Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes
Spaghettini with Shrimp, Baby Scallops, Cremini Mushrooms and Sun-Dried Tomatoes
Ingredients
12 ounces spaghettini
1 pound large shrimp, peeled and deveined
8 ounces baby scallops
8 ounces cremini mushrooms, sliced
1/3 cup olive oil
5 to 6 garlic cloves, minced or thinly sliced
1/4 cup sun-dried tomatoes, chopped
1 to 2 teaspoons Calabrese hot pepper paste, or to taste
1/2 cup dry white wine, optional
1/2 cup reserved pasta water, plus more if needed
1 tablespoon butter, optional for extra richness
1 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning, optional
1/2 teaspoon black pepper
Salt, to taste
Fresh lemon juice, to finish
Extra olive oil, for serving
Instructions
Bring a large pot of salted water to a boil.
Cook the spaghettini until al dente according to the package instructions.
Before draining, reserve about 1 cup of the pasta water.
Drain the pasta and set it aside.
Pat the shrimp and baby scallops dry with paper towels.
Season them lightly with salt, black pepper, and a small pinch of Italian seasoning if using.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the shrimp and sear for 1 to 2 minutes per side, or until lightly browned and just cooked through.
Remove the shrimp from the skillet and set aside.
Add the baby scallops to the same skillet.
Cook for 1 to 2 minutes, just until they turn opaque and lightly golden.
Remove the scallops and set them aside with the shrimp.
Add a little more olive oil to the skillet if needed.
Add the sliced cremini mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the garlic and cook for about 30 seconds to 1 minute, just until fragrant.
Stir in the chopped sun-dried tomatoes and Calabrese hot pepper paste.
Cook for another minute so the oil becomes fragrant and slightly spicy.
Pour in the white wine if using.
Let it simmer for 1 to 2 minutes, scraping the bottom of the skillet to lift up all the flavorful browned bits.
Add the cooked spaghettini to the skillet.
Pour in about 1/2 cup reserved pasta water and toss well until the pasta is glossy and coated in the garlic olive oil sauce.
Add the butter if using, and toss until melted.
Return the shrimp and baby scallops to the skillet.
Gently toss everything together for 1 to 2 minutes, just until the seafood is warmed through.
Taste and adjust with more salt, black pepper, Calabrese pepper, pasta water, or olive oil as needed.
Finish with chopped parsley and a squeeze of fresh lemon juice.
Serve immediately while hot, glossy, and fragrant.
Notes
This pasta should be light but flavorful, with the olive oil coating the noodles instead of becoming a heavy cream sauce.
Do not overcook the shrimp or scallops, because seafood can become rubbery quickly.
Cremini mushrooms add deep earthy flavor and pair beautifully with the garlic, hot pepper, and sun-dried tomatoes.
Calabrese hot pepper gives the dish a bold spicy flavor. Start with a small amount and add more if you like stronger heat.
Sun-dried tomatoes add sweetness, richness, and a slightly chewy texture.
A little pasta water helps the olive oil sauce cling to the spaghettini.
Serve with crusty bread, a green salad, or roasted vegetables.