SHRIMP AND SCALLOPS IN LEMON BASIL CREAM OVER ANGEL HAIR
6 tablespoons butter
8 large garlic cloves, chopped
1 tablespoon flour
¼ cup dry white wine
3 cups heavy cream
1 teaspoon salt
¼ teaspoon fresh cracked black pepper
Zest from 2 lemons (about 2 tablespoons)
Juice from 2 lemons (about 4 tablespoons)
1-pound raw large shrimp
1-pound raw sea scallops, cut in half only if very large
1-pound angel hair pasta, cooked al dente to package directions
1 cup grated fresh parmesan cheese, plus more for garnish and sprinkling
½ cup fresh basil leaves, chiffonade
1 cup baby arugula leaves
2 tablespoons olive oil
In a large saucepan, melt the butter over medium heat. Add the garlic and sauté until soft and fragrant, about 1 minute. Add flour and stir to combine and cook for one more minute. Add the wine, heavy cream, salt, and lemon zest and juice. Bring to a low boil and reduce the heat to medium low and let boil lightly, stirring frequently, until it is reduced by reduce by 1/3, about 30 minutes. This sauce can bubble away on a simmer for up to one hour. The longer it cooks, the thicker and more luxurious it gets!!
When you are ready to serve the pasta, stir the shrimp and scallops into the sauce and bring back to a low boil. Cook, stirring frequently for about 2-3 minutes until the shrimp is pink and slightly curled and the scallops are just cooked through. Gradually stir in the parmesan until well combined and, just before serving, stir in the basil leaves.
Toss the pasta with the sauce and let it sit for about 5 minutes so some of the sauce absorbs and coats the pasta. Toss again.
Serve in pasta bowls with ¼ cup of arugula leaves on top, drizzled with olive oil, and sprinkled with more parmesan.