ONE PAN SHRIMP AND SCALLOP PASTA IN TOMATO CREAM SAUCE

Ciao Bella|Italian|Pasta|Seafood

Ingredients

1 ½ pounds dry packed sea scallops

2 teaspoons salt, divided

2 teaspoons black pepper, divided

1 pound shrimp, shelled and deveined (tails left on)

6 tablespoons olive oil, divided

4 tablespoons butter

1 medium onion, chopped

8 cloves garlic, chopped

3 cups cherry or grape tomatoes

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

½ cup dry white wine

1 ½ cups heavy cream

1 pound dry linguini or spaghetti

3 ½ cups lobster or seafood stock (or chicken stock in a pinch)

½ cup grated parmesan cheese, plus more for sprinkling on the finished dish

5 ounces baby spinach leaves

Basil or parsley leaves for garnish

Instructions

Remove the tough side muscle off of each scallop (if there is one) and place them on a layer of paper towels in the counter. Press the tops with another layer of paper towels to completely dry. Season the scallops with ½ teaspoon each of the salt and pepper on both sides. Set aside.

Place the shrimp on another layer of paper towels and pat them dry as well. Season with another ½ teaspoon each of the salt and pepper.

Heat 3 tablespoons of the olive oil in a large deep skillet over medium high heat. When the oil is hot, add the shrimp to the pan in an even layer and cook them on the first side for 2 minutes without moving. Flip with tongs and cook for 1-2 minutes on the second side until they are pink and just cooked through. Remove to a bowl and set aside.

Add the scallops to the same pan in a single layer, careful not to crowd them so they get a nice sear. Drizzle with 2-3 more tablespoons of oil. Cook for 2-3 minutes on the first side until they are caramelized and golden. Flip and cook for 1-2 minutes on the second side until just barely cooked through. Note – cook time will depend on the size of the scallops and they will cook a little more in the sauce. Remove the scallops and set aside on a plate.

Add the butter, onions, and garlic to the pan drippings from the scallops. Cook stirring for 2 minutes letting the veggies begin to soften. Add the tomatoes, remaining teaspoon salt and black pepper, and Ciao Bella Italian seasoning to the pan. Cook for one minute, stirring, and then add the wine to the pan. Scrape up any brown bits from the bottom of the pan using a wooden spoon or spatula. Bring to a low boil.

Add the dry pasta to the pan and toss for a couple of minutes to coat. Add 1 cup of the cream to the pan and toss again. Cover the pan and let the pasta bubble away for 8-10 minutes, uncovering to stir every 3-4 minutes so the pasta doesn’t stick together. If the pasta seems a little dry, add a little more stock (total moisture will depend on how juicy your tomatoes are and the brand of pasta you use). Continue cooking, stirring frequently, until the pasta is al dente in texture. Uncover and add the remaining ½ cup of the heavy cream and ½ cup of parmesan. Toss, toss, toss until the pasta is coated in a luscious creamy sauce.

Add the spinach and toss until the spinach is wilted and the sauce coats the pasta. Add a little more stock as needed to get a super creamy sauce. Add the shrimp and scallops back to the pan along with any juices that have formed and toss one more time to fully incorporate the seafood.

Serve hot in bowls garnished with basil or parsley and more parmesan.