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Spaghetti with Shrimp & Scallops

16 oz A.G. Ferrari Spaghetti
2 tbsp olive oil
1 garlic clove, crushed
11 oz | 2 cups fresh shrimp, peeled and deveined
8 small scallops
3-1/2 fl oz | 7 tbsp dry white wine
4 tbsp sun-dried tomatoes, in oil, drained and chopped
2 tbsp fresh rosemary, finely chopped
1 small bunch basil, leaves only, some finely chopped
Parmesan cheese for grating
kosher salt
freshly ground black pepper

Cook the spaghetti in a large saucepan of salted, boiling water until "al dente," about 10 minutes usually.

Meanwhile, heat the olive oil in a large sauté pan set over a medium heat. Add the garlic clove and sauté until aromatic, about 30 seconds, before removing from the pan.

Season the shrimp and scallops with some salt and pepper before adding to the pan. Sauté undisturbed for 1 minute before turning and cooking for another minute.

Deglaze the pan with the wine, letting it reduce by half. Set the pan off the heat.

Drain the spaghetti when ready and add to the pan, tossing with the seafood to combine. Season with salt and pepper to taste.

Divide amongst plates, spooning the sun-dried tomatoes around the plate. 

Scatter with the chopped herbs and a grating of fresh Parmesan cheese.

Garnish with basil sprigs before serving.


Tags: pasta, basil, shrimp, seafood, scallops, sun-dried tomatoes, al dente, italian (1)  

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