Brown Butter Shrimp & Scallop Scampi
Brown Butter Shrimp & Scallop Scampi. A brown butter scampi sauce loaded with lots of jumbo shrimp, scallops, burst cherry tomatoes, and basil. It’s melt in your mouth delicious and kinda giving me alllll the summer vibes even on this freezing cold January day. Happy Friday guys !!
When it’s the middle of January and things start getting depressing because its cold and dark outside….we need pasta. But make it a summery seafood pasta. This pasta isn’t necessarily for summer, but it definitely gives me alllll the summer vibes with the vibrant tomatoes, basil, and seafood.
Sautéed shrimp and scallops. A brown buttery sauce. Roasted cherry tomatoes. Fresh basil. It’s all just so good and so summery in my opinion. And a summery pasta is exactly what we need to lightened the mood today.
Anyway, I am so happy that it is finally Friday. This week has been a killer, and I could not be more excited to celebrate with some good food and good cocktails !! Cheers !!
Ingredients
8 ounces cherry tomatoes
1/4 cup olive oil; divided
3/4 pound sea scallops
3/4 pound shrimp; peeled and deveined
2 garlic cloves; minced
3/4 cup white wine
4 tablespoons butter
1/4 cup chopped parsley
salt, pepper, and red pepper flakes
1 pound fettuccine
fresh basil leaves for serving
Directions
On a baking sheet lined with parchment, add the cherry tomatoes. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Transfer to a 400 degree oven for about 15 minutes or until tomatoes burst.
Pat the scallops and shrimp dry with a paper towel. Sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil until hot. Add the scallops and sear for 2 - 4 minutes until caramelized. Flip and sear the other side. Transfer to a plate.
Add another tablespoon of olive oil to the skillet. Add the shrimp and sear for about 1 - 2 minutes until caramelized and no longer pink. Transfer to the plate with the scallops. Reduce the heat and add the garlic. Add the wine to deglaze the skillet. Keep warm.
Cook the pasta. Drain, saving 1 cup of cooking water. Add the butter to the skillet with the wine and cook until melted. Add the pasta, tomatoes, scallops, shrimp, and parsley. Toss to combine, adding cooking water as needed. Serve topped with basil and red pepper flakes.
