shrimp and scallop pasta
Seafood scampi combines fresh scallops and shrimp with pasta for an easy weeknight dinner recipe.
Servings: 4
Calories: 586kcal
Equipment
- skillet
Ingredients
- 1/2 pound sea scallops
- 1/2 pound large shrimp peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 1 tablespoon freshly minced garlic
- 1 cup chicken broth
- 1/4 teaspoon Italian seasoning
- 2 tbs chopped fresh parsley
- 1 pound pasta
Instructions
- Cook pasta according to package directions. Drain and toss with.
- Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium high heat. Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, Italian seasoning. Stir well to combine.
- Season with salt and pepper, if desired.
- Return shrimp and scallops to skillet and Sprinkle with parsley.
Nutrition
Calories: 586kcal | Carbohydrates: 88g | Protein: 34g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 156mg | Sodium: 1177mg | Potassium: 473mg | Fiber: 4g | Sugar: 3g | Vitamin A: 168IU | Vitamin C: 10mg | Calcium: 119mg | Iron: 3mg