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erin's recipes: [grilled shrimp and scallop scampi on angel hair pasta]

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erin's recipes: [grilled shrimp and scallop scampi on angel hair pasta] 1 Picture

Ingredients

  • sea salt
  • black pepper
  • 1/2 pound of angel hair pasta
  • 6 garlic cloves,minced
  • 1/2 cup flat leaf parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 16 about 16 shrimp, medium to large size, peeled, deveined, and tails removed
  • 8 medium sized scallops
  • 1 tsp red pepper flakes
  • 1/2 cup dry white wine or sherry
  • juice of one lemon
  • 4 Tbsp cold unsalted butter
  • 4 pieces of bacon
  • 4 green onions, thinly sliced
  • Parmesan, if desired

Details

Servings 1
Adapted from behirschrecipes.blogspot.com

Preparation

Step 1

This recipe is a little tricky the first time only due to handling so many pots in the kitchen at once with very time sensitive ingredients, like seafood. Once you've made it once, it's easy to master. The bacon can be replaced by prosciutto if you can find it.

Perheat oven to 400 degrees. Lay bacon strips in a pyrex pan and cook for 15 minutes, or until cooked through. Remove from oven and set aside between paper towels to drain.

Bring a large pot of boiling water to a boil.

In a bowl, combine the garlic, parsley, salt, pepper and extra virgin olive oil. Place half of the mixture with the shrimp and scallops and toss to coat evenly.

Cook the pasta per the directions on the box by adding the pasta to the water along with some salt, cook until al dente (about 4 minutes). Reserve 3 ladles of the water. Drain the pasta and rinse with cold water to stop cooking.

Heat a skillet to medium high and add the shrimp and scallops once it's hot. (If using a nonstick pan - no need to add more oil - the marinade has enough). Cook for about 3 minutes on each side, or until the scallops are lightly browned and the shrimp is pink. Once cooked, remove skillet from heat and set aside.

In a large pan/skillet, add the reserved garlic mixture and the red pepper flakes and cook over medium high heat until fragrant (don't let the garlic brown). Add the wine and cook for 2 minutes. Add about 2 ladles of the reserved pasta water, and the juice from the lemon. Cook for 2 minutes. Turn off the heat and add the butter, stiring until it's melted. Add the shrimp and scallops and toss to coat. Add the onion and bacon and toss again. Last, add the pasta and toss to warm up the pasta.

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