Scampi-Inspired Seafood Pasta: Wine & Dine Episode 2

Scampi-Inspired Seafood Pasta

• 1 x Bag of Shrimp, Thawed & Deveined
• 1 x Bag of Scallops, Thawed
• Olive Oil
• Salt & Pepper
• Juice of Half a Lemon
• About 1/3 Cup of White Wine, for Marinade & Sauce
• 2-4 Garlic Cloves, Minced
• 1-2 Shallots, Diced
• 6-8 Sundried Tomatoes, Chopped
• 1 Cup Spinach, Chopped
• Parsley for Garnish
• 1 x Box of Pasta Noodles
• 1 Cup Milk
• About 1/3 Cup Reserved Pasta Water
• 1-2 Tbsp Butter/Margarine 
• 1/4 Cup Parmesan Cheese + Additional for Garnish
• 1 Tbsp All-Purpose Flour

1. Start by marinating your raw seafood in a large bowl by combining Shrimp, Scallops, Olive Oil, Lemon, Salt, Pepper, 1-2 Tbsp White Wine, 1-2 Garlic Cloves.
2. Set seafood aside and let marinate for about 10 minutes while you prepare your remaining pasta ingredients.
3. Bring a pot of water to a boil and cook Pasta Noodles until al dente, reserving pasta water for sauce.
4. Meanwhile, heat a large skillet with oil and add seafood plus juices.
5. Cook seafood until no longer translucent. Remove seafood from skillet with a slotted spoon and set aside, letting the juices remain in the pan.
6. Cut Shallots, Sun-Dried Tomatoes, 1-2 Garlic Cloves. Add to skillet and cook until aromatic, adding more olive oil if needed.
7. To skillet, start preparing sauce by adding Olive Oil, Butter, 1/4 Cup White Wine, and Reserved Pasta Water. Stir and allow to thicken.
8. Reduce heat on stovetop. Add Milk and grated Parmesan Cheese to sauce.
9. Add chopped Spinach to sauce and allow to wilt.
10. Mix in 1 Tbsp All-Purpose Flour if needed to thicken sauce, or additional white wine to thin sauce.
11. Add cooked seafood back to skillet and toss with sauce. 
12. Mix cooked pasta noodles with sauce and serve! Garnish with parsley, salt, pepper, olive oil, and additional parmesan.

1. The purpose of cooking with wine is to impart a clean acidity into the meal, rather than sweetness. Hence, opt for a dry white wine when cooking!