Shrimp & Scallop Scampi
Once again I find myself trying to use simple ingredients to make a nice meal. While we’re almost all in a quarantine, it’s hard to go to the store. I’m letting creativity guide me in the kitchen.
Pasta dough is easy to make. I don’t have a pasta machine so I winged it. This is something fun you can do with the kids or as a “Quarantine Date Night” with your significant other.
What you’ll need:
- 2 cups flour
- 2 eggs
- 2 Tbs water
- 4 Tbs butter
- 2-3 garlic cloves, chopped
- 2 Tbs oil (I use avocado oil)
- 3 Tbs dry white wine
- Italian Seasoning
- Italian Seasoning
- Parmesan Cheese (optional)
- Lemon wedges for garnish (optional)
Add flour to a mixing bowl, creating a cavity. Crack 2 eggs into cavity.
Mix dough until you have a consistency suitable to roll dough into a ball. You may need to add up to 2 Tbs water. Roll dough into ball and let sit 20 minutes.
Flour a flat surface and roll out dough (you can use a machine if you have one). Slice dough into linguine strips. I used a pizza cutter. Don’t worry about it being perfect. Half the fun is winging it.
Flour the pasta a little then transfer to a sheet to partly dry. Use a pasta drying rack if you have one. Looks don’t count, we’re here for the taste!
Now lets’ make the scampi. I used frozen scallops and pre-cooked frozen shrimp. Remember, I’m trying to use ingredients I have on hand during the pandemic.
Add oil and garlic to pan. Heat on medium until bubbles form around the garlic. Add the scallops.
Saute scallops until mostly cooked. Add shrimp, butter, wine, and seasonings (add as much or as little as you want). Keep heat on low to simmer until linguine is cooked.
While simmering the scampi, boil water in a deep pan. Add salt and pasta. Cook for about 10 mins or until desired tenderness. Time will depend on shape and thickness of pasta.
Drain pasta and plate. Top with scampi sauce, shrimp, and scallops. A little grated parmesan cheese op top is optional. Garnish with lemon wedges.
Serve & Enjoy!