Seafood Pasta Recipe

[Jherrith]

Seafood Pasta Recipe

Skip the scallops (they can be expensive!) and go with one full pound of shrimp instead.
Swap in chopped yellow onion for scallops.
Substitute vegetable or chicken broth for the wine.

INGREDIENTS:

1 pound dried linguine pasta
1 large shallot
4 cloves garlic
2 pints cherry tomatoes (about 1 1/2 pounds)
1/2 bunch fresh parsley
8 ounces large scallops (8 to 9)
1 3/4 teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper
3 tablespoons olive oil, divided
Pinch red pepper flakes
1/2 cup dry white wine
8 ounces large shrimp, peeled and deveined
2 tablespoons unsalted butter

INSTRUCTIONS:

Bring a large pot of salted water to a boil. Add 1 pound linguine and cook according to package instructions until al dente. Meanwhile, finely chop 1 large shallot (about 1/3 cup) and 4 cloves garlic. Halve 2 pints cherry tomatoes. Finely chop the leaves from 1/2 fresh parsley until you have 1/3 cup.

When the pasta is ready, reserve 1 cup of the cooking liquid, then drain pasta.

Pat 8 ounces scallops dry with paper towels and season with 1/4 teaspoon of the kosher salt and a few grinds of black pepper. Heat 2 tablespoons of the olive oil in a high-sided 12-inch skillet over high heat until shimmering. Add the scallops in a single layer and cook until golden-brown on both sides and opaque in the middle, 2 to 3 minutes per side. Transfer to a plate and tent with aluminum foil to keep warm.

Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the shallots and cook until softened, 1 to 2 minutes. Add the tomatoes and 1/2 teaspoon of the kosher salt and cook, stirring occasionally, until tomatoes begin to soften and release juices, 2 to 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

Increase the heat to medium-high. Add 1/2 cup dried white wine, pinch red pepper flakes, the remaining 1 teaspoon kosher salt, and a few grinds of black pepper, and bring to a simmer. Simmer until the wine is reduced by about half, about 2 minutes. Nestle 8 ounces peeled, deveined shrimp into the sauce and cook, flipping halfway through, until pink and cooked through, 2 to 4 minutes total.

Add the pasta, parsley, 2 tablespoons unsalted butter, and 1/4 cup of the reserved pasta water. Toss to coat, adding more pasta water to loosen sauce as needed. Taste and season with more kosher salt and black pepper as needed. Divide the pasta between bowls and top with the scallops.