Hey friends! Are any of you a seafood lover? If so, I got the recipe for you! If not, then this recipe just may change your mind. It is definitely worth trying especially since it takes less than 20 minutes to make! This pasta dish is super light and flavorful. The combination of scallops and shrimp work beautifully with the lemon garlic sauce. I promise once you have a bite of this; you will keep going back for me. I cannot wait for you to try for yourself!
Servings: approx. 2-4 people
Total Time: Approx. 15-20 minutes
10 pieces of jumbo scallops
20 pieces of shrimp deveined with no tail on
10 oz. of Pasta (I use Gluten-Free penne pasta)
4 tbsp of Garlic sauce-Toum (I used Trader Joes Garlic Spread)
5 minced garlic cloves
A handful of chopped parsley
1/2 a large lemon’s juice
6 tbsp olive oil
Salt & Pepper to taste
Cook the pasta according to package instructions. I always recommend to salt pasta water.
In the meantime, season shrimp and scallops with salt, pepper, fresh lemon juice, 2 tbsp olive oil, and the minced garlic. Mix all together very gently.
In a large non-stick pan, add 2 tbsp of olive oil. Heat until warm. Then add just the scallops to the pan. Season with another sprinkle of salt and pepper. Cook for 2 1/2 minutes each side. The sides will be lightly browned. Then set aside.
In the same pan, add the remainder of the oil. Then add the shrimp and all the contents in the bowl. Saute for 2 minutes each side as well until lightly pink.
Shut the heat off.
Drain the pasta but reserve about 2 tbsp of the pasta water to remain in the pot. The starch from the pasta water will help thicken the sauce.
Add the garlic sauce to the pasta and mix well.
Then add the pasta to the pan which has the shrimp. Mix it all together. Top with the scallops and the chopped parsley. Bon Appetit!!!