Linguini with Scallops and Shrimp
Linguini with Scallops and Shrimp
Last night I brought home some lemons, and scallops home from work (I work at a seafood market in Portland ME), and I wanted to make a nice dinner for my roommate and I, so I decided, what could be better than a linguini with scallops and shrimp. When I originally decided I wanted to do pasta I was thinking of doing a Linguini with Shrimp Scampi (which as my roommate pointed out is a redundant name, as Scampi is a term meaning shrimp, so Shrimp Scampi is literally Shrimp Shrimp), but as I was working yesterday I started thinking about ways to make the simple dinner even better, because my roommate and I had reason to celebrate yesterday, so why not go all out and make it special. so I decided on Linguini with Scallops and Shrimp.
Ingredients:
Scallops (just over 1/2 lb)
Shrimp (about 3/4 of a lb)
Linguini
Asparagus
Parsley (fresh)
Juice of 1 Lemon
1 Shallot
5 Cloves of Garlic
Multi Coloured Cherry Tomatoes
Capers (about a 1 tbs with juice)
Chardonnay
Olive Oil
Sea Salt to taste
Basil and oregano to taste
Shredded Parmesan Cheese (we use non dairy because we don't use dairy in our house because of allergies)
Scallops (just over 1/2 lb)
Shrimp (about 3/4 of a lb)
Linguini
Asparagus
Parsley (fresh)
Juice of 1 Lemon
1 Shallot
5 Cloves of Garlic
Multi Coloured Cherry Tomatoes
Capers (about a 1 tbs with juice)
Chardonnay
Olive Oil
Sea Salt to taste
Basil and oregano to taste
Shredded Parmesan Cheese (we use non dairy because we don't use dairy in our house because of allergies)
Recipe:
1. In a pot heat heavily salted water to a boil for noodles. Meanwhile prepare the rest of your ingredients. When it reaches a rolling boil add noodles and cook according to package al dente. While noodles are cooking make the rest of the recipe (when noodles are done remove them and shock them with cold water, and set them aside)
2. In a pan heat olive oil with sea salt over med heat
3. Add in minced garlic and shallot and cook until aromatic (stirring frequently)
4. add the juice of 1 lemon (remove seeds if any fall into the pan)
5. add about 1 cup of chardonnay and cook the alcohol out
6. add asparagus and cook until tender, also add capers, and Cherry tomatoes (I used about 8 chopped into smaller pieces (you must at least cut them in half so that they can release their juices into the sauce)
7. Add scallops (if they are kind of large cut them into bite size pieces), and shrimp, and cook until opaque on both sides), also add a small handful of chopped parsley, and a few shakes of dried basil and oregano
8. Add noodles to the pan (of if you have outgrown your pan like I did, then put everything into the pasta pot and toss the noodles and sauce until well mixed.
9. Top with shredded parmesan and sprinkle on some fresh chopped parsley (I used curly parsley for this, but you can also use Italian Parsley if you prefer, either one is great).
I had mine with slices of baguette, my roommate doesn't understand the appeal of eating carbs on carbs and why people eat bread with noodles (there is no wrong way, do what makes you happy), I personally like the bread to soak up the sauce that is left on the plate after I eat the meal. Since we were celebrating we enjoyed the meal with a bottle of Prosecco, but a glass of any nice white wine would go well, for example that Chardonnay that was used in the sauce for example would have paired perfectly with this dish. This is a great meal if you are entertaining guests (just add more of everything if you are cooking for a larger party, or serve sides with it. This is also just a great meal any day of the week, it comes together rather quickly and has beautiful bouquet of flavours, and I highly recommend it. If you don't like seafood, you could try it with chicken instead (just keep it light, there is no room here for heavy read meats). Also remember to make it your own, recipes are merely inspirations, not rigid rules, you are the artist of your own kitchen, and above all have fun.
If you make this please post photos in the comments, and let me know what you thought, and what you did differently.
Also here is a photo of my roommate, with the wine and a large plate of pasta in front of them :) Also if you are interested, my computer was playing a random playlist of mostly punk rock music in the background, I like music I can dance to in the kitchen, especially on such a happy night. I personally feel that dancing in the kitchen is an important part of cooking a great meal, if you don't enjoy yourself in the kitchen, I don't think your food will turn out as well. The best kitchens I have worked in are ones where the cooks are singing and dancing around the kitchen, and telling jokes, and laughing. Cooking should be fun, a great meal should start with a great time.
1. In a pot heat heavily salted water to a boil for noodles. Meanwhile prepare the rest of your ingredients. When it reaches a rolling boil add noodles and cook according to package al dente. While noodles are cooking make the rest of the recipe (when noodles are done remove them and shock them with cold water, and set them aside)
2. In a pan heat olive oil with sea salt over med heat
3. Add in minced garlic and shallot and cook until aromatic (stirring frequently)
4. add the juice of 1 lemon (remove seeds if any fall into the pan)
5. add about 1 cup of chardonnay and cook the alcohol out
6. add asparagus and cook until tender, also add capers, and Cherry tomatoes (I used about 8 chopped into smaller pieces (you must at least cut them in half so that they can release their juices into the sauce)
7. Add scallops (if they are kind of large cut them into bite size pieces), and shrimp, and cook until opaque on both sides), also add a small handful of chopped parsley, and a few shakes of dried basil and oregano
8. Add noodles to the pan (of if you have outgrown your pan like I did, then put everything into the pasta pot and toss the noodles and sauce until well mixed.
9. Top with shredded parmesan and sprinkle on some fresh chopped parsley (I used curly parsley for this, but you can also use Italian Parsley if you prefer, either one is great).
I had mine with slices of baguette, my roommate doesn't understand the appeal of eating carbs on carbs and why people eat bread with noodles (there is no wrong way, do what makes you happy), I personally like the bread to soak up the sauce that is left on the plate after I eat the meal. Since we were celebrating we enjoyed the meal with a bottle of Prosecco, but a glass of any nice white wine would go well, for example that Chardonnay that was used in the sauce for example would have paired perfectly with this dish. This is a great meal if you are entertaining guests (just add more of everything if you are cooking for a larger party, or serve sides with it. This is also just a great meal any day of the week, it comes together rather quickly and has beautiful bouquet of flavours, and I highly recommend it. If you don't like seafood, you could try it with chicken instead (just keep it light, there is no room here for heavy read meats). Also remember to make it your own, recipes are merely inspirations, not rigid rules, you are the artist of your own kitchen, and above all have fun.
If you make this please post photos in the comments, and let me know what you thought, and what you did differently.
Also here is a photo of my roommate, with the wine and a large plate of pasta in front of them :) Also if you are interested, my computer was playing a random playlist of mostly punk rock music in the background, I like music I can dance to in the kitchen, especially on such a happy night. I personally feel that dancing in the kitchen is an important part of cooking a great meal, if you don't enjoy yourself in the kitchen, I don't think your food will turn out as well. The best kitchens I have worked in are ones where the cooks are singing and dancing around the kitchen, and telling jokes, and laughing. Cooking should be fun, a great meal should start with a great time.
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