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Squid Ink Pasta With Shrimp and Scallops

Squid Ink Pasta With Shrimp and Scallops
Squid Ink Pasta With Shrimp and Scallops might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 733 calories, 43g of protein, and 20g of fat per serving. This recipe serves 4. Head to the store and pick up wine, juice from 1 to 2 lemons, squid ink pasta, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

1
Bring a large pot of salted water to a boil.
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WaterWater
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2
Heat the oil in a heavy skillet over medium high heat until lightly smoking.
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Cooking OilCooking Oil
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3
Add the shrimp and sauté until opaque, about 1 minute each side.
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ShrimpShrimp
4
Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side.
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ScallopsScallops
Cooking OilCooking Oil
5
Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes.
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ShrimpShrimp
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6
Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
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Red Pepper FlakesRed Pepper Flakes
Black PepperBlack Pepper
ParsleyParsley
TomatoTomato
SaltSalt
WineWine
7
Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warm.
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Lemon JuiceLemon Juice
SeafoodSeafood
ButterButter
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8
Cook the pasta in a large pot of lightly salted water until it is al dente.
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PastaPasta
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9
Drain well, return to the pot along with the seafood. Toss well, and serve immediately.
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SeafoodSeafood
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Equipment

DifficultyNormal
Ready In20 m.
Servings4
Health Score13
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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