I rarely eat pasta anymore, but thought I would splurge. I mean it was Valentine’s Day and all.
I am glad I did. This dish has lots of flavors and textures with a light and bright sauce to tie everything together.
You can really build on this recipe. I can see throwing in some grape tomatos and crumbled bacon making this a blt pasta. Maybe even adding a little bit of Parmesan cheese to the sauce to give it a little heavier presence. Have fun and be creative.
It is a pretty short list of ingredients, but all so fresh and delicious.
Let’s start by rinsing our scallops and shrimp. Now we need to season with a little bit of salt, pepper, thyme and crushed red pepper. Set aside.
Get all your vegetables cut and ready to go. The juice of one medium lemon should yield about 2 tablespoons or so.
Heat your olive oil in a large skillet. Add your seafood. I sauteed the scallops and shrimp at the same time. Be careful because the shrimp will cook quite a bit faster than the scallops. I removed the shrimp first.
Once the seafood is done cooking place in a bowl and set aside.
Now turn down the heat to medium-low and add the butter and all the vegetables and the minced lemon zest. Saute for about 4 minutes, or until everything is soft.
Now de-glaze the pan with the chicken broth and lemon juice.
and add in the heavy cream and allow to simmer and thicken for about 4 or 5 minutes.
Toss in the cooked pasta and give it a good stir.
Now add in the seafood and mix into the pasta and sauce and cook for about another minute to heat the seafood up.
Remove from heat and toss in the Arugula. Divide among two bowls and top with Parmesan cheese, pine nuts and some extra cracked black pepper.
Light a candle and share this with someone special. They’ll love you for it.
Angel Hair Pasta with Scallops, Shrimp, Arugula and Asparagus
1/2 pound large sea scallops, side muscle removed
1/2 pound shrimp, shelled, deveined and tail removed
3 tablespoons extra-virgin olive oil
Grated zest of 1 lemon
Juice of 1 lemon
4 tablespoons butter
1 large shallot, minced
2 cloves garlic, minced
1 bunch asparagus, cut into bite-sized pieces
1/4 teaspoon crushed red pepper
1/2 tsp. dried thyme
1 cup chicken broth
1/4 cup heavy cream
Salt and Pepper to taste
1 cup baby arugula, or use Rocket Arugula
1/3 pound angel hair pasta, cooked according to package directions
1 tablespoon pine nuts per serving
Freshly shredded Parmigan Cheese
Cracked black pepper
Rinse the scallops and shrimp and dry well with paper towels. Season the seafood with salt, pepper, crushed red pepper and a little bit of dried thyme. In a large heavy skillet over high heat, warm the olive oil until it shimmers. Without crowding the pan, add the scallops and sear until nicely browned on one side, about 2 minutes. Turn the scallops over and brown the other side, about 1 minute more. Place scallops in bowl and set aside. Cook shrimp until they turn pink, place in bowl with scallops. In same pan reduce heat to medium to low and add the butter, shallots, garlic and cut asparagus. Lightly salt and pepper. Add the lemon zest. Saute until softened, about 4 minutes.
While the pasta is cooking, add the lemon juice and chicken broth to the vegetables and deglaze the pan, stirring to scrape up the browned bits from the bottom. Add the 1/4 cup of heavy cream. Simmer until slightly thickened, about 4 minutes. Drain the pasta well and add it to the pan. Add the scallops and shrimp and any juices that have accumulated, and toss over low heat to warm the seafood back up. Toss in the 1 cup of Arugula until it wilts. Adjust seasoning with a little more salt and pepper to taste.
Divide the pan of pasta to two bowls. Sprinkle each bowl with 1 tablespoon each of pine nuts and a little bit of shredded Parmigan cheese and a little bit of freshly cracked black pepper. One more easy dinner d.o.n.e.!