Warmer weather calls for lighter dishes, and this shrimp and scallops spaghetti is sure to please. For seafood lovers, it just may become a favorite. Plus, it’s quick and easy!
¼ cup extra-virgin olive oil
½ pound raw peeled and deveined shrimp
2 cloves garlic, minced
½ pound bay scallops
3 Tablespoons capers
4 Tablespoons chopped pitted Calamata olives
3 Tablespoons sliced pimentos
12 ounces spaghetti
4 ounces Fresh Mozzarella, cut into ½-inch cubes
6 large fresh basil leaves, cut into a chiffonade
1 teaspoon fresh thyme leaves
Pour the olive oil into a large skillet and place over medium high heat. When the oil is hot, add the shrimp and sauté for a minute or two, stirring and turning the shrimp as necessary. When the shrimp begin to turn a faint pink on both sides, add the garlic and continue sautéing for a minutes or two, then add the scallops and cook for one or two additional minutes. Remove the skillet from the heat and add the capers, olives, and pimentos. Set aside.
Using a large, heavy stockpot, bring 4 quarts of water to a rolling boil. Add the salt and the spaghetti. Stir to prevent the pasta from sticking together. Allow the pasta to boil until cooked al dente, according to the directions on the package. Remove from the heat and pour the pasta and water into a colander that has been placed in the sink. Once drained, shake the colander and then pour the pasta into the skillet containing the shrimp and scallops.
Place the skillet over low heat and toss to combine. Heat the ingredients until the spaghetti absorbs all the liquid in the skillet. Remove the skillet from the heat, add the Fresh Mozzarella, the basil, and the thyme and toss briefly, only to distribute the ingredients. The heat of the pasta will melt the cheese as it is distributed throughout the cheese.
Serves 6 to 8.
Now, think about a delicious dessert to serve. Like this Angel Food Cake with Peaches and Mascarpone.