Seafood Spaghettini is a meal full of flavor and tender pasta that delights your taste buds as it melts on your tongue. It is an easy-to-make recipe that makes a great light summer meal or the pasta starter for a full Italian dinner. A simple green salad dressed with a light vinaigrette and some crusty bread is all you need with this tasty seafood dish.
This recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 6 ounces spaghettini pasta (also known as thin spaghetti pasta)
- 3 tablespoons olive oil, extra-virgin, divided
- 3 tablespoons butter, unsalted
- 4 cloves garlic, minced
- 1/3 pound medium-size shrimp, uncooked, peeled and deveined
- 1/3 pound sea scallops, uncooked*
- Red pepper flakes to taste
- 1/2 cup clam juice, bottled
- 1/3 cup sun-dried tomatoes, (oil-packed) diced and drained
- 1/4 cup parsley, fresh, minced
- Zest and juice from 1 large lemon
- Salt and freshly-ground pepper to taste
Cook pasta according to package directions; drain, toss with 1 tablespoon olive oil, and return to pan to keep warm. Learn How To Cook Pasta Properly.
In a large heavy frying pan over low heat, melt butter and 2 tablespoons olive oil; add garlic and sautapproximately 3 minutes or until soft.
Increase heat to medium-high. Add shrimp, scallops, and red pepper flakes; sautuntil the shrimp turn pink and the scallops are almost cooked (as soon as the scallops lose their translucence and turn opaque, they are done), approximately 2 to 3 minutes depending on the size of the shrimp and scallops.
Add the clam juice and the cooked pasta to the frying pan. Increase heat to high and cook, tossing mixture with tongs, until pasta has absorbed most of the liquid and the mixture is heat through, approximately 3 minutes.
Add sun-dried tomatoes, parsley, lemon zest, lemon juice, salt, and pepper; toss gently. Taste and adjust seasonings if needed. Remove from heat.
Place the Seafood Spaghettini onto individual serving plates and serve immediately.
* Most purchased scallops are wet-packed and have been soaked in a liquid solution that keeps them looking white. To remove this solution, rinse the scallops thoroughly and then pat them dry with paper towels. If you can find "dry-packed" scallops (which have not been soaked), you don't need to rinse them. Scallops have an adductor muscle (sometimes called a "foot") on it's side. It is s a tough little tab of meat that you should cut off before cooking the scallop because it can be kind of chewy.