Seafood Spaghetti
Yields: 4 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 30 mins
Ingredients:
- 12 oz. spaghetti
- 2 tbsp. butter
- 1/2 lb. shrimp, peeled and deveined
- 1/2 lb. scallops, patted dry
- Kosher salt
- Freshly ground black pepper
- 1 small shallot, minced
- 3 cloves garlic, minced
- 3/4 c. milk
- 3/4 c. low-sodium chicken or vegetable broth
- 1/2 c. freshly grated Parmesan, plus more for serving
- 1 c. chopped tomatoes
- 1/4 c. freshly chopped parsley, plus more for garnish
- Juice of 1/2 lemon
Directions:
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add shrimp and scallops and season with salt and pepper. Cook 2 minutes per side, then transfer to a plate.
To skillet add shallot and garlic cook until soft and fragrant, 3 minutes. Add milk, broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more, then return shrimp and scallops and toss until combined. Squeeze with lemon juice
Add cooked spaghetti and toss until fully coated.
Garnish with parsley and serve with Parmesan.
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