Scallop and Shrimp Pasta
Scallop and Shrimp Pasta – Easy scallop and shrimp pasta cooked to perfection like Italian restaurants. Delicious dinner for the family.
Servings: 4 people
Calories: 432kcal
Ingredients
- 8 oz. (226 g) fusilli pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic peeled and minced
- 1/2 lb. (0.6 kg) scallops, sliced into halves
- 1/2 lb. (0.6 kg) shrimp, peeled and deveined
- 4 oz. (125 g) mushrooms, sliced
- 1/4 cup white wine
- 1/2 cup chicken broth
- salt to taste
- 8 cherry tomatoes cut into halves
- 1 squirt lemon juice
- 1 tablespoon parsley chopped
Instructions
- Cook the pasta per the packaging instructions. Drain and set aside.
- Heat up a skillet and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the scallops and shrimp.
- Saute the seafood until half cooked, then add the mushrooms, white wine, chicken broth and salt. When the sauce starts bubbling, add the pasta into the skillet, stir to combine well.
- Stir in the cherry tomatoes, squirts of the lemon juice and chopped parsley, toss to mix well, dish out and serve immediately.
Nutrition
Serving: 4people | Calories: 432kcal | Carbohydrates: 48g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 100mg | Sodium: 661mg | Fiber: 2g | Sugar: 3g