Seafood & Pancetta Pasta
Prep time:
Cook time:
Total time:
Serves: 4
- 3 tbsp olive oil, divided
- 4 garlic cloves, minced and divided
- ½ lb large shrimp, peeled and de-veined, tails removed
- ½ small onion, diced
- 4 oz pancetta, cubed
- 1 cup grape tomatoes, halved
- 1 cup broccolini, chopped
- 1½ cups dry white wine
- juice from one lemon
- ½ tsp red pepper flakes
- 1 tsp salt
- ½ tsp fresh ground pepper
- ~12 scallops, rinsed and side muscle removed
- blackening season
- 1 tbsp butter
- angel hair (or pasta of choice)
- Cook pasta according to package directions.
- Heat 1 tbsp olive oil in a skillet or saute pan over medium heat.
- Saute half your garlic for a couple mins.
- Add shrimp and cook until no longer pink, stirring occasionally. About 6 mins.
- Remove shrimp to a bowl and keep warm.
- Add another tbsp of olive oil to pan and heat.
- Saute onion a couple mins.
- Add garlic and saute another.
- Add pancetta and cook about 5 mins.
- Add grape tomatoes and broccoli and saute a few mins.
- Stir in wine and lemon juice. Bring to a simmer. Turn down heat slightly.
- Push down on backs of tomatoes to release juice.
- Stir in red pepper flakes, salt and pepper. Simmer for 3-5 mins.
- Season scallops with blackening season and some extra pepper.
- Heat rest of olive oil and butter in a cast iron or regular skillet over medium-high heat.
- Sear scallops one min per side.
- Remove to plate to keep warm.
- Toss shrimp with sauce and cook another couple mins on low heat.
- Toss sauce and shrimp with pasta. Top with scallops.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/seafood-pancetta-pasta/
3.5.3251