\nPrep: 10 Cook: 30<\/p>\n
- \n
- 1<\/span>lemon<\/span><\/li>\n
- 10<\/span>oz shrimp<\/span><\/li>\n
- 6<\/span>oz spaghetti<\/span><\/li>\n
- 5<\/span>TBS parmesan cheese<\/span><\/li>\n
- 2<\/span>cloves garlic<\/span><\/li>\n
- \u00bc<\/span>oz parsley<\/span><\/li>\n
- 10<\/span>oz scallops<\/span><\/li>\n
- 1<\/span>tsp chili flakes<\/span><\/strong><\/span><\/li>\n
- 4<\/span>oz chicken stock<\/span><\/li>\n
- 2<\/span>TBS garlic herb butter<\/span><\/li>\n
- 1<\/span>tsp olive oil<\/span><\/li>\n
- 3<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Prep: <\/strong><\/p>\n
Bring a large pot of salted water<\/strong> to a boil. Wash and dry produce.<\/p>\n
Zest and quarter lemon.<\/strong> Peel and finely chop garlic.<\/strong> Finely chop parsley.<\/strong><\/p>\n
Rinse shrimp<\/strong> and pat dry with paper towels. Pat scallops<\/strong> dry with paper towels. Place shrimp<\/strong> and scallops<\/strong> in a medium bowl, toss with lemon zest<\/strong>, \u00bc of the garlic, a drizzle of olive oil<\/strong>, and a pinch of chili flakes<\/strong><\/span> (add more for an extra kick or leave it out if you\u2019re feeling spice-averse!). Season with salt<\/strong> and pepper.<\/strong><\/p>\n
Cook pasta: <\/strong><\/p>\n
Once water<\/strong> is boiling, add spaghetti<\/strong> to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.<\/p>\n
Reserve \u00bd cup pasta cooking water<\/strong>, then drain.<\/p>\n
Cook shrimp & scallops: <\/strong><\/p>\n
Heat a large pan over high heat. Once pan is hot, add shrimp<\/strong> and scallop<\/strong> mixture, spread out in an even layer and cook, stirring once, until opaque and cooked through, 2- to 3-minutes.<\/p>\n
Stir in 1 TBS plain butter<\/strong> until melted and coated.<\/p>\n
Turn off heat, transfer to a second medium bowl (along with any cooking liquid).<\/p>\n
Start sauce: <\/strong><\/p>\n
Once spaghetti<\/strong> is done, melt 2 TBS plain butter<\/strong> in pan used for shrimp<\/strong> and scallops<\/strong> over medium heat. Add remaining garlic<\/strong> and cook until fragrant, 30 seconds.<\/p>\n
Stir in stock concentrates<\/strong> and \u00bc cup pasta cooking water<\/strong>. Simmer until sauce<\/strong> has slightly reduced, 1- to 2-minutes.<\/p>\n
Finish sauce: <\/strong><\/p>\n
Stir drained spaghetti, shrimp<\/strong> and scallops<\/strong> (and any cooking liquid<\/strong>), garlic herb butter,<\/strong> half the parsley,<\/strong> and half the Parmesan<\/strong> into pan with sauce. Toss to coat. Add splashes of reserved pasta cooking water<\/strong> as necessary, until everything is thoroughly coated in sauce.<\/strong><\/p>\n
Tip: <\/strong>If cheese<\/strong> clumps, continue stirring and adding more pasta cooking water<\/strong> until smooth!<\/p>\n
Remove from heat and stir in a big squeeze of lemon juice<\/strong>. Season generously with salt<\/strong> and pepper.<\/strong><\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/ShrimpScallopScampiServe.jpg?resize=300%2C171\")
<\/p>\nFinish & serve: <\/strong><\/p>\n
Divide pasta<\/strong> between bowls. Top with remaining parsley,<\/strong> remaining Parmesan,<\/strong> and chili flakes<\/strong><\/span> to taste. Add a big squeeze of lemon juice<\/strong> over top and serve with any remaining lemon wedges<\/strong> on the side.<\/p>\n","protected":false},"excerpt":{"rendered":"
with Parsley & Parmesan Yield: 2 Servings Shrimp and scallops are saut\u00e9ed until tender, then tossed with al dente spaghetti. Of course, it wouldn\u2019t be a scampi without plenty of garlic and butter\u2014here, garlic herb butter is the base for an easy, yet wow-worthy, sauce with Parmesan, parsley, and lemon juice. A dash of chili flakes for heat Prep: 10 Cook: 30 1lemon 10oz shrimp 6oz spaghetti 5TBS parmesan cheese 2cloves garlic \u00bcoz parsley 10oz scallops 1tsp chili flakes 4oz…<\/p>\n
- 10<\/span>oz shrimp<\/span><\/li>\n