Pasta con marisco y salsa de vino blanco, ajo y mantequilla

Ingredientes

• 1 lb large shrimp, peeled and deveined
• 1/2 lb sea scallops
• 12 ounces linguine or spaghetti
• 6 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 3/4 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
• 1/2 teaspoon red pepper flakes
• 1 lemon, halved
• 1/2 cup fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Preparación

1. 1

   Bring a large pot of generously salted water to a boil. Cook pasta according to package directions, but remove it 1 minute before it's al dente. Reserve 1 cup of the pasta water before draining.

2. 2

   While pasta cooks, heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Pat scallops dry and sear for 90-120 seconds per side, until golden brown. Remove from skillet and set aside.

3. 3

   In the same skillet, add 1 tbsp butter. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside with the scallops.

4. 4

   Reduce heat to medium. Add the remaining 4 tbsp of butter. Once melted, add minced garlic and red pepper flakes and cook until fragrant, about 30-60 seconds, stirring constantly.

5. 5

   Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer and reduce by half, about 2-3 minutes.

6. 6

   Stir in the juice of half a lemon and ½ cup of the reserved pasta water. Bring to a simmer.

7. 7

   Add the drained pasta to the skillet and toss to coat with the sauce. If needed, add more pasta water to reach a silky consistency.

8. 8

   Return the shrimp and scallops to the pan, add the chopped parsley, and toss gently to combine and heat through, about 1 minute.

9. 9

   Season with salt and pepper to taste. Serve immediately with lemon wedges.