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
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 according to the package instructions. Drain and set aside.
- Heat a skillet and add the butter. Once the butter has melted, add the olive oil. Stir in the garlic and sauté lightly until aromatic, then add the scallops and shrimp.
- Sauté the seafood until it is half cooked, then add the mushrooms, white wine, chicken broth, and salt. When the sauce starts to bubble, add the pasta to the skillet and stir to combine well.
- Stir in the cherry tomatoes, a squeeze of lemon juice, and chopped parsley. Toss to mix well, then 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