Shrimp and Scallop Pasta Bake
March 6th 2014
Shrimp and Scallop Pasta Bake
Ingredients:
1/2 cup combined chopped parsley and basil
1 lemon, zest and juice
3 garlic cloves diced fine
1 shallot diced fine
1 lb shrimp, cut into bite sized pieces
1/2 lb scallops, cut into bite sized pieces
1 pound of cut spaghetti (or buy regular spaghetti and break it up yourself)
6 TB butter
3/4 cup olive oil
1 1/4 cup mozzarella cheese
1/4 cup starchy pasta water
1/4 cup Italian cheese blend
grated parmesan cheese for additional topping
Seasonings to your liking: Italian seasoning blend, red pepper, salt and pepper. I add seasoning at each step of my cooking; the onions, the seafood, and then the mixing.
Directions:
1. Cut the herbs and zest the lemon, reserve for pasta
2. Cut the shallot and garlic and reserve. Prepare the scallops and shrimp.
3. Boil the pasta according to directions on package. Drain and immediately, mix with herbs and lemon zest.
4. Heat a large sauté pan with 1 TB olive oil and 1 TB butter. Add the shallot and garlic and sauté over medium heat for 2-3 minutes. Add the seafood.
5. Add some seasonings to the seafood here and let cook for 4-5 minutes, tossing occasionally.
6. Combine all the juices and seafood into the pasta. Add the mozzarella, lemon juice, pasta water, basil and parsley, rest of the olive oil and butter. Toss with a wooden spoon until mixed well. Here is where you can add more seasonings if you want.
7. Butter 4 large ramekin dishes. Evenly scoop out the pasta mixture into the ramekins until they are full to the top.
8. Flatten the pasta to make and even top. Top with the Italian cheese mixture and drizzle with olive oil.
9. Put in a 400 degree oven for 15-20 minutes or until golden an bubbly. Serve with additional parmesan if desired.
This is one of Sean's favorites! This is Italian cooking for sure and it is so comforting! You can't go wrong with olive oil, garlic, herbs, seafood and butter!
Try this meal with Coopers Hawk Pinot Gris Chenin Blanc blend. This wine is so refreshing with light citrus notes, balanced acidity and just the right amount of sweetness that it goes great with the buttery flavor of this dish. Trust me - it is a winner.
Until tomorrow -
Julianne
Shrimp and Scallop Pasta Bake
Ingredients:
1/2 cup combined chopped parsley and basil
1 lemon, zest and juice
3 garlic cloves diced fine
1 shallot diced fine
1 lb shrimp, cut into bite sized pieces
1/2 lb scallops, cut into bite sized pieces
1 pound of cut spaghetti (or buy regular spaghetti and break it up yourself)
6 TB butter
3/4 cup olive oil
1 1/4 cup mozzarella cheese
1/4 cup starchy pasta water
1/4 cup Italian cheese blend
grated parmesan cheese for additional topping
Seasonings to your liking: Italian seasoning blend, red pepper, salt and pepper. I add seasoning at each step of my cooking; the onions, the seafood, and then the mixing.
Directions:
1. Cut the herbs and zest the lemon, reserve for pasta
2. Cut the shallot and garlic and reserve. Prepare the scallops and shrimp.
3. Boil the pasta according to directions on package. Drain and immediately, mix with herbs and lemon zest.
4. Heat a large sauté pan with 1 TB olive oil and 1 TB butter. Add the shallot and garlic and sauté over medium heat for 2-3 minutes. Add the seafood.
5. Add some seasonings to the seafood here and let cook for 4-5 minutes, tossing occasionally.
6. Combine all the juices and seafood into the pasta. Add the mozzarella, lemon juice, pasta water, basil and parsley, rest of the olive oil and butter. Toss with a wooden spoon until mixed well. Here is where you can add more seasonings if you want.
7. Butter 4 large ramekin dishes. Evenly scoop out the pasta mixture into the ramekins until they are full to the top.
8. Flatten the pasta to make and even top. Top with the Italian cheese mixture and drizzle with olive oil.
9. Put in a 400 degree oven for 15-20 minutes or until golden an bubbly. Serve with additional parmesan if desired.
This is one of Sean's favorites! This is Italian cooking for sure and it is so comforting! You can't go wrong with olive oil, garlic, herbs, seafood and butter!
Try this meal with Coopers Hawk Pinot Gris Chenin Blanc blend. This wine is so refreshing with light citrus notes, balanced acidity and just the right amount of sweetness that it goes great with the buttery flavor of this dish. Trust me - it is a winner.
Until tomorrow -
Julianne
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