Scallop and Shrimp Scampi with Spinach Tagliatelle
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January 2, 2017Scallop and Shrimp Scampi with Spinach Tagliatelle
Take dinner to a new level by serving our sea scallop and shrimp scampi with spinach tagliatelle. With Colavita Pepperolio Extra Virgin Olive Oil, chardonnay wine, and minced garlic enhancing the flavor, this dish is a wonder to behold! Other seafood pasta dishes simply don't compare.
Ingredients
Directions
Bring a large pot of water to a rolling boil. Salt the water and add the Colavita Spinach Tagliatelle. Cook the pasta until al dente, about 7-8 minutes. Drain.
While the pasta is cooking, prepare your sea scallops and shrimp scampi. Season the sea scallops with salt and black pepper. Preheat a large non-stick skillet over medium-high heat. Add 2 tablespoons of the Colavita Extra Virgin Olive Oil and once hot, add the sea scallops. Sear the scallops on both sides until lightly golden, about 7 minutes total. Remove from heat and set aside to rest.
In another large non-stick skillet, add the remaining ¼ cup of Colavita Extra Virgin Olive Oil. Heat over medium heat and add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Add the shrimp, and cook until pink on one side, about 2 minutes. Flip the shrimp and pour in the chardonnay. Continue cooking, stirring frequently for about 3 minutes or until the shrimp is cooked through. Remove from heat and stir in the parsley and lemon juice.
Serve the sea scallops and shrimp scampi over a bed of spinach Tagliatelle. Garnish with additional parsley, red pepper flakes, and a drizzle of Colavita Pepperolio Extra Virgin Olive Oil. Enjoy!
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Ingredients
Directions
Bring a large pot of water to a rolling boil. Salt the water and add the Colavita Spinach Tagliatelle. Cook the pasta until al dente, about 7-8 minutes. Drain.
While the pasta is cooking, prepare your sea scallops and shrimp scampi. Season the sea scallops with salt and black pepper. Preheat a large non-stick skillet over medium-high heat. Add 2 tablespoons of the Colavita Extra Virgin Olive Oil and once hot, add the sea scallops. Sear the scallops on both sides until lightly golden, about 7 minutes total. Remove from heat and set aside to rest.
In another large non-stick skillet, add the remaining ¼ cup of Colavita Extra Virgin Olive Oil. Heat over medium heat and add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Add the shrimp, and cook until pink on one side, about 2 minutes. Flip the shrimp and pour in the chardonnay. Continue cooking, stirring frequently for about 3 minutes or until the shrimp is cooked through. Remove from heat and stir in the parsley and lemon juice.
Serve the sea scallops and shrimp scampi over a bed of spinach Tagliatelle. Garnish with additional parsley, red pepper flakes, and a drizzle of Colavita Pepperolio Extra Virgin Olive Oil. Enjoy!