Skillet Pasta with Shrimp Scallops & Vegetables
Submitted by CaptnLon
Bay scallops and shrimp in a light cream and clam juice sauce with tri-color bell peppers and zucchini over angel hair pasta. An elegant seafood dinner ready in under 20 minutes.
YIELD
4 servingsPREP
10 minCOOK
9 minREADY
19 minTwenty minutes. That’s all that stands between you and a restaurant-worthy seafood pasta.
Zucchini strips and slivered red, green, and yellow bell peppers cook quickly in a hot skillet until crisp-tender, then clam juice, cream, parsley, and bay scallops join the party.
The scallops need just three minutes to turn opaque, and the shrimp warm through in one.
A dash of cayenne at the end gives the sauce a whisper of heat.
Spoon it all over fresh angel hair pasta and you’ve got a dish that looks and tastes like you spent an hour in the kitchen.
Chef Tips
- Cook the scallops just until opaque. Overcooked scallops turn rubbery and tough
- Use bottled clam juice as the sauce base. It adds briny seafood flavor without needing to make fish stock
- Fresh angel hair pasta cooks in about 2 minutes, so have it ready before you start the sauce
- The cream is used sparingly here, just enough to enrich the sauce without drowning the seafood
Ingredients
Directions
In a 10- or 12-inch skillet, heat oil over medium heat.
Add zucchini, peppers and onion.
Stir to coat with oil.
Cover and cook, stirring occasionally, until vegetables are crisp - tender, 3 to 5 minutes.
Add parsely, clam juice, cream and scallops.
Cook, stirring occasionally, until scallops are just opaque, about 3 minutes.
Add shrimp and heat through, 1 minute.
Season with salt and cayenne.
Spoon sauce over hot cooked pasta.
Comments
