%) Sodium 747mg (31%) Potassium 1161mg (33%) Fiber 8g (32%) Sugar 7g (14%) Vitamin A 1417IU (28%) Vitamin C 37mg (41%) Calcium 188mg (19%) Iron 5mg (28%)

Nutrition Facts

Serving: 2People

Amount Per Serving

Calories 1143 kcal

% Daily Value*

Calories	1143kcal	57%
Carbohydrates	141g	47%
Protein	61g	122%
Fat	35g	54%
Saturated Fat	14g	70%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	15g	75%
Trans Fat	1g	50%
Cholesterol	255mg	85%
Sodium	747mg	31%
Potassium	1161mg	25%
Fiber	8g	32%
Sugar	7g	14%
Vitamin A	1417IU	28%
Vitamin C	37mg	41%
Calcium	188mg	19%
Iron	5mg	28%