Seafood & Pancetta Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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)
Instructions
  1. Cook pasta according to package directions.
  2. Heat 1 tbsp olive oil in a skillet or saute pan over medium heat.
  3. Saute half your garlic for a couple mins.
  4. Add shrimp and cook until no longer pink, stirring occasionally. About 6 mins.
  5. Remove shrimp to a bowl and keep warm.
  6. Add another tbsp of olive oil to pan and heat.
  7. Saute onion a couple mins.
  8. Add garlic and saute another.
  9. Add pancetta and cook about 5 mins.
  10. Add grape tomatoes and broccoli and saute a few mins.
  11. Stir in wine and lemon juice. Bring to a simmer. Turn down heat slightly.
  12. Push down on backs of tomatoes to release juice.
  13. Stir in red pepper flakes, salt and pepper. Simmer for 3-5 mins.
  14. Season scallops with blackening season and some extra pepper.
  15. Heat rest of olive oil and butter in a cast iron or regular skillet over medium-high heat.
  16. Sear scallops one min per side.
  17. Remove to plate to keep warm.
  18. Toss shrimp with sauce and cook another couple mins on low heat.
  19. Toss sauce and shrimp with pasta. Top with scallops.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/seafood-pancetta-pasta/