Monday, July 7, 2014

Spaghetti with Shrimp and Scallops

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Don't get me wrong...I love cooking dinner for my little family, but I also adore the days when I receive a text from Chris saying, "Don't worry about dinner; I'm cooking tonight." Yes, I love to cook, but I'm also a normal girl that loves being pampered every now and then!
This particular night, Chris came home with a bag of basic ingredients including pasta, diced tomatoes, shrimp and scallops. Oh, and wine (duh). I admire how he loves to improvise and come up with his own meals. This pasta had very simple ingredients, but was extremely flavorful and delicious. We sprinkled the pasta with a little Parmesan cheese and it was perfection. This is definitely one we'll be enjoying again soon!

Printable Recipe


  • 1 lb. spaghetti 
  • 2 tbsp. butter
  • 1 tbsp. extra-virgin olive oil
  • 1/2 lb. scallops, cut in half lengthwise
  • 1/2 lb. shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 tbsp. garlic, minced
  • 1/2 cup dry white wine
  • 1 (15 oz.) can diced tomatoes
  • 1/4 tsp. red pepper flakes
  • 1 tsp. dried parsley, plus extra for serving
  • Parmesan cheese, grated, for serving (optional)
Cook pasta according to package directions. Drain and set aside.

In a large skillet, melt butter over medium-high heat. Add oil. Add scallops in an even layer, and cook for 2-3 minutes per side until golden brown. Remove the scallops from the skillet and place on a dish.

In the same skillet, add shrimp in an even layer. Cook for 2 minutes per side or until pink. Remove from heat and add to the dish with the scallops.

Add the onion and garlic to the skillet. Cook for 3-4 minutes or until onion starts to become translucent. Add wine to the skillet and cook for an additional 4-5 minutes. Add diced tomatoes, red pepper flakes and parsley. Stir to combine.

Put the scallops and shrimp back into the skillet. Add pasta and stir to combine. 

To serve, sprinkle with Parmesan cheese and extra parsley, if desired.

Source: Chris Original

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