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This is not your regular weeknight pasta. What it is: a date night time pasta. The ideal spaghetti recipe to expose a person you fancy. Our seafood of choice is scallops and shrimp, however, this will work with truly any type you need, like clams, mussels, lobster, or crab. We like how the scallops and shrimp cook for an equal amount of time. The sauce is perfectly easy and creamy with an aggregate of milk, bird broth (sub veg if you don't devour meat), and Parmesan. No roux essential, just a light cream sauce that does not overpower the seafood.
INGREDIENTS
12 oz. spaghetti
2 tbsp. butter
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops patted dry
Kosher salt
Freshly ground black pepper
1 small shallot, minced
3 cloves garlic, minced
3/4 c. milk
3/4 c. low-sodium chicken or vegetable broth
1/2 c. freshly grated Parmesan, plus more for serving
1 c. chopped tomatoes
1/4 c. freshly chopped parsley, plus more for garnish
Juice of 1/2 lemon
DIRECTIONS
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add shrimp and scallops and season with salt and pepper. Cook 2 minutes per side, then transfer to a plate.
To the skillet add shallot and garlic cook until soft and fragrant, 3 minutes. Add milk, broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more, then return shrimp and scallops and toss until combined. Squeeze with lemon juice
Add cooked spaghetti and toss until fully coated.
Garnish with parsley and serve with Parmesan.
INGREDIENTS
12 oz. spaghetti
2 tbsp. butter
1/2 lb. shrimp, peeled and deveined
1/2 lb. scallops patted dry
Kosher salt
Freshly ground black pepper
1 small shallot, minced
3 cloves garlic, minced
3/4 c. milk
3/4 c. low-sodium chicken or vegetable broth
1/2 c. freshly grated Parmesan, plus more for serving
1 c. chopped tomatoes
1/4 c. freshly chopped parsley, plus more for garnish
Juice of 1/2 lemon
DIRECTIONS
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add shrimp and scallops and season with salt and pepper. Cook 2 minutes per side, then transfer to a plate.
To the skillet add shallot and garlic cook until soft and fragrant, 3 minutes. Add milk, broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more, then return shrimp and scallops and toss until combined. Squeeze with lemon juice
Add cooked spaghetti and toss until fully coated.
Garnish with parsley and serve with Parmesan.
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