This elegant pasta dish is reminiscent of shrimp scampi with its light citrusy flavors. This is easy to prepare but sophisticated enough for company.
- 1/2 Pound shrimp, peeled and deveined
- 1/2 Pound bay scallops
- 1 Tablespoon olive oil
- 2 cloves garlic
- 1 shallot, chopped
- 2 Tablespoons butter
- 1/2 Cup dry white wine
- Juice from 1/2 lemon
- 2 Tablespoons Key West Seafood r.u.b.s.*
- 1/4 Cup Parmesan cheese
- 2 leaves fresh basil, chopped
- 8 cherry tomatoes, halved
- 1/2 Pound angel hair pasta, cooked
Heat oil over medium heat until it shimmers. Add garlic and shallot and sauté until soft, careful not to burn. Pour in the white wine, turn up the heat slightly and cook until reduced (around 2-3 minutes). Turn the pan down to a simmer and add the scallops, shrimp, Key West Seafood seasoning, lemon juice, lemon zest, butter, and parmesan cheese. Sauté until the shrimp and scallops are warm and sauce is thickened. Serve over angel hair pasta and sprinkle with fresh basil and tomatoes.