Seeing Food Through A Different Lens

Shrimp and Scallop Scampi

Shrimp and Scallop Scampi

 

Happy New Year! We survived 2017 and now get to start fresh in 2018! Hope this year is great for each and every one of you! I was in a transitional period the last part of the year so I had to put some things on hold, but now I’m back and better than ever! This past December, I purchased a light box to use for my food photography. I live in Chicago, so during the winter not only does it get dark early, it can get downright COLD, hence the light box to imitate sunlight 24/7. I wanted to test it out on a few new recipes, and this Shrimp and Scallop Scampi was the perfect candidate! Not only is the food delicious, it photographs beautifully! I found a easy recipe on Pinterest and wanted to tweak it to my liking while saving some time on cooking. The scallops weren’t apart of the original recipe, but like I said I wanted to make it my own. It was on the table in about 30 minutes, and it was a one-pot meal so cleanup was a breeze.

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Parmesan Shrimp and Scallop Scampi

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Aaron Oliver

Ingredients

  • 8 oz. linguine
  • 1 tsp. crushed red pepper flakes
  • 1 tsp cajun seasoning
  • 1 tbsp. olive oil
  • 1/4 cup chicken stock
  • 1/4 cup fresh lemon juice
  • 4 tbsp salted butter
  • 1 pound medium shrimp peeled and deveined
  • 1 pound bay scallops
  • 2 tsp minced garlic
  • salt and freshly ground black pepper
  • lemon zest
  • 2 tbsp chopped fresh parsley leaves
  • 1 cup freshly grated Parmesan cheese

Instructions

  1. In a large pot of boiling salted water, cook pasta according to package instructions & drain well.

  2. In a large, deep skillet, melt the butter over a medium-high heat. Add in the shrimp, scallops, cajun seasoning, olive oil, garlic and red pepper flakes. Stir periodically, until fully cooked which is about 3-4 minutes. Stir in chicken stock and fresh lemon juice. 

  3. Bring stove down to a simmer, and stir in pasta, lemon zest, HALF a cup of the parmesan cheese and mix until fully incorporated. Top with the other half cup of parmesan cheese & chopped parsley. Serve immediately!

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