Shrimp and Scallop Spaghetti


Shrimp and scallops are cooked just right with garlic,oil, and smoked paprika. This mixture is then tossed with spaghetti, spinach and sun dried tomatoes to make the most heavenly of pasta dishes. This is celebration worthy. I promise.


Shrimp and Scallop Spaghetti:

serves 4-6


1 pound spaghetti, cooked according to package directions

1 pound shrimp

1/4 pound bay scallops

1/4 cup + 2 tablespoons AND 2 tablespoons extra virgin olive oil

4 cloves garlic, coarsely chopped

3 -ounces baby spinach, chopped

1/3 cup chopped sun-dried tomatoes

1/2 teaspoon crushed red pepper

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

1/2 teaspoon smoked paprika


Time-Saving Tip: The garlic, sun dried tomatoes, and spinach can be chopped a few hours in advance.


Let's see what we need.


Time to cook.



While prepping the ingredients start cooking the pasta. It takes a little while for the water to come to a boil. Before draining the pasta be sure to scoop out 1/4 cup of cooking water from the pot and set aside.


In a small bowl, toss the shrimp with the black pepper, salt, and smoked paprika. Add the shrimp to a hot pan with 2 tablespoons of oil. Saute 1-2 minutes until shrimp is starting to cook. Add the scallops, garlic, sun dried tomatoes, and crushed red pepper. Saute a minute and add the spinach. Pour the hot pasta directly on top of the spinach and toss. Add the reserved pasta water and toss some more.


It's ready! Brad and I ate way too much of this pasta. It is unbelievably delicious. Serve immediately because pasta waits for no one!


Enjoy!

2018 Cranberry Walk